Unit of competency
Modification History
Release |
Comments |
Release 1 |
This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0 |
Application
This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down processes used to produce fillings, toppings and sauces that may be used to finish sweet or savory breads, pastries, cakes, puddings and biscuits.
This unit applies to individuals who take responsibility for the operation and monitoring of a filling production process and associated equipment in a high volume baking environment. The work includes identifying and providing solutions to routine and some non-routine problems.
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
Elements |
Performance Criteria |
Elements describe the essential outcomes. |
Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Prepare for work in processing area |
1.1 Check and confirm production schedule 1.2 Confirm materials are available to meet production requirements 1.3 Wear appropriate personal protective clothing and ensure correct fit 1.4 Prepare ingredients to meet production requirements 1.5 Confirm services are available and ready for operation |
2. Prepare process for operation |
2.1 Check equipment is clean and not locked out 2.2 Fit machine components and related attachments, and adjust to meet operating requirements 2.3 Enter processing and operating parameters as required to meet safety, food safety, quality and production requirements 2.4 Carry out pre-start checks according to workplace health and safety and operating requirements 2.5 Load ingredients ready for processing, according to product specification and safe work procedures |
3. Operate and monitor equipment |
3.1 Start and operate the production process to ensure optimal performance 3.2 Monitor equipment and services to ensure optimal performance 3.3 Monitor product to ensure specifications are met 3.4 Take samples and test product to ensure it meets specifications 3.5 Identify, adjust and report out-of-specification equipment, product or process outcomes according to workplace requirements 3.6 Follow and apply workplace cleaning procedures and environmental requirements 3.7 Complete batch processing records according to workplace requirements |
4. Complete the process |
4.1 Identify the appropriate shutdown procedure 4.2 Shut down the process safely according to operating procedures 4.3 Prepare equipment for cleaning in preparation for maintenance or next start-up 4.4 Identify and report maintenance requirements according to workplace requirements 4.5 Complete workplace records according to workplace requirements |
5. Recognise and correct common faults |
5.1 Test end product to ensure it meets specifications 5.2 Identify causes of typical faults and how they can be rectified according to workplace requirements 5.3 Discard faulty products according to workplace and environmental guidelines |
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.
Skill |
Description |
Learning |
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Reading |
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Writing |
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Numeracy |
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Unit Mapping Information
Code and title current version |
Code and title previous version |
Comments |
Equivalence status |
FBPHVB3011 Operate and monitor the production of fillings |
Not applicable |
The unit has been created to address a skill or task required by industry that is not covered by an existing unit |
Newly created |
Links
Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4