This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down an automated cutting process.

This unit applies to individuals who work under general supervision and exercise limited autonomy in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of an automated cutting process and associated equipment.

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)

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
Confirm carcasses/pieces are available according to production requirements
Identify and confirm cleaning and maintenance requirements and status according to work health and safety and food safety requirements
Wear appropriate personal protective clothing and ensure correct fit
Fit machine components and related attachments, and adjust to meet operating requirements
Enter processing and operating parameters to meet safety and production requirements
Check equipment performance and adjust according to production requirements
Carry out pre-start checks according to work health and safety and operating procedures
Inspect carcasses/pieces to confirm that quality requirements are met
Hang carcasses/pieces to meet production pace
Start, operate and monitor the process for variation in operating conditions
Monitor the process to confirm that temperature specifications are met
Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements
Follow and apply workplace housekeeping and environmental procedures
Identify the appropriate shutdown procedure
Shut down the process according to work health and safety and operating procedures
Identify and report maintenance requirements according to workplace procedures
Maintain workplace records according to workplace procedures

Assessment Cover Sheet

FBPOPR2060 - Operate an automated cutting process

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

FBPOPR2060 - Operate an automated cutting process

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: