This unit of competency describes the skills and knowledge required to perform tests and conduct analysis in a food-based microbiological laboratory. 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 analysing the microbiology of food in food processing operations and who undertake roles in technical management and production management.

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

Assessment task 1: [title]      Due date:

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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
Identify the major bacteria responsible for food poisoning and spoilage
Evaluate the types of processes used in the control of microbial growth in food products
Determine the effect of a standard food preserving technique over a range of pH on the growth patterns of microbes
Evaluate the effectiveness of this food preserving technique in controlling food poisoning and spoilage microbes
Assess the usefulness of this technique as part of process control of food poisoning and spoilage microbes
Assess compliance with Food Standards Code for food preservation techniques
Use standard microbiological techniques to identify and enumerate food poisoning and spoilage organisms from a food sample
Identify the type of toxins produced by the major food pathogens
Investigate documented food-borne disease outbreaks from the past
Determine the ramifications of product contamination in terms of public health and product shelf-life quality
Handle specimens and waste to comply with health and safety in the workplace guidelines
Determine the spoilage patterns of specific foods at different temperatures of storage
Determine the relationship between spoilage patterns and the growth cycle of the specific food spoilage and poisoning organisms
Design, implement and evaluate a microbiological quality control program for a specific food in terms of the Food Standards Code
Determine the importance of plant hygiene and how it can affect the finished product
Examine the principles of accelerated culture techniques critically
Identify the relevance of rapid microbiological technology, as related to control of plant hygiene
Perform a series of tests to determine the adequacy of plant sanitation procedures by rapid microbiological or other techniques
Identify the types and characteristics of microorganisms used for fermentation within the food industry
Use standard microbiological techniques to isolate and identify yeasts and bacteria in given food samples
Perform sub-culturing and pure culture techniques for 'scale up' to 'starter' cultures
Maintain new culture strains after fermentation using standard techniques
Record and collate results of microbiological tests
Analyse microbiological data and compare with food safety and food processing critical control limits and other parameters
Establish implications of test results and draw conclusions
Document test results, conclusions and recommendation, and present to food processing management

Assessment Cover Sheet

FBPFST5006 - Apply food microbiological techniques and analysis

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Assessment Record Sheet

FBPFST5006 - Apply food microbiological techniques and analysis

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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