Assessor Resource

FDFFST5007A
Evaluate sampling plans in relation to food industry standards

Assessment tool

Version 1.0
Issue Date: June 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 through the sampling and testing of ingredients and product. The unit can apply to all sectors of food production including general food production, meat and seafood industries. The unit includes using knowledge of food science and processes to determine the required food safety and quality parameters, and the product sampling regime required for testing that parameters and standards have been met. Depending on the workplace application, liaison may be required with engineering and maintenance specialists.

This unit covers the skills and knowledge required to interpret, apply and evaluate a sampling plan in relation to food industry standards.

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 interpret a sampling plan as part of quality processes in food production.

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

Critical aspects of assessment must include evidence of the ability to establish an appropriate sample size interpret sampling tables and analyse the results of sampling.

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:

Written and/or oral questioning to assess knowledge and understanding

Completing workplace documentation for a sampling plan

Third party reports from experienced practitioner

Case studies

Field Reports

Observation of candidate conducting a range of tests and procedures.

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:

(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:

establish the basis of selection of an appropriate sample size

identify the Acceptable Quality Level (AQL) and the Operating Characteristic (OC) Curve

assess single and double sampling and their uses in the food manufacturing industry

interpret, apply and evaluate a sampling plan.

Required knowledge includes:

Knowledge of:

acceptable Quality Limits

operating Characteristics Curve

single, double, sequential and multiple sampling plans

sampling tables.

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.

Regulations

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.

Sampling requirements

Sampling requirements may include a range of sampling plans which apply to organisational, plant or field sites; different products or materials; a range of sampling points.

Sampling tools and equipment

Sampling tools and equipment may include personal protective equipment, sampling frames, sampling tubes, weighted sample bottles, variety of sterile containers, preservatives, automatic samplers, timers, refrigerated samples, composite and discrete samplers.

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
The basis of selection of an appropriate sample size is established 
The Acceptable Quality Level (AQL) is identified, in reference to sampling 
The Operating Characteristic (OC) Curve is identified, in reference to sampling 
Single/double sampling and its uses in the food manufacturing industry are assessed 
Sampling tables are interpreted. 
Appropriate sample size is identified. 
Appropriate Acceptable Quality Limit (AQL) is identified 
Relevant sampling table is selected 
Results are interpreted 

Forms

Assessment Cover Sheet

FDFFST5007A - Evaluate sampling plans in relation to food industry standards
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Assessment Record Sheet

FDFFST5007A - Evaluate sampling plans in relation to food industry standards

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Student ID:

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

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Overall assessment result: Competent Not yet competent

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