Unit of competency Outline

Date retreived
23/07/2026 7:36 AM AWST

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Operate a blending, sieving and bagging process

Operate a blending, sieving and bagging process

Unit of competency
National Code
FBPOPR2080
State Code
ODM33
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
030717 - Plant And Machine Operations
Original Release Date
23/11/2021
Nominal Hours
45
Description
This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a blending, sieving and bagging process.This unit applies to individuals who work under general supervision blending and bagging dry goods as bulk blends or for use in food service. This process is typically used for the blending and packaging of low-moisture products, including dry flavours and marinades, donut mix, cake mix, bakery ingredients, batters, cheese powders, spice mixes and herb blends.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. Prepare for work in processing area
  • 1.1 Confirm work instructions from supervisor and clarify, where required
  • 1.2 Confirm that materials and equipment are available to meet processing requirements
  • 1.3 Identify health and safety and food safety hazards, and inform supervisor
  • 1.4 Wear appropriate personal protective equipment and ensure correct fit
  • 1.5 Confirm equipment is cleaned and not locked out
2. Prepare the blend, sieve and bagging equipment and process for operation
  • 2.1 Fit and adjust machine components and related attachments to meet safety and operating requirements
  • 2.2 Acknowledge product recipe and adjust processing parameters as required
  • 2.3 Load or position materials, ingredients, product and consumables according to operating requirements
  • 2.4 Carry out pre-start checks, adjusting equipment performance according to operator instructions
3. Operate and monitor equipment
  • 3.1 Deliver ingredients to the blender in the required quantities and sequence to meet recipe specifications according to workplace and food safety procedures
  • 3.2 Start, operate and monitor the process to ensure optimal performance
  • 3.3 Monitor the process to confirm that ingredients are blended, sieved and bagged to meet specifications
  • 3.4 Identify, adjust and report out-of-specification equipment, product or process outcomes according to workplace requirements
  • 3.5 Follow and apply workplace cleaning procedures and environmental requirements
4. Shut down the blend, sieve and bagging process
  • 4.1 Identify the appropriate shutdown procedure, and implement
  • 4.2 Identify and report routine maintenance requirements
  • 4.3 Maintain workplace records in required format
No information
No information
Replaces
State Code National Code Title Type
BBH43 FBPOPR2017 Operate a blending, sieving and bagging process Unit of competency