Elements and Performance Criteria
- Identify the basic concepts of production processes
- Processes used in the food production are identified
- The characteristics used to define the operation of a process are established
- The operating principles of the processes are identified
- The operating standards, capabilities and maintenance requirements for equipment and accessories used in the specified production process are established
- Product characteristics and common variations are recognised
- Select the control mechanisms, modes of control and data collection points for a specified food production process
- The operation of different types of control mechanisms is identified.
- Modes of control, which can be used with the various control mechanisms, are identified
- Data requirements and collection points appropriate for food safety, quality and production standards are documented
- Procedures to deal with non-conformance in relation to process and the final product are developed
- Implement process control systems appropriate for food process
- Process control requirements for food process are communicated to appropriate operational, quality and maintenance personnel
- Standard operational procedures are checked for accuracy and relevance
- Test runs are conducted and checked against requirements
- Statistical analysis is applied to verify the process and recommend and recommend any further system improvements
- The on going collection and analysis of required data is arranged