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Evidence Guide: FBPFST5028 - Implement and review the manufacturing and processing of edible fats and oils

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

 

FBPFST5028 - Implement and review the manufacturing and processing of edible fats and oils

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

Review preparation of plant and animal products for oil extraction and processing

  1. Identify processing stages for preparation of products
  2. Establish the principles of pre-treatments for fat and oil processing
  3. Establish regulatory, quality and safety requirements
  4. Conduct test runs of the manufacturing process and check product against requirements
Identify processing stages for preparation of products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Establish the principles of pre-treatments for fat and oil processing

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Establish regulatory, quality and safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Conduct test runs of the manufacturing process and check product against requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor processing techniques and technologies to produce fat or oil product

  1. Identify processing techniques and technologies used to produce edible fats and oils
  2. Identify the steps involved in the manufacture of the product
  3. Apply appropriate hygiene and sanitation practices
  4. Identify data requirements appropriate for food safety, quality and production standards
  5. Manufacture edible fats and oils according to specifications
  6. Establish data collection points consistent with equipment capabilities and data requirements
  7. Implement procedures to deal with non-conformance in relation to process and the final product
Identify processing techniques and technologies used to produce edible fats and oils

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify the steps involved in the manufacture of the product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply appropriate hygiene and sanitation practices

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify data requirements appropriate for food safety, quality and production standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Manufacture edible fats and oils according to specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Establish data collection points consistent with equipment capabilities and data requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement procedures to deal with non-conformance in relation to process and the final product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review packaging of fat and oil products

  1. Identify suitable packaging and storage requirements for the products and check against regulatory, client and company requirements
  2. Undertake test packaging of products and check for safety and conformance to client and company requirements
Identify suitable packaging and storage requirements for the products and check against regulatory, client and company requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Undertake test packaging of products and check for safety and conformance to client and company requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess the quality, safety and shelf life of fats and oil products

  1. Carry out tests to assess the safety and quality and to determine the shelf life of the product
  2. Conduct sensory analysis to confirm product quality
  3. Identify and assess all common hazards and critical control points (CCPs) for the production of products
Carry out tests to assess the safety and quality and to determine the shelf life of the product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Conduct sensory analysis to confirm product quality

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and assess all common hazards and critical control points (CCPs) for the production of products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review production processes

  1. Monitor and review the critical control points (CCPs) and critical limits for product safety
  2. Review operating procedures for food safety and quality
  3. Review the production plan against company and client schedules and quality requirements
  4. Review environmental impacts and associated costs for processing of food products
  5. Rectify or report issues arising with production processes
Monitor and review the critical control points (CCPs) and critical limits for product safety

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review operating procedures for food safety and quality

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review the production plan against company and client schedules and quality requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review environmental impacts and associated costs for processing of food products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Rectify or report issues arising with production processes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge