Application
This unit of competency describes the skills and knowledge required to implement, monitor and review the standards and procedures for manufacture of fermented dairy products and dairy desserts.
This unit applies to individuals who are responsible for maintaining product safety, quality and efficiency in the dairy processing sector and who exercise autonomy in undertaking complex work related to product design, quality assurance 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. Monitor the production of fermented dairy products and dairy desserts to meet quality standards | 1.1 Select appropriate production system and implement preparation for operation 1.2 Establish ingredients and resource requirements for the preparation and manufacture of the products 1.3 Implement a production schedule, ensuring all resources and requirements are available and meet company requirements 1.4 Interpret data requirements for food safety, quality and production standards 1.5 Establish data collection points consistent with equipment capabilities and data requirements 1.6 Communicate production and quality requirements to team 1.7 Implement procedures to deal with non-conformance in relation to process and the final product 1.8 Set production system to operating specifications before and during production 1.9 Monitor process controls for the manufacture of the products |
2. Diagnose, rectify and report problems arising from the preparation and manufacture of fermented milk products and dairy desserts | 2.1 Determine sensory evaluation and product testing protocols used to identify defects and non-compliant product 2.2 Implement a system to identify defects in the preparation and manufacture of the products 2.3 Implement a sampling plan to produce samples for analysis 2.4 Conduct sensory analysis of products 2.5 Implement adjustments to processes and equipment in response to test results 2.6 Report problems to designated person |
3. Review production processes for fermented milk products and dairy desserts | 3.1 Review the critical control points (CCPs) and critical limits for product safety 3.2 Review operating procedures for food safety and quality 3.3 Review safe work systems for processing of products 3.4 Review the environmental impacts and energy efficiencies for processing the 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 food safety guidelines and regulations Interpret product quality and workplace procedures |
Oral communication | Use industry standard terminology |
Numeracy | Maintain and analyse data resulting from testing of products Determine calibration procedures and schedule for test equipment |
Get the work done | Address problems as they arise Use technology to access and analyse information, prepare reports, and to access and prepare relevant data |
Sectors
Food science and technology (FST)