Unit of competency Outline
Date retreived
23/07/2026 12:15 AM AWST
23/07/2026 12:15 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.
Operate and monitor a doughnut making process
Operate and monitor a doughnut making process
Unit of competency
National Code
FBPHVB3005
FBPHVB3005
State Code
ODM16
ODM16
TGA Status
Current
Current
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
23/11/2021
Field of Education
030307 - Food Processing Technology
Original Release Date
23/11/2021
Nominal Hours
45
Description
This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down the manufacturing process to produce yeast raised or cake doughnuts.The unit applies to operators who take responsibility for doughnut making operations in a production baking environment. The work includes identifying and providing solutions to routine and some non-routine problems.All work must be carried out to comply with workplace procedures according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.No licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Prepare the manufacturing equipment and process for operation
- 1.1 Confirm availability of ingredients and resources to meet production requirements
- 1.2 Identify health and safety hazards and address risks, including using appropriate personal protective clothing and equipment
- 1.3 Identify and confirm equipment is clean and maintenance requirements have been met, according to health, safety and food safety requirements
- 1.4 Fit machine components and related attachments and adjust to meet operating and safety requirements
- 1.5 Select processing and operating parameters to meet safety and production requirements
- 1.6 Carry out pre-start checks according to operator instructions
2. Operate and monitor equipment
- 2.1 Start and operate the doughnut making process according to workplace procedures
- 2.2 Monitor equipment to ensure optimal operations
- 2.3 Monitor the process to confirm that product meets specifications
- 2.4 Identify, rectify and report out-of-specification product and process outcomes
- 2.5 Use equipment to apply topping and fillings according to production specifications and operator instructions
- 2.6 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
- 3.3 Maintain workplace records accurately according to workplace procedures
4. Recognise and correct common faults
- 4.1 Test doughnuts to ensure end product meets specifications
- 4.2 Identify causes of typical faults and how they can be rectified according to workplace requirements
- 4.3 Discard faulty products according to workplace and environmental guidelines
No information
No information
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| BBG43 | FBPPBK2005 | Operate a doughnut making process | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| BHA7 | FBP30121 | Certificate III in Food Processing | Qualification |
| BHA5 | FBP31121 | Certificate III in High Volume Baking | Qualification |