Application
This unit of competency describes the skills and knowledge required to process low acid foods and preserve food in hermetically sealed containers or hermetically sealed packaging.
The unit applies to individuals who have responsibility for maintaining product safety, quality and the production environment in processing and sealing food into airtight containers. Airtight containers are described as two- and three-piece cans used in food production, as well as pouches and other sealed containers.
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.
Elements and Performance Criteria
Elements | Performance Criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Supervise the preparation of the packaging materials for thermal processing | 1.1 Identify suitable containers for thermal processing 1.2 Assess the container’s properties, function, and integrity 1.3 Set up the container closing mechanism and undertake a trial operation 1.4 Measure and calculate the characteristics of the container |
2. Supervise food preparation and filling of containers | 2.1 Identify the quality requirements of raw materials for processing 2.2 Ensure procedures for dicing and slicing are correctly performed 2.3 Implement the blanching process using either steam, water, microwaves or hot gas 2.4 Apply filling procedures for syrups and brines to produce the specified headspace 2.5 Weigh containers with headspaces and record drained and net weights 2.6 Carry out exhausting to remove all gases from the headspace and oxygen from the container 2.7 Monitor closing of the container |
3. Ensure hermetic sealing of processed food product | 3.1 Ensure materials are cooked and prepared in an aseptic environment, according to food safety requirements 3.2 Place materials into containers and hermetically seal |
4. Eliminate harmful microorganisms in the hermetic sealing or canning of low acid foods | 4.1 Identify microorganisms relevant to preserving of low acid foods 4.2 Interpret the D-value of microorganisms 4.3 Assess the types of microbial spoilage important in thermal processing 4.4 Document the process for eliminating the risk of microbial spoilage in a food product |
5. Assess the impact of acidification in relation to hermetic sealing or canning of low acid foods | 5.1 Measure the acidity of a range of foods 5.2 Identify the relationship between acidity and growth of microorganisms 5.3 Establish critical control points (CCPs) for acidified foods |
6. Monitor retort operation | 6.1 Load containers onto baskets 6.2 Ensure retorts are sealed 6.3 Ensure air trapped inside the retort is removed prior to processing 6.4 Build up pressure in the retort and maintain sterilisation temperature 6.5 Cool the container in chlorinated water |
7. Review thermal processing operation | 7.1 Review CCPs for thermal processing operation 7.2 Review data to ensure adherence within critical limits for each CCP 7.3 Review operating procedures to ensure a quality product |
Foundation Skills
This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.
Skill | Description |
Reading | Interpret manuals, diagrams, drawings and other technical information relevant to processing and sealing food into airtight containers Interpret food safety guidelines, codes of practice, standards and regulations |
Numeracy | Compute test results and tables for preserving food in airtight containers, and recognise statistical variance and deviations |
Get the work done | Take corrective action in response to out-of-specification results |
Sectors
Food science and technology (FST)