Assessment Requirements for FBPOPR2041 Operate a mixing or blending and cooking process

Release: 1

Assessment Requirements for FBPOPR2041 Operate a mixing or blending and cooking process

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 operated a mixing or blending and cooking process on at least one occasion, including:

accessing workplace information to identify recipe requirements

selecting, fitting and using personal protective clothing and/or equipment

confirming supply of necessary materials and services

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

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

sequencing ingredient addition to meet recipe specifications, including manual addition and/or operating bulk materials transfer and automatic addition equipment

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

time and temperature

agitation settings

weights

flow rates

flow diversion

characteristics of the mix, including colour, viscosity, density and consistency

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

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

completing workplace records

maintaining work area to meet housekeeping standards

using process control systems according to workplace procedures

cleaning and sanitising equipment according to workplace 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 heat sterilisation and effect on physical, chemical, microbiological and organoleptic characteristics of the cooked product

the flow of the mixing or blending and cooking process and the effect of product output on downstream processes

basic operating principles of equipment used in the mixing/blending and cooking process, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

calibration schedules for scales and related weighing/measuring equipment

services required mixing/blending and cooking process and action to take if services are not available

quality characteristics and conditioning required of ingredients used, and their role in the product, including reconstituting dry ingredients and bringing ingredients to a required temperature

effect of ingredient quality/condition on the process, including variables including temperature, viscosity/texture, microbial load and acidity quality

heat treatment requirements for low and/or high acid foods as appropriate to production requirements

stages and changes that occur during the blending and heat treatment stages

quality requirements of the cooked product, including chemical, textural and flavour profiles

relationship between time and temperature in the cooking process

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

procedures for requisitioning, receiving and returning ingredients from stores

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

common causes of variation in the mixing/blending and cooking process and corrective action required

contamination/food safety issues associated with mixing and blending and related control measures

work health and safety hazards and controls relevant to the mixing/blending and cooking process

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 required for the mixing/blending and cooking process

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, including the relationship between control panels and systems and the physical equipment

food safety requirements when preparing products

packaging requirements and procedures

cleaning and sanitation procedures required for the mixing/blending and cooking process.

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

mixing/blending and cooking process and related equipment and services

ingredients to be cooked

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

information on equipment capacity and operating parameters

production schedule/batch/recipe instructions

specifications, control points and operating 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