Unit of competency details

Unit descriptor 

This unit of competency covers the skills and knowledge required to set up, operate, adjust and shut down a griddle production process.

Application of the unit 

This unit has application in a production baking environment. It typically targets the production worker responsible for applying basic operating principles to the operation and monitoring of a griddle production process and associated equipment.

When batch or product changeover procedures are part of this work process, the procedures should be used to customise the application of this unit. Where more detailed changeovers are carried out, FDFOP2011A Conduct routine maintenance, should be considered.

Prerequisite units 

Employability skills 

This unit contains employability skills.

Elements describe the essential outcomes of a unit of competency.

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

ELEMENT 

PERFORMANCE CRITERIA 

1. Prepare the griddle product manufacturing equipment and process for operation

1.1. Materials are confirmed and available to meet operating requirements

1.2. Cleaning and maintenance requirements and status are identified and confirmed

1.3. Machine components and related attachments are fitted and adjusted to meet operating requirements

1.4. Processing/operating parameters are entered as required to meet safety and production requirements

1.5. Equipment performance is checked and adjusted as required

1.6. Pre-start checks are carried out as required by workplace requirements

2. Operate and monitor the griddle product manufacturing process

2.1. The griddle product manufacturing process is started and operated according to workplace procedures

2.2. Equipment is monitored to identify variation in operating conditions

2.3. Variation in equipment operation is identified and maintenance requirements are reported according to workplace reporting requirements

2.4. The process is monitored to confirm that the mix is prepared, formed and cooked to specification

2.5. Out-of-specification product/process outcomes are identified, rectified and/or reported to maintain the process within specification

2.6. The work area is maintained according to housekeeping standards

2.7. Work is conducted according to environmental standards

2.8. Workplace records are maintained according to workplace recording requirements

3. Shut down the griddle product manufacturing process

3.1. The appropriate shutdown procedure is identified

3.2. The process is shut down according to workplace procedures

3.3. Maintenance requirements are identified and reported according to workplace reporting requirements

REQUIRED SKILLS AND KNOWLEDGE 

This section describes the skills and knowledge required for this unit.

Required skills 

Ability to :

• access workplace information to identify processing requirements
• select, fit and use personal protective clothing and/or equipment
• confirm supply of necessary materials and services
• confirm condition and quantities of ingredients required, including weighing or confirming ingredient weights
• conduct pre-start checks, such as inspecting equipment condition to identify any signs of wear, selecting appropriate settings and/or related parameters, cancelling isolation or lock outs as required, confirming that equipment is clean and correctly configured for processing requirements, positioning sensors and controls correctly, ensuring any scheduled maintenance has been carried out, confirming that all safety guards are in place and operational, and determining accuracy of scales
• start, operate, monitor and adjust process equipment to achieve required outcomes, including monitoring:

• materials transfer prior to commencing mixing
• mixing parameters, water temperature, sequence of ingredient addition, mixing times and mix consistency
• depositing parameters to achieve product size and weight, such as monitoring levels of mixture in hopper and alignment/position of deposited mixture
• griddle line equipment, such as monitoring temperature of cooking surface; size, shape and colour of product; and moisture content of product
• cooling equipment and time

• take corrective action in response to out-of-specification results
• respond to and/or report equipment failure within level of responsibility
• locate emergency stop functions on equipment
• follow isolation and lock out/tag out procedures as required to take process and related equipment off-line in preparation for cleaning and/or maintenance within level of responsibility
• demonstrate batch/product changeovers
• complete workplace records as required
• maintain work area to meet housekeeping standards
• use process control systems according to enterprise procedures
• collect samples and conduct tests according to enterprise procedures
• conduct routine maintenance according to enterprise procedures
• clean and sanitise equipment according to enterprise procedures
• use oral communication skills/language competence to fulfil the job role as specified by the organisation, including questioning, active listening, asking for clarification and seeking advice from supervisor
• work cooperatively within a culturally diverse workforce

Required knowledge 

Knowledge of :

• purpose and basic principles of griddle product manufacturing
• basic operating principles of equipment, including 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
• the flow of the griddle production process and the effect of outputs on customer satisfaction and downstream processes
• quality requirements of materials and effect of variation on process performance
• quality characteristics to be achieved by griddle products
• griddle product manufacturing process specifications, procedures and operating parameters
• 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 production process, such as inspecting, measuring and testing as required by the process
• 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
• common causes of variation and corrective action required
• occupational health and safety (OHS) hazards and controls, including the limitations of protective clothing and equipment relevant to the griddle product manufacturing process
• requirements of different shutdowns as appropriate to the griddle product manufacturing 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 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
• sampling and testing associated with process monitoring and control where relevant
• routine maintenance procedures where relevant
• cleaning and sanitation procedures where relevant

EVIDENCE GUIDE 

The Evidence Guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment 

Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competence in this unit must be achieved in accordance with food safety standards and regulations.

Critical aspects for assessment and evidence required to demonstrate competency in this unit 

Evidence of ability to:

• conduct pre-start checks on machinery used for griddle production
• start, operate, monitor and adjust process equipment to achieve required quality outcomes
• take corrective action in response to typical faults and inconsistencies
• complete workplace records as required
• apply safe work practices and identify OHS hazards and controls
• safely shut down equipment
• apply food safety procedures to work practices.

Context of and specific resources for assessment 

Assessment must occur in a real or simulated workplace where the assessee has access to:

• personal protective clothing and equipment
• work procedures, including advice on safe work practices, food safety, quality and environmental requirements
• information on equipment capacity and operating parameters
• production schedule and recipe/batch instructions
• specifications, control points and processing parameters
• griddle line and related equipment and services
• ingredients to produce griddle product
• sampling schedules and test procedures and equipment as required
• cleaning procedures, materials and equipment as required.

Method of assessment 

This unit should be assessed together with core units and other units of competency relevant to the function or work role. Examples could be:

• FDFOP2004A Clean and sanitise equipment
• FDFOP2011A Conduct routine maintenance
• FDFOP2013A Apply sampling procedures
• FDFOP2030A Operate a process control interface
• MSL973001A Perform basic tests.

Guidance information for assessment 

To ensure consistency in one's performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.

RANGE STATEMENT 

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Policies and procedures 

Work is carried out according to company policies and procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements

Legislative requirements 

Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes:

• the Food Standards Code, including labelling, weights and measures legislation
• legislation covering food safety, environmental management, OHS, anti-discrimination and equal opportunity

Workplace information 

Workplace information may include:

• standard operating procedures (SOPs)
• specifications
• production schedules and instructions
• manufacturers' advice
• standard forms and reports

Griddle product 

Griddle product types may include:

• crumpets and pikelets

Materials 

Materials typically used may include:

• flour
• water
• eggs
• sugar
• yeast
• flavourings and colourings
• spices and other additives

Equipment 

Equipment may include:

• weighing, mixing, depositing and cooking equipment
• cooling fans/tunnels and extraction fans

Weighing and measuring equipment may include:

• manual and automated systems

Specific conveyor line attachments depend on product types

Shutdown procedures 

Shutdown procedures may include:

• cleaning (in some cases cleaning may be carried out by a dedicated cleaning crew)

Operation of equipment and processes 

Operation of equipment and processes may require:

• the use of process control panels and systems

Services 

Services may need to be confirmed. These depend on the nature of the process. Typical examples include:

• power
• steam
• water
• vacuum
• compressed and instrumentation air

Unit sector 

Baking

Competency field 

Co-requisite units