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Evidence Guide: FDFFST5008A - Develop a new food product

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

 

FDFFST5008A - Develop a new food product

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

Develop concept for the new product

  1. Identify concept for new innovative product
  2. Identify potential innovative new product
  3. Determine market for new product
  4. Determine viability of product concept
Identify concept for new innovative product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify potential innovative new product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Determine market for new product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Determine viability of product concept

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify product development parameters

  1. Determine product parameters
  2. Determine equipment required for producing new product
  3. Determine analytical tests to be conducted to identify quality and safety parameters
  4. Determine processing parameters
  5. Determine ingredients required for producing new product
Determine product parameters

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Determine equipment required for producing new product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Determine analytical tests to be conducted to identify quality and safety parameters

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Determine processing parameters

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Determine ingredients required for producing new product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Trial new product

  1. Conduct a series of trials of new product
  2. Determine improvements and or changes required for each successive trial
  3. Accurately record details of each trial
Conduct a series of trials of new product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Determine improvements and or changes required for each successive trial

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Accurately record details of each trial

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Analyse new product

  1. Determine appropriate analytical tests to be conducted to verify product safety and quality
  2. Conduct appropriate tests to determine quality and safety of product
  3. Accurately record test results
  4. Determine safety and quality of product using analytical results
Determine appropriate analytical tests to be conducted to verify product safety and quality

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Conduct appropriate tests to determine quality and safety of product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Accurately record test results

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Determine safety and quality of product using analytical results

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Design label for product

  1. Establish concept for product label
  2. Identify requirements to ensure the product label is compliant
  3. Develop a compliant label for the food product
Establish concept for product label

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify requirements to ensure the product label is compliant

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Develop a compliant label for the food product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Package product

  1. Establish equipment required for packaging new food product
  2. Establish suitable packaging materials required for packaging new product
  3. Package final product
Establish equipment required for packaging new food product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Establish suitable packaging materials required for packaging new product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Package final product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Document development process

  1. Conceptual ideas are documented
  2. Research relevant to new product is conducted and documented
  3. Analysed results of new product quality and safety are verified and documented
  4. Details and results of product trials are documented and changes to trials are explained and justified
Conceptual ideas are documented

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Research relevant to new product is conducted and documented

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Analysed results of new product quality and safety are verified and documented

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Details and results of product trials are documented and changes to trials are explained and justified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

A person who demonstrates competency in this unit must be able to produce samples of cereal-based products to provide information and date for reviewing the production system.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Critical aspects of assessment must include the ability to develop a food product including evidence of:

developing a concept and production parameters for a food product; trialling the production of the new product;

analysing the results of product trials; designing packaging and label for the new product; and

preparing a report on the product development process.

Context of and specific resources for assessment

Assessment of performance requirements in this unit should be undertaken within the context of food technology. Competency is demonstrated by performance of all stated criteria, including the critical aspects and knowledge and skills elaborated in the Evidence Guide, and within the scope as defined by the Range Statements applicable to the workplace environment.

Assessment must occur in a real or simulated workplace where the assessee has access to:

Laboratory facilities

Production facilities

Current legislative requirements

Computers, printers and appropriate software packages

Access to research materials including but not exclusive to:

journals

periodicals

internet

articles

research papers

text

industry papers.

Method of assessment

The following assessment methods are suggested:

A report on developing a product from concept to packaging

The qualities and packaging of the new product

Written and/or oral questioning to assess knowledge and understanding

Observation of candidate conducting a range of processes and tests.

Guidance information for assessment

Evidence should be gathered over a period of time in a range of actual or simulated environments.

Required Skills and Knowledge

Required skills include:

Ability to:

interpret food safety requirements

interpret and conform to relevant standards and legislative requirements

apply testing and sensory analysis techniques relevant to new product development

interpret analytical results

establish processing techniques and parameters relevant to new product under development

record, document and verify information relating to product development.

Required knowledge includes:

Knowledge of:

customer needs and market research

food safety and food quality parameters

food processing principles relevant to new product

food testing and sensory analysis techniques

food packaging requirements

all legislative requirements associated with new product.

Range Statement

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Occupational health and safety requirements

Codes of practice

Material Safety Data Sheet

Enterprise specific.

Regulations

Australian and international standards including:

professional association regulations

industry guidelines and codes of practice

industry regulations

Food Standards Code

ISO Standards

codex alimentaruis

State food regulators

Acts of parliament.

Materials, equipment and systems

Access to processing facilities within research parameters

Access to analytical facilities within research parameters

Access to research materials including but not limited to:

industry journals/periodicals

food-related magazines

text

articles

internet sites associated with research parameters.