Assessment Requirements for FBPOPR2025 Manufacture extruded and toasted products

Release: 1

Assessment Requirements for FBPOPR2025 Manufacture extruded and toasted products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0

Performance Evidence

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

There must be evidence that the individual has manufactured extruded and toasted products on at least one occasion, including:

accessing workplace information to identify extrusion, toasting and breaking process requirements

selecting, fitting and using PPE

confirming supply of necessary materials and services, including ensuring a continuous supply of ingredients to the process

conducting pre-start checks, including:

inspecting equipment condition to identify any signs of wear

selecting appropriate settings and/or related parameters

cancelling isolation or lock-outs as required

confirming that related equipment is clean and correctly configured for processing requirements

positioning sensors and controls correctly

ensuring any scheduled maintenance has been carried out

confirming that all safety guards are in place and operational

confirming extruder settings, including:

water pump is operating

bin discharge speed

temperature and heater

motor speed

screw feed

starting, operating, monitoring and adjusting process equipment to achieve required outcomes, including monitoring control points and conducting inspections as required to confirm the process remains within specification, including:

temperatures

biscuit size (width, length and thickness)

biscuit texture, colour and weight

biscuit moisture level

clean, even break/cut

monitoring supply and flow of materials to and from the extrusion, toasting and breaking process

taking corrective action in response to out-of-specification results

responding to and/or reporting equipment failure within level of responsibility

locating emergency stop functions on equipment

shutting down equipment in response to an emergency situation

following isolation and lock-out/tag-out procedures as required to take extrusion, toasting and breaking process and related equipment off-line in preparation for cleaning and/or maintenance within level of responsibility

completing workplace records as required

maintaining work area to meet housekeeping standards

using process control systems according to enterprise procedures

cleaning and sanitising equipment according to enterprise procedures

following relevant work health and safety 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:

purpose and basic principles of each stage of the biscuit manufacturing process

basic operating principles of equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

the flow of the process and the effect of outputs on downstream processes

changes that occur in the product during processing

quality characteristics to be achieved by the process

quality requirements of materials and the effect of variation on process performance

operating requirements and parameters and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

methods used to monitor the production process, including inspecting, measuring and testing as required by the process

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination/food safety risks associated with the process and related control measures

common causes of variation and corrective action required

work health and safety hazards and controls relevant to manufacturing extruded and toasted products

requirements of different shutdowns as appropriate to the process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste/rework collection and handling procedures related to the process

basic operating principles of process control, where relevant, including the relationship between control panels and systems and the physical equipment

cleaning and sanitation procedures for manufacturing extruded and toasted products.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective clothing and equipment

extrusion, toasting and breaking process and related equipment and services

ingredients to be processed

sampling schedules and test procedures and equipment as required

cleaning procedures, materials and equipment as required

specifications:

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

information on equipment capacity and operating parameters

production schedule and recipe/batch instructions

specifications, control points and processing parameters

documentation and recording requirements and procedures.

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