Title Principles of food processing operations
Level 2
Credit value 1
Learning Outcomes Assessment Criteria
The learner will: The learner can:
1.  Understand the systems and documents used to control processing operations 1.1   Define standard operating procedures (SOP)
 
1.2   State the importance of SOPs in processing
 
1.3   Describe the importance of product specifications in food manufacture
 
1.4   Describe the importance of recording and reporting during processing operations
 
2. Understand the key stages of processing 2.1         Describe the purpose and importance of procedures for task handover and shift changeovers
 
2.2         State how to check resources, equipment and materials pre-processing operations
 
2.3         Describe checks and controls used during processing opertations
 
2.4         Outline how to complete and shut down processing operations
 
2.5         Describe how to ensure that improvements are identified and implemented in during processing 
 
2.6         State the importance of communication during processing operations.
 
Additional information about the unit
  This unit supports workforce and/or vocational development for those who need to understand the principles of food processing operations, in a food processing business or in a learning environment.
Unit purpose and aim(s) The unit is designed for use primarily by food processing operatives and others who carry out these workplace activities. It is also designed for those who plan to enter the food and drink industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised national occupational standards.
   
Unit expiry date 01-Dec-15
   
Details of the relationship between the unit and relevant national occupational standards or other professional standards or curricula (if appropriate) This unit of assessment relates directly to Improve Sector Performance Standard (approved as National occupational Standard) knowledge unit 
PO.222K Understand how to control processes in food manufacture.
 
Assessment requirements or guidance specified by a sector or regulatory body (if appropriate) This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of food processing operations. 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 sets out the overarching assessment requirements.
 
   
Support for the unit from a SSC or appropriate other body (if required) Improve Food & Drink Skills Council
   
Location of the unit within the subject/sector classification system 04 Engineering and Manufacturing Technologies
   
Name of the organisation submitting the unit Improve on behalf of Awarding Organisation Forum 
   
Availability for use Shared
   
Unit available from Dec-10
   
Unit guided learning hours 7
   
Unit Category Underpinning Knowledge
   
Unit Reference PO.222.2K
   
RITS Reference H/502/7436