Unit of competency Outline

Date retreived
23/07/2026 4:47 PM AWST

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Measure non-bulk ingredients

Measure non-bulk ingredients

Unit of competency
National Code
FBPOPR2081
State Code
ODM34
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
030307 - Food Processing Technology
Original Release Date
23/11/2021
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 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 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 Receive work instructions and clarify where required
  • 1.2 Identify health and safety hazards and inform supervisor
  • 1.3 Wear appropriate personal protective equipment and ensure correct fit 1.4 Inspect materials to confirm type, quality clearance, and quantities, and identify any obvious contamination or non-compliance
2. Prepare to measure ingredients
  • 2.1 Select measuring and weighing equipment appropriate to measuring 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 Rectify and report variations in equipment operation
  • 3.5 Follow and apply workplace cleaning procedures and environmental requirements
4. Complete the measuring process
  • 4.1 Clean measuring equipment according to workplace procedures
  • 4.2 Identify and report unacceptable equipment and utensil condition
  • 4.3 Identify and report maintenance requirements
  • 4.4 Complete records in line with workplace requirements
No information
No information
Replaces
State Code National Code Title Type
BBH62 FBPOPR2027 Dispense non-bulk ingredients Unit of competency