Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FBPFST5018 Mapping and Delivery Guide
Implement and review the processing of chilled or frozen poultry products
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | FBPFST5018 - Implement and review the processing of chilled or frozen poultry products |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit of competency describes the skills and knowledge required to implement, monitor and review the quality, safety and operational procedures used to manufacture chilled or frozen poultry product. This unit applies to individuals who use knowledge of food science and processes to determine the required food safety, quality and performance of food production equipment. 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: Check the chilled or frozen poultry product preparation and processing areas and equipment |
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Element: Monitor the production of chilled or frozen poultry products |
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Element: Implement packaging and chilling of poultry product |
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Element: Diagnose, rectify and report problems arising from the preparation and manufacture of chilled poultry products |
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Element: Review production processes |
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