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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. Map a production process
   • Identify the scope of a production process for mapping
   • Select and use appropriate process mapping symbols
   • Develop a map that identifies the relationship of each step in the process
2. Calculate yields and efficiencies of a production process
   • Identify inputs and outputs of a production processing system
   • Collect information required to monitor the performance of a production process
   • Calculate yields, efficiencies and material variances
3. Apply principles of fluid flow to a production process
   • Identify fluid properties of food that affect flow
   • Identify components and related equipment used in a food pumping process
   • Identify features of the system design that affect performance of the pumping system
   • Identify the effect of pumping on fluid properties
   • Establish the operating capacity of pumping systems used in the production process
   • Review or establish procedures for the safe use of pumping equipment
4. Apply principles of heat transfer to a production process
   • Identify types of heat transfer in a food production process
   • Identify methods and related equipment used to transfer heat
   • Recognise types of heat transfer media
   • Identify and contrast operating principles of cooling, chilling and freezing processes
   • Assess effects of heat transfer on product and material properties
   • Establish operating capacity of heat transfer equipment used in the production process
   • Review or establish procedures for the safe use of heat transfer equipment
5. Apply principles of evaporation to a production process
   • Identify methods and related equipment used for controlling evaporation in food processing
   • Analyse the effect of evaporation on product and material properties
   • Identify tests used to determine the concentration of a liquid
   • Establish the operating capacity of evaporation equipment used in the production process
   • Review or establish procedures for the safe use of evaporation equipment
6. Apply principles of drying to a production process
   • Identify methods and related equipment used for drying food
   • Assess the effect of drying on product and material properties
   • Identify tests used to determine moisture content of materials and products
   • Establish operating capacity of drying equipment used in the production process
   • Review and establish procedures for the safe use of drying equipment
7. Apply principles of process control to management of production processes
   • Locate sensors and instrumentation providing input information to the control system
   • Identify consequences of a system malfunction