Unit Code Unit Title
BKR-QCT-10 Conduct Quality Control and Product Testing

 

Nominal Hours: 30

Unit Descriptor: This unit covers the skills and knowledge required to conduct quality control and product testing in a commercial baking environment. It includes establishing quality standards, performing product checks and tests, documenting results, and implementing corrective actions to ensure bakery products consistently meet established specifications and regulatory requirements.

Elements and Performance Criteria

Elements Performance Criteria
1. Establish quality standards 1.1 Identify product specifications and quality criteria for bakery items.
1.2 Communicate standards to relevant staff.
1.3 Prepare testing procedures and checklists according to workplace and regulatory requirements.
2. Conduct product testing 2.1 Select and use appropriate testing methods (visual, sensory, physical, chemical) for bakery products.
2.2 Sample products at designated stages of production.
2.3 Record and interpret test results against quality criteria.
3. Monitor and document outputs 3.1 Monitor production outputs for compliance with quantity and quality targets.
3.2 Document findings, variances, and corrective actions using workplace systems.
3.3 Communicate results and recommendations to relevant personnel.
4. Implement corrective actions 4.1 Identify causes of quality issues or non-conformances.
4.2 Apply corrective measures within scope of responsibility.
4.3 Report unresolved or recurring issues according to workplace procedures.

Range of Variables

Variables Range
Product specifications Appearance, texture, color, flavor, size, weight, shelf life, ingredient composition, regulatory standards.
Testing methods Visual inspection, sensory evaluation (taste, aroma, mouthfeel), physical tests (weight, volume, texture), chemical tests (pH, moisture).
Documentation Checklists, batch records, quality control logs, non-conformance reports, corrective action forms.
Corrective actions Adjusting process parameters, removing faulty products, retraining staff, equipment calibration, recipe modification.
Sampling points Raw materials, in-process, finished products, post-packaging.

Evidence Guide

Area Details
1. Critical aspects of competency Consistently applies quality standards, conducts and documents product testing, identifies and addresses non-conformances, and communicates results.
2. Underpinning knowledge Quality control principles, bakery product specifications, testing methods, documentation procedures, regulatory requirements, corrective action processes.
3. Underpinning skills Product assessment, sampling, testing, documentation, problem-solving, communication, process adjustment.
4. Underpinning attitudes Attention to detail, objectivity, responsibility, commitment to quality and continuous improvement.
5. Resource Implications Access to bakery environment, products, testing tools (scales, probes, sensory panels), documentation systems.
6. Methods of Assessment Direct observation, practical demonstration, review of documentation, questioning, workplace records, supervisor feedback.
7. Context of Assessment Assessment in a real or simulated bakery environment with access to standard products, equipment, and records.

Foundation Skills

Skills DESCRIPTION
Reading Interpret product specifications, standards, and testing procedures.
Numeracy Measure, weigh, and record quantitative data accurately.
Writing Document test results, variances, and corrective actions clearly and accurately.
Problem Solving Identify and address quality issues or process deviations.
Communication Share findings and recommendations with team and supervisors.

Target Audience

Target Audience Description
Bakers, Quality Control Staff Individuals responsible for monitoring, testing, and ensuring the quality of bakery products in commercial or artisan bakery settings.

Recognition of Prior Learning (RPL)

RPL Available Yes

 

Pre-Requisit

Pre-Requisite None