Required skills include

Ability to

identify the basic operating principles of equipment and accessories used in food production systems

identify different types of processes used in food production systems

use process control terminology

identify the basic principles of operation of equipment and accessories used in a typical food production process

recognise the process control methods used to achieve the food safety quality and production standards

develop procedures to deal with nonconformance in relation to process and the final product

identify the operation of different types of process control mechanisms

identify typical instrumentation for process control

monitor data collection to ensure it is timely relevant and accurate

calculate relevant statistical measures

apply statistical information to the analysis and verification of a process

conduct a trend analysis of food processing data

explain the verification process using statistical data

prepare and use process control graphs

use and explain relevant statistical measures

prepare a report on the outcomes and recommendationsactions of the statistical analysis of process control data

Required knowledge includes

Knowledge of

the interrelationships between food processing stages and the effect of variation in processing parameters on process outcome and on final product

specific plant process operations

emergency shutdown procedures

instrumentation and control systems

product specifications and tolerances

systems operating parameters

process control monitoring

collection and recording of data

statistical analysis of process control data

reporting on conclusions from statisticsbased process control monitoring and review

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge range statement and the Assessment Guidelines for the Training Package

Overview of assessment

A person who demonstrates competency in this unit must be able to recognise and implement the process control system for a food processing operation in order to achieve required food product specification

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Competency must be demonstrated in the ability to monitor process control systems in a typical production process collect and analyse process control data and recommend system improvements and develop procedures to deal with nonconformance in relation to process and the final product

Context of and specific resources for assessment

Assessment of performance requirements in this unit should be undertaken within the context of food technology Competency is demonstrated by performance of all stated criteria including the critical aspects and knowledge and skills elaborated in the Evidence Guide and within the scope as defined by the Range Statements applicable to the workplace environment

Assessment must occur in a real or simulated workplace where the assessee has access to

Production process and related equipment manufacturers advice and operating procedures

Methods and related software systems as required for collecting data and calculating yields efficiencies and material variances appropriate to production environment

Tests used to report relevant productprocess information and recorded results

Method of assessment

The following assessment methods are suggested

Field reports

Written andor oral questioning to assess knowledge and understanding

Completing workplace documentation

Third party reports from experienced practitioner

Case studies

Guidance information for assessment

Assessment of performance requirements in this unit should be undertaken within the context of food technology Competency is demonstrated by performance of all stated criteria including the critical aspects and knowledge and skills elaborated in the Evidence Guide and within the scope as defined by the Range Statements applicable to the workplace environment

Occupational health and safety requirements

Regulations

Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes the Food Standards Code including labelling, weights and measures legislation and legislation and regulations covering food safety, environmental management, occupational health and safety, anti-discrimination and equal opportunity.

Materials, equipment and systems

Typical process parameters include but are not limited to temperature, time, pressure, flow rate etc.

Operating standards, capabilities and maintenance requirements for equipment and accessories