Application
This unit of competency describes the skills and knowledge required to implement and review the manufacture of cereal products. The individual is required to use knowledge of food science and processes to assess product safety and quality and the efficiency of cereal production processes.
This unit applies to individuals who are responsible for maintaining product safety, quality and efficiency in cereal production.
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. Carry out preparation and pre-treatments for cereal-based products processing | 1.1 Identify and document processes for preparing the products 1.2 Select ingredients and prepare for processing 1.3 Select and prepare required materials and equipment |
2. Produce a range of cereal-based product samples | 2.1 Select appropriate additives and preservatives used in the production of product samples 2.2 Identify data requirements for food safety, quality and production standards 2.3 Establish data collection points consistent with equipment capabilities and data requirements 2.4 Adjust procedures to deal with non-conformance in relation to processes and the final product 2.5 Implement appropriate processing techniques and technologies |
3. Review packaging and procedures for cereal-based products | 3.1 Identify suitable packaging requirements for cereal-based products consistent with regulatory, client and workplace requirements 3.2 Carry out or supervise test packaging of products and check for safety and conformance to customer and workplace requirements 3.3 Apply adjustments to packaging procedures and design |
4. Assess the quality and safety and shelf life of a range of cereal-based products | 4.1 Carry out testing techniques to assess the quality and safety of the products 4.2 Carry out a range of testing techniques to determine the shelf life of the products 4.3 Identify and assess all common hazards at critical control points (CCPs) for the production of products |
5. Review production processes | 5.1 Review the CCPs and critical limits for product safety 5.2 Review operating procedures for food safety and quality 5.3 Review the production plan for processing of food products 5.4 Review the environmental impacts and associated costs for processing of food 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 schedules 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 digital tools to monitor processes and access and organise complex data |
Sectors
Food science and technology (FST)