Unit of competency Outline

Date retreived
22/07/2026 2:46 PM AWST

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Operate a cooling and slicing process

Operate a cooling and slicing process

Unit of competency
National Code
FBPPBK2001
State Code
BBF67
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
45
Description
This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a process to cool and slice cake baked on a band or belt. It does not apply to manual cutting of cake baked in a tin or pan.The unit applies to individuals who work in a cake 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 a cooling and slicing process and associated equipment.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 cooling and cutting 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 baked cake 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 the cooling and cutting process
  • 2.1 Start and operate the cooling and cutting 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 cake temperature and cut pieces meet 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
D4511 FDFBK2001A Operate a cooling and slicing process Unit of competency
Replaced By
State Code National Code Title Type
ODL64 FBPHVB3001 Operate and monitor a cooling and wrapping process 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