This unit of competency describes the skills and knowledge required to determine process and equipment requirements for handling and storing perishable food items, such as fresh fruit and vegetables.

The unit applies to individuals who apply the principles of modified atmosphere packing processes and who manage the handling, packing and storage processes used for perishable food items.

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 requirements and performance measures for packing, handling and storing perishable food products
Identify current best practice for packing, handling and storing perishable food products, and assess comparative performance of workplace practices
Identify features and operational processes of equipment used for handling, packing and storing perishable food products
Identify customer and legal requirements of packing, handling and storing perishable food products
Use packing materials confirmed as suitable for perishable food products
Identify equipment and facilities available for packing, handling and storing perishable food products
Conduct cost-benefit analysis to determine suitable storage equipment and facilities for operations
Specify equipment and facilities needed for work operations
Specify processes for packing, handling and storing perishable food products
Specify processes in accordance with workplace environmental guidelines
Specify labelling and documentation requirements according to workplace procedures
Document workplace processes and operating procedures and communicate them to personnel
Identify common problems with perishable products and determine their likely causes
Assess equipment and procedures to identify contributing factors to food problems
Identify and address problems in accordance with workplace procedures
Document out-of-specification processes or outcomes
Identify and investigate opportunities for improvement
Develop and implement proposals for improvement

Assessment Cover Sheet

FBPTEC4001 - Determine handling processes for perishable food items

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

FBPTEC4001 - Determine handling processes for perishable food items

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

Assessor name:

Signature:

Date:

Student signature:

Date: