Required skills include

Ability to

define commercial sterility

identify who can establish a thermal process

identify the components in establishing a thermal process

establish heat treatment procedures

assess the factors affecting heat treatment

identify the role of chlorination in canning low acid foods

acidify food as part of processing

establish and assess the requirements for canning low acid food

establish and assess the requirements for canning high acid foods

set up and operate a retort to specification for a scheduled process

calculate the lethality value for a product

calculate the Fo Value from available date by using the

graphical integration method

Gillespie method

calculate the Sterilising Value of process by using the

trapezoidal method

microorganism population method

calculate the Fh value for different container sizes

calculate the time it would take to reach a given temperature at the slowest heating point in a can

identify factors that impact the thermal process

construct confidence intervals for mean and standard deviation

compute ttest

read and interpret ttable

determine significance of results using ttest

calculate X

test X significance at and percent

recognise a process deviation

Required knowledge includes

Knowledge of

types of thermal processing systems

the principles and purposes for blanching

the function and use of each system

the parts of a retortcooker

relevant legislation and regulations that apply to the canning process of low acid foods

roles and responsibilities of authorities responsible for administering legislation

the chemical properties and application of chlorine in canning

principles of thermal processing including use of a retort

aseptic techniques for packaging food under aseptic conditions

characteristics of two piece and three piece seamed cans

dicing slicing blanching and brining processes

the types microorganisms relevant to the canning of low acid foods including their basic structure and growth patterns

d value of microorganisms

low acid foods acidification and their relationship to the growth of organisms

critical control points

chemical properties of chlorine and how it effects microorganisms

methodology for the measurement of Chlorine in cooling water

DZJ Fo and Fh Values

Thermal Death Rate Lethality Value and Sterilisation Value

Confidence intervals and tests of significance

Approximation

Principles of variability

Principles of variance

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 preserve food products in hermetically sealed containers and review a commercial canning operation based on test data and documented procedures

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

Critical aspects of assessment must include evidence of the following

oversighting the food preparation for food canning or other hermetically sealed packaging

supervising the set up and operation of hermetically sealed packaging or canning equipment including the production of trial canning

establishing the CCPs and critical limits for a canning process or other hermetically sealed packaging

calculating pressures temperatures and cooking times to eliminate the risk of microbial spoilage for a canning or hermetic sealing operation

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

equipment and facilities for carrying out canning processes and testing of canned products

Method of assessment

The following assessment methods are suggested

written andor oral questioning to assess knowledge and understanding

observation of candidate conducting a range of canning or hermetic sealing operations

a report on review of a canning or hermetic sealing operation

Guidance information for assessment

Evidence should be gathered over a period of time in a range of actual or simulated environments

Occupational health and safety requirements

Regulations

Cans

Sealed containers

Types of canning equipment

Exhausting systems for retort

Food irradiation methods

Alternative food preservation methods