Unit of competency

Modification History

Application

This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a cooling, slicing and wrapping process.

This unit applies to individuals who work under general supervision and in a high volume baking environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of machines and equipment used to cool, slice and wrap baked products.

All work must be carried out to comply with workplace procedures according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

High Volume Baking (HVB)

Elements and Performance Criteria

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Unit Mapping Information

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment requirements

Modification History

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has operated cooling, slicing and wrapping equipment to process at least one batch or production run to meet specifications, including:

• confirming packaging is appropriate for product
• confirming settings in the cooler:

• conveyor speed/track position
• humidity
• air flow/fan settings
• product layout/spacing

• confirming settings in the slicing/bagging equipment:

• knife and blade condition
• machine speed
• height/width settings
• air pressure
• bag/tag type and coding

• applying safe work procedures
• following food safety procedures
• taking corrective action in response to typical faults and inconsistencies.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

• purpose and basic principles of the cooling, slicing and wrapping process
• basic operating principles of equipment, including:

• main equipment components
• status and purpose of guards
• equipment operating capacities and applications
• 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 cooling, slicing and wrapping process, and the effect of outputs on downstream processes and final product
• quality characteristics to be achieved by the process
• quality requirements of packaging materials, and effect of variation on process performance and product shelf-life
• 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 cooling, slicing and bagging process, including inspecting and measuring
• inspection or test points (control points) in the process and the related procedures and recording requirements
• contamination/cross-contamination and food safety risks associated with the process, and related control measures
• common causes of variation, and corrective action required
• health and safety 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
• 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
• emerging technologies related to high volume production baking
• basic operating principles of process control, where relevant, including the relationship between control panels and systems and the physical equipment
• cleaning and sanitisation procedures for the cooling, slicing and wrapping equipment
• recording requirements for traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

• physical conditions:

• a high volume production bakery or an environment that accurately represents workplace conditions

• resources, equipment and materials:

• personal protective equipment
• cooling, slicing and wrapping equipment and related services
• product
• packaging consumables
• cleaning materials and equipment

• specifications:

• work procedures, including advice on safe work practices, food safety, quality and environmental requirements
• information on equipment capacity and operating parameters
• production schedule/batch specifications, control points and processing parameters
• recording requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4