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

FBPOPR2017 Mapping and Delivery Guide
Operate a blending, sieving and bagging process

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency FBPOPR2017 - Operate a blending, sieving and bagging process
Description
Employability Skills
Learning Outcomes and Application This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a blending, sieving and bagging process.This unit applies to individuals who work under general supervision and exercise limited autonomy blending and bagging of dry goods as bulk blends or for use in food service. This process is typically used for the blending and packaging of low-moisture products, including dry flavours and marinades, donut mix, cake mix, bakery ingredients, batters, cheese powders, spice mixes and herb blends. All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety, and environmental 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.
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: Prepare for work in processing area
  • Read or listen to work instructions from supervisor and clarify where needed
  • Identify work health and safety hazards and inform supervisor
  • Wear appropriate personal protective equipment and ensure correct fit
  • Confirm that materials are available according to operating requirements
  • Identify and confirm workplace cleaning and maintenance requirements and status
       
Element: Prepare the blend, sieve and bagging equipment and process for operation
  • Fit and adjust machine components and related attachments to meet safety and operating requirements
  • Enter processing and operating parameters as required to meet safety and production requirements
  • Load or position materials, ingredients, product and consumables according to operating requirements
  • Carry out pre-start checks, adjusting equipment performance according to operator instructions
       
Element: Operate and monitor the blend, sieve and bagging process
  • Deliver ingredients to the blender in the required quantities and sequence to meet recipe specifications according to workplace and food safety procedures
  • Start, operate and monitor the process for variation in operating conditions according to workplace procedures, including safety requirements
  • Monitor the process to confirm that ingredients are blended, sieved and bagged to meet specifications
  • Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements
  • Follow and apply workplace cleaning and environmental working procedures
       
Element: Shut down the blend, sieve and bagging process
  • Identify the appropriate shutdown procedure, and implement
  • Identify and report routine maintenance requirements
  • Maintain workplace records in required format
       

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
Read or listen to work instructions from supervisor and clarify where needed 
Identify work health and safety hazards and inform supervisor 
Wear appropriate personal protective equipment and ensure correct fit 
Confirm that materials are available according to operating requirements 
Identify and confirm workplace cleaning and maintenance requirements and status 
Fit and adjust machine components and related attachments to meet safety and operating requirements 
Enter processing and operating parameters as required to meet safety and production requirements 
Load or position materials, ingredients, product and consumables according to operating requirements 
Carry out pre-start checks, adjusting equipment performance according to operator instructions 
Deliver ingredients to the blender in the required quantities and sequence to meet recipe specifications according to workplace and food safety procedures 
Start, operate and monitor the process for variation in operating conditions according to workplace procedures, including safety requirements 
Monitor the process to confirm that ingredients are blended, sieved and bagged to meet specifications 
Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements 
Follow and apply workplace cleaning and environmental working procedures 
Identify the appropriate shutdown procedure, and implement 
Identify and report routine maintenance requirements 
Maintain workplace records in required format 

Forms

Assessment Cover Sheet

FBPOPR2017 - Operate a blending, sieving and bagging 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

FBPOPR2017 - Operate a blending, sieving and bagging 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: