Unit of competency Outline
Date retreived
23/07/2026 4:52 AM AWST
23/07/2026 4:52 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 forming or shaping process
Operate and monitor a forming or shaping process
Unit of competency
National Code
FBPHVB3006
FBPHVB3006
State Code
ODM17
ODM17
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
55
Description
This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a biscuit forming or shaping process.This unit applies to individuals who take responsibility for the operation and monitoring of processing machines and equipment to form and shape biscuit dough. The work includes identifying and providing solutions to routine and some non-routine problems. Biscuits may be for human consumption or animal feed.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 for work in processing area
- 1.1 Interpret work instructions from supervisor and clarify where required
- 1.2 Identify health and safety hazards and inform supervisor
- 1.3 Wear appropriate personal protective equipment and clothing and ensure correct fit
- 1.4 Confirm materials and ingredients are available to meet operating and food safety requirements
- 1.5 Confirm equipment and services are available
- 1.6 Confirm equipment is clean and maintenance requirements have been met, according to health, safety and food safety requirements
2. Prepare for operation
- 2.1 Fit and adjust machine components and related attachments according to operating requirements
- 2.2 Enter processing or operating parameters to meet safety and production requirements
- 2.3 Check and adjust equipment performance according to operating requirements
- 2.4 Carry out pre-start checks according to operator instructions
3. Operate and monitor equipment
- 3.1 Start, operate and monitor the process for variation in operating conditions according to safe operating requirements
- 3.2 Monitor the process to confirm that formed product is produced to specification
- 3.3 Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements
4. Complete the process
- 4.1 Identify the appropriate shutdown procedure and implement safely
- 4.2 Report maintenance requirements according to workplace procedures
- 4.3 Maintain work area to meet housekeeping standards
- 4.4 Maintain workplace records in required format
5. Recognise and correct common faults
- 5.1 Take samples and check formed biscuits to ensure they meet specifications
- 5.2 Identify causes of any common faults, rectify and report product or process outcomes according to workplace requirements
- 5.3 Discard faulty products according to workplace and environmental guidelines
No information
No information
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| BBG37 | FBPOPR2025 | Manufacture extruded and toasted products | Unit of competency |
| BBG11 | FBPOPR2026 | Operate a forming or shaping process | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| BHA5 | FBP31121 | Certificate III in High Volume Baking | Qualification |