This unit of competency describes the skills and knowledge required to implement, monitor and review the quality, safety and operational procedures used to manufacture chilled or frozen poultry product.

This unit applies to individuals who use knowledge of food science and processes to determine the required food safety, quality and performance of food production equipment.

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 procedures for pre-operational equipment checks in accordance with workplace policies and procedures and manufacturer’s instructions
Monitor and check regulatory requirements, safe work practices and safety equipment
Conduct or supervise pre-operational checks and procedures and report risks, contamination or variations
Identify and implement product quality and safety procedures for the facility and for each stage of the production process from slaughter to product packaging
Monitor handling requirements for ingredients to prevent contamination
Monitor operation of processing equipment to ensure consistency with manufacturer’s specifications and regulatory and workplace requirements
Monitor hygiene and sanitation of relevant processing area for conformance, and the cleaning regime for maintaining a hygienic and safe work area
Confirm the details of cuts to meet customer requirements
Monitor the production system and equipment for the preparation and manufacture of the products
Confirm the details of packaging to meet customer and regulatory requirements
Monitor chilling requirements to meet food safety standards from processing to retailing
Apply and monitor chilling processes for food preservation
Implement and monitor sampling and testing procedures for physical, biochemical and microbiological changes to frozen or chilled product
Implement sampling and testing to identify defects in the preparation and manufacture of the product
Identify and implement adjustments to processes and equipment in response to analysed results
Report problems to designated staff
Review the critical control points (CCPs) and critical limits for product safety
Review operating procedures for food safety and quality
Review safe work systems for product processing
Review environmental impacts and energy efficiencies for processing of the products

Assessment Cover Sheet

FBPFST5018 - Implement and review the processing of chilled or frozen poultry products

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

FBPFST5018 - Implement and review the processing of chilled or frozen poultry products

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: