Required skills

Ability to

access workplace information to identify doughnut manufacturing requirements

select fit and use personal protective clothing andor equipment

confirm supply of necessary materials and services

confirm condition of materials including confirming flour and water temperature flour type and oil type

conduct prestart checks such as inspecting equipment condition to identify any signs of wear selecting appropriate settings andor related parameters cancelling isolation or lock outs as required confirming that equipment is clean and correctly configured for processing requirements positioning sensors and controls correctly ensuring any scheduled maintenance has been carried out and confirming that all safety guards are in place and operational

conduct prestart checks for equipment including

doughnut mixing and forming equipment

deep frying equipment

cooling tunnelsspirals

start operate monitor and adjust process equipment to achieve required outcomes including monitoring

materials transfer prior to commencing mixing

mixing parameters such as water and flour temperature sequence of ingredient addition and mixing times

forming parameters including air pressure to maintain weight of doughnut

proving parameters such as humiditytemperature within prover and time

frying parameters such as oil temperature appearance of cooked doughnuts and time

take corrective action in response to outofspecification results

respond to andor report equipment failure within level of responsibility

locate emergency stop functions on equipment

follow isolation and lock outtag out procedures as required to take process and related equipment offline in preparation for cleaning andor maintenance within level of responsibility

demonstrate batchproduct changeovers

complete workplace records as required

maintain work area to meet housekeeping standards

operating finishingfilling equipment according to enterprise procedures including preparing decorating ingredients such as mixing and heating crushing cutting or sieving toppings

monitor temperature of toppings spreadapplication of toppings and glazes jamfilling placement and quantity and appearance of finished product

use process control systems according to enterprise procedures

collect samples and conduct tests according to enterprise procedures

conduct routine maintenance according to enterprise procedures

clean and sanitise equipment according to enterprise procedures

use oral communication skillslanguage competence to fulfil the job role as specified by the organisation including questioning active listening asking for clarification and seeking advice from supervisor

work cooperatively within a culturally diverse workforce

Required knowledge

Knowledge of

purpose and basic principles of the doughnut manufacturing process including the stages in doughnut manufacture eg mixing proving frying and finishing and the requirements of each processing stage eg the relationship between temperature time and humidity in the proving process

the role of main ingredients such as yeast

basic operating principles of equipment including main equipment components status and purpose of guards equipment operating capacities and applications and the purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

the flow of the doughnut manufacturing process and the effect of outputs on customer satisfaction and downstream processes such as packaging

quality requirements of materials and effect of variation on doughnut manufacturing process performance

quality characteristics to be achieved by the finished doughnut

process specifications procedures and operating parameters including procedures for adjusting water temperature to compensate for atmospheric conditions

operating requirements and parameters and corrective action required where results are outofspecification operating parameters

typical equipment faults and related causes including signs and symptoms of faulty equipment and early warning signs of potential problems

methods used to monitor the doughnut manufacturing process including inspecting measuring and testing as required by the process

inspection or test points control points in the process and the related procedures and recording requirements

contaminationfood safety risks associated with the doughnut manufacturing process and related control measures

common causes of variation and corrective action required

occupational health and safety OHS hazards and controls including limitations of protective clothing and equipment relevant to the doughnut manufacturing process

requirements of different shutdowns as appropriate to the process and workplace production requirements including emergency and routine shutdowns and procedures to follow in the event of a power outage

isolation lock out and tag out procedures and responsibilities

productprocess changeover procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the doughnut manufacturing process including wasterework collection and handling procedures related to the process

finishing requirements where relevant including preparation methods monitoring of parameters such as icing temperature operating procedures for application of finishings and quality requirements such as even coverage

basic operating principles of process control including the relationship between control panels and systems and the physical equipment

sampling and testing associated with process monitoring and control where relevant

routine maintenance procedures where relevant

cleaning and sanitation procedures where relevant

The Evidence Guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge range statement and the Assessment Guidelines for the Training Package

Overview of assessment

Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed Competence in this unit must be achieved in accordance with food safety standards and regulations

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of ability to

conduct prestart checks on machinery used for making doughnuts

start operate monitor and adjust process equipment to achieve required quality outcomes

take corrective action in response to typical faults and inconsistencies

complete workplace records as required

apply safe work practices and identify OHS hazards and controls

safely shut down equipment

apply food safety procedures to work practices

Context of and specific resources for assessment

Assessment must occur in a real or simulated workplace where the assessee has access to

personal protective clothing and equipment

work procedures including advice on safe work practices food safety quality and environmental requirements

information on equipment capacity and operating parameters

production schedule and recipebatch instructions

specifications control points and processing parameters

doughnut mixing forming proving injecting and frying equipment and related equipment as required such as glazing and topping application equipment

doughnut ingredients and related materials such as frying oil and glazingtoppings and fillings as required

sampling schedules and test procedures and equipment as required

cleaning procedures materials and equipment as required

Method of assessment

This unit should be assessed together with core units and other units of competency relevant to the function or work role Examples could be

FDFOPA Clean and sanitise equipment

FDFOP2004A Clean and sanitise equipment

FDFOPA Conduct routine maintenance

FDFOP2011A Conduct routine maintenance

FDFOPA Apply sampling procedures

FDFOP2013A Apply sampling procedures

FDFOPA Operate a process control interface

FDFOP2030A Operate a process control interface

MSLA Perform basic tests

MSL973001A Perform basic tests.

Guidance information for assessment

To ensure consistency in ones performance competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances cases and responsibilities and where possible over a number of assessment activities

Policies and procedures

Legislative requirements

Workplace information

Doughnuts

Materials

Equipment

Weighing and measuring

Shutdown procedures

Operation of equipment and processes

Services