Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FDFOP2017A Mapping and Delivery Guide
Operate a blending, sieving and bagging process
Version 1.0
Issue Date: June 2024
Qualification | - |
Unit of Competency | FDFOP2017A - Operate a blending, sieving and bagging process |
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Description | This unit of competency covers the skills and knowledge required to set up, operate, adjust and shut down a blending, sieving and bagging process. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This unit applies to the process of 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, such as dry flavours and marinades, donut mix, cake mix, bakery ingredients, batters, cheese powders, spice mixes and herb blends. Bag weights typically range from 5 kg to 25 kg.When batch or product changeover procedures are part of this work process, the procedures should be used to customise the application of this unit. Where more detailed changeovers are carried, FDFOP2011A Conduct routine maintenance, should be considered.When applied to the pharmaceutical industry, relevant Good Manufacturing Practice (GMP) codes apply in place of the Australian Food Standards Code and reference to food safety is replaced by GMP. | ||
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 the blend, sieve and bagging equipment and process for operation |
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Element: Operate and monitor the blend, sieve and bagging process |
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Element: Shut down the blend, sieve and bagging process |
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