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Title / Prepare, mix, and apply bulk toppings and/or fillings for bakery products using automated equipment
Level / 3 / Credits / 12
Purpose / This unit standard is for people working or intending to work in a bakery that uses automated production equipment. People credited with this unit standard are able to: use safe working practices; prepare and weigh ingredients for bulk toppings and/or fillings; mix bulk toppings and/or fillings using automated equipment; apply toppings and/or fillings using automated equipment; and disassemble, clean, and reassemble automated equipment.
Classification / Food and Related Products Processing > Baking
Available grade / Achieved
Entry information
Recommended skills and knowledge / Unit 15747, Prepare, mix, and apply bulk icings and/or glazes for bakery products using automated equipment, or demonstrate equivalent knowledge and skills.
Explanatory notes
1 Enactments and codes relevant to this unit standard include but are not limited to the: Food Act 1981; Health and Safety in Employment Act 1992; Food (Safety) Regulations 2002; Food Hygiene Regulations 1974; Australia New Zealand Food Standards Code available at http://www.foodstandards.govt.nz.
2 Range
Bakery products to be topped and/or filled may include but are not limited to: cakes, sponges, pastries, biscuits, buns, slices, breads, pizzas, pies.
Ingredients may include but are not limited to: dairy-based products, non-dairy products, sugar, meat, poultry, seafood, fruits, vegetables, cereal-based products, nuts, seeds, herbs, eggs, chocolate, carob, crumbles, streusel, rock salt, spices, alcohol, fats, oils, low-fat products, fat replacers, thickeners, sweeteners, flavourings, stabilisers, colourings, additives.
Equipment may include but is not limited to: mixers, boilers, kettles, pulping equipment, weighing equipment, silos, mincers, bain marie, graters, dicers, seeders, sifters, shakers, depositors, enrobers, extruders, strewer, spindle, conveyors, compressed air, icing applicators, sprayers, strand conveyors, stencils, brushes, knives.
3 Definitions
Organisational procedures refers to documents that include: worksite rules, codes, and practices; equipment operating instructions; production specifications; documented quality management systems; and health and safety requirements.
PPE refers to personal protective equipment and may include but is not limited to: protective clothing; gloves; safety glasses, headwear, and footwear; hearing protection; safety devices.
4 Competence is to be demonstrated on three occasions of preparing, mixing, and applying bulk toppings and/or fillings for bakery products using automated equipment.
Outcomes and evidence requirements
Outcome 1
Use safe working practices.
Evidence requirements
1.1 PPE is used in accordance with organisational procedures.
1.2 Work environment is kept clean and free from hazards in accordance with organisational procedures.
Range hazards to – personnel, product, plant.
1.3 Documentation is referred to and/or completed in accordance with organisational procedures.
Outcome 2
Prepare and weigh ingredients for bulk toppings and/or fillings.
Evidence requirements
2.1 Ingredients are available in sufficient quantity to meet scheduled and anticipated production.
2.2 Ingredients are checked for shelf-life and signs of contamination in accordance with organisational procedures.
2.3 Ingredients are conditioned in accordance with recipe specifications.
Range may include but is not limited to – sieved, melted, soaked, hydrated, steamed, boiled, roasted, blended, chopped, diced, grated, minced, whisked, washed, peeled, temperature.
2.4 Weighing systems are tared in accordance with organisational procedures.
2.5 Ingredients are weighed in accordance with scheduled production.
2.6 Storage containers for mixed toppings and/or fillings are free from contamination and available in sufficient quantity for scheduled and anticipated production.
2.7 Variations in ingredients and equipment are identified, and rectified and/or reported in accordance with organisational procedures.
Outcome 3
Mix bulk toppings and/or fillings using automated equipment.
Evidence requirements
3.1 Equipment is clean, free from contamination, and operational in accordance with organisational procedures.
3.2 Equipment is operated in accordance with organisational procedures.
3.3 Topping and/or filling ingredients are mixed in accordance with recipe specifications.
Range specifications may include but are not limited to – time, speed, temperature, sequence and pace of ingredient addition.
3.4 Mixed toppings and/or fillings conform to product specifications.
Range specifications may include but are not limited to – consistency, viscosity, uniform distribution of ingredients, colour, temperature.
3.5 Mixed toppings and/or fillings are placed in storage containers and are stored in assigned locations at specified temperatures in accordance with organisational procedures.
3.6 Variations in equipment, and toppings and/or fillings are identified, and rectified and/or reported in accordance with organisational procedures.
Outcome 4
Apply bulk toppings and/or fillings using automated equipment.
Evidence requirements
4.1 Toppings and/or fillings are available in sufficient quantity and condition for scheduled production.
4.2 Equipment is loaded with toppings and/or fillings in a manner which prevents jamming and maximises production.
4.3 Equipment is operated in accordance with organisational procedures.
4.4 Topping and/or filling temperature is maintained in accordance with recipe specifications and production schedule.
4.5 Toppings and/or fillings are applied in accordance with product specifications.
Range specifications may include but are not limited to – sequence, conveyor speed and tracking, flow, amount, uniformity, neatness.
4.6 Variations in equipment, and toppings and/or fillings are identified, and rectified and/or reported in accordance with organisational procedures.
Outcome 5
Disassemble, clean, and reassemble automated equipment.
Evidence requirements
5.1 Affected parties are notified of disassembly and cleaning in accordance with organisational procedures.
Range affected parties may include but are not limited to – people working upstream and/or downstream in production, colleagues, team members, supervisor.
5.2 Services to equipment are isolated in accordance with organisational procedures.
Range services may include but are not limited to – electricity, air, water, gas.
5.3 Equipment is disassembled in accordance with organisational procedures.
5.4 Equipment is cleaned in accordance with organisational procedures.
5.5 Cleaned equipment is lubricated to specifications, reassembled, and left operational in accordance with organisational procedures.
Replacement information / This unit standard and unit standard 15747 replaced unit standard 7723.This unit standard is expiring. Assessment against the standard must take place by the last date for assessment set out below.
Status information and last date for assessment for superseded versions
Process / Version / Date / Last Date for Assessment /Registration / 1 / 10 February 1999 / 31 December 2018
Review / 2 / 19 May 2006 / 31 December 2018
Review / 3 / 17 March 2016 / 31 December 2018
Rollover / 4 / 16 February 2017 / 31 December 2020
Consent and Moderation Requirements (CMR) reference / 0111
This CMR can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Please note
Providers must be granted consent to assess against standards (accredited) by NZQA, before they can report credits from assessment against unit standards or deliver courses of study leading to that assessment.
Industry Training Organisations must be granted consent to assess against standards by NZQA before they can register credits from assessment against unit standards.
Providers and Industry Training Organisations, which have been granted consent and which are assessing against unit standards must engage with the moderation system that applies to those standards.
Requirements for consent to assess and an outline of the moderation system that applies to this standard are outlined in the Consent and Moderation Requirements (CMR). The CMR also includes useful information about special requirements for organisations wishing to develop education and training programmes, such as minimum qualifications for tutors and assessors, and special resource requirements.
CompetenzSSB Code 10171 / Ó New Zealand Qualifications Authority 2017 / / New Zealand Qualifications Aut