Elements and Performance Criteria

Range description
Work is carried out according to company policies and procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements
Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes the Food Standards Code including labelling, weights and measures legislation; and legislation covering food safety, environmental management, occupational health and safety, anti-discrimination and equal opportunity
Raw materials include those used to manufacture bread products
Causes of unacceptable quality may relate to raw materials, processing and/or storage
Ingredients relate to those ingredients used in product. Materials may include packaging consumables
Bread styles and types include but are not limited to sours, flat breads, ryes, and continental breads
Where recurrence of a problem cannot be prevented, procedures should be established to minimise the likelihood of recurrence and to identify any further incidents
Typical process parameters include temperature, time, humidity, development/proving time

Ability to:
Access workplace information relating to troubleshooting
Select, fit and use personal protective clothing and/or equipment
Use relevant observation and/or test methods to confirm raw ingredient characteristics
Remove/isolate and report ingredients/materials of unacceptable quality
Determine likely causes of unacceptable final product relating to raw ingredients
Determine likely causes of unacceptable final product relating to the process and/or storage conditions
Develop procedures to prevent or minimise the likelihood of recurrence of the problem

Knowledge of:

Basic composition, characteristics and function of each main ingredient used. This includes:

form/grade of ingredient supplied
behaviour/changes occurring during processing
role and purpose
Preparation requirements for use. This may include conditioning fruit
Bread styles, types and textures. This includes an awareness of the labelling requirements for types of bread consistent with the Food Standards Code
Impact of ingredient cost and yields on profit margin

Principles of processing techniques used to achieve finished products. This includes:

wet and dry proof methods
types of mixers used
hand moulding
oven types, including method of steam generation
methods of delivering product to the oven

Effect of typical reactions during mixing, development and baking. This may include:

yeast activity
gluten development
browning and caramelisation
gelatinisation as it occurs in different dough types
Formula balance and ingredient addition sequence
Impact of ingredient cost and yields on profit margin
Process parameters and their effect. This can include starting and finishing temperatures of ingredients and dough; the amount of work input/mixing time; and factors such as time, temperature and humidity during each proving stage, and during baking, depanning and cooling
Storage and handling conditions for raw ingredients and finished product
Procedures for reworking or disposing of unacceptable product

Factors that can affect shelf-life, including:

ingredients used
bread types
storage conditions
packaging
environmental factors

Relationship with other standards
Pre-requisite units
There are no pre-requisite units for this competency standard.
Co-assessment of related units

This unit should be assessed together with core units and other units of competence relevant to the function or work role. In addition, the following optional or ancillary units may be relevant:

FDFRBPD2B Produce bread dough
FDFRBSM2B Scale and mould dough for intermediate proof
FDFRBFM2B Conduct final mould and final proof
FDFRBBB2B Bake bread

Resources required for assessment

Assessment must occur in a real or simulated workplace where the assessee has access to:

Work procedures including advice on safe work practices, food safety, quality and environmental requirements
Production schedule
Recipe instructions
Raw materials specifications
Production equipment
Relevant OHS clothing and equipment
Troubleshooting advice where available
Documentation and recording requirements and procedures
Sampling schedules and test procedures and equipment as required
Cleaning procedures, materials and equipment as required

Assessment requirements
For information on how to assess this competency standard and who can assess, refer to the Assessment Guidelines for this Training Package.