Application
This unit of competency describes the skills and knowledge required to perform tests and conduct analysis in a food-based microbiological laboratory. The individual is required to demonstrate deep knowledge in a specific technical area and to design and communicate solutions to sometimes complex problems.
This unit applies to individuals who are responsible for analysing the microbiology of food in food processing operations and who undertake roles in technical management and production management.
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. Identify food poisoning and spoilage bacteria, including methods of control | 1.1 Identify the major bacteria responsible for food poisoning and spoilage 1.2 Evaluate the types of processes used in the control of microbial growth in food products 1.3 Determine the effect of a standard food preserving technique over a range of pH on the growth patterns of microbes 1.4 Evaluate the effectiveness of this food preserving technique in controlling food poisoning and spoilage microbes 1.5 Assess the usefulness of this technique as part of process control of food poisoning and spoilage microbes 1.6 Assess compliance with Food Standards Code for food preservation techniques |
2. Perform microbiological techniques for the identification of food-borne disease | 2.1 Use standard microbiological techniques to identify and enumerate food poisoning and spoilage organisms from a food sample 2.2 Identify the type of toxins produced by the major food pathogens 2.3 Investigate documented food-borne disease outbreaks from the past 2.4 Determine the ramifications of product contamination in terms of public health and product shelf-life quality 2.5 Handle specimens and waste to comply with health and safety in the workplace guidelines |
3. Apply the principles of microbiological quality control | 3.1 Determine the spoilage patterns of specific foods at different temperatures of storage 3.2 Determine the relationship between spoilage patterns and the growth cycle of the specific food spoilage and poisoning organisms 3.3 Design, implement and evaluate a microbiological quality control program for a specific food in terms of the Food Standards Code 3.4 Determine the importance of plant hygiene and how it can affect the finished product |
4. Apply rapid microbiological techniques and other relevant technology for the identification of microbes related to plant hygiene | 4.1 Examine the principles of accelerated culture techniques critically 4.2 Identify the relevance of rapid microbiological technology, as related to control of plant hygiene 4.3 Perform a series of tests to determine the adequacy of plant sanitation procedures by rapid microbiological or other techniques |
5. Perform techniques involving microbial fermentations | 5.1 Identify the types and characteristics of microorganisms used for fermentation within the food industry 5.2 Use standard microbiological techniques to isolate and identify yeasts and bacteria in given food samples 5.3 Perform sub-culturing and pure culture techniques for 'scale up' to 'starter' cultures 5.4 Maintain new culture strains after fermentation using standard techniques |
6. Analyse test results and provide recommendations to process controllers or production managers | 6.1 Record and collate results of microbiological tests 6.2 Analyse microbiological data and compare with food safety and food processing critical control limits and other parameters 6.3 Establish implications of test results and draw conclusions 6.4 Document test results, conclusions and recommendation, and present to food processing management |
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 food safety guidelines, standards and regulations Interpret documented processes for control of microbial growth in food products |
Numeracy | Maintain and analyse data resulting from microbiological tests Determine calibration procedures and schedule for test equipment |
Interact with others | Clarify the purpose and possible actions to be taken as a result of work-related communications |
Sectors
Food science and technology (FST)