Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

FBPOPR2001 Mapping and Delivery Guide
Work effectively in the food processing industry

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency FBPOPR2001 - Work effectively in the food processing industry
Description
Employability Skills
Learning Outcomes and Application This unit of competency describes the skills and knowledge required to work effectively in the food processing industry by applying an understanding of the structure of the industry, workplace policies and procedures, and conditions relevant to the level of responsibility.This unit applies to individuals who perform a defined range of routine and predictable activities under general supervision and exercise limited autonomy and accountability in any sector of the food processing industry.All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety that apply to the workplace.No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
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
Elements of Competency Performance Criteria              
Element: Identify the food processing industry
  • Identify sectors within the food processing industry
  • Identify key sector representatives and their roles
  • Understand workplace procedures common to employment in the sector
  • Identify types of employment and key responsibilities in the food processing industry
       
Element: Identify key production processes and supply chains
  • Recognise raw materials used in the workplace and their source
  • Recognise the range of products produced in the workplace
  • Identify workplace production processes for converting materials into products
  • Identify common products and supply chains in the food processing industry
       
Element: Carry out work responsibilities according to policies and procedures
  • Operate according to basic conditions of employment
  • Apply workplace policies and procedures when carrying out work role
  • Identify rights, responsibilities and legal obligations relevant to own role
  • Identify key personnel and their roles in the workplace
  • Apply employability skills required for working effectively
  • Recognise the consequences of not following workplace environmental and safety policies and practices
       
Element: Take responsibility for own skill development
  • Identify the skills required for work role and assess learning needs
  • Participate in opportunities for skill development
  • Take responsibility for own work tasks and role
  • Monitor own work against workplace standards and identify areas for improvement and take action
  • Use basic problem-solving strategies to address problems, inconsistencies or concerns when fulfilling work role
       

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

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
Identify sectors within the food processing industry 
Identify key sector representatives and their roles 
Understand workplace procedures common to employment in the sector 
Identify types of employment and key responsibilities in the food processing industry 
Recognise raw materials used in the workplace and their source 
Recognise the range of products produced in the workplace 
Identify workplace production processes for converting materials into products 
Identify common products and supply chains in the food processing industry 
Operate according to basic conditions of employment 
Apply workplace policies and procedures when carrying out work role 
Identify rights, responsibilities and legal obligations relevant to own role 
Identify key personnel and their roles in the workplace 
Apply employability skills required for working effectively 
Recognise the consequences of not following workplace environmental and safety policies and practices 
Identify the skills required for work role and assess learning needs 
Participate in opportunities for skill development 
Take responsibility for own work tasks and role 
Monitor own work against workplace standards and identify areas for improvement and take action 
Use basic problem-solving strategies to address problems, inconsistencies or concerns when fulfilling work role 

Forms

Assessment Cover Sheet

FBPOPR2001 - Work effectively in the food processing industry
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

FBPOPR2001 - Work effectively in the food processing industry

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: