Assessment Requirements for FBPRBK2005 Maintain ingredient stores

Release: 1

Assessment Requirements for FBPRBK2005 Maintain ingredient stores

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 maintained ingredient stores, including:

maintaining the following six types of bakery stock:

dairy ingredients

frozen ingredients

tinned ingredients

raw ingredients

refrigerated goods

dry goods

checking stock temperatures and storage temperatures for perishables

undertaking rotation of stock

identifying and reporting out-of-date stock during the rotation of stock

cleaning the following six types of storage equipment:

dry storage tubs or bins

dry storage area

frozen storage area

small plastic containers with lids

refrigerated storage area

spray bottles.

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:

workplace health and safety requirements, including safe manual handling techniques, applicable to maintaining ingredient stores

food safety conditions applicable to maintaining ingredient stores

types, safe handling and storage requirements of bakery stock, including:

dairy ingredients

frozen ingredients

tinned ingredients

raw ingredients

refrigerated goods

dry goods

types of ingredient containers and signs of damage and spoilage, including:

dry storage tubs and bins

small plastic containers

dry storage bags

refrigerated storage

canned goods

sealed bags

perishable items

spray bottles

techniques for protecting ingredients from cross-contamination

types of ingredient quality checks, including:

type

quantity

use-by date

damaged packaging

odour

colour

stock rotation methods

techniques for measuring and recording temperatures of:

perishables

frozen goods storage

refrigerated goods storage

dry goods storage

techniques for checking date codes

techniques for disposing of waste stock

bakery stores terminology.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a commercial bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

thermometer

dry store area

temperature recording sheets

dry storage tubs or bins

small plastic containers with lids

dry storage bags

refrigerated storage

frozen storage

spray bottles

stock that meets ingredient types specified in the performance evidence

specifications:

supervisor instructions

food safe conditions for ingredient stores

relationships (internal and/or external):

supervisor

timeframes:

according to work 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