Assessor Resource
FBPOPR2017
Operate a blending, sieving and bagging process
Assessment tool
Version 1.0
Issue Date: May 2024
This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a blending, sieving and bagging process.
This unit applies to individuals who work under general supervision and exercise limited autonomy blending and bagging of dry goods as bulk blends or for use in food service. This process is typically used for the blending and packaging of low-moisture products, including dry flavours and marinades, donut mix, cake mix, bakery ingredients, batters, cheese powders, spice mixes and herb blends.
All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety, and environmental regulations, legislation and standards that apply to the workplace.
No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
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