This unit has application in a food processing environment.

ELEMENT

PERFORMANCE CRITERIA

1. Prepare to freeze dough

1.1. Dough freezing requirements are identified

1.2. Freezers are set to meet parameters for snap freezing and for storage

1.3. Frozen dough meets freezing specifications

2. Store frozen dough

2.1. Storage conditions retain quality characteristics of frozen dough

2.2. The freezing processes are monitored to ensure that product meets food safety and quality requirements

3. Thaw frozen dough

3.1. Thawed dough meets food safety and quality requirements

3.2. Unacceptable dough is identified, rectified and/or removed

3.3. Waste is disposed of according to workplace procedure

3.4. Work is conducted in accordance with workplace environmental guidelines

3.5. Housekeeping standards are maintained in the workplace

Required skills

Ability to:

access freezing requirements for dough type

set equipment to meet the parameters for snap freezing and for storing dough

transfer dough to snap freezer (transfer method must ensure minimal damage to dough structure, which is particularly critical where frozen dough is already proofed)

monitor equipment to confirm that freezing parameters are met

package snap frozen dough for freezer storage as required to prevent moisture loss

transfer snap frozen, packaged dough to frozen storage

thaw dough as required for use

maintain workplace records as required

maintain work area to meet housekeeping standards

use oral communication skills / language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification and seeking advice from supervisor

work cooperatively within a culturally diverse workforce

Required knowledge

Knowledge of:

basic principles of freezing dough, including what occurs to dough during snap freezing and storage stages

freezing equipment used, freezing capacity and the effect of freezing method on product

different handling requirements of made up and proofed doughs to preserve the dough structure

purpose and characteristics of packaging liners used to pack frozen dough

procedures for maintaining temperature parameters of freezing equipment, including procedures to be followed when loading and removing dough to preserve temperature conditions

storage patterns to make efficient use of space, allow for product rotation and minimise temperature fluctuations

food safety issues that can result from temperature abuse

the significance of timeliness when both freezing and thawing dough

optimal storage times

the significance of variables, such as dough type and size, on freezing and thawing processes

procedures for efficiently thawing frozen product and the consequences of slow thawing

the effect of freezing/thawing on the quality of the final product

inspections/control points used to confirm that product meets quality requirements and related monitoring requirements

causes of variation and corrective action required

occupational health and safety (OHS) hazards and controls

waste handling and cleaning requirements and procedures

The Evidence Guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competence in this unit must be achieved in accordance with food safety standards and regulations.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of ability to:

freeze and store frozen dough to maintain quality standards

identify the implications of the freezing process on dough products

assess outcomes against quality standards

take corrective action in response to typical faults and inconsistencies

apply safe work practices and identify OHS hazards and controls

apply food safety procedures.

Context of and specific resources for assessment

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

work procedures, including advice on relevant freezing, storing and thawing requirements, safe work practices, food safety, quality and environmental requirements

product specifications and related inspection/control points

freezing equipment

packaging materials and liners as required

dough

personal protective clothing, equipment and material safety data sheets (MSDS) as required

cleaning procedures, materials and equipment as required.

Method of assessment

This unit should be assessed together with core units and other units of competency relevant to the function or work role.

Guidance information for assessment

To ensure consistency in one's performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Policies and procedures

Work is carried out according to company policies and procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements

Legislative requirements

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

legislation covering food safety, environmental management, OHS, anti-discrimination and equal opportunity

Workplace information

Workplace information can include:

verbal or written instructions

standard operating procedures (SOPs)

specifications

production schedules

recipe instructions

Freezing equipment

Freezing equipment includes:

snap freezing equipment, such as blast freezers and storage freezers

Dough

Dough that is frozen may be either made up or proved dough. Frozen dough that has not been proved requires an additional step of conditioning before baking. This does not apply to proved dough

Unit sector

Operational

This unit contains employability skills.