Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FBPFST4012 Mapping and Delivery Guide
Apply water management principles to the food industry
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | FBPFST4012 - Apply water management principles to the food industry |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit of competency describes the skills and knowledge required of quality assurance and technical staff to monitor and manage water quality and usage in a food processing operation. This unit applies to individuals who are responsible for maintaining product safety, quality and efficiency of food processing operations that use water by managing their own work and the quality of the work of others within known parameters. This includes using discretion and judgement in the selection and use of available resources.No occupational licensing or certification requirements apply to this unit at the time of publication. However, legislative and regulatory requirements for food processing exist, so local requirements must be checked. All work must comply with Australian food safety standards and relevant codes of practice. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | |||
Competency Field |
Development and validation strategy and guide for assessors and learners | Student Learning Resources | Handouts Activities |
Slides PPT |
Assessment 1 | Assessment 2 | Assessment 3 | Assessment 4 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Identify the sources and quality of water available to food processing plants |
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Element: Identify raw water pre-treatment processes |
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Element: Apply efficient and sustainable water management principles to the food processing industry |
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