Assessor Resource

FDFFST4005A
Document processes and procedures for a food product

Assessment tool

Version 1.0
Issue Date: May 2024


This unit applies to quality assurance and technical staff who are required to document processes and procedures for a food product, and who have responsibility for monitoring and maintaining product safety and quality and the production environment.

This unit covers the skills and knowledge required to document the operational steps and procedures in producing a processed food product.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

Prerequisites

Not applicable.

Employability Skills

This unit contains employability skills.



Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

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 document processes in a production system as part of system monitoring and continuous improvement.

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

Critical aspects of assessment must include evidence of the ability to document procedures for a food product, including identifying unit operations and

representing a food processing operation in a diagrammatic form. Documented procedures must be able to be interpreted to review mechanisms for calculating variances and outputs that are outside of specification, and to identify areas for further refining and development under continuous improvement for a food product.

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:

written and/or oral questioning to assess knowledge and understanding

completing workplace documentation

third party reports from experienced practitioner

case studies

field reports.

Guidance information for assessment

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

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Required skills include:

Ability to:

identify major stages and operations, including: material transfer, separation, size reduction, combination, heat exchange, biochemical transformation, shaping and extrusion

analyse the functions of the major operations, including purpose and application of each operation

identify the range of equipment used to perform each major unit operation

establish the function of each piece of equipment used to perform major operations

review the resultant products of the major production operations on food, in accordance with quality control processes and procedures

ascertain the affects of physical conditions e.g. temperature, pressure on the function of these unit operations

prepare a process flow chart for each unit operations

identify the process controls in place and how they ensure required production rate and consistent quality.

Required knowledge includes:

Knowledge of:

the basic theory behind each major operation e.g. material transfer, separation, size reduction, combining, heat exchange, biochemical transformation and shaping

selection criteria regarding the equipment used to perform each major operation

the basic operating principles for the equipment used to perform each major operation

process flow charts and process control.

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, regulations, Material Safety Data Sheets (MSDSs)

Enterprise specific requirements

Relevant State/Territory/Commonwealth Occupational Health and Safety acts, regulations, national standards, codes of practice and guidance notes which may apply in jurisdiction

Examples of specific task related procedures may include:

handling of chemicals

use of personal protective equipment (PPEs).

Regulations

Australian New Zealand Food Standards Code

AQIS

Local Authority standards

Symbols for process flow charts may be based on ISO 9000 Documentation, Quality Manual and 32 Operational Procedures (AQA ISO 9000 Series)

Acts of Parliament, regulations and statutes.

Materials, equipment and systems

Heating and cooling equipment, size reduction systems, materials transfer equipment, heat exchangers, forming and shaping equipment

Major operations may include: material transfer, separation, size reduction, combining, heat exchange, biochemical transformation, shaping and extrusion operations.

Each operations may include preventative maintenance procedures.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Inputs, production processes and outputs are identified 
Each step in processing is examined and impacts, feedback and process adjustment in the production system is assessed 
Hazards to food safety and product quality at each stage of production are identified 
Functions of the major production stages are classified and analysed 
Equipment used to perform each operation stage is identified 
The facilities, workflow and layout of the workplaces, or technical work area, together with their core activities and links with other parts of the organisation are identified 
Process controls are documented for a processed food product 
The workforce structure and the roles and responsibilities of workplace personnel are established for a given food product 
Information management processes are investigated for a food processing operation 
Correct nomenclature and symbols are used to show processes, inputs and outputs 
The completed flow diagram is reviewed and suggestions for improvements for product quality and operational efficiency are documented 
Energy and resource usage, and environmental impacts, of production processes are quantified 
Procedures for testing for yields and/or variances are identified at each stage 
Areas for process improvement are identified for further analysis 

Forms

Assessment Cover Sheet

FDFFST4005A - Document processes and procedures for a food product
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

FDFFST4005A - Document processes and procedures for a food product

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: