Assessor Resource

FDFFST5006A
Apply food microbiological techniques and analysis

Assessment tool

Version 1.0
Issue Date: May 2024


This unit applies to senior technical staff, and production managers, who are required to analyse the microbiology of food in food processing operations.

This unit covers the skills and knowledge required to perform tests and analysis in a food based microbiological laboratory. It requires high level skills in identifying the type of microbiological testing required, ensuring that test procedures follow documented protocols, and analysing and reporting the conclusions from testing to operation managers.

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

Prerequisites

FDFFST4004A

Perform microbiological procedures in the food industry

Employability Skills

Not applicable.



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

To meet the requirements of this Unit, the candidate must demonstrate that they are able to undertake microbiological testing and analysis in a food processing environment.

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 a range of microbiological techniques in food processing in compliance with quality and food safety system requirements,

to apply rapid microbiological analysis techniques, and

to perform techniques involving microbial fermentations.

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

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:

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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 the major bacteria responsible for food poisoning and spoilage

evaluate processes used in the control of microbial growth in food

ascertain the effect of a standard food preserving technique on the growth patterns of microbes

use standard microbiological techniques to identify and enumerate food poisoning and spoilage organisms, from a food sample

identify the type of toxins, produced by the major food pathogens

investigate documented food borne disease outbreaks from the past

determine the ramifications of product contamination in terms of Public Health and product shelf-life

handle specimens and waste in accordance with enterprise OHS guidelines

ascertain the spoilage patterns of specific foods at different temperatures of storage

determine the relationship between spoilage patterns and the growth cycle of the specific food spoilage/poisoning organisms

determine the importance of plant hygiene and how it can affect the finished product

critically examine the principles of rapid microbiological techniques, including:

accelerated culture techniques

rapid biochemical tests

measurement of total bacteria metabolism

measurement of spoilage

non-traditional methods

automated and mechanised methods

identify the relevance of rapid microbiological technology, as related to control of plant hygiene

perform a series of tests to determine the adequacy of plant sanitation procedures, by rapid microbiological or other techniques, including:

rinse methods

swab methods

replica or contact methods

identify the types and characteristics of micro organisms used for fermentation within the food industry, including: Saccharomyces spp., Streptococcus spp. and Lactobacillus spp.

use standard microbiological techniques to isolate and identify yeasts and bacteria in given food samples

perform sub-culturing and pure culture techniques for "scale up" to "starter" cultures

maintain new culture strains after fermentation using standard techniques

record, analyse and present data, with associated conclusions and recommendations.

Required knowledge

Knowledge of:

processes used in the control of microbial growth in food products

major bacteria responsible for food poisoning and spoilage

processes used in the control of microbial growth in food products

Food Standards

statistical methods for process control including Viable Count Methods

standard microbiological techniques to identify food poisoning and spoilage organisms

microbiological toxins as produced by major food pathogens

spoilage patterns

growth cycle of micro organisms in food

microbiological quality control programs

plant hygiene, including sanitation checks – rinse, swab, contact and rapid methods

rapid microbiological techniques:

accelerated culture techniques

rapid biochemical tests

measurement of total bacteria metabolism

measurement of spoilage

non-traditional methods

automated and mechanised methods

types and characteristics of fermentation micro-organisms, including:

Saccharomyces spp., Streptococcus spp. and Lactobacillus spp

standard microbiological techniques to isolate and identify yeasts and bacteria in given food samples

sub-culturing and pure culture techniques for "scale up" to "starter" cultures

maintenance of new culture strains after fermentation

critical control limits and microbiological processes and species in food production

analysis of microbiological data by comparison with food safety and production standards

effective data presentation and reporting.

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.

Policies and procedures

Codes of practice, regulations, Safety Data Sheets (SDSs)

AS/NZS 2243.3 - Safety in laboratories, Part 3: Microbiology

Enterprise Standard Operating procedures (EOPs):

safety requirements for equipment, materials or products

cleaning, hygiene, personal hygiene requirements

incident and accident/injury reports

Australian and international standards, including:

Food Standards Code 2002 Australia New Zealand and amendments

AS 2830 Good laboratory practice

AS/NZS 2243 Safety in Laboratories

AS/766 Food microbiology

Enterprise Standard Operating procedures(SOPs)

OHS legislation and enterprise requirements

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
The major bacteria responsible for food poisoning and spoilage are identified 
The types of processes used in the control of microbial growth in food products are evaluated 
The effect of a standard food preserving technique over a range of pH, on the growth patterns of microbes is ascertained 
The effectiveness of this food preserving technique in controlling food poisoning and spoilage microbes is evaluated 
The usefulness of this technique, as part of process control of food poisoning and spoilage microbes is assessed 
Compliance with Food Standards are assessed for food preservation techniques 
Standard microbiological techniques to identify and enumerate food poisoning and spoilage organisms, from a food sample, are used 
The type of toxins, produced by the major food pathogens, are identified 
Documented food borne disease outbreaks, from the past, are investigated 
The ramifications of product contamination in terms of Public Health and product shelf-life quality are determined 
Specimens and waste are handled in accordance with enterprise OHS guidelines 
The spoilage patterns of specific foods at different temperatures of storage are ascertained 
The relationship between spoilage patterns and the growth cycle of the specific food spoilage/poisoning organisms is determined 
A microbiological quality control program for a specific food is designed, implemented and evaluated in terms of the Food Standards 
The importance of plant hygiene and how it can affect the finished product is determined 
Specimens and waste are handled in accordance with enterprise OHS guidelines 
The principles of accelerated culture techniques are critically examined 
The relevance of rapid microbiological technology, as related to control of plant hygiene, is identified 
A series of tests to determine the adequacy of plant sanitation procedures, by rapid microbiological or other techniques, is performed 
Specimens and waste are handled in accordance with enterprise OHS guidelines 
The types and characteristics of micro organisms used for fermentation within the food industry are identified 
Standard microbiological techniques to isolate and identify yeasts and bacteria in given food samples are used 
Sub-culturing and pure culture techniques for "scale up" to "starter" cultures are performed 
New culture strains after fermentation are maintained using standard techniques 
Results of microbiological tests are recorded and collated 
Microbiological data is analysed and compared with food safety and food processing critical control limits and other parameters 
Implications of test results are established and conclusions are drawn 
Test results, conclusions and recommendations are documented and presented to food processing management 

Forms

Assessment Cover Sheet

FDFFST5006A - Apply food microbiological techniques and analysis
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Assessment Record Sheet

FDFFST5006A - Apply food microbiological techniques and analysis

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