Application
This unit of competency describes the skills and knowledge required to monitor and review production standards and procedures for manufacture of concentrated and dried dairy products. The individual is required to use knowledge of food science and processes to determine the required food safety, quality and performance required from food production equipment.
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. Prepare for the manufacture of concentrated and dried milk and related products | 1.1 Identify the statutory compositional requirements for the different types of concentrated and dried milk and related products 1.2 Select the required formulation of concentrated and dried milk and related products 1.3 Select the appropriate production system and the sequence of activity to prepare the system for operation 1.4 Prepare equipment and access safe operating procedures for its operation 1.5 Communicate production, quality and safety requirements to team |
2. Monitor the manufacture of concentrated and dried milk and related products to ensure quality standards are met | 2.1 Implement a production schedule, ensuring all resources and requirements are available and meet company requirements 2.2 Set the production system to operating specifications before and during production 2.3 Interpret data requirements for food safety, quality and production standards 2.4 Establish data collection points consistent with equipment capabilities and data requirements 2.5 Apply or develop procedures to deal with non-conformance in relation to process and the final product 2.6 Implement and monitor concentration and drying procedures 2.7 Implement and monitor process controls for the preparation and manufacture of the products |
3. Diagnose, rectify and report problems arising from the preparation and manufacture of concentrated and dried milk and related products | 3.1 Establish sensory evaluation and product testing protocols to identify defects 3.2 Implement a system to identify defects in the preparation and manufacture of the products 3.3 Implement a sampling plan for concentrated and dried dairy products 3.4 Conduct sensory analysis and analyse results 3.5 Identify and apply adjustments to processes and equipment in response to analysed results 3.6 Report problems to designated person |
4. Review production processes | 4.1 Review the critical control points (CCPs) and critical limits for product safety 4.2 Review operating procedures for food safety and quality 4.3 Review safe work systems for processing of products 4.4 Review the environmental impacts and energy efficiencies for processing the products |
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 Determine calibration procedures and schedule for test equipment |
Navigate the world of work | Monitor adherence to legal and regulatory standards and responsibilities for self and others Use technology to access information, prepare reports, and to access and prepare relevant data |
Interact with others | Clarify the purpose and possible actions to be taken as a result of work-related communications Use industry standard terminology |
Sectors
Food science and technology (FST)