This unit of competency describes the skills and knowledge required to apply food preservation technologies and to review their effectiveness and efficiency based on an understanding of food science and technology.

The unit applies to individuals who oversee the preservation of food. It covers low and high temperature preservation as well as the evaluation of alternative preservation methods, including irradiation and high pressure processing.

No occupational licensing or certification requirements apply to this unit at the time of publication. However, legislative and regulatory requirements for food processing exist, so local requirements must be checked. All work must comply with Australian food safety standards and relevant codes of practice.

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

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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
Establish the need for heat treatment of foods
Implement preparatory procedures for heat treatment processes
Develop a process chart for the implementation of high temperature preservation
Apply and monitor heat treatment processes
Assess the physical, biochemical and microbiological changes to a food product after heat treatment
Establish the need for chilling or freezing treatments of foods
Implement preparatory procedures for chilling or freezing treatment processes
Develop a process chart for the implementation of low temperature preservation
Apply and monitor chilling or freezing processes for food preservation
Assess the physical, biochemical and microbiological changes to a food product after chilling or freezing treatment processes
Establish the need for irradiation and high pressure preservation techniques
Develop a process chart for the implementation of irradiation or high pressure preservation
Review the effectiveness and consumer acceptance of irradiation
Assess the physical, biochemical and microbiological changes to a food product after irradiation or high pressure treatment

Assessment Cover Sheet

FBPFST4006 - Apply food preservation technologies

Assessment task 1: [title]

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Result: Competent Not yet competent

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Assessment Record Sheet

FBPFST4006 - Apply food preservation technologies

Student name:

Student ID:

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

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Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

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