Unit of competency details
FBPHVB2001 - Freeze and thaw dough (Release 1)
Summary
Usage recommendation:
Current
Releases:
| 1 1 (this release) |
09/Sep/2021 |
Companion volumes:
Unit of competency
Assessment requirements
Training packages that include this unit
Qualifications that include this unit
Classifications
Classification history
| ASCED Module/Unit of Competency Field of Education Identifier | 110107 | Baking And Pastrymaking | 09/Sep/2021 | |
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Unit of competency
Modification History
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Release
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Comments
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Release 1
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This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.
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Application
This unit of competency describes the skills and knowledge required to freeze, store and thaw dough.
This unit applies to individuals who work under general supervision in a food processing or high volume production baking environment. It typically applies to the production worker responsible for applying basic operating principles to freeze dough.
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
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Elements
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Performance Criteria
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Elements describe the essential outcomes.
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Performance criteria describe the performance needed to demonstrate achievement of the element.
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1. Prepare to freeze dough
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1.1 Confirm dough is available for freezing
1.2 Identify freezing requirements for dough
1.3 Set freezers to meet parameters for snap freezing and for storage
1.4 Wear appropriate personal protective clothing according to safe work procedures
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2. Store frozen dough
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2.1 Confirm storage conditions will retain quality characteristics of frozen dough
2.2 Transfer dough to snap freezer, ensuring minimal damage to dough
2.3 Package snap frozen dough for freezer storage to prevent moisture loss
2.4 Transfer snap frozen dough to freezer storage, ensuring minimal damage
2.5 Monitor frozen dough to ensure that product meets food safety and quality requirements
2.6 Adjust temperature settings as required to ensure product remains within specification
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3. Thaw frozen dough
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3.1 Thaw dough ensuring food safety and quality requirements
3.2 Identify, rectify and/or remove unacceptable dough
3.3 Dispose of waste according to workplace procedures
3.4 Conduct work in accordance with workplace environmental guidelines
3.5 Maintain workplace housekeeping standards for freezing, storing and thawing dough
3.6 Maintain workplace records according to workplace procedures
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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.
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Skill
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Description
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Reading
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- Identify requirements from basic instructions and procedures
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Writing
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- Maintain basic records and observations using digital and/or paper-based formats
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Numeracy
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- Accurately interpret readings on a thermometer or temperature gauge (° C)
- Estimate and calculate storage and thawing times
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Unit Mapping Information
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Code and title current version
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Code and title previous version
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Comments
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Equivalence status
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FBPHVB2001 Freeze and thaw dough
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FBPOPR2055 Freeze dough
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Updated unit code and title
Minor changes to Performance Criteria to clarify task
Foundation Skills refined
Performance Evidence clarified
Minor changes to Knowledge Evidence and Assessment Conditions to clarify requirements
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Equivalent
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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
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Release
|
Comments
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Release 1
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This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.
|
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 prepared to freeze, stored and thawed at least one batch of dough to meet specifications, including:
- applying safe work procedures
- following food safety procedures
- conducting inspections as required to confirm storage remains within specification
- addressing routine processing issues.
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:
- basic principles of freezing dough, including what occurs to dough during snap freezing and storage stages
- freezing equipment used, freezing capacity and the effect of freezing method on product
- different handling requirements of made-up and proofed dough to preserve the dough structure
- purpose and characteristics of packaging liners used to pack frozen dough
- procedures for maintaining temperature parameters of freezing equipment, including procedures to be followed when loading and removing dough to preserve temperature conditions
- storage patterns to make efficient use of space, allow for product rotation and minimise temperature fluctuations
- contamination/cross-contamination and food safety risks associated with freezing dough, and related control measures
- the significance of timeliness when both freezing and thawing dough
- optimal storage times for frozen dough
- the significance of variables, including dough type and size, on freezing and thawing processes
- procedures for efficiently thawing frozen product, and the consequences of slow thawing
- the effect of freezing/thawing on the quality of the final product
- inspection/control points used to confirm that product meets quality requirements, and related monitoring requirements
- causes of variation, and corrective action required when freezing, storing and thawing dough
- health and safety hazards and controls related to freezing, storing and thawing dough
- waste handling and cleaning requirements and procedures for freezing, storing and thawing dough
- recording procedures to ensure traceability of product.
Assessment Conditions
Assessment of the skills in this unit of competency must take place under the following conditions:
- a production bakery or an environment that accurately represents workplace conditions
- resources, equipment and materials:
- dough
- personal protective equipment
- packaging materials and liners
- freezing equipment
- cleaning materials and equipment
- work procedures, including advice on relevant freezing, storing and thawing requirements, safe work practices, food safety, quality and environmental requirements
- product specifications and related inspection/control points.
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
