Control the cooling of oven-baked dough products in automated operations
This standard covers the skills and knowledge needed to control the cooling of oven-baked dough products in automated bakery operations. Fermented dough products typically include bread and roll dough, enriched dough and laminated dough. Non-fermented dough products typically include dough used in the manufacture of pastes, biscuits and un-leavened breads. The cooling of oven-baked dough products is important to the efficient processing and maintaining quality of the finished baked products.
You need to show and understand how you control the cooling of ovenbaked dough products, required by a product specification and work instructions. You will need to show and know how to operate and adjust equipment. You will need to ensure that products are 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.
This standard is for you if you work in automated bakery operations, and can be applied in the context of fermented dough production.
You must be able to:
1. check the operating condition of the cooler in accordance with operational needs
2. check the condition of baked dough products available for cooling in accordance with specifications
3. transfer baked dough products to the cooler in accordance with operational needs
4. monitor and adjust the cooler settings according to instructions and specifications
5. take prompt action to isolate sub-standard baked dough products in accordance with procedures
6. position cooled dough products for further processing in accordance with operational needs
7. take appropriate action regarding any problems which may arise in accordance with procedures.
8. carry out cleaning, lubrication and detection activities in accordance with procedures
9. operate within the limits of own authority and capabilities in accordance with Standard Operating procedures
10. operate in accordance with health, safety, environmental, cleaning and food safety requirements
11. avoid contamination or cross contamination of dough products in accordance with procedures
12. complete relevant records and make available as required
Knowledge and Understanding
You need to know and understand:
1. the importance of following work specifications to ensure successful dough-processing
2. the importance of checking the weight of products to comply with weight regulations
3. how to seek advice on process adjustments during processing
4. how to keep products within specification with regard to production timing and environmental conditions
5. the specified method for moving dough products
6. how to maintain product condition
7. how to deal with time constraints and variations to conditions throughout processing
8. possible sources of product contamination during processing
9. how to avoid contamination during processing and what might happen if this is not done
10. the procedure for rejecting and isolating failed products
11. how to recognise and report product that does not meet specification during processing
12. the lines and methods of communication within your organisation
13. why it is important to keep accurate records and what might happen if this is not done
14. how to communicate effectively with team, managers and other specialists