| Title | Principles of packing and labelling food products in food operations | |
| Level | 2 | |
| Credit value | 2 | |
| Learning Outcomes | Assessment Criteria | |
| The learner will: | The learner can: | |
| 1. Understand how to prepare for packing | 1.1 List the different types of packaging material used to pack food products | |
| 1.2 Describe the importance of avoiding contamination and product damage | ||
| 1.3 Describe the importance of picking orders according to instructions | ||
| 1.4 Identify the different methods used to dispose of excess or unused packaging material. | ||
| 2. Understand how to prepare for labelling | 2.1 Summarise the main the coding and labelling information required to comply with legislation | |
| 2.2 Compare the purposes and advantages of different types of packaging and labelling equipment | ||
| 2.3 State how to deal with defective labelling materials or inoperative equipment. | ||
| 3. Understand how to carry out packing and labelling in food manufacture | 3.1 State the importance of keeping the packing area: | |
| · clean | ||
| · tidy | ||
| · at the correct temperature | ||
| 3.2 Outline the different methods used to pack food products | ||
| 3.3 State how packing materials are affected by the physical characteristics of food products | ||
| 3.4 Outline the importance of meeting deadlines for dispatching products | ||
| 3.5 Outline the importance of complying with packing instructions and specifications. | ||
| Additional information about the unit | ||
| This unit supports workforce and/or vocational development for those who need to understand the principles of packing and labelling food products in food 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 | 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 | |
| SD.305K Understand how to pick orders and store in despatch in food manufacture | ||
| SD.311K Understand how to produce product packs in food manufacture | ||
| SD.313K Understand how to pack orders 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 packing and labelling food products in food 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 | 13 | |
| Unit Category | Underpinning Knowledge (UK) | |
| Unit Reference | SD.305.3K | |
| RITS Reference | Y/502/7434 | |