Modification History
Not applicable.
Unit Descriptor
Unit descriptor |
This unit of competency covers the skills and knowledge required to set up, operate, adjust and shut down a blending, sieving and bagging process. |
Application of the Unit
Application of the unit |
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. |
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 the blend, sieve and bagging equipment and process for operation |
1.1. Materials are confirmed and available to meet operating requirements 1.2. Cleaning and maintenance requirements and status are identified and confirmed 1.3. Machine components and related attachments are fitted and adjusted to meet safety and operating requirements 1.4. Processing/operating parameters are entered as required to meet production requirements 1.5. Materials, ingredients, product and/or consumables are loaded or positioned as required to meet production requirements 1.6. Equipment performance is checked and adjusted as required 1.7. Pre-start checks are carried out as required by workplace requirements |
2. Operate and monitor the blend, sieve and bagging process |
2.1. Ingredients are delivered to the blender in the required quantities and sequence to meet recipe specifications 2.2. The 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 process is monitored to confirm that ingredients are blended, sieved and bagged to meet specifications 2.6. Out-of-specification product or 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 2.9. Workplace records are maintained according to workplace recording requirements |
3. Shut down the blend, sieve and bagging 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 according to workplace reporting requirements |
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:
Special product requirements include:
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Workplace information |
Workplace information may include:
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Equipment |
Equipment typically includes:
The sieving stage may occur before and/or after blending |
Ingredients |
Ingredients may be delivered to the process using bulk automated materials handling equipment or loaded manually |
Operation of equipment and processes |
Operation of equipment and processes may require:
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Shut down procedures |
Shut down procedures may include:
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Services |
Services may need to be confirmed. These depend on the nature of the process. Typical examples 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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