Unit of competency Outline

Date retreived
23/07/2026 12:57 AM AWST

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Manufacture rye crisp breads

Manufacture rye crisp breads

Unit of competency
National Code
FBPPBK2003
State Code
BBF89
TGA Status
Replaced
DTWD Status
Replaced
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
030717 - Plant And Machine Operations
Original Release Date
27/07/2018
Nominal Hours
30
Description
This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a rye crisp breads manufacturing process.This unit applies to individuals who work in a baking production environment under general supervision with some accountability for their own work. This includes identifying and providing solutions to a limited range of predictable problems relating to the operation and monitoring of machines and equipment used in a crisp bread manufacturing process.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. Prepare the rye crisp bread manufacturing equipment and process for operation
  • 1.1 Read or listen to work instructions from supervisor and clarify where needed
  • 1.2 Identify work health and safety hazards and report to supervisor
  • 1.3 Wear appropriate personal protective equipment and ensure correct fit
  • 1.4 Confirm availability of materials to meet production requirements
  • 1.5 Identify and confirm cleaning and maintenance requirements have been met
  • 1.6 Fit machine components and related attachments and adjust to meet operating and safety requirements
  • 1.7 Select processing and operating parameters to meet safety and production requirements
  • 1.8 Check and adjust equipment according to manufacturer instructions to ensure optimum performance
  • 1.9 Carry out pre-start checks according to operator instructions
2. Operate and monitor rye crisp bread manufacturing process
  • 2.1 Start the rye crisp bread manufacturing process according to workplace procedures
  • 2.2 Monitor equipment to identify variation in operating conditions and report variations in equipment operation
  • 2.3 Monitor the process to confirm that product meets specifications
  • 2.4 Identify, report and rectify out-of-specification product and process outcomes
  • 2.5 Conduct work and maintain a clean and tidy workplace according to workplace environmental and food safety procedures
3. Shut down the process
  • 3.1 Complete the process safely according to workplace procedures
  • 3.2 Identify and report maintenance requirements according to workplace procedures
  • 3.3 Maintain workplace records accurately according to workplace procedures
No information
No information
Replaces
State Code National Code Title Type
D4513 FDFBK2003A Manufacture rye crisp breads Unit of competency
Replaced By
State Code National Code Title Type
ODM18 FBPHVB3007 Manufacture crisp breads Unit of competency
State Code National Code Title Type
BDO8 FBP20117 Certificate II in Food Processing Qualification
BDP2 FBP20317 Certificate II in Food Processing (Sales) Qualification