Assessor Resource

FDFFST4012A
Apply water management principles to the food industry

Assessment tool

Version 1.0
Issue Date: May 2024


This unit applies to quality assurance and technical staff who have responsibility for maintaining product safety, quality and efficiency of food processing operations that use water as part of the food production processes. The unit does not apply to the management of water used in a plant for non food production purposes e.g. for cleaning, showers, gardens etc. Responsible management of water for these purposes is covered under MSAENV472A Implement and monitor environmentally sustainable work practices.

This unit covers the skills and knowledge required to monitor and manage water quality and usage in a food processing operation.

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 implement and review water and waste procedures for a food processing operation.

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

Critical aspects of assessment must include evidence of the ability to assess water quality for use in food processing, monitor water usage for a food processing operation, integrate water quality monitoring into process planning, and implement and review water management procedures in food processing.

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 tests and procedures

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

assess the suitability of water supplied from a range of sources, and water recycled within the food processing plant

identify the water quality requirements for a range of food processing operations

map the steps involved in water purification at municipal water treatment plants

identify water disinfection methods, suitable for a range of food processing operations

appraise suitable systems and equipment for water disinfection in the food processing industry

identify the sources and characteristics of waste water generated across food processing operations

identify methods for treating and recycling water and minimising potable water consumption

identify legal requirements for water discharge.

Required knowledge includes:

Knowledge of:

water quality requirements, including:

chemical specifications e.g. pH, Total Suspended Solids (TSS), Total Dissolved Solids (TDS), heavy metals

microbiological specifications eg. BOD, presence of Fecal coloform, bacteria, Cryptosporidium, Giardiia

water purification processes in general

water disinfection methodologies and systems suitable for the food processing industry including chlorination, ozonation and UV irradiation

waste water treatment (relevant to a food processing plant) including primary, secondary and tertiary waste water treatment stages

waste stream characteristics and classification in relation to the food processing industry

methods of reducing, reusing and recycling water in a food processing operation, e.g. implementation and routine monitoring of waste reduction practices, use of consumable, returnable, refillable or reusable packaging

State legislation and local bylaws governing prescribed wastes

legal requirements for water discharge

regulations relating to the processing and disposal of food waste

the major requirements contained in the environmental protection legislation, including State environmental regulatory certification procedures, permits and waste discharge agreements.

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

Legislation refers to any relevant Commonwealth and State Acts of Parliament, Statutes and Regulations including legislation and regulations covering:

the use of water for commercial and industrial use

environmental protection

waste generation and disposal

food standards and food safety

occupational health and safety.

Policies and procedures

Codes of practice, e.g. Manual Handling and Small Wastewater Treatment Plants

Australian and international standards e.g. ISO14000.

Water sources

Water sources may include:

reticulated supply from water authorities

municipal treatment plants

bores

dams

rainwater tanks

recycled water.

Water quality requirements

Water quality requirements for food processing operations may include chemical, microbiological, physical and radiological specifications.

Treatment and disposal methods

Treatment and disposal may include on site storage and disposal; dilution; specifying/controlling discharge rates; recycle and reuse options; on site pre-treatment.

Waste management documentation

Waste management documentation may include information on applicable trade waste laws or other requirements; complaint records; training records; process information, process operation log book; inspection, maintenance and calibration records; relevant contractor and supplier information; incident reports. Information on emergency preparedness and response, records of significant trade waste impacts; audit results; management reviews; trade waste charging policy; industrial trade waste generators register.

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
Current and possible future sources and quality of raw water are identified 
The water quality requirements for required food processing operations are identified 
The suitability of water supplied from a range of sources, including water recycled from the food processing plant, is assessed 
The consumption of non recycled water is assessed and a reduction strategy formulated 
The steps involved in water purification are documented and data on quality for supplied water is obtained 
Water disinfection methods and equipment for a range of food processing operations are identified and evaluated 
Opportunities for reducing water usage in the food processing operation is identified 
Sources and characteristics of waste water generated across the food processing operation are identified 
Methods for treating and recycling water for re-use in food processing operation are identified 
Opportunities to reduce the volume of waste water and improve treatment methods are identified 
Procedures for future water management are reviewed and critical limits set 

Forms

Assessment Cover Sheet

FDFFST4012A - Apply water management principles to the food industry
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

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Assessor name:

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Date:

Assessment Record Sheet

FDFFST4012A - Apply water management principles to the food industry

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: