Elements and Performance Criteria
- Apply high temperature preservation methods for food
- Establish the need for heat treatment of foods
- Implement preparatory procedures for heat treatment processes
- Develop a process chart for the implementation of high temperature preservation
- Apply and monitor heat treatment processes
- Assess the physical, biochemical and microbiological changes to a food product after heat treatment
- Apply low temperature preservation methods for food
- Establish the need for chilling or freezing treatments of foods
- Implement preparatory procedures for chilling or freezing treatment processes
- Develop a process chart for the implementation of low temperature preservation
- Apply and monitor chilling or freezing processes for food preservation
- Assess the physical, biochemical and microbiological changes to a food product after chilling or freezing treatment processes
- Evaluate alternative existing technologies for food preservation
- Establish the need for irradiation and high pressure preservation techniques
- Develop a process chart for the implementation of irradiation or high pressure preservation
- Review the effectiveness and consumer acceptance of irradiation
- Assess the physical, biochemical and microbiological changes to a food product after irradiation or high pressure treatment