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Evidence Guide: FBPFST4006 - Apply food preservation technologies

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

FBPFST4006 - Apply food preservation technologies

What evidence can you provide to prove your understanding of each of the following citeria?

Apply high temperature preservation methods for food

  1. Establish the need for heat treatment of foods
  2. Implement preparatory procedures for heat treatment processes
  3. Develop a process chart for the implementation of high temperature preservation
  4. Apply and monitor heat treatment processes
  5. Assess the physical, biochemical and microbiological changes to a food product after heat treatment
Establish the need for heat treatment of foods

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement preparatory procedures for heat treatment processes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Develop a process chart for the implementation of high temperature preservation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply and monitor heat treatment processes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess the physical, biochemical and microbiological changes to a food product after heat treatment

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply low temperature preservation methods for food

  1. Establish the need for chilling or freezing treatments of foods
  2. Implement preparatory procedures for chilling or freezing treatment processes
  3. Develop a process chart for the implementation of low temperature preservation
  4. Apply and monitor chilling or freezing processes for food preservation
  5. Assess the physical, biochemical and microbiological changes to a food product after chilling or freezing treatment processes
Establish the need for chilling or freezing treatments of foods

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement preparatory procedures for chilling or freezing treatment processes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Develop a process chart for the implementation of low temperature preservation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply and monitor chilling or freezing processes for food preservation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess the physical, biochemical and microbiological changes to a food product after chilling or freezing treatment processes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Evaluate alternative existing technologies for food preservation

  1. Establish the need for irradiation and high pressure preservation techniques
  2. Develop a process chart for the implementation of irradiation or high pressure preservation
  3. Review the effectiveness and consumer acceptance of irradiation
  4. Assess the physical, biochemical and microbiological changes to a food product after irradiation or high pressure treatment
Establish the need for irradiation and high pressure preservation techniques

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Develop a process chart for the implementation of irradiation or high pressure preservation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review the effectiveness and consumer acceptance of irradiation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess the physical, biochemical and microbiological changes to a food product after irradiation or high pressure treatment

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge