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:

conduct pre-start checks on machinery used for bake products

start, operate, monitor and adjust process equipment to achieve required quality outcomes

take corrective action in response to typical faults and inconsistencies

complete workplace records as required

apply safe work practices and identify OHS hazards and controls

safely shut down equipment

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:

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.

Method of assessment

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

FDFOP2003A Clean equipment in place

FDFOP2004A Clean and sanitise equipment

FDFOP2011A Conduct routine maintenance

FDFOP2013A Apply sampling procedures

FDFOP2030A Operate a process control interface

PMLTEST300B Perform basic tests.

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.

Required skills

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, such as 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,positioning sensors and controls correctly, ensuring any scheduled maintenance has been carried out, and confirmingthat all safety guards are in place and operational, and rework bins are positioned

confirm settings and parameters, including:

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, including monitoring control points and conducting inspections as required to confirm process remains within specification, such as:

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, including clearing dust extractors

complete workplace records as required

maintain work area to meet housekeeping standards

set up, start up and monitor the proofer, such as time and temperature, humidity, and position of the loading arm

monitor the proving process according to enterprise procedures, including dough condition/surface and dough size and height

set up and operate finishing equipment according to enterprise procedures, including 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 according to enterprise procedures

collect samples and conduct tests according to enterprise procedures

conduct routine maintenance according to enterprise procedures

clean and sanitise equipment according to enterprise procedures

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:

purpose and basic principles of each stage of the baking process, including the stages of the baking process and changes that occur in the product, such as starch gelatinisation, the effect of variables (e.g. time, temperature and humidity), and oven zones as appropriate to oven type

basic operating principles of equipment, including the difference between convection and impingement ovens, 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 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, 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 baking process, such as inspecting, measuring and testing as required by the process

inspection or test points (control points) in the baking process and the related procedures and recording requirements, such as 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

occupational health and safety (OHS) hazards and controls, including 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, 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

baking process changeover procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the baking process, including waste/rework collection and handling procedures related to the process

purpose and operating procedures for related processes, such as in-line proving and finishing equipment where relevant

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

cleaning and sanitation procedures where relevant

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 may include:

standard operating procedures (SOPs)

specifications

production schedules and instructions

manufacturers' advice

standard forms and reports

Product

Product includes, but is not limited to:

pastry

biscuits

cake

other dough-based products and may be fresh or frozen

Equipment

Equipment typically includes:

in-line provers

ovens

trolleys

oven trays/tins

depanning equipment

cooling tunnels

finishing equipment

Operation of equipment and processes

Operation of equipment and processes may require:

the use of process control panels and systems

Shutdown procedures

Shutdown procedures may include:

cleaning (in some cases cleaning may be carried out by a dedicated cleaning crew)

Services

Services may need to be confirmed. These depend on the nature of the process. Typical examples include:

power

steam

compressed and instrumentation air