Unit of competency Outline

Date retreived
22/07/2026 12:57 AM AWST

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Apply work procedures to maintain integrity of processed product

Apply work procedures to maintain integrity of processed product

Unit of competency
National Code
FBPOPR2084
State Code
ODM37
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
09/09/2021
View on TGA
State Implementation and Classification
Approved Date
23/11/2021
Field of Education
030307 - Food Processing Technology
Original Release Date
23/11/2021
Nominal Hours
30
Description
This unit of competency describes the skills and knowledge required to identify and handle materials to maintain the quality integrity of products.This unit applies to individuals who work under general supervision in a food processing environment.All work must be carried out to comply with workplace procedures according to state/territory health and safety, environmental and food safety regulations, legislation and standards that apply to the workplace.No licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Identify materials and specifications for work process
  • 1.1 Identify materials required for work processes
  • 1.2 Identify specifications and tests required to determine suitability of materials for work processes
  • 1.3 Wear personal protective clothing and equipment and ensure correct fit
  • 1.4 Inspect or test materials according to operating procedures
  • 1.5 Conduct work in accordance with workplace environmental guidelines
  • 1.6 Reject and report out-of-specification materials according to operating procedures
2. Handle materials and products safely
  • 2.1 Identify handling requirements for input materials and products of workstation or process according to health, safety and food safety requirements
  • 2.2 Handle materials and product according to health and safety requirements
  • 2.3 Maintain workplace in a clean and tidy order to meet workplace standards and avoid contamination
3. Maintain integrity of product during processing
  • 3.1 Protect materials and products from contamination and exposure to pests
  • 3.2 Follow product changeover procedures to avoid cross-contamination of products
  • 3.3 Identify processes and conditions that are inconsistent with specifications and safety procedures, and take corrective action within level of responsibility
  • 3.4 Restrict and monitor access to work area during processing according to workplace procedures
4. Maintain integrity of product post-processing
  • 4.1 Conduct visual, metal scanning, and other contamination checks prior to packing and dispatch
  • 4.2 Check packing materials for cleanliness and integrity before use
  • 4.3 Seal, pack or dispatch product from work area according to product and process requirements
  • 4.4 Maintain workplace records in the appropriate format
5. Comply with personal hygiene standards
  • 5.1 Follow personal hygiene requirements appropriate to the process, product and workplace
  • 5.2 Use personal protective clothing and equipment appropriate to the process, product and workplace
No information
No information
Replaces
State Code National Code Title Type
BBH45 FBPOPR2032 Apply work procedures to maintain integrity of product Unit of competency
State Code National Code Title Type
BJC3 FBP20122 Certificate II in Food Processing Qualification
BGZ2 FBP20121 Certificate II in Food Processing Qualification