This unit of competency describes the skills and knowledge required to determine the required process control system for a food production process. The individual is required to demonstrate deep knowledge in a specific technical area and to design and communicate solutions to sometimes complex problems.

This unit applies to individuals who are responsible for maintaining product safety, quality and efficiency in food production, including general food production, meat and seafood industries, and exercise autonomy in undertaking complex work.

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 processes used in the food production
Establish the characteristics used to define the operation of a process
Identify the operating principles of the processes
Establish the operating standards, capabilities and maintenance requirements for equipment and accessories used in the specified production process
Define product characteristics and common variations
Examine the operation of different types of control mechanisms
Determine modes of control that can be used with the various control mechanisms
Document data requirements and collection points appropriate for food safety, quality and production standards
Adjust procedures to deal with non-conformance in relation to process and the final product
Consult with appropriate operational, quality and maintenance personnel to ensure understanding of process control requirements for food processes
Analyse standard operational procedures for accuracy and relevance
Conduct test runs and confirm compliance with requirements
Apply statistical analysis to verify the process and recommend required system improvements
Arrange the ongoing collection and analysis of required data

Assessment Cover Sheet

FBPFST5002 - Identify and implement required process control for a food processing operation

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

FBPFST5002 - Identify and implement required process control for a food processing operation

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: