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Evidence Guide: FDFFST5027A - Implement and review the production of milk and related products by the membrane system

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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FDFFST5027A - Implement and review the production of milk and related products by the membrane system

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

Monitor the manufacturing of milk and related products d by the membrane system, to meet quality standards.

  1. Appropriate production systems are selected and the preferred sequence of activity to prepare the system for operation is determined.
  2. Resource requirements for the preparations and production of milk and related products manufactured by the membrane system are established.
  3. A production schedule to ensure all resources and requirements are available and meet company requirements is interpreted or developed.
  4. The production system is set to the required operating specifications before and during production.
  5. Data requirements appropriate for food safety, quality and production standards are documented
  6. Data collection points consistent with equipment capabilities and data requirements are established
  7. Procedures to deal with non-conformance in relation to process and the final product are applied or developed
  8. Process controls for the production of milk and related products manufactured by the membrane system are monitored.
Appropriate production systems are selected and the preferred sequence of activity to prepare the system for operation is determined.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Resource requirements for the preparations and production of milk and related products manufactured by the membrane system are established.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

A production schedule to ensure all resources and requirements are available and meet company requirements is interpreted or developed.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The production system is set to the required operating specifications before and during production.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

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 applied or developed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Process controls for the production of milk and related products manufactured by the membrane system are monitored.

Completed
Date:

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Diagnose, rectify and/or report problems arising from the manufacturing of milk and related products by the membrane system.

  1. Methods used to identify defects are determined.
  2. Systems used to identify defects in the production process are implemented.
  3. A system to identify defects in the preparation and production of milk and related products manufactured by the membrane system is implemented, and adjustments applied to process/equipment as identified.
  4. Problems are reported to designated person according to company policies and procedures.
Methods used to identify defects are determined.

Completed
Date:

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Systems used to identify defects in the production process are implemented.

Completed
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A system to identify defects in the preparation and production of milk and related products manufactured by the membrane system is implemented, and adjustments applied to process/equipment as identified.

Completed
Date:

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

Completed
Date:

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Review production processes

  1. The critical control points (CCPs) and critical limits for product safety are reviewed
  2. A sampling plan for products manufactured by the membrane system is developed and implemented
  3. Sensory analysis of products manufactured by the membrane system is conducted and analysed
  4. Food tests are undertaken
  5. Operating procedures are reviewed for the food safety and quality of products manufactured by the membrane system
  6. Safe work systems for processing of products manufactured by the membrane system are reviewed
  7. Environmental impacts and energy efficiencies are reviewed for processing of products manufactured by the membrane system
The critical control points (CCPs) and critical limits for product safety are reviewed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

A sampling plan for products manufactured by the membrane system is developed and implemented

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Sensory analysis of products manufactured by the membrane system is conducted and analysed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Food tests are undertaken

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Operating procedures are reviewed for the food safety and quality of products manufactured by the membrane system

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Safe work systems for processing of products manufactured by the membrane system are reviewed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Environmental impacts and energy efficiencies are reviewed for processing of products manufactured by the membrane system

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

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 processing of milk and related products manufactured by the membrane system including: implementing process control procedures and data collection; diagnosing and reporting problems for 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

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

Method of assessment

The following assessment methods are suggested:

Written and/or oral questioning to assess knowledge and understanding

Observation of candidate conducting a range of processes and tests

Analysis of samples produced by the candidate

A report on 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

Ability to:

determine the purpose of each process, and the principles of operation of equipment and accessories, for the preparation and production of each milk and related products manufactured by the membrane system

determine the appropriate production system for the preparation and production of each milk and related products manufactured by the membrane system

estimate the resource requirements for the preparation and production of milk and related products manufactured by the membrane system

diagnose, rectify and/or report problems arising from the preparation and production of milk and related products manufactured by the membrane system

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

Knowledge of:

different types of milk and related products manufactured by the membrane system

statutory compositional requirements for the different types of milk and related products manufactured by the membrane system

specific domestic and export market requirements for milk and related products manufactured by the membrane system

production systems used for the preparation and production of milk and related products manufactured by the membrane system

operation of equipment and accessories used in the preparation and manufacturing processes of milk and related products manufactured by the membrane system

output of each of the processes used in the preparation and production of milk and related products manufactured by the membrane system

critical factors in the preparation and production of milk and related products manufactured by the membrane system

potential problems and product defects arising from the preparation and production of milk and related products manufactured by the membrane system

formulation of milk and related products manufactured by the membrane system

role of major ingredients found in milk and related products manufactured by the membrane system

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 and related products manufactured by the membrane system

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 milk and related products manufactured by the membrane system

environmental impacts of the membrane system

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 labelling, weights and measures legislation; and legislation covering food safety, environmental management, occupational health and safety, anti-discrimination and equal opportunity.

International, Australian and State EPA protocols and regulations regarding effluent.

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, equipment and systems

Equipment may include centrifuges, heat exchangers, homogenisers, mixing vats, sanitary pumps, conveying belts, fillers and aseptic fillers, freezers and associated tanks, pipe work and valves.

Membrane modules may be flat sheet (plate), spirally wound, hollow fibre, tubular and may have a symmetrical, asymmetric or composite asymmetric structure. Related equipment typically includes pipe work, valves and pumps, refrigeration equipment.

Milk and related products

Includes standardised milk, whole fresh milk, recombined milk, vitamised milk, irradiated milk, mineralised milk, reconstituted or rehydrated milk, skimmed milk, heat treated or UHT milk, flavoured milks