Control the oven-baking of dough products in automated operations
Overview
This standard covers the skills and knowledge needed to control the oven-baking of dough products in automated bakery operations. Fermented dough typically includes bread and roll dough, enriched dough and laminated dough. Non-fermented dough typically includes dough used in the manufacture of pastes, biscuits and un-leavened breads. The oven-baking of dough products is important to the efficient processing of dough and maintaining quality of the finished baked products.
You need to show and understand how you control the oven-baking of dough products, required by a product specification and work instructions. You will need to show and know how to operate and adjust baking equipment. You will need to ensure that dough is not contaminated or cross contaminated and that relevant records and reporting are maintained. Complying with and understanding health and safety, food safety and organisational requirements are essential features of this standard.
Performance criteria
You must be able to:
1. check the operating condition of the oven in accordance with operational needs
5. take action within the limits of your own authority to isolate sub-standard dough products
6. transfer dough products to the oven in accordance with instructions
7. set the oven and position dough products according to instructions and specifications
8. operate steaming and boiling requirements for products in accordance with specifications
9. re-position dough products within the oven as necessary to meet baking needs
10. adjust oven settings to meet specifications
11. take appropriate action regarding any problems which may arise in accordance with procedures
12. carry out cleaning, lubrication and detection activities in accordance with procedures
13. operate within the limits of own authority and capabilities in accordance with Standard Operating Procedures
14. operate in accordance with health, safety, environmental, cleaning and food safety requirements
15. avoid contamination or cross contamination of dough products in accordance with procedures
16. complete relevant records and make available as required
Knowledge and Understanding
You need to know and understand:
1. the importance of following instructions and work specifications to ensure successful oven-baking
2. how to check the operating condition of the oven
3. how to check and adjust oven settings according to instructions and specifications
4. how to check the condition of dough products available for baking
5. how to dress and cut dough surfaces according to specification
6. the procedure for isolating sub-standard dough products and the importance of following them
7. how to transfer dough products to the oven
8. how to set the oven and position dough products, according to instructions and specifications
9. how to monitor the baking of dough products and the importance of doing so
10. how to operate stream-injectors and dampers and when this is required
11. how and when to re-position dough products within the oven and the purpose of doing so
12. when to adjust oven settings to meet specification
13. the relevant legal and regulatory requirements, health and safety, hygiene and environmental standards and instructions and what might happen if they are not met
14. what the limits of your own authority are and why it is important to work within them
15. how to recognise and report dough products that do not meet specification during the oven-baking process
16. the lines and methods of communication within your organisation
17. why it is important to keep accurate records and what might happen if this is not done
18. recording and reporting procedures
19. how to communicate effectively with team, managers and other specialists