Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

FBPFST5021 Mapping and Delivery Guide
Implement and review the processing of fruit, vegetables, nuts, herbs and spices

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency FBPFST5021 - Implement and review the processing of fruit, vegetables, nuts, herbs and spices
Description
Employability Skills
Learning Outcomes and Application This unit of competency describes the skills and knowledge required to implement and review the quality and safe processing of fruit, vegetables, nuts, herbs and spices.This unit applies to individuals who use knowledge of food science and processes to determine the required food safety, quality and performance of food production equipment. They are responsible for maintaining product safety, quality and efficiency in food production. No occupational licensing or certification requirements apply to this unit at the time of publication. However, legislative and regulatory requirements for food processing exist, so local requirements must be checked. All work must comply with Australian food safety standards and relevant codes of practice.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites
Competency Field
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Review preparation of fruit, vegetables, nuts, herbs and spices for processing
  • Identify processes for preparing fruit, vegetables, nuts, herbs and spices
  • Identify the steps involved in the processing of a range of fruit, vegetables, nuts, herbs and spices
  • Document preparation processes
       
Element: Monitor processing of fruit, vegetables, nuts, herbs and spices product samples for testing
  • Identify the processing techniques to produce required range of product samples
  • Evaluate permissible additives and preservatives in the production process for suitability
  • Process product and monitor stages for compliance
  • Confirm that products are produced in a safe working environment using appropriate hygiene and sanitation techniques
       
Element: Investigate the packaging alternatives for fruit, vegetables, nuts, herbs and spices products
  • Identify packaging requirements for products and evaluate for suitability and compliance with regulatory requirements
  • Monitor the packaging and storage processes of the products
  • Make adjustments to packaging and storage procedures and design where required
       
Element: Assess the quality and shelf life of fruit, vegetables, nuts, herbs and spices products
  • Use testing techniques to assess the safety and organoleptic qualities of the products
  • Identify and assess common hazards at critical control points (CCPs) for the production of products
  • Comply with critical limits for all steps of processing including shelf life and storage
       
Element: Review production processes
  • Review the CCPs and critical limits for product safety
  • Review operating procedures for food safety and quality
  • Review the production plan
       

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.
Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Identify processes for preparing fruit, vegetables, nuts, herbs and spices 
Identify the steps involved in the processing of a range of fruit, vegetables, nuts, herbs and spices 
Document preparation processes 
Identify the processing techniques to produce required range of product samples 
Evaluate permissible additives and preservatives in the production process for suitability 
Process product and monitor stages for compliance 
Confirm that products are produced in a safe working environment using appropriate hygiene and sanitation techniques 
Identify packaging requirements for products and evaluate for suitability and compliance with regulatory requirements 
Monitor the packaging and storage processes of the products 
Make adjustments to packaging and storage procedures and design where required 
Use testing techniques to assess the safety and organoleptic qualities of the products 
Identify and assess common hazards at critical control points (CCPs) for the production of products 
Comply with critical limits for all steps of processing including shelf life and storage 
Review the CCPs and critical limits for product safety 
Review operating procedures for food safety and quality 
Review the production plan 

Forms

Assessment Cover Sheet

FBPFST5021 - Implement and review the processing of fruit, vegetables, nuts, herbs and spices
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

FBPFST5021 - Implement and review the processing of fruit, vegetables, nuts, herbs and spices

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: