Unit of competency Outline
Date retreived
23/07/2026 4:46 AM AWST
23/07/2026 4:46 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Supervise testing processes for wheat and flour
Supervise testing processes for wheat and flour
Unit of competency
National Code
FDFGR4002A
FDFGR4002A
State Code
WE606
WE606
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
04/08/2014
Field of Education
030307 - Food Processing Technology
Original Release Date
04/08/2014
Nominal Hours
50
Description
This Unit covers the establishment and supervision of specific quality and testing processes for wheat and flour in a flour mill. The Unit covers the setting of tests to be undertaken, the establishment of acceptable limits and maintaining of accuracy in the mill testing regime.
Notes
Elements and Performance Criteria
1. Identify desired flour specification and other relevant factors for mill products and performance
- 1.1 Identify customer specification.
- 1.2 Review range and availability of suitable grain.
- 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.
- 1.5 Identify regulatory requirements relevant to mill and mill products.
2. Establish sampling procedures and tests for grain
- 2.1 Determine tests and sampling for received grain.
- 2.2 Determine tests and sampling for grists.
- 2.3 Determine tests and sampling 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.
4. Establish statistical process control procedures for mill
- 4.1 Establish procedures for recording of 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.
- 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.
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.
Mill
The term mill is used to refer to the whole mill site including the actual milling equipment, equipment used for associated processes, and transport, warehouse, maintenance, testing and administration facilities.
Stages of the flour milling process are:
wheat intake
conditioning
feed to first break
flour coming off each mill i.e. from break and reduction rollers
blending and processing
packing and/or dispatch.
Reference tests
Reference tests are tests which can be used for calibration of other test equipment and procedures. Reference tests can also refer to time consuming or non-standard tests used for specific flours or for investigating unusual results in other tests.
Alpha-amylase
Alpha-amylase is one of the enzymes which break down starch in germinating grain.
Improvers
Improvers are substances which improve the baking quality of flour.
Mill
The term mill is used to refer to the whole mill site including the actual milling equipment, equipment used for associated processes, and transport, warehouse, maintenance, testing and administration facilities.
Stages of the flour milling process are:
wheat intake
conditioning
feed to first break
flour coming off each mill i.e. from break and reduction rollers
blending and processing
packing and/or dispatch.
Reference tests
Reference tests are tests which can be used for calibration of other test equipment and procedures. Reference tests can also refer to time consuming or non-standard tests used for specific flours or for investigating unusual results in other tests.
Alpha-amylase
Alpha-amylase is one of the enzymes which break down starch in germinating grain.
Improvers
Improvers are substances which improve the baking quality of flour.
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:
determine tests appropriate to grain used in, and products made by a mill
determine sampling rates for tests
integrate testing regime with HACCP system
maintain integrity of mill testing regime through use of control and reference tests and appropriate calibration and maintenance of test equipment.
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
equipment manuals including operating parameters
specifications, control points and processing parameters
break and reduction roll process and related equipment and services
conditioned grain suitable for the break and reduction roll process
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.
Guidance information for assessment
To ensure consistency of 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.
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:
determine tests appropriate to grain used in, and products made by a mill
determine sampling rates for tests
integrate testing regime with HACCP system
maintain integrity of mill testing regime through use of control and reference tests and appropriate calibration and maintenance of test equipment.
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
equipment manuals including operating parameters
specifications, control points and processing parameters
break and reduction roll process and related equipment and services
conditioned grain suitable for the break and reduction roll process
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.
Guidance information for assessment
To ensure consistency of 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.
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| BBG45 | FBPGRA4002 | Supervise testing processes for wheat and flour | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| J263 | FDF41012 | Certificate IV in Flour Milling | Qualification |