Knowledge of: purpose and basic principles of the tempering process, including: basic understanding of the crystallisation behaviour of cocoa fat relationship between crystal forms and melting points/temperatures process stages, such as heating, cooling, agitating, reheating and effect of each of these on outcomes basic operating principles of equipment, including main equipment components, temperature zones, 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 the flow of the tempering process and the effect of outputs on downstream processes quality characteristics required of chocolate for tempering and the effect of variation on tempering process performance operating requirements and parameters and corrective action required where operation is outside specified operating parameters typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems methods used to monitor the tempering process, including temper test procedures and the significance of results for tempering process adjustments inspection or test points (control points) in the process and the related procedures and recording requirements contamination/food safety risks associated with the tempering process and related control measures common causes of variation and corrective action required operational health and safety (OHS) hazards and controls requirements of different shutdowns as appropriate to the tempering 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 product/process changeover procedures and responsibilities procedures and responsibility for reporting production and performance information environmental issues and controls relevant to the tempering 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 routine maintenance procedureswhere relevant cleaning and sanitation procedureswhere relevant |