Unit of competency Outline

Date retreived
22/07/2026 8:04 AM AWST

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Maintain ingredient stores

Maintain ingredient stores

Unit of competency
National Code
FBPRBK2005
State Code
BBH14
TGA Status
Current
DTWD Status
Approved
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
110107 - Baking And Pastrymaking
Original Release Date
27/07/2018
Nominal Hours
20
Description
This unit of competency describes the skills and knowledge required to maintain ingredient stores in a commercial baking environment.The unit applies to individuals who undertake routine work under supervision. This includes identifying and providing solutions to a limited range of predictable problems.All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation 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. Maintain stock quality
  • 1.1 Confirm required stock food safe storage conditions with supervisor
  • 1.2 Check date codes to identify out-of-date stock
  • 1.3 Inspect stock to identify damage and spoilage
  • 1.4 Protect stock from cross-contamination to maximise use
  • 1.5 Check stock to identify stock quality problems for supervisor
2. Maintain perishables quality
  • 2.1 Identify perishables and confirm required food safe storage conditions with supervisor
  • 2.2 Measure, record and check perishables temperatures meet food safe storage conditions
  • 2.3 Rotate perishables to maximise use
  • 2.4 Check perishables to identify stock quality problems for supervisor
3. Maintain stock levels
  • 3.1 Confirm required stock levels with supervisor
  • 3.2 Use safe manual handling techniques to handle ingredient stores
  • 3.3 Check ingredient levels and replenish as needed to maintain required levels
  • 3.4 Clean ingredient storage equipment to meet food safe conditions
  • 3.5 Complete store records according to workplace requirements
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State Code National Code Title Type
BDP1 FBP20217 Certificate II in Baking Qualification
BHA0 FBP20221 Certificate II in Baking Qualification