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
Workplace information may include Standard Operating Procedures (SOPs), specifications, production schedules and instructions, manufacturers' advice, standard forms and reports
Product includes but is not limited to pastry, biscuits, cake and other dough-based products and may be fresh or frozen
Equipment may include in-line proofers, ovens, trolleys, oven trays/tins, depanning equipment, cooling tunnels and finishing equipment
Operators carry out changeovers within workplace arrangements and the relevant changeover procedures should be used to customise the details of this unit. Where more detailed changeovers are carried out, also refer to
Operation of equipment and processes may require the use of process control panels and systems
Shutdown procedures may include cleaning. In some cases cleaning may be carried out by a dedicated cleaning crew
Services may need to be confirmed. These depend on the nature of the process. Typical examples include power, steam, and compressed and instrumentation air

Ability to:
Access workplace information to identify baking process requirements
Select, fit and use personal protective clothing and/or equipment
Confirm supply of necessary materials and services
Confirm condition and quality of ingredients

Conduct pre-start checks. This may involve inspecting equipment condition to identify any signs of wear; selecting appropriate settings and/or related parameters, cancelling isolation or lockouts as required; confirming that equipment is clean and correctly configured for processing requirements; sensors and controls are correctly positioned; any scheduled maintenance has been carried out and all safety guards are in place and operational; and rework bins are positioned. Typical settings and parameters may include:

correct oven settings are selected for baking time, oven zone temperatures, conveyor speed, loaders and dischargers, circulation and exhaust fans, water seals, burner controls and steam as required
heights, guides and air blowers, and pre-blast conveyor are correctly set

Start, operate, monitor and adjust process equipment to achieve required outcomes. This may include monitoring control points and conducting inspections as required to confirm process remains within specification. This may include monitoring:

baking output including quantities and product appearance - colour and sheen, uniformity of shape, weight and size and moisture
confirming product is cleanly removed from the pan (depanning stage) and/or belt/band as required
Take corrective action in response to out-of-specification results
Respond to and/or report equipment failure within level of responsibility
Locate emergency stop functions on equipment
Follow isolation and lock out/tag out procedures as required to take process and related equipment off-line in preparation for cleaning and/or maintenance within level of responsibility
Demonstrate batch/product changeovers
Sort, collect, treat, recycle or dispose of waste. This may include clearing dust extractors
Complete workplace records as required
Maintain work area to meet housekeeping standards

May include ability to:

Set up and start up and monitor the proofer. Specific settings may include time and temperature, humidity, and position of the loading arm
Monitor the proofing process. This may include monitoring dough condition/surface and dough size and height
Set up and operate finishing equipment. This may include setting topping application equipment, water sprays and splitters. Monitoring typically involves checking appearance to confirm even coverage and/or finish as required by product specification
Use process control systems
Collect samples and conduct tests
Conduct routine maintenance
Clean and sanitize equipment

Knowledge of:
Purpose and basic principles of each stage of the baking process. This includes an understanding of the stages of the baking process and changes that occur in the product such as starch gelatinisation, the effect of variables such as time, temperature and humidity, and an understanding of oven zones as appropriate to oven type
Basic operating principles of equipment. This includes an understanding of the difference between convection and impingement ovens; an operational understanding of main equipment components; status and purpose of guards; equipment operating capacities and applications; and the purpose and location of sensors and related feedback instrumentation. It also includes knowledge of services required and action to take if services are not available
The flow of the baking process and the effect of outputs on customer satisfaction and downstream processes such as packaging
Quality requirements of materials and effect of variation on baking process performance
Quality characteristics to be achieved by the baked product
Process specifications, procedures and operating parameters for different baked pastry products
Operating requirements and parameters and corrective action required where operation is outside specified operating parameters
Typical equipment faults and related causes. This includes recognition of signs and symptoms of faulty equipment and early warning signs of potential problems
Methods used to monitor the baking process. This may include inspecting, measuring and testing as required by the process. It requires awareness of inspection or test points (control points) in the baking process and the related procedures and recording requirements. It may involve the ability to conduct dew point and/or wet bulb tests as required
Contamination/food safety risks associated with the baking process and related control measures
Common causes of variation and corrective action required
OHS hazards and controls. This includes awareness of risks of spontaneous combustion and limitations of protective clothing and equipment used
Requirements of different shutdowns as appropriate to the baking process and workplace production requirements. This includes emergency and routine shutdowns and procedures to follow in the event of a power outage
Isolation, lock out and tag out procedures and responsibilities
Baking process changeover procedures and responsibilities
Procedures and responsibility for reporting production and performance information
Environmental issues and controls relevant to the baking process. This includes waste/rework collection and handling procedures related to the process

May include knowledge of:

Purpose and operating procedures for related processes such as in-line proofing and finishing equipment
Basic operating principles of process control where relevant. This includes the relationship between control panels and systems and the physical equipment
Sampling and testing associated with process monitoring and control
Routine maintenance procedures
Cleaning and sanitizing procedures

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:

FDFZPRCI2A Operate a process control interface
FDFOPTISP2A Implement sampling procedures
PMLTEST300A Perform basic tests
FDFOPTCRM2A Conduct routine maintenance
FDFZCSCIP2A Clean equipment in place
FDFZCSCS2A Clean and sanitize equipment

Resources required for assessment

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

Personal protective clothing and equipment
Work procedures including advice on safe work practices, food safety, quality and environmental requirements
Information on equipment capacity and operating parameters
Specifications, control points and processing parameters
Production schedule and recipe/batch instructions
Baking and depanning equipment and services and related equipment as required
Product to be baked
Sampling schedules and test procedures and equipment as required
Documentation and recording requirements and procedures
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.