FBPRBK3012-Schedule-and-produce-bread-production.docx

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FBPRBK3012 Schedule and produce bread production Modification history Release Comments Release 1 This version released with the FBP Food, Beverage and Pharmaceuticals Training Package version 1.0 FBPRBK3012 Schedule and produce bread production Application This unit of competency describes the skills and knowledge required to schedule and produce bread production 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. Prerequisite Unit Nil Unit Sector Retail baking (RBK) Elements Performance Criteria Elements describe the essential outcomes. Performance criteria describe the performance needed to demonstrate achievement of the element. 1. Plan bread production schedule 1.1 Identify bread production targets to meet daily production requirements 1.2 Reformulate master recipes to meet production target 1.3 Estimate process timing and plan process sequence to meet bread production targets 1.4 Document production schedule according to workplace requirements 2. Plan bread production resources and processes 2.1 Identify equipment requirements and check to confirm availability and operational readiness for bread production 2.2 Calculate ingredient quantities required to meet bread production targets 2.3 Confirm availability and quality of ingredient stocks to prepare for bread production 3.Implement bread production 3.1 Implement the production schedule to produce baked products 3.2 Monitor bread production against the production schedule to identify variances, and rectify to ensure bread production targets are met 3.3 Monitor and control food safety risks to meet food safety standards 3.4 Monitor and control workplace health and safety risks to meet workplace health and safety requirements 3.5 Assess baked bread products against required volumes and end- product specifications to identify faults and rectify 4. Complete bread production 4.1 Clean equipment and work area to meet housekeeping standards 4.2 Dispose of waste according to workplace requirements 4.3 Document scheduling adjustments and production outputs according to workplace requirements Foundation Skills This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.
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  • Fall '17
  • Dr. Nik

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