Unit of competency Outline

Date retreived
22/07/2026 9:22 AM AWST

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Control and order bakery stock

Control and order bakery stock

Unit of competency
National Code
FBPRBK3016
State Code
BBG19
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
30
Description
This unit of competency describes the skills and knowledge required to control and order bakery stock in a commercial baking environment.This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to 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. Order and receive stock
  • 1.1 Process stock orders in accordance with workplace procedures
  • 1.2 Maintain and adjust stock re-order cycles to meet bakery requirements
  • 1.3 Check and record incoming stock against order and delivery specifications to identify discrepancies and rectify
  • 1.4 Check food product packaging on delivery to identify damage and rectify
  • 1.5 Check and record temperature on delivery of frozen and chilled food products to ensure food safety standards are met, and rectify
  • 1.6 Date code perishable items on delivery to maximise use
  • 1.7 Communicate with suppliers to ensure continuity of supply
  • 1.8 Monitor ordering and supply processes to identify problems and rectify
2. Store stock
  • 2.1 Keep stock to maximise use and minimise waste
  • 2.2 Clean storage areas to meet food safe housekeeping requirements
  • 2.3 Inspect storage areas to identify indicators of pest contamination and rectify
  • 2.4 Use safe manual handling techniques to move and store stock
  • 2.5 Label stock with dates in accordance with workplace procedures
  • 2.6 Store perishable stock in sealed containers to avoid food contamination and pests
  • 2.7 Monitor and maintain cleanliness of stock handling and storage areas to meet housekeeping and hygiene requirements
3. Maintain stock
  • 3.1 Monitor and record stock levels in accordance with workplace procedures
  • 3.2 Monitor stock performance to determine stock usage rate
  • 3.3 Rotate stock according to use-by date to maximise use and minimise waste
  • 3.4 Check and adjust environmental conditions to maintain quality of perishables
  • 3.5 Conduct temperature checks of perishables to identify storage problems, and rectify to protect perishables from spoilage
  • 3.6 Inspect items for pest damage and infestation and dispose of spoiled stock according to workplace procedures
4. Minimise stock losses
  • 4.1 Check storage of stock to identify stock problems, and rectify to maintain stock quality
  • 4.2 Identify, record and report stock losses in accordance with workplace procedures
  • 4.3 Identify avoidable losses and determine the cause of the loss to recommend and implement solutions to prevent future avoidable losses
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