Unit of competency Outline

Date retreived
23/07/2026 6:53 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.

Dispense non-bulk ingredients

Dispense non-bulk ingredients

Unit of competency
National Code
FBPOPR2027
State Code
BBH62
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
23/01/2018
View on TGA
State Implementation and Classification
Approved Date
27/07/2018
Field of Education
030307 - Food Processing Technology
Original Release Date
27/07/2018
Nominal Hours
20
Description
This unit of competency describes the skills and knowledge required to weigh, measure and label non-bulk ingredients to meet production requirements.This unit applies to individuals who work under general supervision and exercise limited autonomy in a production environment within the food processing industry. It typically applies to the production worker responsible for the dispensing of ingredients in order to support production operations. Ingredients may be highly concentrated materials, including colours, flavours, buffered acids and preservatives.All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.No occupational 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 Read or listen to work instructions from supervisor and clarify where needed
  • 1.2 Identify work health and safety hazards and tell supervisor
  • 1.3 Wear appropriate personal protective equipment and ensure correct fit according to work health and safety requirements
  • 1.4 Inspect materials to confirm type, quality clearance, and quantities, and identify any obvious contamination or non-compliance
2. Prepare to dispense ingredients
  • 2.1 Select measuring and weighing equipment appropriate to dispensing requirements and confirm readiness for use
  • 2.2 Confirm that containers, bags and labels are available according to job specifications
  • 2.3 Carry out pre-start checks according to operator instructions
3. Measure and/or weigh ingredients
  • 3.1 Weigh or measure non-bulk ingredients and additives according to food safety and job specifications
  • 3.2 Label dispensed ingredients according to workplace procedures
  • 3.3 Monitor the accuracy of measuring and dispensing equipment to identify variation in operating conditions
  • 3.4 Report variations in equipment operation
  • 3.5 Follow and apply workplace cleaning and environmental procedures
4. Complete the dispensing process
  • 4.1 Clean dispensing equipment according to workplace procedures
  • 4.2 Identify and report unacceptable equipment and utensil condition
  • 4.3 Identify and report maintenance requirements
No information
No information
Replaces
State Code National Code Title Type
D4615 FDFOP2027A Dispense non-bulk ingredients Unit of competency
Replaced By
State Code National Code Title Type
ODM34 FBPOPR2081 Measure non-bulk ingredients Unit of competency