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Evidence Guide: FDFFST5024A - Implement and review the production of fermented dairy products and dairy desserts

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

 

FDFFST5024A - Implement and review the production of fermented dairy products and dairy desserts

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

Monitor the production of fermented dairy products and dairy desserts to meet quality standards

  1. Appropriate production system is selected and the preferred sequence of activity, to prepare the system for operation, is implemented
  2. Resource requirements for the preparation and manufacture of fermented dairy products and dairy desserts are documented and sourced
  3. A production schedule is implemented to ensure all resources and requirements are available and meet company requirements
  4. Data requirements appropriate for food safety, quality and production standards are interpreted
  5. Data collection points consistent with equipment capabilities and data requirements are established
  6. Procedures to deal with non-conformance in relation to process and the final product are developed
  7. Production system is set to operating specifications before and during production
  8. Process controls for the manufacture of fermented dairy products and dairy desserts are monitored
Appropriate production system is selected and the preferred sequence of activity, to prepare the system for operation, is implemented

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Resource requirements for the preparation and manufacture of fermented dairy products and dairy desserts are documented and sourced

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

A production schedule is implemented to ensure all resources and requirements are available and meet company requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Data requirements appropriate for food safety, quality and production standards are interpreted

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Data collection points consistent with equipment capabilities and data requirements are established

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Procedures to deal with non-conformance in relation to process and the final product are developed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Production system is set to operating specifications before and during production

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Process controls for the manufacture of fermented dairy products and dairy desserts are monitored

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Diagnose, rectify and/or report problem arising from the preparation and manufacture of fermented milk products and dairy desserts

  1. Sensory evaluation and product testing protocols used to identify defects and non compliant product are determined
  2. A system to identify defects in the preparation and manufacture of fermented dairy products and dairy desserts is implemented
  3. A sampling plan is developed and implemented
  4. Sensory analysis is conducted and analysed
  5. Food tests are undertaken
  6. Adjustments to process/equipment as identified are implemented in response to analysed results
  7. Problems are reported to designated person according to company policies and procedures
Sensory evaluation and product testing protocols used to identify defects and non compliant product are determined

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

A system to identify defects in the preparation and manufacture of fermented dairy products and dairy desserts is implemented

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

A sampling plan is developed and implemented

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Sensory analysis is conducted and analysed

Completed
Date:

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Food tests are undertaken

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Adjustments to process/equipment as identified are implemented in response to analysed results

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Problems are reported to designated person according to company policies and procedures

Completed
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Review production processes for fermented milk products and dairy desserts

  1. The CCPs and critical limits for product safety are reviewed
  2. Operating procedures are reviewed for food safety and quality
  3. Safe work systems for processing of fermented dairy products and dairy desserts are reviewed
  4. Environmental impacts and energy efficiencies are reviewed for processing of fermented dairy products and dairy desserts
The CCPs and critical limits for product safety are reviewed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Operating procedures are reviewed for food safety and quality

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Safe work systems for processing of fermented dairy products and dairy desserts are reviewed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Environmental impacts and energy efficiencies are reviewed for processing of fermented dairy products and dairy desserts

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 implement and review the standards and procedures for manufacture of fermented dairy products and dairy desserts.

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

Critical aspects of assessment must include evidence of the ability to implement production of fermented dairy products and dairy desserts including: monitoring process controls; diagnosing and reporting problems in manufacturing; carrying out sensory evaluation and product testing; and reviewing the production system for food safety and quality and environmental impact.

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:

Production process and related equipment, manufacturers’ advice and operating procedures

Methods and related software systems as required for collecting data and calculating yields, efficiencies and material variances appropriate to production environment

Tests used to report relevant product/process information and recorded results.

Method of assessment

The following assessment methods are suggested:

Observation of candidate conducting a range of processes and tests

Written and/or oral questioning to assess knowledge and understanding

Analysis of samples produced by the candidate

A report on a review of the production system.

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:

select the formulation of fermented dairy products and dairy desserts

interpret a production schedule to ensure all resources and requirements are available and meet company requirements

set the production system to operating specifications before and during production

implement and supervise the production system for the preparation and manufacture of fermented dairy products and dairy desserts

identify the potential product defects and their causes which may arise in the preparation and manufacture of fermented dairy products and dairy desserts

determine and implement a system used to identify defects in the preparation and manufacture of fermented dairy products

implement adjustments to process/equipment in response to system review

report problems to designated person according to company policies and procedures

overview the implementation of the HACCP plan

carry out product sampling and testing according to the HACCP plan and operational procedures

provide relevant information to work colleagues to facilitate understanding of, and

compliance with, the Australian Standards and associated regulations.

take action to improve own work practice as a result of self-evaluation, feedback from

others, or changed work practices, regulations or technology

use technology to access information, prepare reports, and to access and prepare relevant data

implement workplace OH&S procedures.

Required knowledge includes:

Knowledge of:

types of fermented dairy products and dairy desserts

statutory compositional requirements for the different types of fermented dairy and dairy desserts

the role of major ingredients in fermented dairy milk products and dairy desserts

the interrelationships between suppliers of products and internal/external customers

domestic and export markets for fermented dairy products and dairy desserts

processes used in the preparation and manufacture of fermented dairy products and dairy desserts

sequence of processes used in the preparation and manufacture of fermented dairy products and dairy desserts

the output of each of the processes used in the preparation and manufacture of fermented dairy products and dairy desserts

the production systems used for the preparation and manufacture of each fermented dairy and dairy dessert product, and the preferred sequence of activity to prepare the system for operation

the critical factors in the preparation and manufacture of fermented dairy products and dairy desserts

the resource requirements for the preparation and manufacture of fermented dairy products

principles of operation of equipment and accessories used in the preparation and manufacture of fermented dairy products and dairy desserts

potential product defects and their causes which may arise in the preparation and manufacture of fermented dairy products and dairy desserts

the fermentation process as applied to dairy products

formulation of fermented dairy products

the potential product defects in fermented dairy products and dairy desserts and their causes

testing procedures for raw materials through to manufactured product

packaging procedures

quality and continuous improvement processes

sensory analysis techniques

chemical and physical hazards which may affect milk based products

procedures for milk product storage, handling and preparation

safe work procedures

sanitation and hygiene procedures

HACCP principles and critical limits in a HACCP program

identification of Critical Control Points (CCPs) and critical limits

water and energy use and recycling in processing

regulatory requirements associated with fermented dairy products and dairy desserts

environmental impacts of the food processing operation safe systems of work.

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.

Legislation

Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes the Food Standards Code including labeling, weights and measures legislation; and legislation covering food safety, environmental management, occupational health and safety, anti-discrimination and equal opportunity.

Policies and procedures

Work is carried out according to company procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements.

OHS requirements

legislation, regulations, Codes of practice

safety data sheets (SDSs)

enterprise and process specific occupational health and safety requirements.

Materials and equipment

Fermentation equipment may include water baths, cabinets, tunnels, multipurpose tanks, fermentation tanks.

Materials used in fermentation may include raw materials/pre-processed materials to be fermented, starters such as single strain starters, multiple strain cultures, mixed strains.

Market of products includes internal and external customers and suppliers.

Fermented dairy products

Include crème fraiche, kefir, cultured buttermilk and yoghurt and quark.