Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

FDFFST4004A Mapping and Delivery Guide
Perform microbiological procedures in the food industry

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency FDFFST4004A - Perform microbiological procedures in the food industry
Description This unit provides an introduction to food microbiology. It covers the skills and knowledge required to perform on-site microbiological laboratory techniques and to interpret the results.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit applies to laboratory and senior technical staff, and production managers, who are required to monitor the microbiology of food and food processing operations. This unit does not require the performance of microbiological procedures in a NATA certified facility. However it does require the ability to perform on site tests required in a food processing enterprise, to interpret the results of testing as part of monitoring production processes, and to identify the need for certified laboratory testing.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites Not applicable.
Competency Field
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Prepare for safe microbiological work using aseptic techniques
  • Work area and equipment are selected for the safe handling of materials that may contain micro-organisms
  • Protective apparel is worn
  • Relevant emergency equipment is selected, for timely response to microbiological accidents
  • Correct disinfection procedures are applied to work areas before, and after use
  • Standard precautions, when handling biological materials, are applied
       
Element: Process microbiological samples and undertake microscopy
  • Thin smears of samples for subsequent staining are prepared and stained
  • Liquid films of specimens, for direct observation, are prepared
  • Relevant samples are concentrated to facilitate microscopy
  • Stereo and compound microscopes are set up correctly, and causes of variations in image quality are identified
  • Microscopes are cleaned and stored according to procedures
  • Dry, wet and stained microbiological specimens are correctly examined
       
Element: Apply aseptic techniques correctly to cultivate and isolate micro-organisms
  • Broths, slopes, and plates of typical media are prepared
  • Aseptic transfers of micro-organisms to prepared liquid and solid media are performed
  • Bacteria are streaked onto agar plates to isolate single colonies using aseptic technique
  • Temperature conditions and gaseous environments are selected which are suitable for the growth of a range of common micro-organisms
       
Element: Estimate the number of micro-organisms in food and water samples
  • Samples are prepared for testing
  • Serial dilutions are accurately and aseptically carried out
  • Bacterial growth in the sample is estimated and recorded
  • The bacterial load of the sample is calculated and the results reported
       
Element: Perform and interpret tests to assist in the identification of common bacterial genera
  • Tests are performed on pure cultures to assist in the identification of major bacterial groups
  • Pure cultures selected from common bacterial genera are prepared
  • Stained specimens are selected and prepared to demonstrate features and cellular characteristics of major bacterial groups
       
Element: Apply quality assurance procedures commonly used in a food testing laboratory
  • The controls used to monitor accuracy and precision of results in a microbiological laboratory are applied
  • All tests are performed in accordance with enterprise quality procedures
  • All test data is recorded and reported in accordance with enterprise quality procedures
       
Element: Interpret the results of laboratory testing and relate to the production plan
  • Laboratory test results are accessed
  • Laboratory tests are compared to allowable variances and critical limits in production
  • Adjustments are made to recipes or operating procedures to ensure critical limits are complied with
  • The need for further certified testing is established
       


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 perform microbiological laboratory techniques that are relevant to food processing, with the use of appropriate equipment.

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

Critical aspects of assessment must include evidence of the ability to perform on site tests required in a food processing enterprise, to interpret the results of testing as part of monitoring production processes, and to identify the need for certified laboratory testing.

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:

suitable laboratory equipment and a sufficient range of samples to allow microbiological procedures to be demonstrated

procedures and templates 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 of microbiology related to food processing

report including interpreting test results and making recommendations for production

completing workplace documentation

third party reports from experienced practitioner

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, assignment, 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:

identify types of animal, plant and microbial cells and their components and functions

safely perform tasks for the isolation, identification and cultivation of microorganisms

set up and use microscope slides and a microscope

avoid contamination of self, other people, the work area, equipment or the samples under test

avoid contamination of media or reagents during manipulations involving transfer of cultures

identify artefact or image aberration attributable to misalignment or obstruction of light paths or condensers used in bright field, dark ground, or with other steps in microscopic examinations

recognise the use of the Gram reaction in the identification of common types of bacteria

accurately describe forms of bacterial colonies on common media used in bacteriological investigations in the food industry

correctly and safely perform tests to assist in the identification of bacteria

identify and correctly use methods for the control of growth of micro-organisms

report all incidents or accidents

disinfect any spillage and safely dispose of all contaminated materials

decontaminate the work area upon completion of work

ensure that quality assurance procedures, commonly used in a food testing laboratories, are used.

Required knowledge includes:

Knowledge of:

physiological characteristics of animal, plant and microbial cells

microbiological terminology

use of protective clothing and biological safety cabinets

disinfection and sterilisation as applied to practical aspects of microbiology

microbial diversity and growth

micro-organisms of significance in the production and spoilage of foods

chemical and physical methods available for controlling microbial growth

methods for sterilisation or control of a given micro-organism

the Gram reaction in the identification of common types of bacteria

advantages and disadvantages of the identified methods are established

rationale for sample dilution when preparing materials for enumerating organisms and other pure culture work

relevant health, safety and environment requirements.

chemical and physical methods available for controlling microbial growth

quality assurance procedures commonly used in a food testing laboratories.

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, Material Safety Data Sheets (MSDSs)

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

Enterprise specific: Standard Operating Procedures(SOPs):

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)

Acts of Parliament

Occupational health and safety requirements

Codes of practice

Material Safety Data Sheet

Enterprise specific.

Regulations

Australian and international standards including:

professional association regulations

industry guidelines and codes of practice

industry regulations

Food Standards Code

ISO Standards

codex alimentarius

Federal and state food regulations

International, Australian and State EPA protocols and regulations regarding waste.

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
Work area and equipment are selected for the safe handling of materials that may contain micro-organisms 
Protective apparel is worn 
Relevant emergency equipment is selected, for timely response to microbiological accidents 
Correct disinfection procedures are applied to work areas before, and after use 
Standard precautions, when handling biological materials, are applied 
Thin smears of samples for subsequent staining are prepared and stained 
Liquid films of specimens, for direct observation, are prepared 
Relevant samples are concentrated to facilitate microscopy 
Stereo and compound microscopes are set up correctly, and causes of variations in image quality are identified 
Microscopes are cleaned and stored according to procedures 
Dry, wet and stained microbiological specimens are correctly examined 
Broths, slopes, and plates of typical media are prepared 
Aseptic transfers of micro-organisms to prepared liquid and solid media are performed 
Bacteria are streaked onto agar plates to isolate single colonies using aseptic technique 
Temperature conditions and gaseous environments are selected which are suitable for the growth of a range of common micro-organisms 
Samples are prepared for testing 
Serial dilutions are accurately and aseptically carried out 
Bacterial growth in the sample is estimated and recorded 
The bacterial load of the sample is calculated and the results reported 
Tests are performed on pure cultures to assist in the identification of major bacterial groups 
Pure cultures selected from common bacterial genera are prepared 
Stained specimens are selected and prepared to demonstrate features and cellular characteristics of major bacterial groups 
The controls used to monitor accuracy and precision of results in a microbiological laboratory are applied 
All tests are performed in accordance with enterprise quality procedures 
All test data is recorded and reported in accordance with enterprise quality procedures 
Laboratory test results are accessed 
Laboratory tests are compared to allowable variances and critical limits in production 
Adjustments are made to recipes or operating procedures to ensure critical limits are complied with 
The need for further certified testing is established 

Forms

Assessment Cover Sheet

FDFFST4004A - Perform microbiological procedures in the food industry
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Assessment Record Sheet

FDFFST4004A - Perform microbiological procedures in the food industry

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