Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FBPOPR2053 Mapping and Delivery Guide
Operate a washing and drying process
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | FBPOPR2053 - Operate a washing and drying process |
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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 washing and drying process.This unit applies to individuals who work under general supervision and exercise limited autonomy in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a washing and drying process and associated equipment.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. |
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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: Prepare for work in processing area |
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Element: Prepare the equipment and process for operation |
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Element: Operate and monitor the washing and drying process |
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Element: Shut down the washing and drying process |
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