Major Work Activity A - Performs common occupational skills

Table of Contents

• Task A-1 Performs safety- and hygiene-related functions
  • A-1.01 Maintains safe work environment
  • A-1.02 Uses personal protective equipment (PPE) and safety equipment
  • A-1.03 Maintains professional appearance and personal hygiene
• Task A-2 Practices food safety procedures
  • A-2.01 Maintains safe condition and temperature of raw ingredients and finished products
  • A-2.02 Prevents cross-contamination of raw ingredients and finished products
  • A-2.03 Cleans and sanitizes tools and equipment
• Task A-3 Uses and maintains tools and equipment
  • A-3.01 Uses non-mechanized tools
  • A-3.02 Uses mechanized tools and equipment 
• Task A-4 Organizes work
  • A-4.01 Schedules production and workflow
  • A-4.02 Organizes workplace and workspace
• Task A-5 Manages products and information
  • A-5.01 Orders products
  • A-5.02 Receives products
  • A-5.03 Manages inventory
  • A-5.04 Performs quality control assessments on bakery products
  • A-5.05 Stores bakery products
  • A-5.06 Packages bakery products
• Task A-6 Performs routine work practices
  • A-6.01 Performs portion control
  • A-6.02 Uses convenience foods
  • A-6.03 Uses formulations
  • A-6.04 Applies dietary information
• Task A-7 Adapts baking practices to meet dietary requirements
  • A-7.01 Adapts bakery practices to meet dietary requirements
  • A-7.02 Selects ingredients to meet dietary requirements
  • A-7.03 Prepares food to meet dietary requirements
• Task A-8 Uses communication and mentoring techniques
  • A-8.01 Uses communication techniques
  • A-8.02 Uses mentoring techniques

Task A-1 Performs safety- and hygiene-related functions

Task Descriptor

Bakers are expected to perform safety-related functions throughout all activities of the trade. They use personal protective equipment (PPE) and safety equipment by complying with codes and regulations such as the Workplace Hazardous Materials Information System (WHMIS) to minimize the potential of injury to self and others. Bakers must maintain a professional appearance and constantly maintain personal hygiene.

Range of Variables

• potential hazards include: water; debris; exposed electrical wires; uneven floors; unidentified liquids and chemicals; fire; environmental; damaged furniture, fixtures and equipment; poor lighting; inadequate ventilation
• jurisdictional regulations include: Workplace Hazardous Material Information System (WHMIS), Hazard Analysis Critical Control Points (HACCP), Occupational Health and Safety (OH&S), public health regulations
• procedures include: removing knives, disconnecting electrical appliances, shutting down and locking out appliances, wiping up spills, placing cautionary signage
• dangerous situations include: fire, explosions, gas malfunctions
• safety-related documents include: safety data sheets (SDS), job hazard analysis, OH&S, incident forms, cleaning and maintenance standard operating procedures (SOP)

Range of Variables

• safe work practices include: proper lifting, hoisting and transferring procedures; safe posture and movements (sitting, standing and bending); removing or restricting loose items (such as jewelry and head coverings) around machinery
• potential hazards include: water; debris; exposed electrical wires; uneven floors; unidentified liquids and chemicals; fire; environmental; damaged furniture, fixtures and equipment; poor lighting; inadequate ventilation
• procedures used to maintain a sanitary food service operation include: cleaning, sanitizing, managing waste and recycling, controlling pests and rodents, preventing cross-contamination
• jurisdictional regulations include: Workplace Hazardous Material Information System (WHMIS), Hazard Analysis Critical Control Points (HACCP), Occupational Health and Safety (OH&S), public health regulations

Range of Variables

• PPE includes: goggles, respirators, protective gloves (rubber, cut-resistant, heat-resistant), rubber aprons, non-slip protective footwear
• safety equipment includes:fire extinguishers, fire blankets, eye-wash stations, WHMIS stations, first aid kits, Automatic External Defibrillators (AED)
• jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations

Range of Variables

• PPE includes: goggles, respirators, protective gloves (rubber, cut-resistant, heat-resistant), rubber aprons, non-slip protective footwear
• safety equipment includes:fire extinguishers, fire blankets, eye-wash stations, WHMIS stations, first aid kits, Automatic External Defibrillators (AED)
• jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations

Range of Variables

• jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
• work attire includes: aprons, pants, shirts, jackets, hats, approved footwear

Range of Variables

• hygienic practices include: frequent handwashing; wearing clean uniforms, hair and beard nets; oral health; frequent bathing; using single-use towels and hair restraints; managing body odour
• jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
• personal items include: fragrances, jewelry, nail polish, accessories

Task A-2 Practices food safety procedures

Task Descriptor

Practicing food safety procedures is the most critical component of the food service industry and ensures consumer and employee health and safety. Cleaning and sanitizing are two separate tasks that are both crucial; cleaning removes physical debris and sanitizing reduces the concentration of microbial contamination on surfaces to levels that are generally considered safe.

Range of Variables

• tools and equipment include: thermometers, ice baths, blast chillers, bains-marie, refrigerators, freezers, proofers, retarders
• jurisdictional regulations include: WHMIS, HACCP, public health regulations
• types of thermometers include: digital, analog, laser

Range of Variables

• safe food handling and storage techniques include: preventing cross-contamination, maintaining foods at safe temperatures, receiving and storing foods (“first-in, first-out” method – FIFO)
• jurisdictional regulations include: WHMIS, HACCP, public health regulations

Range of Variables

• potential food contamination risks include: unsanitary work surfaces, improper storage, chemicals, cross use of utensils and equipment, clothes, cell phones, soiled towels, gloves, biological, physical
• methods include: sensory assessments, thermometers, chemical test strips
• jurisdictional regulations include: WHMIS, HACCP, public health regulations
• storage techniques include: raw food on bottom and cooked food on top, elevate minimum distance above floor, separate meat items accordingly, cover
• sanitizing system equipment includes: pails, spray bottles, gloves

Range of Variables

• potential food contamination risks include: unsanitary work surfaces, improper storage, chemicals, cross use of utensils and equipment, clothes, cell phones, soiled towels, gloves, biological, physical
• sanitizing system equipment includes: pails, spray bottles, gloves
• communicable illnesses include: gastro-intestinal, hepatitis, Norovirus, COVID
• storage techniques include: raw food on bottom and cooked food on top, elevate minimum distance above floor, separate meat items accordingly, cover
• dietary requirements include: cultural, ethical, religious, health-related, allergens, environmental, preferences
• safe food handling and storage techniques include: preventing cross-contamination, maintaining foods at safe temperatures (temperature danger zone), receiving and storing foods (FIFO)
• jurisdictional regulations include: WHMIS, HACCP, public health regulations

Range of Variables

• tools and equipment include: hand tools, pots, pans, baking sheets, ovens, mixers, small appliances, work surfaces, proofers, retarders
• jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
• cleaning and sanitizing tools and equipmentinclude: dishwasher, thermometer, scouring pads, brushes, cloths, sinks, buckets, spray bottles
• cleaning procedures include: using chemicals, proper heat and drying techniques
• sanitization procedures include: using chemicals, proper heat and drying techniques, three-sink method

Range of Variables

• cleaning and sanitizing tools and equipment include: dishwasher, thermometer, scouring pads, brushes, cloths, sinks, buckets, spray bottles
• tools and equipment include: hand tools, pots, pans, baking sheets, ovens, mixers, small appliances, work surfaces, proofers, retarders
• cleaning procedures include: using chemicals, proper heat and drying techniques
• sanitization procedures include: using chemicals, proper heat and drying techniques, three-sink method
• jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations

Task A-3 Uses and maintains tools and equipment

Task Descriptor

Bakers use non-mechanized and mechanized tools and equipment in the production of food. The industrial equipment size may vary based on the production and volume of the bakery.

Range of Variables

• non-mechanized tools include:hand tools, measuring tools, cutting tools, bakeware, cookware, sugar tools, proofing baskets
• jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
• maintaining non-mechanized tools include: oiling wood on rolling pins or table, calibrating thermometers and scales, sharpening knives and scrapers
• material-appropriate utensils include: high heat resistant silicone, stainless steel, bamboo

Range of Variables

• non-mechanized tools include:hand tools, measuring tools, cutting tools, bakeware, cookware, sugar tools, proofing baskets
• maintaining non-mechanized tools include: oiling wood on rolling pins or table, calibrating thermometers and scales, sharpening knives and scrapers

Range of Variables

• mechanized tools and equipment include: mixers, ovens, packing equipment, dough moulders, sheeters, dishwashers, refrigerators, freezers
• jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
• maintaining mechanized tools and equipment include: calibrating, lubricating, changing filters, changing fryer oil

Range of Variables

• mechanized tools and equipment include: mixers, ovens, packing equipment, dough moulders, sheeters, dishwashers, refrigerators, freezers
• hazards include: crushing, burns, cuts
• jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations

Task A-4 Organizes work

Task Descriptor

Bakers manage their work in an effective and efficient manner by organizing their workplace, workspace and scheduling production.

Range of Variables

• start-up activities include: turning on equipment, assembling tools, removing product from cooler, proofing product
• criteria include: baking preparatory list, ingredient availability, production demands, delivery requirements
• factors include: skill required, volume of work, staffing levels, equipment capacity

Range of Variables

• criteria include: baking preparatory list, ingredient availability, production demands, delivery requirements
• procedures used to modify production schedule include: formulation conversion,consider labour needs, production levels

Range of Variables

• safe work practices include: proper lifting and transferring procedures, safe posture and movements (sitting, standing, rigging, bending), knife safety
• potential hazards include: water, debris, exposed electrical wires, uneven floors, chemicals, fire, environmental
• jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations

Task A-5 Manages products and information

Task Descriptor

Bakers are involved in ordering, receiving, storing and, at times, transporting of products. They manage inventory and quality control, and package and store baked goods according to product requirements.

At all stages of production, products must be handled in a safe manner and according to food safety and jurisdictional regulations.

Range of Variables

• product specifications include: market forms, shelf life, case size, product type, colour
• products include: produce, dairy, dry baking goods, eggs, frozen goods, sundries (e.g., cleaning supplies, packaging, office supplies)
• vendors include: major suppliers, local community suppliers

Range of Variables

• vendors include: major suppliers, local community suppliers
• products include: produce, dairy, dry baking goods, eggs, frozen goods, sundries (e.g., cleaning supplies, packaging, office supplies)
• product specifications include: market forms, shelf life, case size, product type, colour
• ordering methods include: phone, electronic, face-to-face

Range of Variables

• products include: produce, dairy, dry baking goods, eggs, frozen goods, sundries (e.g., cleaning supplies, packaging, office supplies)
• product specifications include: market forms, shelf life, case size, product type, colour
• receiving equipment includes:hand carts, conveyors, scales, lifts
• jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations

Range of Variables

• products include: produce, dairy, dry baking goods, eggs, frozen goods, sundries (e.g., cleaning supplies, packaging, office supplies)
• product specifications include: market forms, shelf life, case size, product type, colour
• forms and reports include: requisitions, inventory forms, credit notes/refusals, product tracking slips, invoices, purchase orders
• receiving equipment includes:hand carts, conveyors, scales, lifts
• procedures used for damaged and returned products include: highlighting products missing on invoice; scheduling overage returns; rescheduling delivery; communicating with courier, supplier and bakery staff; refusing damaged products; photographing damaged products

Range of Variables

• products include: produce, dairy, dry baking goods, eggs, frozen goods, sundries (e.g., cleaning supplies, packaging, office supplies)
• jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations

Range of Variables

• products include: produce, dairy, dry baking goods, eggs, frozen goods, sundries (e.g., cleaning supplies, packaging, office supplies)
• product specifications include: market forms, shelf life, case size, unit as purchased, product type, colour
• waste management procedures include: recycling, composting, discarding, reducing, re-purposing, donating
• jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations

Range of Variables

• sensory assessment includes: taste, touch, smell, visual
• product characteristics include: age, texture, artistic impacts, taste, colour
• labelling requirements include: allergens information, ingredients in descending order of content, manufacturer’s address, nutritional values, best before dates
• jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations

Range of Variables

• product characteristics include: age, texture, artistic impacts, taste, colour
• jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
• labelling requirements include: allergens information, ingredients in descending order of content, manufacturer’s address, nutritional values, best before dates

Range of Variables

• storage methods include: wrapping, putting in airtight containers, vacuum-packaging, bagging
• jurisdictional regulations include: HACCP, OH&S, public health regulations
• ambient conditions include: temperature, humidity, airborne contaminants, odours, light
• equipment includes: freezers, refrigerators, shelving, bins, rolling carts, pails, vacuum sealer
• factors include: proper air circulation, retrieval of product, food safety

Range of Variables

• storage methods include: wrapping, putting in airtight containers, vacuum-packaging, bagging
• ambient conditions include: temperature, humidity, airborne contaminants, odours, light
• equipment includes: freezers, refrigerators, shelving, bins, rolling carts, pails, vacuum sealer
• factors include: proper air circulation, retrieval of product, food safety
• jurisdictional regulations include: HACCP, OH&S, public health regulations

Range of Variables

• packaging includes: cake domes, boxes, bread bags, cellophane, paper bags, takeout containers
• criteria includes: quantity, product, artistic impacts, appeal, delivery method, food safety, freshness
• tools and equipment include: pallet knives, spatulas, silicone sheets, gloves, tongs
• jurisdictional regulations include: HACCP, OH&S, public health regulations

Range of Variables

• packaging includes: cake domes, boxes, bread bags, cellophane, paper bags, takeout containers
• criteria includes: quantity, product, artistic impacts, appeal, delivery method, food safety, freshness
• tools and equipment include: pallet knives, spatulas, silicone sheets, gloves, tongs
• jurisdictional regulations include: HACCP, OH&S, public health regulations

Task A-6 Performs routine work practices

Task Descriptor

Bakers are expected to perform the following activities throughout all aspects of the trade. Bakers need to consider dietary requirements and customer concerns such as preferences, allergens and food intolerances when creating, using and modifying formulations. They also need to be knowledgeable of the ingredients when advising customers on product choices.

Range of Variables

• portion control utensils include: measuring cups, portion bags, scales, ladles, portion cake cutters, scoops, rulers

Range of Variables

• portion control utensils include: measuring cups, portion bags, scales, ladles, portion cake cutters, scoops, rulers

Range of Variables

• convenience foods include: mixes, bases, frozen products, canned products, ready-to-bake dough products, fully cooked, dehydrated

Range of Variables

• convenience foods include: mixes, bases, frozen products, canned products, ready-to-bake dough products, fully cooked, dehydrated
• terminology includes: ready-to-use (RTU), ready-to-bake, proof-and-bake, boil-in-bag
• factors include: raw product costs, time constraints, storage considerations, labour, potential allergens, consistency
• potential hazards and allergens include: sodium content, sugar content, wheat and triticale, gluten, peanuts and tree nuts, soy, dairy, sesame seeds, mustard, eggs, sulphites
• dietary requirements include: cultural, ethical, religious, health-related, allergens, environmental, preferences

Range of Variables

• systems of measurement include: metric, British imperial, American standard
• dietary requirements include: cultural, ethical, religious, health-related, allergens, environmental, preferences
• flour variables include: age and type of flour, growing season, protein content, ash content, falling number
• environmental conditions include: ambient temperature, altitude, humidity
• water conditions include: pH values, minerals
• factors include: age and type of flour, mixing time, machine friction factor
• criteria include: labelling regulations, ingredients on hand

Range of Variables

• systems of measurement include: metric, British imperial, American standard
• flour variables include: age and type of flour, growing season, protein content, ash content, falling number
• environmental conditions include: ambient temperature, altitude, humidity
• water conditions include: pH values, minerals
• jurisdictional regulations include: HACCP, OH&S, public health regulations

Range of Variables

• dietary requirements include: cultural, ethical, religious, health-related, allergens, environmental, preferences
• product information includes: health risk, shelf life limitations, storage and transportation requirements

Range of Variables

• dietary requirements include: cultural, ethical, religious, health-related, allergens, environmental, preferences
• product information includes: health risk, shelf life limitations, storage and transportation requirements
• standards and regulations include: HACCP, Good Manufacturing Process (GMP), Global Food Safety Initiative (GFSI), local health authorities

Task A-7 Adapts baking practices to meet dietary requirements

Task Descriptor

Practicing food safety procedures is a critical component of the food service industry and ensures consumer and employee health and safety. In order to ensure consumer satisfaction, bakers accommodate dietary requirements including cultural, ethical, religious, health-related, allergen, environmental, individual preference and considerations.

Range of Variables

• modifications to preparation areas include: using specific or designated equipment to isolate allergens, dedicated prep areas for allergens, preventing cross-contamination (allergens, cultural practices)
• dietary requirements include: cultural, ethical, religious, health-related, allergens, environmental, preferences

Range of Variables

• dietary requirements include: cultural, ethical, religious, health-related, allergens, environmental, preferences
• factors include: variety, colour, dietary requirements, nutrition, use of product, baking methods, clientele/demographics, food recalls and advisories

Range Of Variables

• dietary requirements include: cultural, ethical, religious, health-related, allergens, environmental, preferences

Range Of Variables

• dietary requirements include: cultural, ethical, religious, health-related, allergens, environmental, preferences
• factors include: allergies and intolerances, variety, colour, dietary requirements, nutrition, use of product, cooking methods, clientele/demographics

Range of Variables

• dietary requirements include: cultural, ethical, religious, health-related, allergens, environmental, preferences

Range of Variables

• dietary requirements include: cultural, ethical, religious, health-related, allergens, environmental, preferences

Task A-8 Uses communication and mentoring techniques

Task Descriptor

Learning in the trades is done primarily in the workplace with tradespeople passing on their skills and knowledge to apprentices, as well as sharing knowledge among themselves. Apprenticeship is, and always has been about mentoring – learning workplace skills and passing them on. Because of the importance of this to the trade, this task covers the activities related to communication in the workplace and mentoring skills.

Range of Variables

• active listening includes: hearing, interpreting, reflecting, responding, paraphrasing
• electronic messages include: email, text messages

Range of Variables

• people in the workplace include: other tradespeople, colleagues, apprentices, supervisors, customers, jurisdictional representatives, manufacturers, vendors
• sources of information include: regulations, codes, occupational health and safety requirements, jurisdictional requirements, formulations, company and client documentation
• learning styles include: visual, auditory, reading, writing, kinesthetic
• personal responsibilities and attitudes include: asking questions, working safely, accepting constructive feedback, time management and punctuality, respect for authority, good stewardship of materials, tools and property, efficient work practice
• harassment: as defined by the Canadian and jurisdictional Human Rights Commissions
• discrimination:as defined by the Canadian Human Rights Act and jurisdictional human rights laws
• electronic messages include: email, text messages

Range of Variables

• steps required to demonstrate a skill include: understanding who, what, where, when, why, and how, explaining, showing, giving encouragement, following up to ensure skill is performed correctly
• practice conditions means: guided, limited independence, full independence
• harassment: as defined by the Canadian and jurisdictional Human Rights Commissions
• discrimination:as defined by the Canadian Human Rights Act and jurisdictional human rights laws

Range of Variables

• skills for success (essential skills) are: adaptability, collaboration, communication, creativity and innovation, digital, numeracy, problem solving, reading, writing
• learning styles include: visual, auditory, reading, writing, kinesthetic
• learning needs include: learning disabilities, learning preferences, language proficiency
• strategies to assist in learning a skill include: understanding the basic principles of instruction, developing coaching skills, being mature and patient, providing feedback
• teaching skills include: identifying point of lesson, linking lesson, demonstrating skill, providing practice, giving feedback, assessing skills and progress

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