Assessor Resource

FDFFST4011A
Apply the principles of nutrition to food processing

Assessment tool

Version 1.0
Issue Date: May 2024


This unit applies to production and technical supervisors and quality managers who are required to monitor the nutritional value of foods through processing and to interpret label information, and to members of product development teams who are required to assist in development and testing of products.

This unit covers the skills and knowledge required to provide nutritional information for processed food, and to implement procedures to optimise the nutritional value of a 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 evaluate processing methods and additives for their effects on the nutritional value of food products, and to apply nutritional knowledge in product development.

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

Critical aspects of assessment must include evidence of the ability to compare the nutritive value of processed food products based on nutritional information, to assess the impact of food processing and preservation techniques on nutrient retention in the food product, and to apply knowledge of food properties and nutrition as part of contributing to product development or planning.

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, food testing data 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

Nutritional information on ingredients and food products.

Method of assessment

The following assessment methods are suggested:

Written and/or oral questioning to assess knowledge and understanding

Third party report for contribution to product development and application of nutritional knowledge in a food processing operation

A comparison of food products based on label information

Case studies.

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:

recognise key macronutrients required for a healthy diet

establish the processes of digestion and absorption

establish the process of energy metabolism in the human body

describe the role of proteins in nutrition

describe the role of carbohydrates in nutrition

describe the role of vitamins and minerals in nutrition

describe the role of dietary fibre

describe the role of lipids in nutrition

describe the body’s processes for storing and using water and its role in nutrition

identify, review and apply key and current nutritional information

compare the nutritional needs of special population groups

evaluate nutritional issues in relation to product development, labelling and marketing of processed foods

identify nutritional related risk factors and diseases

establish public health and environmental hazards, in relation to nutrition.

Required knowledge includes:

Knowledge of:

impacts of processing on nutritive properties of food

nutritional information on food label

product development processes

additives as nutritional enhancers

impacts of processing on nutritive properties of food

nutritional information on label

product development to reduce negative nutritional effects or meet nutritional deficiencies

additives as nutritional enhancers

key macro and micro nutrients for a healthy diet

the processes of digestion, absorption and energy metabolism in the human body

human energy requirements

dietary guidelines and legislative requirements related to processed foods

the effects of processing and storage on nutrients, and the methods for overcoming these effects.

nutrition related risk factors and diseases

food intolerances and allergies

diseases caused by nutritional deficiencies

modified and functional foods and nutraceuticals.

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 Sheets

Enterprise OHS policies, procedures and programs.

Regulations

Australian and international standards including:

industry guidelines and codes of practice

industry regulations

Australia New Zealand Food Standards Code

ISO Standards

codex alimentarius

State food regulations

Legislation.

Workplace requirements

Enterprise QA policy, practices and procedures

Enterprise-specific procedures

SOPs

Task requirements

Work instructions.

Food processing Regulations/ Standards/ Guidelines

Australian and international standards

Codex Food Processing Standards

Federal and state legislation

NHMRC Australian dietary guidelines

FSANZ labelling regulations.

Organisations

May include:

National Health & Medical Research Council (NHMRC)

National Heart Foundation of Australia (NHFA)

Federation of Australian Nutrition Organisations (FANO)

Nutrition Australia

The Nutrition Society of Australia

Dietitians Association of Australia

The Australian Institute of Food Science & Technology

Australian society of clinical immunology and allergy.

Functional foods

Any fresh or processed food claimed to have a health-promoting or disease-preventing property beyond the basic function of supplying nutrients.Fermented foods with live cultures are considered as functional foods with probiotic benefits.

Nutraceuticals

Includes functional foods that also aid in the prevention and/or treatment of disease(s) and/or disorder(s) (except anaemia),

Modified foods

Fresh or processed food which has had components added (e.g. Vitamin C enriched) or reduced (e.g. low fat milk).

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
Food storage and preparation information on food labels is reviewed 
The nutritional values of similar processed food products based on information supplied on the label are compared 
Nutritional information on product labels to develop a diet plan for customers with specific requirements is interpreted 
The effect of processing on the stability and availability of macro and micro nutrients in a range of food products is determined 
Processes for modification of processed foods to enhance nutritional value are investigated 
Food storage methods are compared for the retention of nutritive value and the introduction of food chemicals such as preservatives 
The nutritional impact of a range of additives for flavour or colouring enhancement is investigated 
Health warnings and permissible levels for the use of artificial additives to food products are compiled for a food product range 
Appropriate diets for customers with specific requirements or health challenges are identified 
Common nutritional deficiencies and related diseases are evaluated 
The nutritional properties of foods are matched to specified requirements 
A food product is developed and nutritional advice provided 

Forms

Assessment Cover Sheet

FDFFST4011A - Apply the principles of nutrition to food processing
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Assessment Record Sheet

FDFFST4011A - Apply the principles of nutrition to food processing

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