Application
This unit of competency describes the skills and knowledge required to implement the production of milk and milk products using a membrane system, and to review production standards and procedures for that process. The individual is required to use knowledge of food science and processes to determine the required food safety quality and performance of 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 food 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. Plan and monitor the manufacturing of milk using a membrane system | 1.1 Identify quality and safety standards for milk products manufactured using a membrane system 1.2 Select appropriate production systems and the sequence of activity, and prepare the system for operation 1.3 Establish ingredients and resource requirements for production run 1.4 Interpret or develop a production schedule to ensure all resources and requirements are available and meet company requirements 1.5 Set the production system to operating specifications before and during production 1.6 Document data requirements for food safety, quality and production standards 1.7 Establish data collection points consistent with equipment capabilities and data requirements 1.8 Apply or develop procedures to deal with non-conformance in processes 1.9 Monitor process controls for the production of quality products |
2. Diagnose, rectify and report problems arising from manufacturing of milk and related products by a membrane system | 2.1 Determine and implement methods and systems to identify product defects in the preparation and production process 2.2 Implement a sampling plan for products 2.3 Conduct sensory analysis of products and analyse results 2.4 Identify and apply adjustments to processes and equipment based on test results 2.5 Report problems to designated person |
3. Review production processes | 3.1 Review the critical control points (CCPs) and critical limits for product safety 3.2 Review operating procedures for the food safety and quality of products 3.3 Review safe work systems for processing of products 3.4 Review the environmental impacts and energy efficiencies for processing |
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 |
Navigate the world of work | Monitor adherence to legal and regulatory standards and responsibilities for self and others |
Get the work done | Monitor outcomes of decisions and identify key product quality system concepts and principles that may be adaptable to future situations Use technology to access and monitor information, prepare reports, and to access and prepare relevant data |
Sectors
Food science and technology (FST)