View Unit : Weigh/measure ingredients manually in food manufacture

Unit

Unit Reference Number

L/503/0136

Qualification Framework

QCF

Title

Weigh/measure ingredients manually in food manufacture

Unit Level

Level 2

Unit Sub Level

None

Guided Learning Hours

Unit Credit Value

Date of Withdrawal

SSAs

4.2 Manufacturing Technologies

Unit Grading Structure

Pass

Assessment Guidance

This unit is designed to assess the skills of learners in the workplace, manually weighing/measuring ingredients in food manufacturing. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.

The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.

View Unit's Qualifications

Learning Outcomes and Assessment Criteria

Learning Outcome - The learner will:		Assessment Criterion - The learner can:
1	Prepare to weigh/measure ingredients	1.1	Select and use personal protective clothing and equipment required
		1.2	Locate documents detailing ingredients and tools and equipment required, to include product recipes equipment specifications standard operating procedures
		1.3	Select tools and equipment and work area, and check that they are available and fit for use
		1.4	Source ingredients to be weighed/measured
		1.5	Take action to deal with any ingredients that do not comply with quality specification
		1.6	Establish and maintain communication with relevant people.
2	Weigh/measure ingredients using manual methods	2.1	Weigh/measure ingredients following standard operating procedures
		2.2	Check recipes and adjust quantity of ingredients if required
		2.3	Transfer weighed/measured ingredients to containers
		2.4	Label weighed/measured ingredients
		2.5	Store weighed/measured ingredients
		2.6	Deal with any faults or problems within limits of own authority
		2.7	Complete and process documentation according to organisational requirements.

Equivalent Units

There are no equivalences to display.