🧁 BakingLevel3
🧁 Baking Level 3 – Assessment Criteria
1. Prepare and Produce Bakery Products
You must be able to:
Follow standard recipes and specifications accurately
Measure ingredients using correct units and equipment
Prepare doughs, batters, and fillings using correct mixing methods
Apply appropriate fermentation, proofing, baking, and cooling techniques
Produce baked goods (bread, cakes, pastries) with consistent quality, taste
, texture, and appearance
Follow hygiene and safety standards throughout the process
Evidence:
✔ Finished products that meet specifications
✔ Observation during preparation and baking
✔ Oral questioning or written test
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2. Decorate and Present Cakes and Pastries
You must:
Select and prepare icing, glazes, and fillings correctly
Use piping, coating, and decorating tools skillfully
Present finished products attractively and hygienically
Store and handle decorated products properly
Evidence:
✔ Decorated cakes and pastries
✔ Demonstration of decorating skills
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3. Maintain Quality and Safety Standards
You must:
Identify food safety hazards and control them (HACCP principles)
Practice proper personal hygiene and workplace sanitation
Store raw materials and finished goods correctly
Use PPE (Personal Protective Equipment) properly
Evidence:
✔ Observation checklist
✔ Interview or questioning
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4. Operate Bakery Equipment
You must:
Identify and correctly use bakery tools, mixers, ovens, and measuring devi
ces
Calibrate and maintain equipment properly
Follow safety and maintenance procedures
Evidence:
✔ Practical demonstration
✔ Oral questioning
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5. Manage Baking Production (Level 3 Advanced Skill)
You must:
Plan production schedules
Supervise or assist junior bakers
Control inventory and minimize waste
Ensure consistent quality control
Evidence:
✔ Work plan or production schedule
✔ Supervisor’s report or observation
Sample HACCP Plan for Bakery (Level 3)
Product: Bread / Cake / Pastry
Process Owner: ___________________
Date: ___________________
Reviewed by: ___________________
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🧂 Step 1: Process Flow Diagram
1. Receiving ingredients
2. Storage of ingredients
3. Weighing and measuring
4. Mixing
5. Fermentation / Proofing
6. Baking
7. Cooling
8. Slicing / Decorating
9. Packaging
10. Storage and delivery
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🧩 Step 2: Hazard Analysis and Critical Control Points
Process StepPotential Hazard Type Critical Control Point (CCP)
Critical LimitMonitoring Corrective ActionVerificationRecord Keeping
Receiving Ingredients Contaminated flour, spoiled eggs, dirty containers
Biological / PhysicalYes
Accept only from approved suppliers; check expiry & temperature
Visual inspection, supplier certificateReject contaminated ingredients
Review supplier list Receiving checklist
Storage of Ingredients Mold, pest contaminationBiological Yes
Store dry goods below 25°C, humidity <60% Daily temperature check
Discard contaminated materials Storage inspectionStorage log sheet
Mixing Cross-contamination from equipment Biological / PhysicalNo
Clean and sanitize before usePre-operation checkStop mixing, clean area
Hygiene audit Sanitation log
Fermentation / Proofing Excessive microbial growth BiologicalYes
Proof at 35–40°C for <60 minTimer and thermometer
Adjust temperature/timeSupervisor reviewProofing record
Baking Undercooking (pathogen survival) Biological ✅ CCP Internal temp ≥
180°C for ≥ 20 mins Oven thermometer, timer
Re-bake or discard undercooked items Temperature calibrationBaking log
Cooling Bacterial growth if cooling too slow Biological Yes Cool from 60°
C to 20°C within 2 hrsTemperature/time checkDiscard slow-cooled product
Cooling verificationCooling record
Slicing / Decorating Physical contamination (hair, tools), allergen mix
Physical / Chemical YesUse clean tools, wear PPE, separate allergen items
Visual inspectionStop line, clean area Supervisor audit Decor log
Packaging Contaminated packaging material Biological / Physical Yes
Use only food-grade clean packaging Visual inspectionReplace materials
QA checkPackaging log
Storage / DeliveryGrowth of mold or spoilageBiological YesTemp < 25°
C, RH < 60%Thermometer Adjust storage / discard Periodic review
Storage and delivery log
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🧤 Step 3: General Hygiene & Safety Practices
Wash hands before handling food.
Wear hairnets, aprons, gloves, and clean uniforms.
Sanitize all equipment before and after use.
Use color-coded tools to avoid cross-contamination.
Keep raw and cooked items separate.
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📁 Step 4: Record Templates
Record NameFrequencyResponsible Person
Ingredient Receiving Log DailyStorekeeper
Oven Temperature Log Each batch Baker
Sanitation Checklist DailyUtility Staff
Cooling Record Each batch Baker
Finished Product InspectionEach batch QA Staff
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🧩 Step 5: Verification and Review
Weekly review of temperature and sanitation logs
Calibration of thermometer and scale monthly
Internal audit every 3 months
HACCP plan review annually or after any process change
