Knowledge of: basic principles of crystallisation, including an understanding of crystal structure and where appropriate, methods used to reduce crystal size, the effects of temperature and agitation on crystal formation, appropriate ratio of seed to liquid honey and factors that influence the crystallisation process including moisture content and crystal size basic operating principles of equipment, such as main equipment components, status and purpose of guards, equipment operating capacities and applications and the purpose and location of sensors and related feedback instrumentation services required and action to take if services are not available quality and organoleptic characteristics of different types of honey processed quality characteristics to be achieved by the final product and related test methods used to confirm quality quality requirements of seed and liquid honey used and the effect of variation on the final product operating requirements, parameters and corrective action required where the process is outside specified operating parameters (typical operating parameters include ambient and processing temperatures, agitation speeds and holding times and temperatures) typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems methods used to monitor each stage of the production process, such as inspecting, measuring and testing as required inspection or test points (control points) in the process and the related procedures and recording requirements contamination/food safety risks associated with the process and related control measures (this relates specifically to air inclusion and moisture content and related methods of control) common causes of variation and corrective action required factors that affect the stability and shelf-life of the finished product and options to extend shelf-life, including storage conditions for packed product occupational health and safety (OHS) hazards and controls, including the limitations of protective clothing and equipment relevant to the work process requirements of different shutdowns as appropriate to the process and workplace production requirements, including emergency and routine shutdowns and procedures to follow in the event of a power outage isolation, lock out and tag out procedures and responsibilities procedures and responsibility for reporting production and performance information environmental issues and controls relevant to the process, including waste/rework collection and handling procedures related to the process basic operating principles of process control, where relevant, including the relationship between control panels and systems and the physical equipment product/process changeover procedures and responsibilities where relevant sampling and testing associated with process monitoring and control where relevant routine maintenance procedures where relevant cleaning and sanitation procedures where relevant |