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

FDFFST4040A Mapping and Delivery Guide
Identify & implement product safety and quality for chilled or frozen poultry product manufacturing

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency FDFFST4040A - Identify & implement product safety and quality for chilled or frozen poultry product manufacturing
Description This unit covers the skills and knowledge required to identify and monitor the production processes for chilled or frozen poultry product.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit applies to food science and technology personnel who have roles in product design, quality assurance and production management. The unit typically applies to staff who have responsibility for maintaining product safety, quality and efficiency of chilled or frozen poultry products. This unit includes using knowledge of food science and processes to determine the required food safety, quality and performance required from food production equipment. Depending on the workplace application, liaison may be required with engineering and maintenance specialists.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites Not applicable.
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: Check the chilled or frozen poultry product preparation and processing areas and equipment
  • Procedures for pre-operational equipment checks are identified and checked for accordance with workplace policies and procedures, and manufacturer’s instructions
  • Regulatory requirements and safe work practices and safety equipment are checked
  • Pre-operational checks and procedures are conducted or supervised and risks, contamination or variations reported in accordance with workplace policies and procedures, and regulatory requirements are monitored
       
Element: Monitor the production of chilled or frozen poultry products
  • Production processes from slaughter to product presentation for packaging are sourced from procedures
  • Product quality and food safety hazards and procedures are implemented for the facility and for each stage of the production process
  • Handling requirements for ingredients to prevent contamination and to ensure customer and production requirements, quality and safety are monitored
  • Operating procedures for processing equipment are checked for consistency with manufacturer’s specifications and regulatory and enterprise requirements
  • Relevant processing area hygiene and sanitation requirements are monitored as specified in workplace procedures and regulatory requirements
  • The details of cuts to meet customer requirements are confirmed
  • Production system and equipment for the preparation and manufacture of chilled or frozen poultry products is monitored
  • Cleaning regime is monitored to ensure hygiene and safe work area requirements are maintained
       
Element: Implement packaging and chilling of poultry product
  • The details of packaging to meet customer and regulatory requirements are confirmed
  • Chilling requirements are monitored to meet food safety standards from processing to retailing
  • Chilling processes for food preservation are applied and monitored
  • Sampling and testing procedures for physical, biochemical and microbiological changes to frozen or chilled product are implemented and monitored
       
Element: Diagnose, rectify and/or report problems arising from the preparation and manufacture of chilled poultry products
  • Sampling and testing to identify defects in the preparation and manufacture of chilled or frozen poultry products are implemented
  • Required adjustments to process/equipment are identified and implemented
  • Problems are reported to designated persons according to company policies and procedures
       
Element: Review production processes
  • The critical control points (CCPs) and critical limits for product safety are reviewed
  • The sampling and food testing plans are reviewed
  • Operating procedures are reviewed for food safety and quality
  • Safe work systems for processing of chilled poultry products are reviewed
  • Environmental impacts and energy efficiencies are reviewed for processing of chilled poultry products
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

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 in terms of processing efficiency, quality of product, food safety, workplace safety and environmental impact.

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

Critical aspects of assessment must include evidence of the ability to implement and review the manufacturing processes for chilled and frozen poultry product including: reviewing the CCPs and critical limits in the food safety plan; monitoring commercial processing techniques; diagnosing and reporting problems for manufacturing of chilled and frozen poultry products; and reviewing the production system for food safety and quality and environmental impact.

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

Tests used to report relevant product/process information and recorded results

Method of assessment

The following assessment methods are suggested:

Analysis of product and process under the candidate’s supervision

Written and/or oral questioning to assess knowledge and understanding

Observation of candidate conducting a range of processes and tests

A report on review of the production system

Guidance information for assessment

Evidence should be gathered over a period of time in a range of actual or simulated environments.

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.

Required skills include:

Ability to:

document risk assessments for physical hazards for chilled or frozen poultry products

document CCPs and critical limits in the manufacture of chilled or frozen poultry products

explain the impact of critical limits in a HACCP program for chilled or frozen poultry products

implement a HACCP plan for the production of chilled or frozen poultry products

monitor production of chilled or frozen poultry products to ensure compliance with workplace and regulatory requirements

recognise and respond to non compliant product

propose and implement solutions to a range of production problems

provide relevant information to work colleagues to facilitate understanding of, and compliance with, the Australian Standards and associated regulations

take action to improve own work practice as a result of self-evaluation, feedback from others, or changed work practices, regulations or technology

use technology to access information, prepare reports, and to access and prepare relevant data.

Required knowledge includes:

Knowledge of:

types of micro-organisms causing food poisoning and spoilage

bacterial, chemical and physical food safety hazards

the steps in the slaughter of poultry

the range of chilled or frozen poultry products

processes involved in manufacturing chilled or frozen poultry products

hazards to the safe and hygienic processing of poultry

microbiological criteria in raw poultry products production and microbiological limits, particularly the following significant microbial pathogens: enterohaemorrhagic Escherichiacoli, Salmonella, enterotoxin of Staphylococcus aureus and Listeria monocytogenes, Capylobacter sp

the significance of Salmonella sofia compared to Salmonella typhimurium as food safety hazards

the techniques involved in chilling and freezing poultry meat

HACCP principles and ensuring product is fit for human consumption and meets regulatory and quality requirements

procedures for raw materials storage, handling and preparation

safe food handling procedures

chilling and freezing procedures

storage requirements for processed product

the impact of the raw material on product quality and food safety

recall procedures including notification of appropriate authorities.

OH&S, workplace and regulatory requirements and safe work procedures

water and energy use and recycling in processing

packaging technologies and procedures

food sampling and testing including sensory analysis techniques

environmental impacts of the food processing operation.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Legislation

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

Policies and procedures

Work is carried out according to company procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements.

Safe work procedures

Examples of specific task related procedures may include:

handling of chemicals

use of PPE

Chilled poultry products

These may include non cooked whole carcases and any portions of chicken carcase or deboned product, including seasoned or marinated product. This unit does not cover the processing of cooked poultry products.

Chilling techniques and equipment

immersing in ambient running water

placing in cool rooms

showering with ambient water

use of intensive coolers

washing in water or brine.

OH&S requirements

Enterprise OH&S policies, procedures and programs

OH&S legal requirements

Personal Protective Equipment (PPE) which may

include:

coat and apron

ear plugs or muffs

eye and facial protection

head-wear

lifting assistance

mesh apron

protective boot covers

protective hand and arm covering

protective head and hair covering

uniforms

waterproof clothing

work, safety or waterproof footwear

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
Procedures for pre-operational equipment checks are identified and checked for accordance with workplace policies and procedures, and manufacturer’s instructions 
Regulatory requirements and safe work practices and safety equipment are checked 
Pre-operational checks and procedures are conducted or supervised and risks, contamination or variations reported in accordance with workplace policies and procedures, and regulatory requirements are monitored 
Production processes from slaughter to product presentation for packaging are sourced from procedures 
Product quality and food safety hazards and procedures are implemented for the facility and for each stage of the production process 
Handling requirements for ingredients to prevent contamination and to ensure customer and production requirements, quality and safety are monitored 
Operating procedures for processing equipment are checked for consistency with manufacturer’s specifications and regulatory and enterprise requirements 
Relevant processing area hygiene and sanitation requirements are monitored as specified in workplace procedures and regulatory requirements 
The details of cuts to meet customer requirements are confirmed 
Production system and equipment for the preparation and manufacture of chilled or frozen poultry products is monitored 
Cleaning regime is monitored to ensure hygiene and safe work area requirements are maintained 
The details of packaging to meet customer and regulatory requirements are confirmed 
Chilling requirements are monitored to meet food safety standards from processing to retailing 
Chilling processes for food preservation are applied and monitored 
Sampling and testing procedures for physical, biochemical and microbiological changes to frozen or chilled product are implemented and monitored 
Sampling and testing to identify defects in the preparation and manufacture of chilled or frozen poultry products are implemented 
Required adjustments to process/equipment are identified and implemented 
Problems are reported to designated persons according to company policies and procedures 
The critical control points (CCPs) and critical limits for product safety are reviewed 
The sampling and food testing plans are reviewed 
Operating procedures are reviewed for food safety and quality 
Safe work systems for processing of chilled poultry products are reviewed 
Environmental impacts and energy efficiencies are reviewed for processing of chilled poultry products 

Forms

Assessment Cover Sheet

FDFFST4040A - Identify & implement product safety and quality for chilled or frozen poultry product manufacturing
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

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Assessor name:

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Assessment Record Sheet

FDFFST4040A - Identify & implement product safety and quality for chilled or frozen poultry product manufacturing

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

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