View Unit : Understand how to weigh/measure ingredients manually in food manufacture

Unit

Unit Reference Number

M/503/0159

Qualification Framework

QCF

Title

Understand how to 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 knowledge and understanding of learners in the workplace context, when manually weighing/measuring ingredients. It can be assessed on or off the job.

The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.

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	Know how to prepare to weigh/measure ingredients	1.1	Outline the regulatory and organisational requirements for weighing/measuring ingredients
		1.2	Describe how to source the work area, tools and equipment required and importance of using the correct tools/equipment for the types of ingredients
		1.3	Describe the importance of using personal protective equipment and clothing required for processing
		1.4	List common factors that can affect the quality of ingredients during handling. weighing/measuring and storage
		1.5	State how to report non availability of ingredients and source alternatives
		1.6	Describe the importance of working with limits of own authority and dealing with problems.
2	Know how to weigh/measure ingredients	2.1	Describe the importance of handling ingredients at their optimum temperature and condition
		2.2	Outline how to avoid contamination during weighing/measuring and potential consequences of not doing so
		2.3	Explain how to use product specifications or recipes to calculate and adjust ratios of ingredients
		2.4	Outline how to label and store weighed/measured ingredients ready for further processing
		2.5	Outline how to complete organisational documentation and the importance of this.

Equivalent Units

There are no equivalences to display.