Elements and Performance Criteria

RANGE STATEMENT
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Policies and procedures
Work is carried out according to company policies and procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements
Legislative requirements
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
legislation covering food safety, environmental management, occupational health and safety (OHS), anti-discrimination and equal opportunity
Raw materials
Raw materials include:
those used to manufacture bread products
Causes of unacceptable quality
Causes of unacceptable quality may relate to:
raw materials, processing and/or storage
Ingredients
Ingredients relate to:
those ingredients used in product
Materials may include:
packaging consumables
Bread styles and types
Bread styles and types include but are not limited to:
sours
flat breads
ryes,
continental breads
Typical process parameters
Typical process parameters include:
temperature
time
humidity
development/proving time

EVIDENCE GUIDE
The Evidence Guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment
Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competence in this unit must be achieved in accordance with food safety standards and regulations.

Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of ability to:
identify product faults and determine cause
take corrective action in response to typical faults and inconsistencies
apply safe work practices and identify OHS hazards and controls
apply food safety procedures.

Context of and specific resources 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 personal protective 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.

Method of assessment
This unit should be assessed together with core units and other units of competency relevant to the function or work role. Examples could be:
FDFRB3002A Produce bread dough
FDFRB3005A Bake bread
FDFRB3010 Process dough.

Guidance information for assessment
To ensure consistency in one's performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.