Assessor Resource

FDFFST5025A
Implement and review the production of concentrated and dried dairy 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 production standards and procedures for concentrated and dried dairy 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 production standards and procedures for concentrated and dried dairy 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 manufacturing of concentrated and dairy products including:

implementing process control procedures and data collection; diagnosing and reporting problems for manufacturing; carrying out sensory evaluation and product testing; and reviewing the concentrated and/or dried milk and related products 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:

A report detailing the review of manufacturing concentrated and dried dairy products

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:

select the formulation of concentrated and dried dairy products

interpret a production schedule to ensure all resources and requirements are available and meet company requirements

set the production system to operating specifications before and during production

implement and supervise the production system for the preparation and manufacture of concentrated and dried dairy products

identify the potential product defects and non conformances and their causes which may arise in the preparation and manufacture of concentrated and dried dairy products

implement adjustments to process/equipment in response to system review

report problems to designated person according to company policies and procedures

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:

different types and formulation of concentrated and/or dried milk and related products

production systems used for the preparation and manufacture of concentrated and/or dried milk and related products

the output of each of the processes used in the preparation and manufacture of concentrated and/or dried milk and related products

the major ingredients found in concentrated and/or dried milk and related products

the interrelationships between suppliers of products and internal/external customers

preparation and manufacture of concentrated and/or dried milk and related products including mix standardisation/ calculation, mixing /blending, homogenisation, heat treatment, packaging, and storage and distribution

the production system for the preparation and manufacture of concentrated and/or dried milk and related products including production instruction, quality assurance requirements and or/specifications, production specification and or/standards, production equipment, production procedures, cleaning procedures and materials and raw materials

critical factors in the preparation and manufacture of concentrated and/or dried milk and related products

potential product defects and their causes, which may arise in the preparation and manufacture of concentrated and/or dried milk and related dairy products

specific domestic and export market specifications for concentrated and/or dried milk and related products

quality and continuous improvement processes

sensory analysis techniques

chemical and physical hazards which may affect milk based products

sampling and testing techniques and analysis of data

procedures for milk product storage, handling and preparation

safe work procedures

sanitation and hygiene procedures

HACCP principles and critical limits in a HACCP program

identification of Critical Control Points (CCPs) and critical limits

water and energy use and recycling in processing

regulatory requirements associated with concentrated and dried dairy products

environmental impacts of the food processing operation

safe systems of work.

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

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

Legislation

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

OHS requirements

legislation, regulations, Codes of practice

safety data sheets (SDSs)

enterprise and process specific occupational health and safety requirements.

Materials and equipment

May include dairy/dairy product processing chemicals, dairy/dairy products processing equipment.

Dried dairy products

Include milk powders, whey powders and whey protein concentrates.

Concentrated dairy products

Include condensed milks, sweetened condensed milks, evaporated skim or whole milk, condensed buttermilk and condensed whey.

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 statutory compositional requirements for the different types of concentrated and/or dried milk and related products is established 
The required formulation of concentrated and/or dried milk and related products is selected 
The appropriate production system and the preferred sequence of activity to prepare the system for operation is selected 
Equipment is prepared and safe operating procedures accessed for its operation 
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 
Data requirements appropriate for food safety, quality and production standards are interpreted 
Data collection points consistent with equipment capabilities and data requirements are established 
Procedures to deal with non-conformance in relation to process and the final product are interpreted or developed 
Concentration and drying procedures are implemented and monitored 
Process controls for the preparation and manufacture of concentrated and/or dried milk and related products are implemented and supervised 
Sensory evaluation and product testing protocols used to identify defects are established 
A system used to identify defects in the preparation and manufacture of concentrated and/or dried milk and related products is applied 
Adjustments to process and 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 
A sampling plan is developed and implemented for concentrated and dried dairy products 
Sensory analysis is conducted and analysed 
Food tests are undertaken 
Operating procedures are reviewed for food safety and quality 
Safe work systems for processing of concentrated and dried dairy products are reviewed 
Environmental impacts and energy efficiencies are reviewed for processing of concentrated and dried dairy products 

Forms

Assessment Cover Sheet

FDFFST5025A - Implement and review the production of concentrated and dried dairy products
Assessment task 1: [title]

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I declare that the assessment tasks submitted for this unit are my own work.

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Result: Competent Not yet competent

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Assessment Record Sheet

FDFFST5025A - Implement and review the production of concentrated and dried dairy products

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Assessment task 1: [title] Result: Competent Not yet competent

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Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

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