Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FDFFST4012A Mapping and Delivery Guide
Apply water management principles to the food industry
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | FDFFST4012A - Apply water management principles to the food industry |
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Description | This unit covers the skills and knowledge required to monitor and manage water quality and usage in a food processing operation. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This unit applies to quality assurance and technical staff who have responsibility for maintaining product safety, quality and efficiency of food processing operations that use water as part of the food production processes. The unit does not apply to the management of water used in a plant for non food production purposes e.g. for cleaning, showers, gardens etc. Responsible management of water for these purposes is covered under MSAENV472A Implement and monitor environmentally sustainable work practices. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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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 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Identify the sources and quality of water available to food processing plants |
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Element: Identify raw water pre treatment processes |
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Element: Apply efficient and sustainable water management principles to the food processing industry |
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