Assessment Requirements for FBPHVB3017 Operate a bread dough mixing and development process

Release: 1

Assessment Requirements for FBPHVB3017 Operate a bread dough mixing and development process

Modification History

Release	Comments
Release 1	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 operated a dough mixing and development process to produce at least one batch of two different formulations of bread dough to meet product specifications, including:

applying safe work practices

applying food safety procedures to work practices

loading ingredients in correct quantities and sequences for the recipe and the process

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 dough-making process, including components of wheat, flour types and grades relevant to products produced, yeast activity and dough development

effects of variation in ingredient quality on the dough produced

basic operating principles of equipment, including equipment components, status and purpose of guards, equipment operating capacities and applications, and the purpose and location of sensors and related feedback instrumentation

good manufacturing practices (GMP) relevant to work task

settings relevant to dough making equipment being used, including:

mixing rate

mixing time and work input

ice and water requirements

water temperature

speed

flour temperature

cooling

vacuum delay and level

slurry addition

flow of the dough-making process, including the stages and changes that occur during baking, and the effect of outputs on downstream processes

significance of factors such as dough temperature, development, time, water addition and temperature, yeast activity

required characteristics of dough, and effect of dough characteristics and variation on the final product

typical faults that occur as a result of ingredients or processing parameters, and corrective action required where operation is outside specified parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems, and procedures and responsibilities for addressing issues

methods used to monitor the dough making process, including inspecting, measuring and testing

contamination/cross-contamination, cross-contact allergen risks and food safety risks associated with mixing dough, and related control measures

requirements of different shutdowns as appropriate to the dough making process and workplace production requirements, including emergency and routine shutdowns and procedures to follow in the event of a power outage

procedures and responsibility for reporting production and performance information

workplace cleaning procedures for the dough making process

environmental issues and controls relevant to the dough making process, including waste collection and handling procedures

emerging technologies related to high volume production baking

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:

ingredients to be processed

dough mixing and development equipment and related services

personal protective equipment

cleaning materials and equipment

specifications:

dough specification/recipe

work procedures, including advice on safe work practices, food safety, quality, cleaning and environmental requirements

manuals related to operation of dough making equipment.

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