Unit of competency Outline

Date retreived
22/07/2026 12:13 PM AWST

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Operate a mixing or blending and cooking process

Operate a mixing or blending and cooking process

Unit of competency
National Code
FBPOPR2087
State Code
ODM39
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
55
Description
This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a mixing or blending and cooking process.This unit applies to individuals who work under general supervision in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a mixing or blending and cooking process and associated equipment.This unit should not be delivered in a qualification with FBPOPR2082 Operate a mixing or blending process.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 mixing/blending and cooking processing area
  • 1.1 Read or listen to work instructions from supervisor, and clarify where required
  • 1.2 Confirm ingredients are available to meet production requirements
  • 1.3 Confirm equipment is clean and not locked out
  • 1.4 Wear appropriate personal protective clothing and ensure correct fit, according to health, safety and food safety requirements
2. Prepare mixing/blending and cooking equipment and process for operation
  • 2.1 Fit machine components and related attachments, and adjust to meet operating requirements
  • 2.2 Enter processing and operating parameters to meet food safety and production requirements
  • 2.3 Carry out pre-start checks according to health and safety and operating procedures
3. Operate and monitor equipment
  • 3.1 Introduce ingredients and additives in the required quantities and sequence to meet recipe specifications
  • 3.2 Start, operate and monitor the process for variation in operating conditions
  • 3.3 Monitor the process to confirm that product meets specifications
  • 3.4 Transfer mix to cooking location, as required
  • 3.5 Monitor cooking process to ensure product meets specifications
  • 3.6 Identify, adjust and report out-of-specification equipment, product or process outcomes according to workplace requirements
  • 3.7 Follow and apply workplace housekeeping procedures and environmental requirements
4. Shut down the mixing/blending and cooking process
  • 4.1 Identify the appropriate shutdown procedure
  • 4.2 Shut down the process according to health and safety and operating procedures
  • 4.3 Identify and report maintenance requirements according to workplace procedures
  • 4.4 Maintain workplace records according to workplace procedures
No information
No information
Replaces
State Code National Code Title Type
BBG32 FBPOPR2041 Operate a mixing or blending and cooking process Unit of competency