Unit of competency Outline

Date retreived
22/07/2026 11:24 AM AWST

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Manufacture crisp breads

Manufacture crisp breads

Unit of competency
National Code
FBPHVB3007
State Code
ODM18
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
09/09/2021
View on TGA
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 a crisp breads manufacturing process.This unit applies to individuals who take responsibility for the operation and monitoring of a crisp breads production process and associated equipment in a high volume 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 crisp breads manufacturing equipment and process for operation
  • 1.1 Confirm ingredients are available to meet production requirements
  • 1.2 Identify and confirm cleaning and maintenance requirements have been met according to health, safety and food safety procedures
  • 1.3 Select and fit appropriate personal protective equipment
  • 1.4 Fit and adjust machine components and attachments to meet operating and safety requirements
  • 1.5 Enter 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 process
  • 2.1 Start the crisp breads manufacturing 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 and test samples to confirm that product meets 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
  • 2.6 Maintain workplace records in required format
3. Complete the process
  • 3.1 Identify appropriate shutdown procedure
  • 3.2 Shut down process safely and clean equipment according to workplace procedures
  • 3.3 Identify and report maintenance issues according to workplace procedures
  • 3.4 Ensure waste is disposed of in line with environmental requirements
4. Recognise and correct common faults
  • 4.1 Test crisp breads product to ensure it 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
BBF89 FBPPBK2003 Manufacture rye crisp breads Unit of competency
State Code National Code Title Type
BHA5 FBP31121 Certificate III in High Volume Baking Qualification