This unit of competency describes the skills and knowledge required to implement the production of milk and milk products using a membrane system, and to review production standards and procedures for that process. The individual is required to use knowledge of food science and processes to determine the required food safety quality and performance of food production equipment.

This unit applies to individuals who are responsible for maintaining product safety, quality and efficiency in the dairy processing sector, and who exercise autonomy in undertaking complex work related to food product design, quality assurance 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.

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:

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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 quality and safety standards for milk products manufactured using a membrane system
Select appropriate production systems and the sequence of activity, and prepare the system for operation
Establish ingredients and resource requirements for production run
Interpret or develop a production schedule to ensure all resources and requirements are available and meet company requirements
Set the production system to operating specifications before and during production
Document data requirements for food safety, quality and production standards
Establish data collection points consistent with equipment capabilities and data requirements
Apply or develop procedures to deal with non-conformance in processes
Monitor process controls for the production of quality products
Determine and implement methods and systems to identify product defects in the preparation and production process
Implement a sampling plan for products
Conduct sensory analysis of products and analyse results
Identify and apply adjustments to processes and equipment based on test results
Report problems to designated person
Review the critical control points (CCPs) and critical limits for product safety
Review operating procedures for the food safety and quality of products
Review safe work systems for processing of products
Review the environmental impacts and energy efficiencies for processing

Assessment Cover Sheet

FBPFST5027 - Implement and review the production of milk and related products by the membrane system

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

FBPFST5027 - Implement and review the production of milk and related products by the membrane system

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: