Unit of competency Outline

Date retreived
24/07/2026 12:25 AM AWST

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Supervise testing processes for wheat and flour

Supervise testing processes for wheat and flour

Unit of competency
National Code
FBPGRA4002
State Code
BBG45
TGA Status
Deleted
DTWD Status
Deleted
Current Release Number
1.00
Current Release Date
23/01/2018
View on TGA
State Implementation and Classification
Approved Date
27/07/2018
Field of Education
030307 - Food Processing Technology
Original Release Date
27/07/2018
Nominal Hours
50
Description
This unit of competency describes the skills and knowledge required to establish and supervise specific quality and testing processes for wheat and flour in a flour mill to ensure compliance with regulatory and commercial requirements.The unit applies to individuals who set tests to be undertaken, establish acceptable limits and maintain accuracy in the mill testing regime. The emphasis in this unit is on the grain and flour specific quality and testing processes used in flour milling.All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Identify specification for mill products and performance
  • 1.1 Identify customer specification according to customer order
  • 1.2 Review range and availability of suitable grain to meet performance requirements
  • 1.3 Set target range for grain and flour tests to achieve customer specification, consistency and maximum yield
  • 1.4 Identify mill critical control points according to operating procedures
  • 1.5 Identify regulatory requirements relevant to mill and mill products including safe work practices, food safety and environmental requirements
2. Establish sampling procedures and tests for grain
  • 2.1 Determine tests and sampling procedures for received grain
  • 2.2 Determine tests and sampling procedures for grists
  • 2.3 Determine tests and sampling procedures for grain conditioning
3. Establish sampling procedures and tests for flour
  • 3.1 Determine flour tests to be undertaken at each reduction stage
  • 3.2 Determine number of samples to be taken to ensure representative results are achieved
  • 3.3 Determine reference tests required for milling
  • 3.4 Establish procedures for storage and labelling of samples according to work health and safety and environmental requirements
4. Establish statistical process control procedures for mill
  • 4.1 Establish procedures for recording test results and monitoring period
  • 4.2 Establish normal distribution standard deviation targets for each test
  • 4.3 Monitor standard deviations for out of control results
  • 4.4 Review results against reference tests
  • 4.5 Determine root cause of out of control results
5. Establish procedures for test equipment maintenance and accuracy
  • 5.1 Establish maintenance schedules for test equipment in conjunction with suppliers and maintenance staff
  • 5.2 Identify schedule and staff for calibration of test equipment
  • 5.3 Ensure written procedures for each test identify actions to be followed in the event of actual or suspected equipment malfunction according to workplace practices
  • 5.4 Arrange for testing of control samples at commencement of each shift or run
  • 5.5 Record test results and establish monitoring procedures to identify operator or equipment test result variations not related to variation in wheat or flour
  • 5.6 Arrange for operator training or equipment variation as appropriate according to workplace needs
No information
No information
Replaces
State Code National Code Title Type
WE606 FDFGR4002A Supervise testing processes for wheat and flour Unit of competency
State Code National Code Title Type
BDO6 FBP40117 Certificate IV in Flour Milling Qualification