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Evidence Guide: FBPFST5006 - Apply food microbiological techniques and analysis

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!

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FBPFST5006 - Apply food microbiological techniques and analysis

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

Identify food poisoning and spoilage bacteria, including methods of control

  1. Identify the major bacteria responsible for food poisoning and spoilage
  2. Evaluate the types of processes used in the control of microbial growth in food products
  3. Determine the effect of a standard food preserving technique over a range of pH on the growth patterns of microbes
  4. Evaluate the effectiveness of this food preserving technique in controlling food poisoning and spoilage microbes
  5. Assess the usefulness of this technique as part of process control of food poisoning and spoilage microbes
  6. Assess compliance with Food Standards Code for food preservation techniques
Identify the major bacteria responsible for food poisoning and spoilage

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Evaluate the types of processes used in the control of microbial growth in food products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Determine the effect of a standard food preserving technique over a range of pH on the growth patterns of microbes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Evaluate the effectiveness of this food preserving technique in controlling food poisoning and spoilage microbes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess the usefulness of this technique as part of process control of food poisoning and spoilage microbes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess compliance with Food Standards Code for food preservation techniques

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Perform microbiological techniques for the identification of food-borne disease

  1. Use standard microbiological techniques to identify and enumerate food poisoning and spoilage organisms from a food sample
  2. Identify the type of toxins produced by the major food pathogens
  3. Investigate documented food-borne disease outbreaks from the past
  4. Determine the ramifications of product contamination in terms of public health and product shelf-life quality
  5. Handle specimens and waste to comply with health and safety in the workplace guidelines
Use standard microbiological techniques to identify and enumerate food poisoning and spoilage organisms from a food sample

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify the type of toxins produced by the major food pathogens

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Investigate documented food-borne disease outbreaks from the past

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Determine the ramifications of product contamination in terms of public health and product shelf-life quality

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Handle specimens and waste to comply with health and safety in the workplace guidelines

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply the principles of microbiological quality control

  1. Determine the spoilage patterns of specific foods at different temperatures of storage
  2. Determine the relationship between spoilage patterns and the growth cycle of the specific food spoilage and poisoning organisms
  3. Design, implement and evaluate a microbiological quality control program for a specific food in terms of the Food Standards Code
  4. Determine the importance of plant hygiene and how it can affect the finished product
Determine the spoilage patterns of specific foods at different temperatures of storage

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Determine the relationship between spoilage patterns and the growth cycle of the specific food spoilage and poisoning organisms

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Design, implement and evaluate a microbiological quality control program for a specific food in terms of the Food Standards Code

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Determine the importance of plant hygiene and how it can affect the finished product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply rapid microbiological techniques and other relevant technology for the identification of microbes related to plant hygiene

  1. Examine the principles of accelerated culture techniques critically
  2. Identify the relevance of rapid microbiological technology, as related to control of plant hygiene
  3. Perform a series of tests to determine the adequacy of plant sanitation procedures by rapid microbiological or other techniques
Examine the principles of accelerated culture techniques critically

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify the relevance of rapid microbiological technology, as related to control of plant hygiene

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Perform a series of tests to determine the adequacy of plant sanitation procedures by rapid microbiological or other techniques

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Perform techniques involving microbial fermentations

  1. Identify the types and characteristics of microorganisms used for fermentation within the food industry
  2. Use standard microbiological techniques to isolate and identify yeasts and bacteria in given food samples
  3. Perform sub-culturing and pure culture techniques for 'scale up' to 'starter' cultures
  4. Maintain new culture strains after fermentation using standard techniques
Identify the types and characteristics of microorganisms used for fermentation within the food industry

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use standard microbiological techniques to isolate and identify yeasts and bacteria in given food samples

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Perform sub-culturing and pure culture techniques for 'scale up' to 'starter' cultures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain new culture strains after fermentation using standard techniques

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Analyse test results and provide recommendations to process controllers or production managers

  1. Record and collate results of microbiological tests
  2. Analyse microbiological data and compare with food safety and food processing critical control limits and other parameters
  3. Establish implications of test results and draw conclusions
  4. Document test results, conclusions and recommendation, and present to food processing management
Record and collate results of microbiological tests

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Analyse microbiological data and compare with food safety and food processing critical control limits and other parameters

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Establish implications of test results and draw conclusions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Document test results, conclusions and recommendation, and present to food processing management

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge