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

FDFFST4008A Mapping and Delivery Guide
Preserve food in cans or sealed containers

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency FDFFST4008A - Preserve food in cans or sealed containers
Description This unit covers the skills and knowledge required to process low acid foods and preserve food in hermitically sealed containers or hermetically sealed packaging.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit applies to quality assurance and other technical staff who have responsibility for maintaining product safety, quality and the production environment in processing and sealing food into airtight containers. The unit applies to two and three piece cans used in food and beverage production and other sealed containers.
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: Oversight the preparation of the packaging materials for thermal processing
  • Suitable containers for canning are identified
  • Container’s properties, function, and integrity is assessed
  • The parts of a can and end (top) are identified
  • A can closing machine (seamer) is set up and trial operation undertaken
  • The characteristics of the seamed cans are measured and calculated
       
Element: Oversight food preparation and filling of cans
  • The quality requirements of raw materials for processing are identified
  • The correct procedures for dicing and slicing are performed
  • The blanching process is correctly implemented using either steam, water, microwaves or hot gas
  • The correct filling procedures for syrups and brines are applied to produce the specified head space
  • Cans are weighed with headspaces, drained and net weights recorded
  • Exhausting is carried out to remove all gases from the headspace and oxygen from the can
  • Closing of the can is monitored
       
Element: Ensure hermetic sealing of processed food product
  • The quality requirements of raw materials for processing are accessed and applied
  • Raw materials are cooked and prepared in an aseptic environment
  • Materials are placed into containers and hermetically sealed
       
Element: Eliminate harmful micro-organisms in the hermetic sealing or canning of low acid foods
  • Micro-organisms relevant to the canning of low acid foods are identified
  • The D Value of micro-organisms is interpreted
  • The types of microbial spoilage important in food canning are assessed
  • The process for eliminating the risk of microbial spoilage in a food product is documented
       
Element: Assess the impact of acidification in relation to hermetic sealing or canning of low acid foods
  • The acidity of a range of foods is measured
  • The relationship between acidity and growth of micro-organisms is identified
  • Critical Control Points (CCPs) are established for acidified foods
       
Element: Monitor retort operation
  • Containers are loaded onto baskets
  • The retort is sealed
  • Air trapped inside the retort is removed prior to processing
  • Pressure is built up in the retort and sterilisation temperature is maintained
  • The can is cooled using chlorinated water
       
Element: Review a canning operation
  • Critical Control Points (CCPs) for a canning operation are reviewed
  • Data is reviewed to ensure adherence within critical limits for each CCP
  • Operating procedures are reviewed to ensure a quality and safe canned product
       


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 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 and/or 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.

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:

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

micro-organism 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 ‘t-test’

read and interpret ‘t-table’

determine significance of results using ‘t-test’

calculate X2

test X2 significance at 95 and 99 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 retort/cooker

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 micro-organisms relevant to the canning of low acid foods, including their basic structure and growth patterns

d value of micro-organisms

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

critical control points

chemical properties of chlorine, and how it effects micro-organisms

methodology for the measurement of Chlorine in cooling water

D,Z,J, 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 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

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

State food regulations

Cans

Cans may be two or three piece and steel or aluminium. Closures may be ring pull or require an opener.

Sealed containers

Sealed containers are vacuum-sealed and may include cryovac, bottling or any other airtight container for food products.

Types of canning equipment

Canning may be carried out using still and agitating retorts that may operate as a batch or continuous process. Continuous agitating types include hydrostatic retorts.

Exhausting systems for retort

These may include heat exhaust, steam injection or mechanical exhaust

Food irradiation methods

Methods to deliver ionising radiation to disrupt RNA including radurization, radicidation and radappertization.

Alternative food preservation methods

These may include the range of chemical preservatives, modified atmosphere packaging, lactic fermentation, sugar or ethanol preservation, emulsification, pressure inactivation, water activity through dehydration or adding solutes, and pulsed electric field processing.

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
Suitable containers for canning are identified 
Container’s properties, function, and integrity is assessed 
The parts of a can and end (top) are identified 
A can closing machine (seamer) is set up and trial operation undertaken 
The characteristics of the seamed cans are measured and calculated 
The quality requirements of raw materials for processing are identified 
The correct procedures for dicing and slicing are performed 
The blanching process is correctly implemented using either steam, water, microwaves or hot gas 
The correct filling procedures for syrups and brines are applied to produce the specified head space 
Cans are weighed with headspaces, drained and net weights recorded 
Exhausting is carried out to remove all gases from the headspace and oxygen from the can 
Closing of the can is monitored 
The quality requirements of raw materials for processing are accessed and applied 
Raw materials are cooked and prepared in an aseptic environment 
Materials are placed into containers and hermetically sealed 
Micro-organisms relevant to the canning of low acid foods are identified 
The D Value of micro-organisms is interpreted 
The types of microbial spoilage important in food canning are assessed 
The process for eliminating the risk of microbial spoilage in a food product is documented 
The acidity of a range of foods is measured 
The relationship between acidity and growth of micro-organisms is identified 
Critical Control Points (CCPs) are established for acidified foods 
Containers are loaded onto baskets 
The retort is sealed 
Air trapped inside the retort is removed prior to processing 
Pressure is built up in the retort and sterilisation temperature is maintained 
The can is cooled using chlorinated water 
Critical Control Points (CCPs) for a canning operation are reviewed 
Data is reviewed to ensure adherence within critical limits for each CCP 
Operating procedures are reviewed to ensure a quality and safe canned product 

Forms

Assessment Cover Sheet

FDFFST4008A - Preserve food in cans or sealed containers
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

FDFFST4008A - Preserve food in cans or sealed containers

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: