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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. Identify the stages and operations required in the processing of a food product
   • Identify inputs, production processes and outputs
   • Analyse each step in processing operation and identify opportunities to make adjustments
   • Identify hazards to food safety and product quality at each stage of production
2. Identify the facilities, equipment, workflow and process controls for a processed food product
   • Analyse functions of each production stage
   • Identify equipment used to perform each operation stage
   • Identify the facilities, workflow and layout of the work area and links with other parts of the organisation
   • Document process controls for a processed food product
   • Review the work team structure and the roles and responsibilities of team personnel for a given food product
   • Investigate information management processes for a food processing operation
3. Produce documentation for nominated unit operations
   • Draft a flow diagram using correct nomenclature and symbols to show processes, inputs and outputs
   • Highlight suggestions for improvements to product quality and operational efficiency
   • Quantify energy and resource usage, and environmental impacts, of production processes
   • Review procedures for testing for yields and variances at each stage
   • Identify areas for process improvement for further analysis