Unit of competency Outline
Date retreived
24/07/2026 12:34 AM AWST
24/07/2026 12:34 AM 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.
Finish baked products
Finish baked products
Unit of competency
National Code
FBPHVB3014
FBPHVB3014
State Code
ODM21
ODM21
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 processes used to apply pre-bake and post-bake finishes to baked products, including breads, pastries, cakes and biscuits. This unit applies to individuals who work in commercial or high volume bakeries. It typically applies to the production worker responsible for finishing baked products, which may include bread, pastries, cakes and/or biscuits. The work includes identifying common faults and identifying solutions.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 for work in processing area
- 1.1 Check and confirm production schedule
- 1.2 Confirm materials are available to meet production requirements
- 1.3 Wear appropriate personal protective clothing and ensure correct fit
- 1.4 Prepare materials and products to meet production requirements
- 1.5 Confirm services are available and ready for operation
2. Prepare the process for operation
- 2.1 Check equipment is clean and not locked out
- 2.2 Fit machine components and related attachments, and adjust to meet operating requirements
- 2.3 Enter processing and operating parameters as required to meet safety, food safety, quality and production requirements
- 2.4 Carry out pre-start checks according to health, safety and food safety requirements
- 2.5 Load ingredients ready for finishing, according to product specification and safe work procedures
3. Operate and monitor equipment
- 3.1 Start and operate the finishing equipment to ensure optimal performance
- 3.2 Monitor equipment and services to ensure optimal performance
- 3.3 Monitor product to ensure finishing specifications are met
- 3.4 Take samples and test product to ensure it meets specifications
- 3.5 Identify, adjust and report out-of-specification equipment, product or process outcomes according to workplace requirements
- 3.6 Unload and transfer finished products for next stage in process
- 3.7 Follow and apply workplace cleaning procedures and environmental requirements
- 3.8 Complete batch processing records according to workplace requirements
4. Complete the process
- 4.1 Identify the appropriate shutdown procedure
- 4.2 Shut down the process safely according to operating procedures
- 4.3 Prepare equipment for cleaning in preparation for maintenance or next start-up
- 4.4 Identify and report maintenance requirements according to workplace requirements
- 4.5 Complete workplace records according to workplace requirements
5. Recognise and correct common faults
- 5.1 Test finished 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
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| State Code | National Code | Title | Type |
|---|---|---|---|
| BHA5 | FBP31121 | Certificate III in High Volume Baking | Qualification |