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

FDFFST5024A Mapping and Delivery Guide
Implement and review the production of fermented dairy products and dairy desserts

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency FDFFST5024A - Implement and review the production of fermented dairy products and dairy desserts
Description This unit covers the skills and knowledge required to implement and review the standards and procedures for manufacture of fermented dairy products and dairy desserts.
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 in food production in the dairy processing sector. 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: Monitor the production of fermented dairy products and dairy desserts to meet quality standards
  • Appropriate production system is selected and the preferred sequence of activity, to prepare the system for operation, is implemented
  • Resource requirements for the preparation and manufacture of fermented dairy products and dairy desserts are documented and sourced
  • A production schedule is implemented to ensure all resources and requirements are available and meet company requirements
  • Data requirements appropriate for food safety, quality and production standards are interpreted
  • Data collection points consistent with equipment capabilities and data requirements are established
  • Procedures to deal with non-conformance in relation to process and the final product are developed
  • Production system is set to operating specifications before and during production
  • Process controls for the manufacture of fermented dairy products and dairy desserts are monitored
       
Element: Diagnose, rectify and/or report problem arising from the preparation and manufacture of fermented milk products and dairy desserts
  • Sensory evaluation and product testing protocols used to identify defects and non compliant product are determined
  • A system to identify defects in the preparation and manufacture of fermented dairy products and dairy desserts is implemented
  • A sampling plan is developed and implemented
  • Sensory analysis is conducted and analysed
  • Food tests are undertaken
  • Adjustments to process/equipment as identified are implemented in response to analysed results
  • Problems are reported to designated person according to company policies and procedures
       
Element: Review production processes for fermented milk products and dairy desserts
  • The CCPs and critical limits for product safety are reviewed
  • Operating procedures are reviewed for food safety and quality
  • Safe work systems for processing of fermented dairy products and dairy desserts are reviewed
  • Environmental impacts and energy efficiencies are reviewed for processing of fermented dairy products and dairy desserts
       


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 implement and review the standards and procedures for manufacture of fermented dairy products and dairy desserts.

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 production of fermented dairy products and dairy desserts including: monitoring process controls; diagnosing and reporting problems in manufacturing; carrying out sensory evaluation and product testing; 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

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 product/process information and recorded results.

Method of assessment

The following assessment methods are suggested:

Observation of candidate conducting a range of processes and tests

Written and/or oral questioning to assess knowledge and understanding

Analysis of samples produced by the candidate

A report on a 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:

select the formulation of fermented dairy products and dairy desserts

interpret a production schedule to ensure all resources and requirements are available and meet company requirements

set the production system to operating specifications before and during production

implement and supervise the production system for the preparation and manufacture of fermented dairy products and dairy desserts

identify the potential product defects and their causes which may arise in the preparation and manufacture of fermented dairy products and dairy desserts

determine and implement a system used to identify defects in the preparation and manufacture of fermented dairy products

implement adjustments to process/equipment in response to system review

report problems to designated person according to company policies and procedures

overview the implementation of the HACCP plan

carry out product sampling and testing according to the HACCP plan and operational procedures

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

implement workplace OH&S procedures.

Required knowledge includes:

Knowledge of:

types of fermented dairy products and dairy desserts

statutory compositional requirements for the different types of fermented dairy and dairy desserts

the role of major ingredients in fermented dairy milk products and dairy desserts

the interrelationships between suppliers of products and internal/external customers

domestic and export markets for fermented dairy products and dairy desserts

processes used in the preparation and manufacture of fermented dairy products and dairy desserts

sequence of processes used in the preparation and manufacture of fermented dairy products and dairy desserts

the output of each of the processes used in the preparation and manufacture of fermented dairy products and dairy desserts

the production systems used for the preparation and manufacture of each fermented dairy and dairy dessert product, and the preferred sequence of activity to prepare the system for operation

the critical factors in the preparation and manufacture of fermented dairy products and dairy desserts

the resource requirements for the preparation and manufacture of fermented dairy products

principles of operation of equipment and accessories used in the preparation and manufacture of fermented dairy products and dairy desserts

potential product defects and their causes which may arise in the preparation and manufacture of fermented dairy products and dairy desserts

the fermentation process as applied to dairy products

formulation of fermented dairy products

the potential product defects in fermented dairy products and dairy desserts and their causes

testing procedures for raw materials through to manufactured product

packaging procedures

quality and continuous improvement processes

sensory analysis techniques

chemical and physical hazards which may affect milk based products

procedures for milk product storage, handling and preparation

safe work procedures

sanitation and hygiene procedures

HACCP principles and critical limits in a HACCP program

identification of Critical Control Points (CCPs) and critical limits

water and energy use and recycling in processing

regulatory requirements associated with fermented dairy products and dairy desserts

environmental impacts of the food processing operation safe systems of work.

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.

OHS requirements

legislation, regulations, Codes of practice

safety data sheets (SDSs)

enterprise and process specific occupational health and safety requirements.

Materials and equipment

Fermentation equipment may include water baths, cabinets, tunnels, multipurpose tanks, fermentation tanks.

Materials used in fermentation may include raw materials/pre-processed materials to be fermented, starters such as single strain starters, multiple strain cultures, mixed strains.

Market of products includes internal and external customers and suppliers.

Fermented dairy products

Include crème fraiche, kefir, cultured buttermilk and yoghurt and quark.

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
Appropriate production system is selected and the preferred sequence of activity, to prepare the system for operation, is implemented 
Resource requirements for the preparation and manufacture of fermented dairy products and dairy desserts are documented and sourced 
A production schedule is implemented to ensure all resources and requirements are available and meet company requirements 
Data requirements appropriate for food safety, quality and production standards are interpreted 
Data collection points consistent with equipment capabilities and data requirements are established 
Procedures to deal with non-conformance in relation to process and the final product are developed 
Production system is set to operating specifications before and during production 
Process controls for the manufacture of fermented dairy products and dairy desserts are monitored 
Sensory evaluation and product testing protocols used to identify defects and non compliant product are determined 
A system to identify defects in the preparation and manufacture of fermented dairy products and dairy desserts is implemented 
A sampling plan is developed and implemented 
Sensory analysis is conducted and analysed 
Food tests are undertaken 
Adjustments to process/equipment as identified are implemented in response to analysed results 
Problems are reported to designated person according to company policies and procedures 
The CCPs and critical limits for product safety are reviewed 
Operating procedures are reviewed for food safety and quality 
Safe work systems for processing of fermented dairy products and dairy desserts are reviewed 
Environmental impacts and energy efficiencies are reviewed for processing of fermented dairy products and dairy desserts 

Forms

Assessment Cover Sheet

FDFFST5024A - Implement and review the production of fermented dairy products and dairy desserts
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

FDFFST5024A - Implement and review the production of fermented dairy products and dairy desserts

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: