Tray up and prepare flour confectionery in bakery operations

Business Sectors (Suites): Craft Bakery
Developed by: Improve
Approved on: 30 Mar 2023


This standard covers the skills and knowledge needed to tray up and prepare/dress flour confectionery in tins, foils or moulds for baking, typically in craft, artisan or in-store bakery operations. Flour confectionery products involved in tray up and dressing preparation typically includes; cake and sponge based products, patisserie products.

You need to show and understand how you prepare trays for receiving products and accurately tray up tins or foils containing products. You will need to demonstrate that you can accurately and reliably wash and dress (top out) the surfaces of products according to specification. You need to know how to recognise and prevent contamination during processing, and recognise when mixtures are at the required specification. 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 bakery operations, and is applied in the context of flour confectionery production.

Performance criteria

You must be able to:

1. check releasing agent supplies and tools for application of releasing agent
2. clean and apply releasing agent to sufficient numbers of baking trays in accordance with specifications
3. select and apply the correct lining paper to trays in accordance with procedures
4. place individual shaped products, and products in tins, onto trays in correct numbers and positions
5. minimise waste and deal with scrap material in accordance with procedures
6. rack trays in the correct location for further processing
7. comply with health, safety, food safety, allergen and organisational requirements throughout tray up operations
8. check supplies and condition of products and materials for topping out in accordance with specifications
9. wash and dress the surface of products to meet production needs
10. minimise waste and deal with scrap material in accordance with procedures
11. place products in the correct location for further processing
12. comply with health, safety, food safety, allergen and organisational requirements throughout topping out operations
13. carry out cleaning and maintenance of equipment in accordance with Food Safety requirements and health and safety procedures

14. operate within the limits of your own authority and capabilities

Knowledge and Understanding

You need to know and understand:

1. the standards of health and safety and food safety you are required to comply with, why it is important that you do so, and what might happen if standards are not 
2. why it is important to follow work instructions and product specifications or recipes throughout processing to ensure successful products                
3. what types of releasing agents, linings or materials can be used for flour confectionery products
4. what types of tools and equipment may be used to aid the traying up of flour confectionery products
5. why is it important to place flour confectionery products evenly and carefully onto trays or into tins
6. how to recognise and report mixtures that do not meet specification
7. how to prevent contamination and cross contamination and what might happen if this is not done.
8. what the lines and methods of effective communication are and why it is important to use them correctly
9. how to maintain mixture condition and deal with time constraints and variations to conditions throughout processing
10. important handling factors in processing which seek to maintain mixture quality and performance
11. the correct method for loading and unloading trays in racks

12. the importance of effective cleaning of tins, trays and utensils and their correct storage


Scope Performance

Scope Knowledge





Links To Other NOS

External Links

Version Number


Indicative Review Date

30 Mar 2028





Originating Organisation


Original URN


Relevant Occupations

Engineering and Manufacturing Technologies, Food Production Operatives, Manufacturing Technologies, Process Operatives

SOC Code



Tray; Prepare; Baking; Flour; Confectionery; Craft; Bakery; Baker;