Elements and Performance Criteria
- Conduct sustainability related research for the bakery business
- Industry information resources are identified and accessed to maintain bakery business knowledge
- Sustainability related regulatory requirements, drivers and influences that impact on the baking industry are analysed and assessed for relevance to business operations
- Information is assessed and used to inform a sustainability plan for the business
- Bakery business plan is examined and implications for set-up identified and prioritised
- Analyse sustainability implications for bakery
- The style of bakery and key characteristics and operational implications are confirmed
- Implications for layout, equipment, stock and staffing are identified and incorporated into set-up planning
- Criteria for sustainability in bakery operation are determined and strategies for achieving sustainability identified
- Develop layout plan for bakery
- Production area is measured and documented, including identification of services, openings and fixed facilities
- Production process is mapped and a layout plan developed to identify placement of equipment and processes
- Service and/or distribution requirements are examined and mapped
- Layout is assessed for its efficiency, occupational health and safety (OHS) and potential for environmental impact
- Potential for generating waste through production and service/distribution process is identified
- Opportunities to reduce waste and increase efficiencies are identified and incorporated into planning
- Layout plan is finalised and checked to ensure accuracy and completeness
- Determine equipment requirements
- Range of products and services to be offered are confirmed
- Production equipment, services and facilities, and storage and transfer equipment options required for business operations are identified
- Presentation and display equipment requirements are identified and options assessed against décor and image objectives
- Equipment options are researched and assessed for appropriateness in meeting business plan goals, targets and budgets
- Equipment features are assessed for their efficiency in relation to waste and energy and resource consumption and options prioritised according to sustainability
- Equipment is selected based on economic value, operational efficiency and environmental performance
- Equipment schedule is itemised, costed and documented
- Determine stock requirements
- Stock requirements for product range and quality criteria are identified and quantities estimated
- Stock options are assessed for their economic value, quality and their impact on the environment resulting from production and distribution processes
- Stock is specified based on economic value, quality and environmental performance
- Suppliers are researched and selected to support ongoing operations
- Purchasing schedule is developed, costed and documented
- Determine human resource requirements
- Assess environmental sustainability of bakery
- Concept of carbon footprint is described and types of environmental impact of bakery operations are identified
- Opportunities for improving environmental performance of operations are identified
- Measures of environmental performance are identified
- Strategy for ongoing monitoring of environmental performance is developed and documented