5. CORE UNITS: FDFPPL3002A Report on workplace performance FDFFS3001A Monitor the implementation of quality and food safety programs FDFRB4001A Apply marketing principles to retail bakery FDFRB4002A Control bakery operations to meet quality and production requirements FDFRB4003A Apply baking science to work practices MSAENV472A Implement and monitor environmentally sustainable work practices PLUS FDHOHS4001A Identify, assess and control OHS risk in own work Or FDFOHS4002A Maintain OHS processes