JABATAN PEMBANGUNAN KEMAHIRAN

KEMENTERIAN SUMBER MANUSIA

ARAS 7 & 8 BLOK D4, KOMPLEKS D
PUSAT PENTADBIRAN KERAJAAN PERSEKUTUAN
62502 PUTRAJAYA

KERTAS PENERANGAN
( INFORMATION SHEET )
KOD DAN NAMA
PROGRAM /
HT-014-2:2011 - PASTRY PRODUCTION
PROGRAM’S CODE &
NAME
NO. DAN TAJUK UNIT
KOMPETENSI /
HT-014-2 : 2011-C02 - BATTER AND DOUGH PREPARATION
COMPETENCY UNIT NO.
AND TITLE

1. Identify batter and dough preparation requirements

NO. DAN PENYATAAN 2. Prepare batter and dough mise en place
AKTIVITI KERJA / WORK 3. Carry out batter and dough preparation
ACTIVITIES NO. AND 4. Carry out batter and dough end product storage
STATEMENT 5. Check batter and dough quality and quantity
6. Produce batter and dough preparation activities report

Prepare batter and dough product USING Stationery,

Kitchen utensils(whisk, wooden spoon, sieve, knife, chopping
board, pot, pan, mixing bowl, spatula, measuring spoon & cup),
Working table, stove, mixer, chillers, freezer, food containers,
piping bag, batter and dough ingredients and standard recipe
and personal protective equipment (safety boot, chef hat, apron,
OBJEKTIF UNIT
KOMPETENSI / disposable glove) SO THATbatter and dough preparation
COMPETENCY UNIT requirements identified, batter and dough mise en place
OBJECTIVE prepared, batter and dough preparation and product
storage carried out, batter and dough quality and quantity
checked and batter and dough preparation activities
reportedend product storage IN ACCORDANCE WITH
CUSTOMER’S REQUIREMENT

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TAJUK : BATTER AND DOUGH PREPARATION

TUJUAN : The purpose of this module is to give explanation about batter and dough preparation in
term of recipes, kitchen utensils, equipment and ingredients.

PENERANGAN :

1. IDENTIFY BATTER AND DOUGH PREPARATION REQUIREMENTS

1.1 Safety, health and hygiene practices guidelines.

1.1.1 Introduction to Food Safety.

The bakery business can be an enjoyable and rewarding profession, but

some bakery processes can also be hazardous. Persons who work in
bakery operations should be instructed in how to avoid or prevent
potential hazards and be properly trained to follow recommended safe
work practices.

Slips and falls are common bakery accidents due to wet floors, spilled
dough, batter, and dry ingredients, as well as uneven or obstructed floor
surfaces. Stack materials neatly to keep walkways and production areas
clear. Immediately clean up spills and post warning signs when floors are
wet or slippery. Use a degreasing solution on oil and grease spills. Gets
safety training on use of ladders and stepstools. Slip-resistant floor
coverings and shoe soles prevent slips and falls.

Bakery equipment such as moving blades, mixing arms, and conveyors

on dough brakes, pie and tart machines, mixers, rollers and dividers pose
cutting and caught/crush hazards. Maintain equipment in good condition.
Guard moving and sharp parts. Keep equipment clearances to avoid
accidentally bumping into moving parts. Use safety devices such as
power interlocks, two-handed controls, and emergency-stop bars. Practice
lockout/tag out during maintenance and cleaning. Place warning signs on
equipment with moving equipment dangers.

Breathing flour dust can cause asthma and nose, throat, and eye irritation.
Repeated exposure to flour and dough can sensitize skin. Control flour
dust with enclosed storage bins, adequate ventilation, and enclosed
mixing. Don’t sweep flour from floors; use a high-efficiency vacuum
cleaner or wet mopping. Clean work surfaces throughout the day to
prevent dough and flour buildup. Use a nuisance dust mask if flour dust
cannot be controlled. Gloves and long sleeves protect your hands and
arms from dough and flour exposure.
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1.1.2 OSHA

Definitions

OSHA or Occupational Safety and Health Administration, founded in

1993 was initially formed to provide a general occupational safety &
health consulting & training offerings to the business within Malaysia.

OSHA's mission is to "assure safe and healthful working conditions for

working men and women by setting and enforcing standards and by
providing training, outreach, education and assistance”

OSHA Standards

OSHA standards are rules that describe the methods that employers must
use to protect their employees from hazards. These standards limit the
amount of hazardous chemicals workers can be exposed to, require the
use of certain safe practices and equipment, and require employers to
monitor hazards and keep records of workplace injuries and illnesses.

Examples of OSHA standards include requirements to: provide fall

protection, prevent trenching cave-ins, prevent infectious diseases, ensure
that workers safely enter confined spaces, prevent exposure to harmful
substances like asbestos, put guards on machines, provide respirators or
other safety equipment, and provide training for certain dangerous jobs.

Employers must also comply with the General Duty Clause of the OSH
Act, which requires employers to keep their workplace free of serious
recognized hazards. This clause is generally cited when no OSHA
standard applies to the hazard.

1.1.3 Environmental Quality Act 1974 (Act127)

Definition

The legislation is related to the prevention, abatement, control of pollution

and enhancement of the environment in compliance with the government
standards.
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1.1.4 Halal Products Compliance

Definition

.....................

1.1.5 HACCP

Definition

Hazard Analysis And Critical Control Points, or HACCP, is a

systematic preventive approach to food safety and pharmaceutical safety
that identifies physical, chemical, and biological hazards in production
processes that can cause the finished product be unsafe, and designs
measurements to reduce these risks to a safe level. In this manner,
HACCP is referred as the prevention of hazards rather than finished
product inspection.

Hazard Analysis
A “hazard” is anything which may cause harm to your customers.
There are three types of hazards:-
 biological
 chemical
 physical

a. Biological Hazards

Biological hazard include food poisoning bacteria such as

Salmonella, E-coli and Bacillus cereus, which are hazardous
because they can:-
 Survive inadequate cooking
 Multiply to harmful levels in food given the right conditions
 Spread from raw foods to ready to eat foods (cross
contamination)

b. Chemical Hazards

Chemical hazards may be present on certain foods in the form of

pesticides or cleaning residues.
Chemical hazards may also arise from incorrect storage and
misuse of cleaning chemicals or rodent bait. Not using food grade
equipment may also contaminate the food.
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c. Physical Hazards

Physical hazards include contamination from foreign bodies like

glass, wood, metal, hair, flies etc.

To identify all the hazards associated within your business, you

may wish to consider what
process steps are applicable to your business.

You will then need to think about the three hazards at each
stage/ process step of your operation.

Process steps

This is a stage in the business operation to produce a certain food.

You will need to think what stages are applicable to your business
and either takes a generic or specific approach to the foods you
produce.

For example;-
 purchase/ receipt/ collect
 delivery
 storage
 preparation
 cooking
 cooling
 storage
 service

a. Critical Control Points (CCP’s)

CCP’s are the stage of your process where the hazards must be
controlled for the food to be safe to eat.

Critical Limit

Critical limits are specified safety limits at your CCP’s

this separates acceptable (safe food) from unacceptable
(unsafe food).

Critical limits are usually numerical values based on

scientific finding. Example: Critical limit for the storage of
food in a fridge.
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0-5ºC this is good practice but the food stored at this

temperature is not critical

8ºC this is the critical limit

10ºC this has exceeded the critical limit and is

potentially

b. Monitoring

Monitoring produces would need to be established to ensure

hazards are controlled at CCP’s. Such monitoring activity may
involve temperature checks, visual inspection and time
recording.

c. Corrective Action

Corrective action are produces to be taken when monitoring (at

CCP’s) has identified that the critical limit has been or is likely to
be exceeded. Such action must either make the food safe or
prevent its entry into the food chain. For example, the fridge
temperature is 10ºC. Your corrective action may state to;
remonitor in one hour, relocate the food to another fridge
operating at or below 8ºC, call the Manager / owner, call the
fridge engineer.

d. Verification

This involves taking an overview of your HACCP based system to

ensure it is working effectively. It is checking that the checks
already done at true and effective at controlling your hazard. For
example, Managers weekly checks and food sampling would be
verification procedures.
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e. Documentation

A HACCP based system must have appropriate documentation

to demonstrate it is working effectively.
These will usually incorporate HACCP charts, work instructions,
written procedures/ policies,
training record, monitoring records, sampling records, invoices,
receipts etc.

f. Review

To ensure the HACCP is working effectively, it is important to

review the food safety system at regular intervals. This may be
when there is a change of menu, a complaint, a new product, a
new premise or a visit from the Environmental Health Officer. It is
good practice to review the system at least once a year.

1.1.6 Good Manufacturing Practices (GMP)

Definitions

Good Manufacturing Practices (GMP) certification is a scheme which can

assist manufacturers of food products and food related products to
provide assurance to their customers that their products are manufactured
in a hygienic manner and in accordance to best practices in
manufacturing.

Since GMP is one of the pre-requisite programmes (PRP) required to be

established before Hazard Analysis and Critical Control Points (HACCP)
can be implemented, having GMP certification would definitely pave the
way to an easier HACCP implementation and certification.

Generally, GMP consists of aspect such as design and facilities in the

establishment, control of operations by equipment, temperature, time, pH
or water activity control, maintenance and sanitation, personal hygiene,
personnel training, transportation, conveyors, product

Information and consumer awareness. In short, it comprises the basic

requirements of a manufacturing facility covering establishment,
infrastructure, equipment design, construction, maintenance, process
controls and personnel hygiene and awareness.
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MS 1514 is the standard for prescribing the requirements of pre-requisite

programmes which is required to be established before the
implementation of HACCP. The standard is applicable to all food
manufacturers, primary and secondary processors, food catering and
service operators, food retailers and food related industries
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SOALAN :

1. Explain briefly the defination about Food Safety.

___________________________________________________________________
___________________________________________________________________
___________________________________________________________________

2. What is OSHA?
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________

3. Explain in simple sentence about HACCP.

___________________________________________________________________
___________________________________________________________________
___________________________________________________________________

4. Explain how to ensure that the HACCP is working effectively.

___________________________________________________________________
___________________________________________________________________
___________________________________________________________________

5. What is a ’standing order’?

___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
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RUJUKAN:

1. Bo Friberg Van Nostrand Reinhold, A Division of International Thompson Publishing Inc,

The PROFESSIONAL Pastry Chef, Third Edition
ISBN 0-442-01597-6
2. Courtine R.J., The Hamlyn Publishing Group (1988), London Larousse Gastronomique
Cookery Encyclopaedia, ISBN 0-749-30316-6
3. Friberg B., John Wiley & Sons. (2002), The Professional Pastry Chef: Fundamental of
Baking and Pastry (4th edition).
4. Futura Training, Futura Training Pty.Ltd (2007), Pastry, Cakes and Yeast goods, Hot
and Cold Dessert (2nd Edition).
5. Gisslen, Wayne, John Wiley & Sons, Inc. (2009), Professional Baking (5th Edition).
6.  Joseph Amendola, Nicole Rees, John Wiley & Sons (2002) The Baker’s Manual Fifth
Edition, ISBN 0-471-40525-6
7. Labensky, S.R., Tenbergen, K.G., VanDamme, E & Martel P. Prentice Hall. (2004). On
baking: A Textbook of Baking and Pastry Fundamentals.
8. Lian M., Times Book International (1981), Guide to Hotel & Catering Services, ISBN 9-
971-65093-2
9. Roux M.&A., Mcdonald & Co. Ltd., London & Sydney, The Roux Brothers on Patisserie,
ISBN 0-356-12379-0