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

FDFFST4054A Mapping and Delivery Guide
Identify and implement product safety for manufacturing of cereal products

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency FDFFST4054A - Identify and implement product safety for manufacturing of cereal products
Description This unit covers the skills and knowledge required to produce cereal products 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 for manufacturing of cereal 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: Carry out preparation and pre-treatments for cereal based products processing
  • Processes for preparing cereal based products are documented
  • Ingredients are selected and prepared for processing
  • Materials and equipment used to prepare cereal based products are selected and prepared
       
Element: Produce a range of cereal-based product samples
  • Permissible additives/preservatives used in the production of cereal based product samples are selected 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
  • Correct processing techniques and technologies are used to produce cereal based products
       
Element: Review packaging and procedures for cereal-based products
  • Suitable packaging requirements for cereal based products are identified consistent with regulatory, client and enterprise requirements
  • Test packaging of cereal products is undertaken or supervised and checked for safety and conformance to client and enterprise requirements
  • Adjustments to packaging procedures and design are made where required
       
Element: Assess the quality and safety and shelf life of a range of cereal-based products
  • A range of testing techniques are performed to assess the quality and safety of cereal based products
  • A range of testing techniques are performed to determine the shelf life of cereal based products
  • All common hazards at 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 production 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 samples of cereal-based 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 ability to produce a range of cereal-based products, to assess their quality based on product testing, and to review the production process used 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

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.

Recommended technical information:

The ICC Handbook of Cereals, Flour, Dough and Product Testing Methods and Applications
edited by Stanley P. Cauvain and Linda S. Young (2009)

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 ingredients and prepare equipment for processing

construct a process flow chart for a selected cereal product

apply production equipment and processes

manufacture cereal product using documented procedures

conduct sensory evaluation and product testing

collate and analyse the results of testing

review production processes, HACCP-based food safety plans and product quality

assess the environmental impacts for the production of a cereal-based product.

Required knowledge includes:

Knowledge of:

the different varieties of cereal grains

the processing techniques and technologies used to produce various cereal products

the major constituents of a cereal grain

the use of each constituent of a cereal grain

the milling process generally used to produce flour

gluten, and its role in a range of wheat flour based products

bread, biscuit, cake and pastry production techniques

the manufacturing processes used to produce pasta and noodle products

the manufacturing processes used to produce breakfast cereal products.

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

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

Materials, equipment and systems

Manufacturing processes may include but are not limited to:

baking

extrusion

mixing

blending

grinding

rolling

steaming

pressing

drying

Cereal products

Include pastas, breakfast cereals and bread products.

Testing techniques

Include sensory (organoleptic) testing, microbiological testing, tests for starches, sugars and carbohydrates, moisture testing.

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
Processes for preparing cereal based products are documented 
Ingredients are selected and prepared for processing 
Materials and equipment used to prepare cereal based products are selected and prepared 
Permissible additives/preservatives used in the production of cereal based product samples are selected 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 
Correct processing techniques and technologies are used to produce cereal based products 
Suitable packaging requirements for cereal based products are identified consistent with regulatory, client and enterprise requirements 
Test packaging of cereal products is undertaken or supervised and checked for safety and conformance to client and enterprise requirements 
Adjustments to packaging procedures and design are made where required 
A range of testing techniques are performed to assess the quality and safety of cereal based products 
A range of testing techniques are performed to determine the shelf life of cereal based products 
All common hazards at 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 production plan is reviewed for processing of food products 
Environmental impacts and associated costs are reviewed for processing of food products 

Forms

Assessment Cover Sheet

FDFFST4054A - Identify and implement product safety for manufacturing of cereal 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

FDFFST4054A - Identify and implement product safety for manufacturing of cereal 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: