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

FDFFST4052A Mapping and Delivery Guide
Implement and review the manufacturing and processing of edible fats and oils

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency FDFFST4052A - Implement and review the manufacturing and processing of edible fats and oils
Description This unit covers the skills and knowledge required to review the production system for manufacturing and processing of edible fats and oils, based on the preparation of product samples.
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 food production in the edible fats and oils sector. 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: Review preparation of plant and animal products for oil extraction and processing
  • Processing stages used to prepare plant and animal fats and oils are identified
  • The principles of pre-treatments for fat and oil processing are established
  • Regulatory, quality and safety requirements are established
       
Element: Monitor processing techniques and technologies to produce fat or oil product
  • Processing techniques and technologies used to produce fat or oil products are identified
  • Steps involved in the manufacture of fat or oil product are identified
  • Permissible additives used in the production of the fat or oil product are identified
  • Appropriate hygiene and sanitation practices are used to produce product
  • Data requirements appropriate for food safety, quality and production standards are identified
  • Data collection points consistent with equipment capabilities and data requirements are established
  • Procedures to deal with non-conformance in relation to process and the final product are developed
  • Test runs of fat or oil manufacturing process is conducted and product is checked against requirements
       
Element: Review packaging of fat and oil products
  • Suitable packaging requirements for fats and oil products are identified and checked against regulatory, client and enterprise requirements
  • Test packaging of fat and oil products is undertaken and checked for safety and conformance to client and enterprise requirements
       
Element: Assess the quality, safety and shelf life of fats and oil products
  • A range of testing techniques are performed to assess the safety of fat and oil products
  • A range of testing techniques are performed to assess the quality of the fat and oil products
  • A range of testing techniques are performed to determine the shelf life of fat and oil products
  • Sensory analysis is conducted
  • All common hazards and critical control points (CCPs) for the production of products are identified and assessed
       
Element: Review production processes
  • The CCPs and critical limits for product safety are monitored and reviewed according to regulatory and enterprise requirements
  • Operating procedures are reviewed for food safety and quality
  • The production plan is reviewed against enterprise and client schedules and quality requirements
  • Environmental impacts and associated costs are reviewed for processing of 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

A person who demonstrates competency in this unit must be able to produce samples of edible fats and oils products, and to provide information and data for reviewing the production system

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

Critical aspects of assessment must include evidence of the use of commercial processing techniques to produce samples of edible fats and oils, the

documentation of packaging and storage arrangements for edible fats and oils, and a review of the production system for food safety and quality.

Context of and specific resources for assessment

Assessment of performance requirements in this unit should be undertaken within the context of food technology and across a range of fat and oil products.. 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

Methods and related software systems as required for collecting data and calculating yields, efficiencies and material variances appropriate to production environment

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

Method of assessment

Evidence may include third party report, portfolio, work documentation produced by the candidate, and written and/or oral questioning to assess knowledge and understanding of the performance criteria and critical aspects for assessment. Assessment should also include wherever possible observation of the candidate oversighting or conducting a range of fat and oil manufacturing processes and tests.

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:

recognise the difference between fats and oils

review the various methods of storage which assist to prolong the shelf life of fats and oils

apply processing techniques, using commercial materials and equipment

apply sensory evaluation techniques

carry out product testing

review production systems.

Required knowledge includes:

Knowledge of:

widely available animal- and plant-based fats and oils and seasonal availability

the physiological changes that can occur to plant-based products during harvest

various methods of storage that assists in prolonging the shelf life of animal- and plant-based fats and oils

principles of pre-treatments as applies to animal- and plant-based fats and oils

processing techniques and technologies used to produce animal- and plant-based fats and oils

testing techniques used to identify quality and safety parameters of animal- and plant-based fats and oils

packaging requirements for animal- and plant-based fats and oils

sensory analysis parameters for animal- and plant-based fats and oils

common food spoilage and food poisoning organisms associated with animal- and plant-based fats and oils

manufacturing of a range of animal- and plant-based fats and oils

the physiology of animal- and plant-based fats and oils

methods of storage for animal- and plant-based fats and oils

manufacturing process for animal and plant fats and oils.

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

Federal and state legislation, regulations, and codes of practice

Enterprise requirements

Safety Data Sheets (SDSs) for hazardous substances

Regulations

Australian and international standards including:

industry guidelines and codes of practice

industry regulations

Australia New Zealand Food Standards Code

ISO Standards

Codex Alimentarius

Australian Quarantine Inspection Service (AQIS) requirements

State food safety regulations

Materials, equipment and systems

Fats and oils processing chemicals may include extraction solvents, catalysts, hydrogen.

Fats and oils processing equipment may include boiling pans, washing equipment, crushers, extraction, distillation units.

Edible fats and oils

Include tallow, palm oil, oilseed, cooking oils, groundnut oils, mustard oil, safflower oil, sesame oil, soya oil, sunflower oil, other vegetable oils

Testing procedures

Include emulsion testing, sensory (organoleptic) testing, extractive testing for free fatty acids, fatty acid profile, peroxide value, polyphenols, sterol composition, moisture and volatiles, unsaponifiable matter, insoluble impurities, flash point, trace metals, residual pesticides, halogenated hydrocarbons.

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
Processing stages used to prepare plant and animal fats and oils are identified 
The principles of pre-treatments for fat and oil processing are established 
Regulatory, quality and safety requirements are established 
Processing techniques and technologies used to produce fat or oil products are identified 
Steps involved in the manufacture of fat or oil product are identified 
Permissible additives used in the production of the fat or oil product are identified 
Appropriate hygiene and sanitation practices are used to produce product 
Data requirements appropriate for food safety, quality and production standards are identified 
Data collection points consistent with equipment capabilities and data requirements are established 
Procedures to deal with non-conformance in relation to process and the final product are developed 
Test runs of fat or oil manufacturing process is conducted and product is checked against requirements 
Suitable packaging requirements for fats and oil products are identified and checked against regulatory, client and enterprise requirements 
Test packaging of fat and oil products is undertaken and checked for safety and conformance to client and enterprise requirements 
A range of testing techniques are performed to assess the safety of fat and oil products 
A range of testing techniques are performed to assess the quality of the fat and oil products 
A range of testing techniques are performed to determine the shelf life of fat and oil products 
Sensory analysis is conducted 
All common hazards and critical control points (CCPs) for the production of products are identified and assessed 
The CCPs and critical limits for product safety are monitored and reviewed according to regulatory and enterprise requirements 
Operating procedures are reviewed for food safety and quality 
The production plan is reviewed against enterprise and client schedules and quality requirements 
Environmental impacts and associated costs are reviewed for processing of food products 

Forms

Assessment Cover Sheet

FDFFST4052A - Implement and review the manufacturing and processing of edible fats and oils
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

FDFFST4052A - Implement and review the manufacturing and processing of edible fats and oils

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: