Assessment Requirements for FBPGRA4005 Lead flour milling shift operations

Release: 1

Assessment Requirements for FBPGRA4005 Lead flour milling shift operations

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has led flour milling shift operations on at least one occasion, including:

interpreting production requirements and grain tests for desirable mill settings

establishing shift operating environment, including required equipment, staffing and work organisation, and costing requirements

monitoring quality of shift operations, including identifying specifications for product to be produced, identifying performance indicators, supervising testing of product, monitoring performance and reporting non-conformances

assisting employees with conduct and interpretation of grain and flour tests

matching grain receival, screening and storage processes to production requirements during shift

preparing or supervising production of grist according to recipes

setting and managing milling and blending operations

supervising dust control, Hazard Analysis and Critical Control Points (HACCP) and health and safety procedures during shift operations

identifying equipment maintenance procedures.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

differences in types of milling processes, including differences in milling of different grains, varieties and milling for flour or for semolina

process and purpose of flour milling, including:

opening of grain to enable removal of endosperm

separation of bran

grinding of endosperm to flour, including sifting of ground stock to remove oversize endosperm particles, flour, or any bran and endosperm that has not been ground

kibbling

middlings and semolina process

methods used to establish the most economic grist for a particular flour, including the balancing of flour specification, grain availability and cost of grain available

financial impacts of mill performance/settings

principles of preventative maintenance, including failure mode and effects analysis (FMEA)

food safety, food labelling and other regulations affecting flour mills

grain varieties and specifications

flour types and specifications

food labelling regulations relevant to flour products

HACCP principles and procedures

dust control procedures

health and safety standards and requirements

environmental regulations relevant to flour milling

feedback techniques

enterprise budget operating procedures

procedures to track traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a flour mill or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

break and reduction roll equipment and related services

conditioned grain suitable for the break and reduction roll process

sampling schedules, and test procedures and equipment

cleaning procedures, materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

equipment manuals, including operating parameters

specifications, control points and processing parameters

documentation and recording requirements and procedures.

relationships:

operators/team members.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4