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

FBPFST5023 Mapping and Delivery Guide
Implement and review the production of milk fat products

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency FBPFST5023 - Implement and review the production of milk fat products
Description
Employability Skills
Learning Outcomes and Application This unit of competency describes the skills and knowledge required to implement, monitor and review standards and procedures for the manufacture of milk fat products, to ensure quality and safety standards are met. This unit applies to individuals who use knowledge of food science and processes and are responsible for maintaining product safety, quality and efficiency in the dairy processing sector.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: Manufacture milk fat products
  • Interpret the specifications for the end product
  • Document data requirements and collection points for food safety, quality and production standards from procedures
  • Apply or develop procedures to deal with non-conformance in relation to process and the final product
  • Ensure a safe working environment for the manufacture of product samples
  • Communicate safety and quality requirements to team
  • Manufacture a range of sample milk fat products
       
Element: Monitor the manufacture of milk fat products to meet quality standards
  • Select appropriate production system and determine the sequence of activity to prepare the system for operation
  • Establish resource requirements for the preparation and manufacture of milk fat products
  • Implement or develop a production schedule to ensure all resources and requirements are available and meet company requirements
  • Set production system to operating specifications before and during production
  • Implement and monitor process controls for the preparation and manufacture of the products
       
Element: Diagnose, rectify and report problems arising from the preparation and manufacture of manufactured milk products
  • Conduct sensory analysis and product testing to identify defects
  • Apply systems to identify defects in the preparation and manufacture of the products
  • Implement adjustments to processes and equipment in response to analysed results
  • Report problems to designated person
       
Element: Review production processes
  • Review the critical control points (CCPs) and critical limits for product safety
  • Review operating procedures to ensure safe work, food safety and quality
  • Review environmental impacts and associated costs of production
  • Update production processes where necessary
       

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
Interpret the specifications for the end product 
Document data requirements and collection points for food safety, quality and production standards from procedures 
Apply or develop procedures to deal with non-conformance in relation to process and the final product 
Ensure a safe working environment for the manufacture of product samples 
Communicate safety and quality requirements to team 
Manufacture a range of sample milk fat products 
Select appropriate production system and determine the sequence of activity to prepare the system for operation 
Establish resource requirements for the preparation and manufacture of milk fat products 
Implement or develop a production schedule to ensure all resources and requirements are available and meet company requirements 
Set production system to operating specifications before and during production 
Implement and monitor process controls for the preparation and manufacture of the products 
Conduct sensory analysis and product testing to identify defects 
Apply systems to identify defects in the preparation and manufacture of the products 
Implement adjustments to processes and equipment in response to analysed results 
Report problems to designated person 
Review the critical control points (CCPs) and critical limits for product safety 
Review operating procedures to ensure safe work, food safety and quality 
Review environmental impacts and associated costs of production 
Update production processes where necessary 

Forms

Assessment Cover Sheet

FBPFST5023 - Implement and review the production of milk fat products
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

FBPFST5023 - Implement and review the production of milk fat products

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: