Assessor Resource

FDFFST4050A
Identify & implement product safety and quality for processing of fruit, vegetables & other produce

Assessment tool

Version 1.0
Issue Date: May 2024


This unit applies to food science and technology personnel who have roles in product design, quality assurance and production management. The unit typically applies to staff who have responsibility for maintaining product safety, quality and efficiency of fruit, vegetables, nuts, herbs and spices and other produce.

This unit includes using knowledge of food science and processes to determine the required food safety, quality and performance required from food production equipment. Depending on the workplace application, liaison may be required with engineering and maintenance specialists.

This unit covers the skills and knowledge required to identify and implement product safety and quality for processing of fruit, vegetables and other produce.

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 produce samples of fruit, vegetable, herb and spice products and provide information and data for reviewing the production system

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

Critical aspects of assessment must include evidence of the ability to use commercial processing techniques to produce samples of fruits, vegetables, herbs and spice products, and to review 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:

Written and/or oral questioning to assess knowledge and understanding

Observation of candidate conducting a range of processes and tests

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.

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:

investigate the processing characteristics of fruits, vegetables, nuts, herbs and spices

determine the seasonal availability and demand for fruits, vegetables, nuts, herbs and spices

implement preparation and processing requirements for fruits, vegetables, nuts, herbs and spices

implement quality and food safety procedures for processing of fruits, vegetables, nuts, herbs and spices

arrange transportation of raw and processed fruits, vegetables, nuts, herbs and spices

determine the procedures and costings for packaging a range of fruit, vegetable, herb and spice products

implement packaging procedures for fruits, vegetable, nuts, herb and spice products.

Required knowledge includes:

Knowledge of:

the physiology of fruits, vegetables, nuts, herbs and spices

the range of available fruits, vegetables, nuts, herbs and spices used in the food industry

the physiological changes that can occur to fruit, vegetables, nuts, herbs and spices during harvest and post-harvest treatment

the various methods of storage which assist to prolong the shelf life of fruits, vegetables, herbs and spices

the physiology of fruits, vegetables, nuts, herbs and spices

methods of cleaning and storage of fruit, vegetable, nuts, herb and spice products for sale as fresh produce or for further processing

manufacturing processes for pickled, canned, dried, and concentrated fruit, frozen and canned vegetables, herb and spice products

processes and inputs for jam and sauce production

testing procedures for raw materials through to manufactured product

stages of production, CCPs and critical limits

packaging procedures

quality and continuous improvement processes

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

OHS legislation, regulations and Codes of practice

Safety Data Sheets (SDSs) for hazardous substances

Enterprise specific OHS requirements.

Regulations

Australian and international standards including:

professional association regulations

industry guidelines and codes of practice

industry regulations

Australian and New Zealand Food Standards Code

ISO Standards

Codex Alimentaruis

export requirements

State food safety regulations

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

Materials, equipment and systems

Food preparation may include:

peeling

slicing

dicing

coring

blanching

other pre-treatment processes.

Fruit, vegetable herb and spice production processes may include:

pickling

puree

canning

drying

freezing

concentration

milling

grinding.

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
Processes for preparing fruits, vegetables, herbs and spices are identified 
The blanching process for fruits, vegetables, nuts, herbs and spices is documented where required 
The process of carrying out pre-treatments for fruits, vegetables, nuts, herbs and spices is documented 
The steps involved in the manufacture of a range of fruit, vegetable, herbs and spices are identified 
Processing technique to produce required range of fruit, vegetable, herb and spice product samples are identified 
Permissible additives/preservatives used in the production of fruits, vegetables, nuts, herbs and spices are evaluated for suitability 
Processing stages and processes are monitored according to regulatory, customer and enterprise requirements 
Products are produced in a safe working environment using appropriate hygiene and sanitation techniques 
Packaging requirements for fruits, vegetable, herb and spice products are identified and evaluated for suitability 
Packaging of a range of fruit, vegetable, nuts, herb and spice products is monitored according to regulatory, customer and enterprise requirements 
Adjustments to packaging procedures and design are made where required 
A range of testing techniques are performed to assess the safety and organoleptic qualities of fruit, vegetable, nuts, herb and spice products 
All common hazards at critical control points (CCPs) for the production of products are identified and assessed 
Critical limits are complied with for all steps of production including shelf life and storage 
The CCPs and critical limits for product safety are reviewed 
Operating procedures are reviewed for food safety and quality 
The production plan is reviewed for processing of food products 
Environmental impacts and associated costs are reviewed for processing of food products 

Forms

Assessment Cover Sheet

FDFFST4050A - Identify & implement product safety and quality for processing of fruit, vegetables & other produce
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

FDFFST4050A - Identify & implement product safety and quality for processing of fruit, vegetables & other produce

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: