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

FDFTEC4001A Mapping and Delivery Guide
Determine handling processes for perishable food items

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency FDFTEC4001A - Determine handling processes for perishable food items
Description This unit of competency covers the knowledge required to determine process and equipment requirements for the handling and storage of perishable food items.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit covers management of handling, packing and storage processes used for perishable food items, such as fresh fruit and vegetables. It includes analysing current best practice processes and equipment and determining workplace practice.The unit includes an understanding of the principles of modified atmosphere packing processes.This unit is not designed to meet the competency requirements of the person responsible for determining packaging specifications, nor does it cover food packaging and labelling legislation. Where this is a requirement, refer to FDFTEC4006A Apply an understanding of legal requirements in food production.
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: Identify packing, handling and storage requirements for perishable food product
  • Requirements and performance measures for packing, handling and storage of perishable food product are identified
  • Current best practice for packing, handling and storage of perishable food product are identified and workplace practices assessed for performance
  • Features and operational processes of equipment used to handle, pack and store perishable food product are identified
  • Customer and legal requirements of packing, handling and storing perishable food product are identified
  • Packing materials used are confirmed as suitable for perishable food product
       
Element: Specify packing, handling and storage processes
  • Equipment and facilities available for packing, handling and storage of perishable food product are identified and cost-benefit analysis conducted to assess potential value to workplace operations
  • Equipment and facilities are specified for work operations
  • Processes for packing, handling and storing perishable food product are specified
  • Processes specified are in accordance with workplace environmental guidelines
  • Labelling and documentation requirements are specified
  • Workplace processes and operating procedures are documented and communicated to personnel
       
Element: Manage problems with perishable food product
  • Common problems with perishable product are identified and likely causes determined
  • Equipment and procedures are assessed to identify contributing factors to food problems
  • Problems are identified and addressed in accordance with workplace procedure
  • Out-of-specification processes or outcomes are documented
  • Opportunities for improvement are identified and investigated within level of technical responsibility
  • Proposals for improvement are developed and implemented within level of authority and according to company procedures
       


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

Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competence in this unit must be achieved in accordance with food safety standards and regulations.

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

Evidence of ability to:

analyse packing, handling and storage requirements for perishable food product

specify processes and equipment to achieve workplace performance and quality outcomes

analyse and confirm safety aspects of processes and equipment

analyse non-conformances, problems and determine probable cause

propose improvements to the system.

Context of and specific resources for assessment

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

packaging specifications

product, packaging components and consumables

packaging process equipment

relevant workplace operating procedures

communication systems

workplace information recording systems, requirements and procedures.

Method of assessment

This unit should be assessed together with core units and other units of competency relevant to the function or work role.

Guidance information for assessment

To ensure consistency in one's performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.

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

Ability to:

identify packing, handling and storage requirements for perishable product

identify the quality assurance systems in place to ensure that the product meets customer and legal requirements

identify factors that affect shelf-life of the perishable product and the features of packing design that preserve the product

identify problems that occur and investigate likely causes

determine appropriate corrective action to prevent non-conformance

identify packing materials suitable for use with perishable food products

identify legal requirements relating to perishable product, including Food Standards Code requirements and other legislation relevant to the product

identify pathogens and spoilage that can occur in perishable food and the conditions required for these to occur

identify features intrinsic to the food type, according to food type, such as pH, water activity, nutrient content, presence of microbiological compounds, respiration rate and biological structure

identify extrinsic factors, such as processing method, temperature, water loss/humidity, maturity (applies to maturity of fruit and vegetables when harvested), handling, cleaning, sanitation and personal hygiene practices and gaseous composition of the storage atmosphere

identify food spoilage indicators, such as microbial contamination, enzymic browning and sensory degradation of characteristics such as flavour, aroma, colour and texture

identify factors that influence selection of packing and storage processes, including suitability for use with the food products to be packaged, compatibility with packing technology, cost, environmental features and consumer safety/tamper evidence

describe the significance of factors, such as moisture and temperature in promoting/preventing product spoilage

identify typical problems that occur with perishable food product and outline likely causes and appropriate response options within level of responsibility

identify relevant sources of technical expertise and related authority levels to address issues

use communication skills to interpret and complete work information to support operations of work team or area

demonstrate and support cooperative work practices within a culturally diverse workforce

Required knowledge

Knowledge of:

properties of packing processes designed to protect perishable product and extend shelf-life

relevant regulations, codes of practice and legislative requirements, including local and international regulations relevant to the handling and storage of perishable food products

relevant occupational health and safety (OHS) and environmental protection procedures and regulations

workplace procedures for the planning and management of the handling and storage of perishable food products

problems that may occur during the planning and management of the handling and storage of perishable food products and action that can be taken to resolve or report the problems

risks and hazards related to the handling and storage of perishable food products and ways of controlling the risks involved

costs of equipment and facilities for handling and storing perishable food product

pathogens and spoilage that can occur in perishable food and the conditions required for these to occur

impact of extrinsic factors on perishable food products, such as temperature, water loss/humidity, maturity (applies to maturity of fruit and vegetables when harvested), handling, cleaning, sanitation and personal hygiene practices and gaseous composition of the storage atmosphere

characteristics of product and its behaviour when packed, handled and stored over the shelf-life of the product

typical problems that occur, and likely causes and appropriate response options

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.

Policies and procedures

Product packaging and related work processes are consistent with company policies and procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements and takes account of OHS and environmental impact

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
Requirements and performance measures for packing, handling and storage of perishable food product are identified 
Current best practice for packing, handling and storage of perishable food product are identified and workplace practices assessed for performance 
Features and operational processes of equipment used to handle, pack and store perishable food product are identified 
Customer and legal requirements of packing, handling and storing perishable food product are identified 
Packing materials used are confirmed as suitable for perishable food product 
Equipment and facilities available for packing, handling and storage of perishable food product are identified and cost-benefit analysis conducted to assess potential value to workplace operations 
Equipment and facilities are specified for work operations 
Processes for packing, handling and storing perishable food product are specified 
Processes specified are in accordance with workplace environmental guidelines 
Labelling and documentation requirements are specified 
Workplace processes and operating procedures are documented and communicated to personnel 
Common problems with perishable product are identified and likely causes determined 
Equipment and procedures are assessed to identify contributing factors to food problems 
Problems are identified and addressed in accordance with workplace procedure 
Out-of-specification processes or outcomes are documented 
Opportunities for improvement are identified and investigated within level of technical responsibility 
Proposals for improvement are developed and implemented within level of authority and according to company procedures 

Forms

Assessment Cover Sheet

FDFTEC4001A - Determine handling processes for perishable food items
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

FDFTEC4001A - Determine handling processes for perishable food items

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: