Unit of competency Outline
Date retreived
23/07/2026 5:40 AM AWST
23/07/2026 5:40 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Receive and store raw materials for food processing
Receive and store raw materials for food processing
Unit of competency
National Code
FBPOPR3022
FBPOPR3022
State Code
ODL42
ODL42
TGA Status
Current
Current
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
23/11/2021
Field of Education
089901 - Purchasing, Warehousing And Distribution
Original Release Date
23/11/2021
Nominal Hours
45
Description
This unit of competency describes the skills and knowledge required to recognise the key characteristics of raw materials used at the workplace, and to receive and store them appropriately.The unit applies to individuals who take responsibility for receiving and storing raw materials in a food or beverage processing environment. The work includes identifying and providing solutions to routine and some non-routine problems.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 quality parameters for raw materials
- 1.1 Identify raw materials used at workplace
- 1.2 Identify key quality attributes of raw materials, including any declared allergens
- 1.3 Identify workplace/product compliance issues associated with each raw material
- 1.4 Identify hazards associated with each raw material
- 1.5 Identify material product specifications
2. Receive raw materials
- 2.1 Check details of order for raw materials
- 2.2 Compare order details to details on delivery docket
- 2.3 Check quality of raw material meets specifications, including any substitution ingredients
- 2.4 Take appropriate action to respond to out-of-specification materials according to workplace procedures
- 2.5 Perform basic analytical tests on raw materials to confirm they meet processing requirements
- 2.6 Receive raw materials that meet quality requirements
- 2.7 Record delivery of raw materials, in line with organisational procedures
3. Move raw materials
- 3.1 Identify risks and hazards of handling raw materials specific to job role
- 3.2 Wear appropriate personal protective equipment to manage risks
- 3.3 Use appropriate equipment to move raw materials to storage area
4. Store and monitor raw materials
- 4.1 Check storage conditions meet food safety and quality requirements
- 4.2 Adjust storage conditions that do not meet quality requirements
- 4.3 Ensure stock is rotated so that older stock is used before new stock
- 4.4 Monitor storage to ensure quality of raw material is maintained
- 4.5 Maintain records of storage conditions and quantities
No information
No information
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| BBF68 | FBPCON2001 | Examine raw ingredients used in confectionery | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| BHA7 | FBP30121 | Certificate III in Food Processing | Qualification |
| BHA5 | FBP31121 | Certificate III in High Volume Baking | Qualification |