This unit of competency describes the skills and knowledge required to provide nutritional information for processed food, and to implement procedures to optimise the nutritional value of a product.

This unit applies to individuals who are responsible for specifying and monitoring the nutritional value of foods through processing and verifying the accuracy of label information in technical management roles or product development roles.

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
Investigate common nutritional deficiencies and related diseases
Identify appropriate diets for customers with specific requirements or health challenges
Identify and categorise modified and functional foods
Identify key macro- and micronutrients required for a healthy diet
Assess the main benefits of food products developed or modified to meet the nutritional needs of special groups
Identify the dietary intakes and requirements for an identified consumer group
Evaluate nutritional requirements to be considered during product development
Specify nutritional requirements of processed food item
Analyse the effects of food processing and storage conditions on the stability of nutrients
Evaluate the need for fortification of processed foods in the Australian diet
Evaluate food processing and storage methods for their impact on the nutritive value of product
Provide food storage and preparation information related to maintaining nutritional value and food safety
Ensure label complies with requirements of Food Standards Code
Apply organisational and National Health and Medical Research Council Australian Dietary Guidelines for nutritional information on product labels
Evaluate nutritional issues in relation to the legal and ethical marketing of processed foods

Assessment Cover Sheet

FBPFST5004 - Specify and monitor the nutritional value of processed food

Assessment task 1: [title]

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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

FBPFST5004 - Specify and monitor the nutritional value of processed food

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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Signature:

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