Modification History
Not applicable.
Unit Descriptor
Unit descriptor |
This unit of competency covers the skills and knowledge required to combine ingredients and additives in the correct quantities and to operate mixing and blending equipment to prepare basic mixes. |
Application of the Unit
Application of the unit |
This unit has application in a variety of food processing operations. It typically targets the production worker responsible for applying basic operating principles to the operation and monitoring of mixing equipment. Basic mixes include mixes made using pre-mix ingredients and/or where the knowledge of ingredient sequencing and ingredient characteristics is minimal. Where a detailed understanding of ingredient addition methods and sequencing is required it may be more appropriate to use FDFOP2028A Operate a mixing or blending process |
Licensing/Regulatory Information
Not applicable.
Pre-Requisites
Prerequisite units |
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Employability Skills Information
Employability skills |
This unit contains employability skills. |
Elements and Performance Criteria Pre-Content
Elements describe the essential outcomes of a unit of competency. |
Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide. |
Elements and Performance Criteria
ELEMENT |
PERFORMANCE CRITERIA |
1. Prepare for mixing/blending |
1.1. Materials are confirmed and available to meet production requirements 1.2. Cleaning requirements and status are identified and confirmed 1.3. Processing/operating parameters for mixing/blending are entered as required to meet production requirements 1.4. Equipment performance is checked and adjusted as required 1.5. Pre-start checks are carried out as required by workplace requirements |
2. Operate and monitor the mixing/blending process |
2.1. Ingredients are delivered to the mixer in the required quantities to meet recipe specifications 2.2. The mixing/blending process is started and operated according to workplace procedures 2.3. Equipment is monitored to identify variation in operating conditions 2.4. Variation in equipment operation is identified and maintenance requirements are reported according to workplace reporting requirements 2.5. The mixing process is monitored to confirm that specifications are met 2.6. Out-of-specification product/process outcomes are identified, rectified and/or reported to maintain the process within specification 2.7. The work area is maintained according to housekeeping standards 2.8. Work is conducted in accordance with workplace environmental guidelines |
3. Shut down the mixing/blending process |
3.1. The appropriate shutdown procedure is identified 3.2. The process is shut down according to workplace procedures 3.3. Maintenance requirements are identified and reported |
Required Skills and Knowledge
REQUIRED SKILLS AND KNOWLEDGE |
This section describes the skills and knowledge required for this unit. |
Required skills |
Ability to :
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Required knowledge |
Knowledge of :
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Evidence Guide
EVIDENCE GUIDE |
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The Evidence Guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package. |
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Overview of assessment |
Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competence in this unit must be achieved in accordance with food safety standards and regulations. |
Critical aspects for assessment and evidence required to demonstrate competency in this unit |
Evidence of ability to:
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Context of and specific resources for assessment |
Assessment must occur in a real or simulated workplace where the assessee has access to:
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Method of assessment |
This unit should be assessed together with core units and other units of competency relevant to the function or work role. Examples could be:
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Guidance information for assessment |
To ensure consistency in one's performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities. |
Range Statement
RANGE STATEMENT |
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The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included. |
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Policies and procedures |
Work is carried out according to company policies and procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements |
Legislative requirements |
Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes:
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Workplace information |
Workplace information may include:
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Mixing /blending equipment |
Mixing/blending equipment may include:
Common mixer types include:
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Materials |
Materials may include:
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Ingredient addition |
Ingredient addition is typically manual |
Operation of equipment and processes |
Operation of equipment and processes may require:
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Services |
Services are appropriate to the process to be operated. Typical examples include:
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Shutdown procedures |
Shutdown procedures may include:
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Unit Sector(s)
Unit sector |
Operational |
Competency field
Competency field |
Co-requisite units
Co-requisite units |
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