This unit of competency describes the skills and knowledge required to work effectively in the food processing industry by applying an understanding of the structure of the industry, workplace policies and procedures, and conditions relevant to the level of responsibility.

This unit applies to individuals who perform a defined range of routine and predictable activities under general supervision and exercise limited autonomy and accountability in any sector of the food processing industry.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice	Yes	No	Comments/feedback
Identify sectors within the food processing industry
Identify key sector representatives and their roles
Understand workplace procedures common to employment in the sector
Identify types of employment and key responsibilities in the food processing industry
Recognise raw materials used in the workplace and their source
Recognise the range of products produced in the workplace
Identify workplace production processes for converting materials into products
Identify common products and supply chains in the food processing industry
Operate according to basic conditions of employment
Apply workplace policies and procedures when carrying out work role
Identify rights, responsibilities and legal obligations relevant to own role
Identify key personnel and their roles in the workplace
Apply employability skills required for working effectively
Recognise the consequences of not following workplace environmental and safety policies and practices
Identify the skills required for work role and assess learning needs
Participate in opportunities for skill development
Take responsibility for own work tasks and role
Monitor own work against workplace standards and identify areas for improvement and take action
Use basic problem-solving strategies to address problems, inconsistencies or concerns when fulfilling work role

Assessment Cover Sheet

FBPOPR2001 - Work effectively in the food processing industry

Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

FBPOPR2001 - Work effectively in the food processing industry

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: