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Evidence Guide: FBPGRA2013 - Blend and dispatch malt

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

FBPGRA2013 - Blend and dispatch malt

What evidence can you provide to prove your understanding of each of the following citeria?

Blend malt to specification

  1. Obtain blend specification from management or other source
  2. Select, fit and use personal protective equipment according to safety requirements
  3. Confirm availability of source malts and storage locations according to operating requirements
  4. Confirm equipment status and condition according to work health and safety and food safety procedures
  5. Set up, start and monitor blending equipment and controls to achieve desired ratio and volume
  6. Transfer blended malt to storage according to workplace procedures
Obtain blend specification from management or other source

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select, fit and use personal protective equipment according to safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Confirm availability of source malts and storage locations according to operating requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Confirm equipment status and condition according to work health and safety and food safety procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Set up, start and monitor blending equipment and controls to achieve desired ratio and volume

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Transfer blended malt to storage according to workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Dispatch malt

  1. Obtain customer order or other dispatch authority
  2. Confirm availability of order volume and blend of malt to meet safety and production requirements
  3. Confirm availability of conveyor or dispatch transport and position if required
  4. Conduct pre-delivery sampling and tests according to specifications
  5. Screen and dispatch malt for dispatch to transport
  6. Make record of dispatch according to workplace procedures
Obtain customer order or other dispatch authority

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Confirm availability of order volume and blend of malt to meet safety and production requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Confirm availability of conveyor or dispatch transport and position if required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Conduct pre-delivery sampling and tests according to specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Screen and dispatch malt for dispatch to transport

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Make record of dispatch according to workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Shut down process and complete work

  1. Identify the appropriate shutdown procedure
  2. Shut down the process safely according to operating procedures
  3. Clean and sanitise equipment according to work health and safety and food safety procedures
  4. Identify and report maintenance requirements according to workplace procedures
Identify the appropriate shutdown procedure

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Shut down the process safely according to operating procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean and sanitise equipment according to work health and safety and food safety procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and report maintenance requirements according to workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge