Assessor Resource

FDFFST5023A
Implement and review the production of milk fat products

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 in food production in the dairy processing sector. 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 implement and review the standards and procedures for manufacture of milk fat products.

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 the standards and procedures for manufacture of milk fat products.

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

Critical aspects of assessment must include evidence of the ability to implement and review the production of milk fat products including implementing process control procedures and data collection for milk fat products, carrying out sensory evaluation and product testing, diagnosing and reporting problems for manufacturing of milk fat product, and reviewing 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 a 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:

document the steps in production for a range of manufactured milk fat products

establish CCPs and critical limits for each step in production

determine a production schedule for manufactured milk fat products

carry out sensory evaluation and product testing

overview the implementation of the HACCP plan

carry out product sampling and testing according to the HACCP plan and operational procedures

provide relevant information to work colleagues to facilitate understanding of, and compliance with, the Australian Standards and associated regulations

take action to improve own work practice as a result of self-evaluation, feedback from others, or changed work practices, regulations or technology

use technology to access information, prepare reports, and to access and prepare relevant data

implement workplace OH&S procedures.

Required knowledge includes:

Knowledge of:

the impact of processing on milk

compositional requirements for a range of milk fat products

manufacturing processes, including materials and equipment, involved in producing cream, butter, condensed milk, milk powder and milk with amendments or additives

purpose of each process, and relationship between the processes, used in the preparation and manufacture of milk fat products

principles of operation of equipment and accessories used in the preparation and manufacture of milk fat products

output of each of the processes used in the preparation and manufacture of milk fat products

critical factors in the preparation and manufacture of milk fat products

potential product defects and their causes which may arise in the preparation and manufacture of milk fat products

the various components of milk

the hazards associated with raw milk

the various spoilage organisms associated with milk

composition of milk based products

chemical and physical hazards which may affect milk

procedures for milk storage, handling and preparation

safe work procedures

sanitation and hygiene procedures

HACCP principles and critical limits in a HACCP program

identification of CCPs and critical limits

water and energy use and recycling in processing

regulatory requirements associated with the preparation of milk fat products

environmental impacts of the food processing operation.

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

Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes the Food Standards Code including labeling, weights and measures legislation; and legislation covering food safety, environmental management, occupational health and safety, anti-discrimination and equal opportunity.

Policies and procedures

Work is carried out according to company procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements.

OHS requirements

Legislation, regulations and Codes of practice

safety data sheets (SDSs)

enterprise and process specific occupational health and safety requirements.

Milk fat products

These may include cream, butter, anhydrous milk fat, dairy blends, reconstituted butter, aerated butters, ghi, cultured butter and butter milk.

Dairy products equipment

Dairy products processing equipment may include fermenting vessels, butter and cream centrifuge, heat exchangers, homogenisers, aseptic fillers, mix tanks, autoclaves, vacuum evaporation and spray drying equipment.

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 specifications for the end product are interpreted 
Data requirements and collection points appropriate for food safety, quality and production standards are interpreted from procedures 
Procedures to deal with non-conformance in relation to process and the final product are interpreted or developed 
A safe working environment is provided for the manufacture of product samples 
A range of sample milk fat products are manufactured 
Appropriate production system is selected, and the preferred sequence of activity to prepare the system for operation is determined 
Resource requirements for the preparation and manufacture of milk fat products are verified and sourced 
A production schedule is implemented to ensure all resources and requirements are available and meet company requirements 
Production system is set to operating specifications before and during production 
Process controls for the preparation and manufacture of milk fat products are implemented and supervised 
Sensory evaluation and product testing used to identify defects is carried out 
System used to identify defects in the preparation and manufacture of milk fat products is applied 
Adjustments to process/equipment as identified are implemented 
Problems are reported to designated person according to company policies and procedures 
The critical control points (CCPs) and critical limits for product safety are reviewed 
Operating procedures are reviewed for food safety and quality 
The OHS plan is reviewed for processing of manufactured milk products 
Environmental impacts and associated costs are reviewed for processing of manufactured milk products 

Forms

Assessment Cover Sheet

FDFFST5023A - Implement and review the production of milk fat products
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

FDFFST5023A - Implement and review the production of milk fat products

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: