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Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

1. Carry out fermentation as part of food or beverage production
   • Prepare materials and equipment for a fermentation process
   • Apply and monitor a fermentation process
   • Test and evaluate the fermented product
2. Review a fermentation process for a commercial food product
   • Review the critical control points (CCPs) and critical limits for product safety
   • Review operating procedures for food safety and quality in fermentation
   • Review the food safety and production plans for the fermentation process
   • Review environmental impacts and associated costs for fermentation in commercial food production
   • Take corrective action in response to out-of-specification results
3. Carry out concentration and drying as part of food or beverage production
   • Prepare materials and equipment for a concentration and drying process
   • Apply and monitor a concentration and drying process
   • Test and evaluate the concentrated and dried food product
4. Review a concentration and drying process for a commercial food product
   • Review the CCPs and critical limits for product safety
   • Review operating procedures for food safety and quality in concentration and drying
   • Review the food safety and production plan for the concentration and drying process
   • Review environmental impacts and associated costs for concentration and drying in commercial food production
   • Take corrective action in response to out-of-specification results
5. Carry out cooking or steaming as part of food or beverage production
   • Prepare materials and equipment for a cooking or steaming process
   • Apply and monitor a cooking or steaming process
   • Test and evaluate the cooked or steamed food product
6. Review a cooking or steaming operation for a commercial food product
   • Review the CCPs and critical limits for product safety
   • Review operating procedures for food safety and quality in cooking or steaming
   • Review the food safety and production plan for the cooking or steaming process
   • Review environmental impacts and associated costs for cooking or steaming in commercial food production
   • Take corrective action in response to out-of-specification results