This unit of competency describes the skills and knowledge required to use hydro-cooling equipment and processes to cool fresh fruit or vegetables in preparation for storage or transportation.

This unit applies to individuals who apply hydro-cooling processes in a food processing environment or at a farm or production site where produce is processed directly after harvest to maximise longevity.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice	Yes	No	Comments/feedback
Identify key steps in the hydro-cooling process including impact of timing and temperature
Identify produce for hydro-cooling and confirm specific cooling and transfer requirements
Check and adjust equipment performance to meet work requirements
Conduct pre-start checks and prepare personal protective equipment
Place goods in storage areas to meet storage temperature, stores handling and stock rotation requirements
Record stores information in required format
Check storage facility for readiness and allocation of space for produce
Transfer produce in a manner that is safe and maintains produce quality
Set operating parameters for hydro-cooling equipment to meet safety and cooling requirements
Apply hydro-cooling to produce according to cooling requirements
Transfer produce to storage according to workplace procedures
Record process information in required format
Maintain the work area according to workplace standards, food safety and work health and safety requirements
Check temperature to ensure required levels are maintained
Identify and act on non-compliance issues or problems

Assessment Cover Sheet

FBPFAV2001 - Apply hydro-cooling processes to fresh produce

Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

FBPFAV2001 - Apply hydro-cooling processes to fresh produce

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: