Assessor Resource

FDFFST5002A
Identify and implement required process control for a food processing operation

Assessment tool

Version 1.0
Issue Date: May 2024


This unit applies to food science and technology personnel who have roles in product design, quality assurance and production management. The unit typically applies to staff who have responsibility for maintaining product safety, quality and efficiency in food production. The unit can apply to all sectors of food production including general food production, meat and seafood industries. The unit does not cover the design of equipment or undertaking engineering related analyses of mechanical. electrical, electronic or fluid power systems. However it includes using knowledge of food science and processes to determine the required food safety. quality and performance required from food production equipment. Depending on the workplace application, liaison may be required with engineering and maintenance specialists.

This unit covers the skills and knowledge required to identify and implement the required process control system for a food production process.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

Prerequisites

Not applicable.

Employability Skills

This unit contains employability skills.



Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

A person who demonstrates competency in this unit must be able to recognise and implement the process control system for a food processing operation in order to achieve required food product specification.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Competency must be demonstrated in the ability to monitor process control systems in a typical production process, collect and analyse process control data and recommend system improvements, and develop procedures to deal with non-conformance in relation to process and the final product.

Context of and specific resources for assessment

Assessment of performance requirements in this unit should be undertaken within the context of food technology. Competency is demonstrated by performance of all stated criteria, including the critical aspects and knowledge and skills elaborated in the Evidence Guide, and within the scope as defined by the Range Statements applicable to the workplace environment.

Assessment must occur in a real or simulated workplace where the assessee has access to:

Production process and related equipment, manufacturers’ advice and operating procedures

Methods and related software systems as required for collecting data and calculating yields, efficiencies and material variances appropriate to production environment

Tests used to report relevant product/process information and recorded results.

Method of assessment

The following assessment methods are suggested:

Field reports

Written and/or oral questioning to assess knowledge and understanding

Completing workplace documentation

Third party reports from experienced practitioner

Case studies.

Guidance information for assessment

Assessment of performance requirements in this unit should be undertaken within the context of food technology. Competency is demonstrated by performance of all stated criteria, including the critical aspects and knowledge and skills elaborated in the Evidence Guide, and within the scope as defined by the Range Statements applicable to the workplace environment.

Submission Requirements

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)

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.

Required skills include:

Ability to:

identify the basic operating principles of equipment and accessories used in food production systems

identify different types of processes used in food production systems

use process control terminology

identify the basic principles of operation of equipment and accessories used in a typical food production process

recognise the process control methods used to achieve the food safety, quality and production standards

develop procedures to deal with non-conformance in relation to process and the final product

identify the operation of different types of process control mechanisms

identify typical instrumentation for process control

monitor data collection to ensure it is timely, relevant and accurate

calculate relevant statistical measures

apply statistical information to the analysis and verification of a process

conduct a trend analysis of food processing data

explain the verification process using statistical data

prepare and use process control graphs

use and explain relevant statistical measures

prepare a report on the outcomes and recommendations/actions of the statistical analysis of process control data.

Required knowledge includes:

Knowledge of:

the inter-relationships between food processing stages and the effect of variation in processing parameters on process outcome and on final product

specific plant process operations

emergency shutdown procedures

instrumentation and control systems

product specifications and tolerances

systems operating parameters

process control monitoring

collection and recording of data

statistical analysis of process control data

reporting on conclusions from statistics-based process control monitoring and review.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Occupational health and safety requirements

Codes of practice, regulations, safety data sheets (SDSs)

Enterprise and process specific occupational health and safety requirements.

Regulations

Includes Australian and international Acts, regulations and standards where export of food products is undertaken.

Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes the Food Standards Code including labelling, weights and measures legislation and legislation and regulations covering food safety, environmental management, occupational health and safety, anti-discrimination and equal opportunity.

Materials, equipment and systems

Typical processing and related techniques include but are not limited to raw materials/ingredient dispensing, preparation, mixing and blending, conditioning, primary and further processing, wrapping, packing and storage.

Typical process parameters include but are not limited to temperature, time, pressure, flow rate etc.

Operating standards, capabilities and maintenance requirements for equipment and accessories

For this unit operating standards, capabilities and maintenance requirements for equipment and accessories are the equipment features that impact on the design of a food production process and the setting of production requirements. Examples could be:

required down time for maintenance

holding capacity of bins, vessels, ovens etc

equipment in place cleaning programs and procedures

maximum and minimum conveyor speeds

oven temperature range

location of guards, access ports, loading and unloading doors, hatches etc.

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
Processes used in the food production are identified 
The characteristics used to define the operation of a process are established 
The operating principles of the processes are identified 
The operating standards, capabilities and maintenance requirements for equipment and accessories used in the specified production process are established 
Product characteristics and common variations are recognised 
The operation of different types of control mechanisms is identified. 
Modes of control, which can be used with the various control mechanisms, are identified 
Data requirements and collection points appropriate for food safety, quality and production standards are documented 
Procedures to deal with non-conformance in relation to process and the final product are developed 
Process control requirements for food process are communicated to appropriate operational, quality and maintenance personnel 
Standard operational procedures are checked for accuracy and relevance 
Test runs are conducted and checked against requirements 
Statistical analysis is applied to verify the process and recommend and recommend any further system improvements 
The on going collection and analysis of required data is arranged 

Forms

Assessment Cover Sheet

FDFFST5002A - Identify and implement required process control for a food processing operation
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

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Assessor name:

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Assessment Record Sheet

FDFFST5002A - Identify and implement required process control for a food processing operation

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:

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Student signature:

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