Assessor Resource

FDFFST5005A
Identify the biochemical properties of food

Assessment tool

Version 1.0
Issue Date: June 2024


This unit applies to technical and management staff who have responsibility for maintaining product safety, quality and efficiency in food processing. The unit can apply to all sectors of food production including general food production, meat and seafood industries. The unit includes applying knowledge of food biochemistry to establish and monitor food safety, quality and processing performance.

This unit covers the skills and knowledge required to identify and apply a knowledge of biochemical substances and reactions to food product development and processing.

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 design and manage food processing operations based on a knowledge of the biochemistry of food processing.

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

Critical aspects of assessment must include evidence of a detailed understanding of biochemistry of food, including the ability to carry out basic chemical tests to identify biochemical compounds, use biochemical knowledge to predict the effects of processing, storage and additives in food processing, and produce or extract representative samples of biochemical compounds.

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:

laboratory 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:

Observation of candidate conducting a range of tests and sampling procedures

Written and/or oral questioning to assess knowledge and understanding

Completing workplace documentation

Case studies

Field Reports

Third party support from experienced practitioner.

Guidance information for assessment

Evidence should be gathered over a period of time in a range of actual or simulated environments.

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:

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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 major chemical constituents found in foods

interpret the biochemical principles relating to the preservation of foods

apply sampling techniques to test for biochemical properties

identify the biochemical action of important food additives

carry out biochemical testing to determine the components of a food product

apply the results of biochemical testing to maintain product quality and safety in food processing.

Required knowledge includes:

Knowledge of:

terminology relating to biochemical substances

the structure and properties of the biochemical compounds carbohydrates; amino acids, proteins and lipids

the molecular structures for important biochemical compounds

the chemical and physical behaviour associated with carbohydrates, amino acids, proteins and lipids in terms of molecular theory

basic tests to identify biologically important biochemical materials including:

Benedict’s test for glucose

Lugol’s iodine test for starch

Biuret test for protein

Sudan III test for fats & oils

sampling and testing techniques to determine the components and biochemical reactions for food products.

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.

Policies and procedures and legislation

Australian and international standards

Acts of Parliament

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 covering food safety, environmental management, occupational health and safety, anti-discrimination and equal opportunity.

Australian and international standards

Australian and international standards

AS ISO/IEC 17025 General requirements for the competence of testing and calibration laboratories

Food Standards Code 2002 Australia New Zealand (FSANZ) and amendments

AQIS Export Control Orders

NATA accreditation procedures

AOAC standards

Dairy Food Safety standards

ISO 9000 series Quality management and quality assurance standards

AS 2243 Safety in laboratories

AS 2830 Good laboratory practice

AS 2134.1 Flame atomic absorption spectroscopy.

Equipment and materials

General equipment may include hotplates, ovens, melting point and boiling point apparatus, steam baths, appropriate glassware and chemicals.

Analytical instruments may include spectrometric instruments such as:

ultraviolet/visible

infrared including Fourier transform infrared and near infrared

atomic absorption including flame and flameless.

Biochemical testing

This may include any tests applicable to food products such as:

Benedict’s test for glucose

Lugol’s iodine test for starch

Biuret test for protein

Sudan III test for fats & oils.

Biochemical reactions

These may include any reactions relevant to food processing operations including:

oxidation

hydrolysis

enzymic reactions

lipid isomerisation

lipid polymerisation

polysaccharide synthesis

glycolysis

protein denaturing.

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
Biochemical terminology relating to food processing is used accurately 
Relevant concepts are applied to explain the biochemistry in food processing 
Biochemical compounds carbohydrates; amino acids, proteins and lipids are identified and classified 
Molecular structures for important biochemical compounds are depicted 
Chemical and physical behaviour associated with carbohydrates, amino acids, proteins and lipids is identified including the molecular processes taking place 
Basic tests are performed to identify biochemical reactions and the associated physical and chemical changes in food processing 
Biochemical macro constituents and micro constituents of food are identified 
Effect of processing on biochemistry and nutritional value of foodstuffs is assessed 
Biochemical actions of food additives are identified 
Biochemical principles relating to the spoilage and preservation of foods are explained 
Properties of biochemical compounds and their extraction techniques are established for a food processing operation 
Sampling is conducted according to the sampling plan and the tests to be conducted 
Sample purity and integrity is maintained prior to testing 
The results of biochemical testing are applied to ingredient selection and process control for a food processing operation 

Forms

Assessment Cover Sheet

FDFFST5005A - Identify the biochemical properties of food
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Assessment Record Sheet

FDFFST5005A - Identify the biochemical properties of food

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Assessment task 1: [title] Result: Competent Not yet competent

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