Application
This unit of competency describes the skills and knowledge required to implement, monitor and review the manufacture of market milk and related products.
The unit applies to individuals working in the food science and technology sector who are responsible for maintaining product safety, quality and efficiency in food production in the dairy processing sector.
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. Receive fresh milk and blend using standard industry data | 1.1 Provide a safe working environment for milk receival and testing 1.2 Apply receival and testing procedures to milk from farms to determine composition 1.3 Record and store test data 1.4 Adjust or blend milk to suit product requirements, based on test data 1.5 Store received milk under correct conditions |
2. Monitor the manufacture of market milk and related products to meet quality standards | 2.1 Determine the specifications for the end product 2.2 Provide a safe working environment for the manufacture of product samples 2.3 Identify resource requirements for the preparation and manufacture of market milk and related products 2.4 Use a production schedule to ensure all resources and requirements are available and meet company requirements 2.5 Address critical factors in the preparation and manufacture of market milk and related products 2.6 Identify data requirements for food safety, quality and production standards 2.7 Establish data collection points consistent with equipment capabilities and data requirements 2.8 Implement or develop procedures to deal with non-conformance 2.9 Monitor market milk and related products against required standards |
3. Review the preparation and manufacture of market milk and related products | 3.1 Utilise tests and systems to identify potential product defects and their causes in the preparation and manufacture of market milk and related products 3.2 Apply adjustments to processes and equipment as a result of testing 3.3 Report problems to designated personnel |
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 and regulations Interpret product quality and workplace procedures |
Numeracy | Maintain and analyse data resulting from testing of products |
Navigate the world of work | Monitor adherence to legal and regulatory standards and responsibilities for self and others |
Sectors
Food science and technology (FST)