Unit of competency Outline

Date retreived
23/07/2026 5:17 PM AWST

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Freeze and thaw dough

Freeze and thaw dough

Unit of competency
National Code
FBPHVB2001
State Code
ODL88
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
09/09/2021
View on TGA
State Implementation and Classification
Approved Date
23/11/2021
Field of Education
110107 - Baking And Pastrymaking
Original Release Date
23/11/2021
Nominal Hours
10
Description
This unit of competency describes the skills and knowledge required to freeze, store and thaw dough.This unit applies to individuals who work under general supervision in a food processing or high volume production baking environment. It typically applies to the production worker responsible for applying basic operating principles to freeze dough.All work must be carried out to comply with workplace procedures according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.No licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Prepare to freeze dough
  • 1.1 Confirm dough is available for freezing
  • 1.2 Identify freezing requirements for dough
  • 1.3 Set freezers to meet parameters for snap freezing and for storage
  • 1.4 Wear appropriate personal protective clothing according to safe work procedures
2. Store frozen dough
  • 2.1 Confirm storage conditions will retain quality characteristics of frozen dough
  • 2.2 Transfer dough to snap freezer, ensuring minimal damage to dough
  • 2.3 Package snap frozen dough for freezer storage to prevent moisture loss
  • 2.4 Transfer snap frozen dough to freezer storage, ensuring minimal damage
  • 2.5 Monitor frozen dough to ensure that product meets food safety and quality requirements
  • 2.6 Adjust temperature settings as required to ensure product remains within specification
3. Thaw frozen dough
  • 3.1 Thaw dough ensuring food safety and quality requirements
  • 3.2 Identify, rectify and/or remove unacceptable dough
  • 3.3 Dispose of waste according to workplace procedures
  • 3.4 Conduct work in accordance with workplace environmental guidelines
  • 3.5 Maintain workplace housekeeping standards for freezing, storing and thawing dough
  • 3.6 Maintain workplace records according to workplace procedures
No information
No information
Replaces
State Code National Code Title Type
BBH38 FBPOPR2055 Freeze dough Unit of competency