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 biscuit forming or shaping process.

This unit applies to individuals who take responsibility for the operation and monitoring of processing machines and equipment to form and shape biscuit dough. The work includes identifying and providing solutions to routine and some non-routine problems. Biscuits may be for human consumption or animal feed.

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 a forming or shaping process on at least one occasion, including:

• applying safe work practices
• confirming supply and condition of necessary materials and services, including transferring and loading dough into hoppers
• confirming condition of dough, including:

• dough type matches product specification
• dough temperature, consistency/texture, moisture level, weight and colour
• dough standing time
• dough supply/quantities

• confirming setting selection, including:

• setting parameters for process type
• setting equipment speeds
• adjusting roller and web settings (as required)
• adjusting depositing/extrusion settings (as required)

• monitoring and adjusting process equipment to achieve required outcomes, including control points, and conducting inspections as required to confirm process remains within specification, including:

• biscuit size, shape and thickness
• biscuit weight
• dough temperature

• 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 biscuit forming
• 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 biscuit forming process, and the effect of outputs on downstream processes
• effect of dough quality on process outcomes
• quality characteristics to be achieved by the process
• quality requirements of materials, and effect of variation on process performance
• operating requirements and parameters, and corrective action required where operation is outside specified operating parameters, including procedures for incorporating reworked dough and procedures for mending webs as required
• 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, including inspecting, measuring and testing
• 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 microbiological, physical, chemical and allergenic hazards that can occur when processing biscuits, including the types of hazards likely to occur, the conditions under which they occur, and possible consequences
• common causes of variation, and corrective action required
• health and safety hazards and controls relevant to operating a forming or shaping 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
• emerging technologies related to high volume production baking
• basic operating principles of process control, including the relationship between control panels and systems and the physical equipment
• cleaning and sanitisation procedures for biscuit forming and shaping equipment
• recording procedures to track 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
• forming and shaping equipment and services
• biscuit dough to be formed
• 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 and recipe/batch instructions
• 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