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

FBPOPR2027 Mapping and Delivery Guide
Dispense non-bulk ingredients

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency FBPOPR2027 - Dispense non-bulk ingredients
Description
Employability Skills
Learning Outcomes and Application This unit of competency describes the skills and knowledge required to weigh, measure and label non-bulk ingredients to meet production requirements.This unit applies to individuals who work under general supervision and exercise limited autonomy in a production environment within the food processing industry. It typically applies to the production worker responsible for the dispensing of ingredients in order to support production operations. Ingredients may be highly concentrated materials, including colours, flavours, buffered acids and preservatives.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.
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 tell supervisor
  • Wear appropriate personal protective equipment and ensure correct fit according to work health and safety requirements
  • Inspect materials to confirm type, quality clearance, and quantities, and identify any obvious contamination or non-compliance
       
Element: Prepare to dispense ingredients
  • Select measuring and weighing equipment appropriate to dispensing requirements and confirm readiness for use
  • Confirm that containers, bags and labels are available according to job specifications
  • Carry out pre-start checks according to operator instructions
       
Element: Measure and/or weigh ingredients
  • Weigh or measure non-bulk ingredients and additives according to food safety and job specifications
  • Label dispensed ingredients according to workplace procedures
  • Monitor the accuracy of measuring and dispensing equipment to identify variation in operating conditions
  • Report variations in equipment operation
  • Follow and apply workplace cleaning and environmental procedures
       
Element: Complete the dispensing process
  • Clean dispensing equipment according to workplace procedures
  • Identify and report unacceptable equipment and utensil condition
  • Identify and report maintenance requirements
       

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 tell supervisor 
Wear appropriate personal protective equipment and ensure correct fit according to work health and safety requirements 
Inspect materials to confirm type, quality clearance, and quantities, and identify any obvious contamination or non-compliance 
Select measuring and weighing equipment appropriate to dispensing requirements and confirm readiness for use 
Confirm that containers, bags and labels are available according to job specifications 
Carry out pre-start checks according to operator instructions 
Weigh or measure non-bulk ingredients and additives according to food safety and job specifications 
Label dispensed ingredients according to workplace procedures 
Monitor the accuracy of measuring and dispensing equipment to identify variation in operating conditions 
Report variations in equipment operation 
Follow and apply workplace cleaning and environmental procedures 
Clean dispensing equipment according to workplace procedures 
Identify and report unacceptable equipment and utensil condition 
Identify and report maintenance requirements 

Forms

Assessment Cover Sheet

FBPOPR2027 - Dispense non-bulk ingredients
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

FBPOPR2027 - Dispense non-bulk ingredients

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: