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

FDFFST4053A Mapping and Delivery Guide
Implement and review manufacturing, packaging and testing of beverage products

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency FDFFST4053A - Implement and review manufacturing, packaging and testing of beverage products
Description This unit covers the skills and knowledge required to produce beverages using documented procedures, carry out product testing, and conduct a quality review of the process.
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 beverages sector. While the unit provides food science and technology skills in brewed beverages and wine, it does not provide full brewing or winemaking skills. 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: Produce a range of beverage product samples
  • Equipment used to prepare beverage products is selected and prepared
  • Pre-treatments for beverage production are implemented
  • Appropriate processing techniques and technologies are used to produce a range of beverage product samples
  • Permissible additives/preservatives used in the production of beverage products are identified and used according to specifications
  • 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
  • Sample products are produced using appropriate hygiene and sanitation techniques
       
Element: Review packaging of beverage products
  • Packaging requirements for beverage products are identified consistent with regulatory, client and enterprise requirements
  • Test packaging of beverage products is undertaken or supervised and checked for safety and conformance to client and enterprise requirements
       
Element: Assess the quality, safety and shelf life of a range of beverage products
  • A range of testing techniques including sensory analysis are performed to assess the safety of the beverage product
  • A range of testing techniques including sensory analysis are preformed to assess the quality of the beverage product
  • A range of testing techniques are performed to determine the shelf life of the beverage product
  • 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 reviewed
  • Operating procedures are reviewed for food safety and quality
  • The OHS plan is reviewed for processing of food products
  • 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 a range of beverage product samples, 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 ability to produce and bottle a range of beverage samples, to assess the quality of the beverage products based on product testing, and to review the production process used for food product safety and quality and for environmental impact.

Competency includes the candidate’s ability to review manufacturing processes for a range of products drawn from:

mineral water products

bottled water products

flavoured water products

sports and energy drinks

standard styles of tea/coffee

decaffeinated tea/coffee

flavoured products

still, sparkling and fortified beverages/wine.

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

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 product samples, 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 beverage 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:

select and source raw materials for processing beverages

prepare a detailed production flow chart for beverage production

produce beverages based on documented procedures

apply and interpret a range of quality tests used in the manufacture of beverages, including brix, acidity, alcohol content determination, sulphur dioxide determination, carbonisation level, sensory evaluation and packaging integrity

organise the testing of a beverage product

document and analyse test results

review quality procedures based on product testing.

Required knowledge includes:

Knowledge of:

the range of beverage products, including beers, wines spirits, fruit juice products, carbonated beverages, fortified non-alcoholic beverages, tea and coffee

the different styles of beers generally manufactured

the different styles of red, white, sparkling and fortified wines generally manufactured

manufacturing processes used in the production of various styles of wines

the different types of fruit juices products generally manufactured

manufacturing process for the production of various types of fruit juices

manufacturing processes for a variety of carbonated and non-carbonated beverages

the variety of styles of teas and coffees generally available

manufacturing processes for the production of various styles of tea and coffee

common spoilage and food poisoning organisms associated with beverage production

brewing processes used in the production of various styles of beverages

fermentation processes in various styles of beverage production

quality tests used in the manufacture of beverages, including brix, acidity, alcohol content determination, sulphur dioxide determination, carbonisation level, sensory evaluation and packaging integrity

stages of production, CCPs and critical limits for production processes

packaging procedures

quality and continuous improvement processes.

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.

Policies and procedures

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

Occupational health and safety requirements

OHS legislation, regulations and Codes of practice

Safety Data Sheets (SDSs) for hazardous substances

Enterprise specific OHS requirements.

Regulations

Australian and international standards including:

professional association regulations

industry guidelines and codes of practice

industry regulations

Australian and New Zealand Food Standards Code

ISO Standards

Codex Alimentaruis

export requirements

State food safety regulations

International, Australian and State environmental protocols and regulations regarding effluent.

Beverage products

Include carbonated drinks, fruit juices and drinks, fermented and alcoholic beverages, soups, water products, teas and coffees.

Materials equipment and systems

Beverage processing chemicals, beverage processing equipment filling and washing equipment.

Testing techniques

Testing techniques include sensory (organoleptic) testing, spectroscopy, titration, chromatography, microbiological testing and extraction.

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
Equipment used to prepare beverage products is selected and prepared 
Pre-treatments for beverage production are implemented 
Appropriate processing techniques and technologies are used to produce a range of beverage product samples 
Permissible additives/preservatives used in the production of beverage products are identified and used according to specifications 
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 
Sample products are produced using appropriate hygiene and sanitation techniques 
Packaging requirements for beverage products are identified consistent with regulatory, client and enterprise requirements 
Test packaging of beverage products is undertaken or supervised and checked for safety and conformance to client and enterprise requirements 
A range of testing techniques including sensory analysis are performed to assess the safety of the beverage product 
A range of testing techniques including sensory analysis are preformed to assess the quality of the beverage product 
A range of testing techniques are performed to determine the shelf life of the beverage product 
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 reviewed 
Operating procedures are reviewed for food safety and quality 
The OHS plan is reviewed for processing of food products 
Environmental impacts and associated costs are reviewed for processing of food products 

Forms

Assessment Cover Sheet

FDFFST4053A - Implement and review manufacturing, packaging and testing of beverage products
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

FDFFST4053A - Implement and review manufacturing, packaging and testing of beverage products

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: