Application
This unit of competency describes the skills and knowledge required to implement and review processes for manufacturing, packaging and testing of beverage products.
This unit applies to individuals who use knowledge of food science and processes to assess product safety, quality and efficiency of production processes in the beverage 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. Produce a range of beverage product samples | 1.1 Source raw materials for production of beverage 1.2 Select and prepare equipment for beverage production 1.3 Implement pre-treatments for beverage production 1.4 Identify and use permissible additives and preservatives 1.5 Identify data requirements for food safety, quality and production standards 1.6 Establish data collection points consistent with equipment capabilities and data requirements 1.7 Use appropriate processing techniques and technologies to produce a range of beverage product samples 1.8 Identify or develop procedures to deal with non-conformance in relation to process and the final product 1.9 Produce sample products using appropriate hygiene and sanitation techniques |
2. Review packaging of beverage products | 2.1 Identify packaging requirements for beverage products and confirm they are consistent with regulatory, client and company requirements 2.2 Implement or supervise test packaging of the product and check for safety and conformance to client and company requirements |
3. Assess the quality, safety and shelf life of a range of beverage products | 3.1 Carry out testing techniques including sensory analysis to assess the safety, quality and shelf life of the product 3.2 Identify and assess all common hazards and critical control points (CCPs) for the production of products |
4. Review production processes | 4.1 Review the CCPs and critical limits for product safety 4.2 Review operating procedures to ensure safe work, food safety and quality 4.3 Review the environmental impacts and associated costs for processing of food products 4.4 Update production processes where necessary |
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 specifications, 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 |
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)