Assessor Resource
FBPOPR2027
Dispense non-bulk ingredients
Assessment tool
Version 1.0
Issue Date: May 2024
This unit of competency describes the skills and knowledge required to weigh, measure and label non-bulk ingredients to meet production requirements.
This unit applies to individuals who work under general supervision and exercise limited autonomy in a production environment within the food processing industry. It typically applies to the production worker responsible for the dispensing of ingredients in order to support production operations. Ingredients may be highly concentrated materials, including colours, flavours, buffered acids and preservatives.
All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety 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.
You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)