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

FDFFST4042A Mapping and Delivery Guide
Identify and implement product safety and quality for egg based product manufacturing

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency FDFFST4042A - Identify and implement product safety and quality for egg based product manufacturing
Description This unit covers the skills and knowledge required to identify and implement safety and quality procedures for egg based product manufacturing.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit applies to food science and technology personnel who have roles in product design, quality assurance and production management. The unit typically applies to staff who have responsibility for maintaining product safety, quality and efficiency in egg based products. This unit includes using knowledge of food science and processes to determine the required food safety, quality and performance required from food production equipment. Depending on the workplace application, liaison may be required with engineering and maintenance specialists.
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: Monitor the preparation of ingredients, and the processing equipment and areas
  • Ingredients are identified by type, quality and safety according to product specifications
  • Ingredients are sourced and prepared according to the formulation specifications and regulatory requirements
  • Handling requirements for ingredients to prevent food safety hazards are monitored to ensure product quality and safety
  • Relevant processing equipment is identified and operating procedures checked for consistency with manufacturer’s specifications and regulatory and enterprise requirements
  • Pre-operational checks and procedures are conducted or supervised and risks, contamination or variations reported in accordance with workplace policies and procedures, and regulatory requirements are monitored
  • Cleaning regime is identified and monitored to ensure hygiene and safe work area requirements are maintained
       
Element: Monitor the production of egg based food products to meet quality standards
  • Critical factors in the preparation and production of egg based food products are identified
  • Resource requirements for the preparations and production of egg based food products are established
  • A production schedule to ensure all resources and requirements are available and meet company requirements is used
  • The production system is set to the required operating specifications before and during production and verified
  • The production system for egg based food products, including cooking or steaming, is monitored
  • Pasteurisation of egg product is carried out according to procedures and Food Standards Code
  • Chilling or freezing technologies are used to set and store product
       
Element: Diagnose, rectify and/or report problems arising from the preparation and production of egg based food products
  • Procedures are checked for coverage of potential problems arising from the preparation and production of egg based food products
  • Methods used to identify defects are determined
  • A system to identify defects in the preparation and production of egg based food products is selected and implemented, and adjustments applied to process/equipment as identified
  • Problems are reported to designated person according to company policies and procedures
       
Element: Review production processes
  • The critical control points (CCPs) and critical limits for product safety are reviewed
  • A sampling plan for egg based food products is developed and implemented
  • Sensory analysis of egg based food products is conducted and analysed
  • Food tests are undertaken to determine if food quality and safety critical limits are complied with
  • Operating procedures are reviewed for the safety and quality of egg based food products
  • Safe work systems for processing of egg based food products are reviewed
  • Environmental impacts and energy efficiencies are reviewed for processing of egg based food products
       


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

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

Critical aspects of assessment must include evidence of the ability to identify and implement safety and quality procedures for egg based product manufacturing including monitoring commercial processing techniques, carrying out sensory evaluation and product testing, and reviewing the production system for food safety and quality and environmental impact.

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

Tests used to report relevant product/process information and recorded results

Method of assessment

The following assessment methods are suggested:

Analysis of product and process under the candidate’s supervision

Written and/or oral questioning to assess knowledge and understanding

Observation of candidate conducting a range of processes and tests

A report on review of the production system

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:

test for quality and shelf life of an avian egg

recognise common spoilage organisms associated with an avian egg

construct a process chart for a selected egg production

estimate and monitor output rate and quality of each of the processes used in the preparation and production of egg based food products

carry out tests for product safety and quality for egg based products

diagnose, rectify and/or report problems arising from the preparation and production of egg based food products

Required knowledge includes:

Knowledge of:

processes used in the preparation and production of egg based food products

relationship between the processes used in the processing of egg based food products

operation of equipment and accessories used in the preparation and manufacturing processes of egg based food products

recognition of spoilage organisms in eggs

principles of handling and storing eggs

anatomy and physiology of an avian egg

pasteurisation processes

production systems for the preparation and production of egg based food products

manufacturing processes in regard to frozen and dried egg products

formulation of egg based food products

role of major ingredients found in egg based food products

stages of production, CCPs and critical limits

quality and continuous improvement processes

sensory analysis techniques

safe systems of work.

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.

Legislation

Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes the Food Standards Code including labeling, weights and measures legislation; and legislation covering food safety, environmental management, occupational health and safety, anti-discrimination and equal opportunity.

Policies and procedures

Work is carried out according to company procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements.

Safe work procedures

Examples of specific task related procedures may include:

handling of chemicals

use of PPE

Egg based products

Separated and pasteurised egg pulp and egg yolks and whites, omelette mixes, custards, powdered egg products, frozen egg products (omelettes, eggs cooked and peeled, scrambled egg portions, egg rolls or long eggs)

Ingredients

Sauces and fillings, spices, herbs, water, milk product, nuts, mushrooms or breads

Micro-organisms

bacteria

mould

virus

yeast.

Workplace requirements

enterprise-specific requirements

OH&S requirements

Quality Assurance requirements

Standard Operating Procedures

the ability to perform the task to production requirements

work instructions.

OH&S

enterprise OH&S policies, procedures and programs

OH&S legal requirements

Personal Protective equipment (PPE) which may include:

coat and apron

ear plugs or muffs

eye and facial protection

head-wear

lifting assistance

mesh apron

protective boot covers

protective hand and arm covering

protective head and hair covering

uniforms

waterproof clothing

work, safety or waterproof footwear

requirements set out in standards, codes of practice

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
Ingredients are identified by type, quality and safety according to product specifications 
Ingredients are sourced and prepared according to the formulation specifications and regulatory requirements 
Handling requirements for ingredients to prevent food safety hazards are monitored to ensure product quality and safety 
Relevant processing equipment is identified and operating procedures checked for consistency with manufacturer’s specifications and regulatory and enterprise requirements 
Pre-operational checks and procedures are conducted or supervised and risks, contamination or variations reported in accordance with workplace policies and procedures, and regulatory requirements are monitored 
Cleaning regime is identified and monitored to ensure hygiene and safe work area requirements are maintained 
Critical factors in the preparation and production of egg based food products are identified 
Resource requirements for the preparations and production of egg based food products are established 
A production schedule to ensure all resources and requirements are available and meet company requirements is used 
The production system is set to the required operating specifications before and during production and verified 
The production system for egg based food products, including cooking or steaming, is monitored 
Pasteurisation of egg product is carried out according to procedures and Food Standards Code 
Chilling or freezing technologies are used to set and store product 
Procedures are checked for coverage of potential problems arising from the preparation and production of egg based food products 
Methods used to identify defects are determined 
A system to identify defects in the preparation and production of egg based food products is selected and implemented, and adjustments applied to process/equipment as identified 
Problems are reported to designated person according to company policies and procedures 
The critical control points (CCPs) and critical limits for product safety are reviewed 
A sampling plan for egg based food products is developed and implemented 
Sensory analysis of egg based food products is conducted and analysed 
Food tests are undertaken to determine if food quality and safety critical limits are complied with 
Operating procedures are reviewed for the safety and quality of egg based food products 
Safe work systems for processing of egg based food products are reviewed 
Environmental impacts and energy efficiencies are reviewed for processing of egg based food products 

Forms

Assessment Cover Sheet

FDFFST4042A - Identify and implement product safety and quality for egg based product manufacturing
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

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Assessor name:

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Assessment Record Sheet

FDFFST4042A - Identify and implement product safety and quality for egg based product manufacturing

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:

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Student signature:

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