Elements and Performance Criteria
- Review preparation of plant and animal products for oil extraction and processing
- Monitor processing techniques and technologies to produce fat or oil product
- Identify processing techniques and technologies used to produce edible fats and oils
- Identify the steps involved in the manufacture of the product
- Apply appropriate hygiene and sanitation practices
- Identify data requirements appropriate for food safety, quality and production standards
- Manufacture edible fats and oils according to specifications
- Establish data collection points consistent with equipment capabilities and data requirements
- Implement procedures to deal with non-conformance in relation to process and the final product
- Review packaging of fat and oil products
- Assess the quality, safety and shelf life of fats and oil products
- Review production processes
- Monitor and review the critical control points (CCPs) and critical limits for product safety
- Review operating procedures for food safety and quality
- Review the production plan against company and client schedules and quality requirements
- Review environmental impacts and associated costs for processing of food products
- Rectify or report issues arising with production processes