Assessment Requirements for FBPOPR2055 Freeze dough

Release: 1

Assessment Requirements for FBPOPR2055 Freeze dough

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has prepared to freeze, stored and thawed dough on at least one occasion, including:

accessing freezing requirements for dough type

setting equipment to meet the parameters for snap freezing and for storing dough

transferring dough to snap freezer (transfer method must ensure minimal damage to dough structure, which is particularly critical where frozen dough is already proofed)

monitoring equipment to confirm that freezing parameters are met

packaging snap frozen dough for freezer storage as required to prevent moisture loss

transferring snap frozen, packaged dough to frozen storage

thawing dough as required for use

maintaining workplace records as required

maintaining work area to meet housekeeping standards

following relevant work health and safety procedures.

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

food safety issues that can result from temperature abuse

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

inspections/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

work 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.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing, equipment, and material safety data sheets (MSDS)

freezing equipment

packaging materials and liners

dough

cleaning procedures, materials and equipment

specifications:

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