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Evidence Guide: FBPFST4008 - Preserve food in cans or sealed containers

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

 

FBPFST4008 - Preserve food in cans or sealed containers

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

Supervise the preparation of the packaging materials for thermal processing

  1. Identify suitable containers for thermal processing
  2. Assess the container’s properties, function, and integrity
  3. Set up the container closing mechanism and undertake a trial operation
  4. Measure and calculate the characteristics of the container
Identify suitable containers for thermal processing

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess the container’s properties, function, and integrity

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Set up the container closing mechanism and undertake a trial operation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Measure and calculate the characteristics of the container

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Supervise food preparation and filling of containers

  1. Identify the quality requirements of raw materials for processing
  2. Ensure procedures for dicing and slicing are correctly performed
  3. Implement the blanching process using either steam, water, microwaves or hot gas
  4. Apply filling procedures for syrups and brines to produce the specified headspace
  5. Weigh containers with headspaces and record drained and net weights
  6. Carry out exhausting to remove all gases from the headspace and oxygen from the container
  7. Monitor closing of the container
Identify the quality requirements of raw materials for processing

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure procedures for dicing and slicing are correctly performed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement the blanching process using either steam, water, microwaves or hot gas

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply filling procedures for syrups and brines to produce the specified headspace

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Weigh containers with headspaces and record drained and net weights

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Carry out exhausting to remove all gases from the headspace and oxygen from the container

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor closing of the container

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure hermetic sealing of processed food product

  1. Ensure materials are cooked and prepared in an aseptic environment, according to food safety requirements
  2. Place materials into containers and hermetically seal
Ensure materials are cooked and prepared in an aseptic environment, according to food safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Place materials into containers and hermetically seal

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Eliminate harmful microorganisms in the hermetic sealing or canning of low acid foods

  1. Identify microorganisms relevant to preserving of low acid foods
  2. Interpret the D-value of microorganisms
  3. Assess the types of microbial spoilage important in thermal processing
  4. Document the process for eliminating the risk of microbial spoilage in a food product
Identify microorganisms relevant to preserving of low acid foods

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Interpret the D-value of microorganisms

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess the types of microbial spoilage important in thermal processing

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Document the process for eliminating the risk of microbial spoilage in a food product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess the impact of acidification in relation to hermetic sealing or canning of low acid foods

  1. Measure the acidity of a range of foods
  2. Identify the relationship between acidity and growth of microorganisms
  3. Establish critical control points (CCPs) for acidified foods
Measure the acidity of a range of foods

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify the relationship between acidity and growth of microorganisms

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Establish critical control points (CCPs) for acidified foods

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor retort operation

  1. Load containers onto baskets
  2. Ensure retorts are sealed
  3. Ensure air trapped inside the retort is removed prior to processing
  4. Build up pressure in the retort and maintain sterilisation temperature
  5. Cool the container in chlorinated water
Load containers onto baskets

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure retorts are sealed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure air trapped inside the retort is removed prior to processing

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Build up pressure in the retort and maintain sterilisation temperature

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cool the container in chlorinated water

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review thermal processing operation

  1. Review CCPs for thermal processing operation
  2. Review data to ensure adherence within critical limits for each CCP
  3. Review operating procedures to ensure a quality product
Review CCPs for thermal processing operation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review data to ensure adherence within critical limits for each CCP

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review operating procedures to ensure a quality product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge