This unit of competency describes the skills and knowledge required to establish operational requirements for a food processing enterprise.

This unit applies to food technologists, quality and food safety supervisors, technical specialists, and to middle management personnel who are new to the industry. It includes gaining an understanding of the economic and political structure of the industry, production stages and methods, the key factors affecting food safety and quality, and reporting procedures. The person who undertakes this unit must be aware of the intent and detail of legislation and be able to review compliance procedures.

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.

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 the range of job roles and responsibilities for a food processing operation
Determine the environmental impacts of a food processing operation
Determine the impacts of customer expectations for product integrity, quality, safety and nutritional value on food processing operations
Identify the roles of key regulatory and industry bodies for a food processing sector
Review procedures for the assembling and preparation of ingredients
Define the storage and handling requirements of ingredients for a food product
Construct a flow chart for the processing operations for a food product
Determine the specifications for a food product and comply with the methods used to ensure critical limits
Identify key food safety issues in food processing
Review food safety procedures
Apply hygiene procedures for a food processing operation
Determine factors affecting shelf life and spoilage in food products
Define the nature and purpose of a product testing program
Identify relevant legislation and regulations that apply to food production, packaging and labelling
Define the purpose and scope of relevant legislation
Identify the roles and responsibilities of authorities responsible for administering legislation
Define operational and product requirements to comply with legislation
Document or revise standard operating procedures based on the enterprise’s templates and systems, incorporating improvements
Review legislation and regulations that apply to food premises, storage facilities and equipment
Identify the purpose and intent of relevant legislation
Identify the roles and responsibilities of authorities responsible for administering legislation
Establish and review procedures to support compliance with legal requirements
Identify areas of non-compliance or with potential for process improvement
Collect information and use problem-solving strategies to review procedures
Present data, discussion and recommendations in a formatted report
Deliver presentations that incorporate technical data and information

Assessment Cover Sheet

FBPFST4007 - Establish operational requirements for a food processing enterprise

Assessment task 1: [title]

Student name:

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

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Result: Competent Not yet competent

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Assessment Record Sheet

FBPFST4007 - Establish operational requirements for a food processing enterprise

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: