This unit of competency describes the skills and knowledge required to apply the principles of engineered systems and equipment commonly used in the food processing industry. It includes mapping production processes and measuring outputs, including yields and material variances.

The unit applies to individuals who work with systems and equipment used for heat transfer, refrigeration, pumping, evaporation and drying equipment in the food processing industry. They provide solutions to a range of predictable and sometimes unpredictable problems.

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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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 scope of a production process for mapping
Select and use appropriate process mapping symbols
Develop a map that identifies the relationship of each step in the process
Identify inputs and outputs of a production processing system
Collect information required to monitor the performance of a production process
Calculate yields, efficiencies and material variances
Identify fluid properties of food that affect flow
Identify components and related equipment used in a food pumping process
Identify features of the system design that affect performance of the pumping system
Identify the effect of pumping on fluid properties
Establish the operating capacity of pumping systems used in the production process
Review or establish procedures for the safe use of pumping equipment
Identify types of heat transfer in a food production process
Identify methods and related equipment used to transfer heat
Recognise types of heat transfer media
Identify and contrast operating principles of cooling, chilling and freezing processes
Assess effects of heat transfer on product and material properties
Establish operating capacity of heat transfer equipment used in the production process
Review or establish procedures for the safe use of heat transfer equipment
Identify methods and related equipment used for controlling evaporation in food processing
Analyse the effect of evaporation on product and material properties
Identify tests used to determine the concentration of a liquid
Establish the operating capacity of evaporation equipment used in the production process
Review or establish procedures for the safe use of evaporation equipment
Identify methods and related equipment used for drying food
Assess the effect of drying on product and material properties
Identify tests used to determine moisture content of materials and products
Establish operating capacity of drying equipment used in the production process
Review and establish procedures for the safe use of drying equipment
Locate sensors and instrumentation providing input information to the control system
Identify consequences of a system malfunction

Assessment Cover Sheet

FBPTEC4004 - Apply basic process engineering principles to food processing

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Assessment Record Sheet

FBPTEC4004 - Apply basic process engineering principles to food processing

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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