View Unit : Understand how to slice and bag individual food products

Unit

Unit Reference Number

R/601/4658

Qualification Framework

QCF

Title

Understand how to slice and bag individual food products

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 slicing and bagging individual food products. 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 slice individual food products	1.1	Outline the requirements of the weighing regulations
		1.2	Outline the importance of slicing and bagging to maintain weight and comply with the weighing regulations
		1.3	Describe how to recognise and report sliced food products that do not meet specification
		1.4	Outline the procedure for rejecting and isolating non-compliant sliced food products
		1.5	Describe how the width between the blades of the slicing machine provides different thickness of slices
		1.6	Describe how to recognise and report poor slicing machine performance caused by blunt slicing blades
2	Know how to bag individual food products	2.1	Describe the food product bagging materials and their basic properties in maintaining product quality and shelf-life
		2.2	Describe how to check colour codes or arrangements for applying the specified closures
		2.3	Describe how to check the labels on bags to ensure compliance with the product specification
		2.4	Describe the common sources of food product contamination during slicing and bagging
		2.5	Outline how to avoid contamination during slicing and bagging food products and the importance of doing this

Equivalent Units

There are no equivalences to display.