Unit of competency Outline
Date retreived
23/07/2026 1:34 PM AWST
23/07/2026 1:34 PM 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 cooling, slicing and wrapping process
Operate and monitor a cooling, slicing and wrapping process
Unit of competency
National Code
FBPHVB3016
FBPHVB3016
State Code
ODM22
ODM22
TGA Status
Current
Current
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
23/11/2021
Field of Education
030717 - Plant And Machine Operations
Original Release Date
23/11/2021
Nominal Hours
50
Description
This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a cooling, slicing and wrapping process.This unit applies to individuals who work under general supervision and in a high volume baking environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of machines and equipment used to cool, slice and wrap baked products.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 Receive work instructions and clarify where required
- 1.2 Identify health, safety and food safety hazards and address risks
- 1.3 Wear appropriate personal protective equipment and ensure correct fit
- 1.4 Confirm that product and packaging consumables are available to meet operating, quality and food safety requirements
- 1.5 Identify and confirm equipment is clean and not locked out
2. Prepare the cooling, slicing and wrapping equipment and process for operation
- 2.1 Fit and adjust machine components and related attachments according to operating requirements
- 2.2 Enter processing and operating parameters to meet safety, quality and production requirements
- 2.3 Carry out pre-start checks according to operator instructions
3. Operate and monitor equipment
- 3.1 Start and operate the process according to workplace procedures
- 3.2 Monitor the process to confirm that product is cooled, sliced and wrapped to meet food safety and production specifications
- 3.3 Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements
- 3.4 Follow and apply workplace cleaning procedures and environmental requirements
4. Shut down the cooling, slicing and wrapping process
- 4.1 Identify the appropriate shutdown procedure
- 4.2 Shut down the process safely according to operating procedures, and clean equipment according to workplace procedures
- 4.3 Report maintenance requirements according to workplace procedures
- 4.4 Maintain workplace records according to workplace procedures
No information
No information
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| BBG96 | FBPOPR2024 | Operate a cooling, slicing and wrapping process | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| BHA5 | FBP31121 | Certificate III in High Volume Baking | Qualification |