Operate a blending, sieving and bagging process

Unit of competency Outline

Date retreived
22/07/2026 1:53 PM 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.

Unit of competency

National Code
FBPOPR2017

State Code
BBH43

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

030717 - Plant And Machine Operations

Original Release Date

27/07/2018

Nominal Hours

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 and exercise limited autonomy blending and bagging of 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, in accordance with State/Territory work health and safety, and food safety, and environmental 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 inform supervisor
1.3 Wear appropriate personal protective equipment and ensure correct fit
1.4 Confirm that materials are available according to operating requirements
1.5 Identify and confirm workplace cleaning and maintenance requirements and status

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 Enter processing and operating parameters as required to meet safety and production requirements
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 the blend, sieve and bagging process

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 for variation in operating conditions according to workplace procedures, including safety requirements
3.3 Monitor the process to confirm that ingredients are blended, sieved and bagged to meet specifications
3.4 Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements
3.5 Follow and apply workplace cleaning and environmental working procedures

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

Replaces

State Code	National Code	Title	Type
D4605	FDFOP2017A	Operate a blending, sieving and bagging process	Unit of competency

Replaced By

State Code	National Code	Title	Type
ODM33	FBPOPR2080	Operate a blending, sieving and bagging process	Unit of competency

State Code	National Code	Title	Type
BDO8	FBP20117	Certificate II in Food Processing	Qualification
BDP2	FBP20317	Certificate II in Food Processing (Sales)	Qualification