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

FDFFST4006A Mapping and Delivery Guide
Apply food preservation technologies

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency FDFFST4006A - Apply food preservation technologies
Description This unit covers the skills and knowledge required to apply food preservation technologies and to review their effectiveness and efficiency based on an understanding of food science and technology.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit applies to quality assurance and technical staff who must oversight the preservation of food. It covers low and high temperature preservation as well as the evaluation of alternative preservation methods such as irradiation and high pressure processing.
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: Apply high temperature preservation methods for food
  • The need for heat treatment of foods is established
  • Preparatory procedures for heat treatment processes are implemented
  • Heat treatment processes are applied and monitored
  • The physical, biochemical and microbiological changes to a food product after heat treatment are assessed
       
Element: Apply low temperature preservation methods for food
  • The need for chilling or freezing treatments of foods is established
  • Preparatory procedures for chilling or freezing treatment processes are implemented
  • Chilling or freezing processes for food preservation are applied and monitored
  • The physical, biochemical and microbiological changes to a food product after chilling or freezing treatment processes is assessed
       
Element: Evaluate alternative existing technologies for food preservation
  • Effectiveness and consumer acceptance of irradiation is reviewed
  • The effect of irradiation on food products is evaluated
  • The application of a high pressure preservation process is reviewed
  • The effect of high pressure preservation on food products is evaluated
  • A process chart for the implementation of alternative food preservation processes is developed
       


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 undertake and review processes for high or low temperature preservation techniques used in food processing.

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

Critical aspects of assessment must include evidence of the ability to apply food preservation technologies including applying low or high temperature preservation techniques, and documenting physical, biochemical and biological changes to treated food products.

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:

Food preservation equipment, manufacturers’ advice and operating procedures

Methods and related software systems as required for carrying out food testing and preservation and collecting data

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

Completing workplace documentation

Third party reports from experienced practitioner

Case studies and practical activities

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:

Heat treatment processes

identify the different techniques used in industry to apply heat on food as a preservation method

identify the most suitable heat application techniques for specific food products

evaluate physical changes caused by high temperature on food

assess the relationship between high temperature and deactivation and destruction of micro-organisms

identify the enzymatic and other chemical changes caused by high temperature

identify quality defects that arise as a result of heat application of food

enter processing/operating parameters to heat treatment equipment as required to meet safety and production requirements

operate, check and adjust heat treatment equipment performance as required

Low temperature processes

differentiate between chilling and freezing of foods

identify the effects of slow and quick freezing on the quality and properties of food

identify the different techniques used in industry to chill and freeze food stuffs

identify the most appropriate chilling and freezing techniques for specific food products

review the efficiency, cost effectiveness and environmental impact of refrigerants used in chillers and freezers

identify critical quality defects associated with long-term chilling and freezing of foods

enter processing/operating parameters to chilling or freezing treatment equipment as required to meet safety and production requirements

operate, check and adjust low temperature treatment equipment performance as required

Irradiation processes

identify foods suitable for irradiation

analyse surveys and other feedback indicating consumer acceptance of irradiation

identify the most suitable irradiation techniques for specific food products

evaluate physical changes caused by irradiation of food

assess the extent of destruction of micro-organisms

identify any enzymatic and other chemical changes caused by irradiation

identify quality defects that arise as a result of irradiation of food

identify processing/operating parameters of irradiation equipment as required to meet safety and production requirements

operate, check and adjust irradiation equipment performance as required

identify labelling and other regulatory requirements of irradiation of food

High pressure processes

identify foods suitable for high pressure processing

identify the most suitable high pressure techniques for specific food products

evaluate physical changes caused by high pressure processing of food

assess the extent of destruction of micro-organisms

identify any enzymatic and other chemical changes caused by high pressure processing

identify the potential for quality defects that arise as a result of high pressure processing of food

identify processing/operating parameters of high pressure processing equipment as required to meet safety and production requirements

operate, check and adjust high pressure equipment performance as required.

Required knowledge includes:

Knowledge of:

Heat treatment processes

the difference between blanching, steaming, canning and other methods of heat application to food

the effects of application of heat on qualities and properties of food stuffs

biochemical, microbiological and physical changes to food as a result of heat application

critical quality defects which can occur as a result of heat treatment

how operating conditions, such as temperature fluctuations or water /steam contacts with food affects the nutritional/chemical composition of food

how product parameters, such as type, size, shape and chemical and biological composition affect the effectiveness of heat treatment on food

the calculation and interpretation of Fo, Lethality and Fh values

Low temperature processes

the different techniques adopted in industry for freezing food products

appropriate freezing techniques, including freeze drying, for specific food products

industrial refrigerants currently used today to maintain low temperatures in chillers and freezers

the efficiency, cost and environmental impact of such refrigerants

biochemical, microbiological and physical changes to food as a result of slow or quick freezing

critical quality defects which can occur as a result of long term and freezing, of foods

how operating conditions, such as temperature fluctuations, humidity and air velocity, affect the effective chilling and freezing and refrigeration of food

how product parameters, such as type, size, shape and chemical and biological composition affect the effective chilling and freezing of foods

the appropriate freezing techniques for the major types of foods that can be frozen without loss of quality: fruits, vegetables, seafood, meats, baked goods and ready to eat food (eg. pizzas)

refrigerants used in past eg. CFCs & HCFCs, and the ones currently used including HCFC – 123 and various blends

why certain refrigerants are a problem for the environment eg. depletion of the ozone layer and ‘Greenhouse’ effect

Irradiation equipment

types of foods suitable for irradiation

consumer acceptance and issues with irradiation

the most suitable irradiation techniques for specific food products

physical changes caused by irradiation of food

impact of irradiation on different species of micro-organisms

enzymatic and other chemical changes caused by irradiation

potential quality defects that arise as a result of irradiation of food

processing/operating parameters of irradiation equipment as required to meet safety and production requirements

irradiation equipment safety and operating

labelling and other regulatory requirements of irradiation of food

High pressure equipment

types of foods suitable for high pressure processing

the most suitable high pressure techniques for specific food products

possible physical changes caused by high pressure processing of food

the impact of high pressure preservation technology on different species of micro-organisms

enzymatic and other chemical changes caused by high pressure processing

potential quality defects that arise as a result of high pressure processing of food

operating procedures of high pressure processing equipment as required to meet safety and production requirements

labelling and other regulatory requirements of high pressure preservation of food.

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.

Occupational health and safety requirements

Codes of practice, regulations, MSDSs

Enterprise specific

Relevant state/territory/commonwealth Occupational Health and Safety acts, regulations, national standards, codes of practice and guidance notes which may apply in jurisdiction

Examples of specific task related procedures may include:

Handling of chemicals

Use of PPEs.

Regulations

Australia New Zealand Food Standards Code

Enterprise specific procedures

Industry regulations

State food regulations

Australian and international standards including:

professional association regulations

industry guidelines

codes of practice

ISO standards

codex alimentarius

relevant Acts of Parliament

EPA protocols and regulations regarding refrigerants.

High temperature preservation methods

hot fill

aseptic processing

pasteurisation

ultra-high temperature (UHT)

high temperature short time (HTST) processing.

Heating systems

retort, steam jackets

blanching vessels and pressure cookers

microwave and ohmic and inductive heating equipment

pasteurisation and sterilisation equipment.

Materials, equipment and systems for low temperature treatment

refrigeration systems for chilling of food stuffs

freezing systems

freeze drying systems for heat sensitive products

temperature measuring and recording devices.

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 need for heat treatment of foods is established 
Preparatory procedures for heat treatment processes are implemented 
Heat treatment processes are applied and monitored 
The physical, biochemical and microbiological changes to a food product after heat treatment are assessed 
The need for chilling or freezing treatments of foods is established 
Preparatory procedures for chilling or freezing treatment processes are implemented 
Chilling or freezing processes for food preservation are applied and monitored 
The physical, biochemical and microbiological changes to a food product after chilling or freezing treatment processes is assessed 
Effectiveness and consumer acceptance of irradiation is reviewed 
The effect of irradiation on food products is evaluated 
The application of a high pressure preservation process is reviewed 
The effect of high pressure preservation on food products is evaluated 
A process chart for the implementation of alternative food preservation processes is developed 

Forms

Assessment Cover Sheet

FDFFST4006A - Apply food preservation technologies
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

FDFFST4006A - Apply food preservation technologies

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: