Unit of competency Outline
Date retreived
22/07/2026 9:29 PM AWST
22/07/2026 9:29 PM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Operate and monitor a griddle production process
Operate and monitor a griddle production process
Unit of competency
National Code
FBPHVB3015
FBPHVB3015
State Code
ODL30
ODL30
TGA Status
Current
Current
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
23/11/2021
Field of Education
030307 - Food Processing Technology
Original Release Date
23/11/2021
Nominal Hours
45
Description
This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a griddle production process to produce pancakes, muffins and simple bread products.This unit applies to individuals who take responsibility for the operation and monitoring of a griddle production process and associated equipment in a high volume baking environment. The work includes identifying and providing solutions to routine and some non-routine problems.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 produce food using griddle
- 1.1 Interpret work instructions and clarify where required
- 1.2 Identify health and safety hazards and address risks
- 1.3 Wear appropriate personal protective equipment and clothing and ensure correct fit
- 1.4 Confirm materials and ingredients are available to meet operating and food safety requirements
- 1.5 Confirm equipment and services are available
- 1.6 Identify and confirm equipment is clean and maintenance requirements have been met, according to health, safety and food safety requirements
2. Prepare equipment and process for operation
- 2.1 Fit machine components and related attachments, and adjust to meet operating requirements
- 2.2 Enter processing and operating parameters to meet food safety and production requirements
- 2.3 Carry out pre-start checks according to work health and safety and operating procedures
3. Operate and monitor equipment
- 3.1 Introduce ingredients and additives in the required quantities and sequence to meet recipe specifications
- 3.2 Monitor the process for variation in operating conditions
- 3.3 Monitor the process to confirm that product meets specifications
- 3.4 Monitor depositing of mix to ensure product weight is accurate
- 3.5 Monitor cooking process to ensure product meets specifications
- 3.6 Identify, adjust and report out-of-specification equipment, product or process outcomes according to workplace requirements
- 3.7 Follow and apply workplace housekeeping procedures and environmental requirements
4. Shut down the process
- 4.1 Complete the process safely according to workplace procedures
- 4.2 Identify and report maintenance requirements
- 4.3 Maintain workplace records accurately according to workplace procedures
5. Recognise and correct common faults
- 5.1 Test cooked product to ensure it meets specifications
- 5.2 Identify causes of typical faults and how they can be rectified according to workplace requirements
- 5.3 Discard faulty products according to workplace and environmental guidelines
No information
No information
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| BBH41 | FBPPBK2006 | Operate a griddle production process | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| BHA5 | FBP31121 | Certificate III in High Volume Baking | Qualification |
| BHA6 | FBP30721 | Certificate III in Rice Processing | Qualification |