Knowledge of: purpose and basic principles of the dough making process, including the components of wheat, flour types and grades relevant to products produced, yeast activity and dough development basic operating principles of equipment, such as main equipment components, status and purpose of guards, equipment operating capacities and applications, and the purpose and location of sensors and related feedback instrumentation services required and action to take if services are not available the flow of the dough making process, including the stages and changes which occur during baking, and the effect of outputs on downstream processes ingredient characteristics, and condition requirements and purpose in the dough and the finished product significance of factors, such as dough temperature, development, water addition/temperature, yeast activity and consistency of dough required characteristics of dough and effect of dough characteristics/variation on the final product quality requirements of materials and effect of variation in ingredient quality on the dough, including the impact of variation in flour quality stock management procedures, including stock rotation and use-by codes operating requirements and parameters and corrective action required where operation is outside specified operating parameters typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems methods used to monitor the dough making process, such as inspecting, measuring and testing as required by the process inspection or test points (control points) in the dough making process and the related procedures and recording requirements ingredient/materials handling and storage requirements contamination/food safety risks associated with the dough making process and related control measures common causes of variation and corrective action required occupational health and safety (OHS) hazards and controls requirements of different shutdowns as appropriate to the dough making process and workplace production requirements, including emergency and routine shutdowns and procedures to follow in the event of a power outage isolation, lock out and tag out procedures and responsibilities product/process changeover procedures and responsibilities procedures and responsibility for reporting production and performance information cleaning and sanitation procedures environmental issues and controls relevant to the dough making process, including waste/rework collection and handling procedures related to the process basic operating principles of process control, where relevant, including the relationship between control panels and systems and the physical equipment sampling and testing associated with process monitoring and control where relevant routine maintenance procedures where relevant |