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

FDFFST5001A Mapping and Delivery Guide
Monitor refrigeration and air conditioning systems in food processing

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency FDFFST5001A - Monitor refrigeration and air conditioning systems in food processing
Description This unit covers the skills and knowledge required to coordinate the monitoring of refrigeration and air conditioning systems in food processing and storage.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit applies to production, quality and technical staff in food processing who are required to monitor cold storage or a temperature controlled environment. The unit typically applies to staff who have responsibility for maintaining product safety and quality in food processing. The unit can apply to all sectors of food production including general food production, meat and seafood industries. The unit does not cover the design of equipment or undertaking engineering related analyses of refrigeration and air conditioning systems. 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: Coordinate a refrigeration system in the production of food products
  • Refrigerants and their required properties are identified
  • Performance of the refrigeration system in the production process is monitored
  • Ways to improve the performance of the refrigeration system are appraised
  • Performance of a refrigeration system is analysed
  • Problems are reported to the designated person according to company policies and procedures
       
Element: Coordinate an air conditioning system in the production of food products
  • Common forms of air conditioning systems used in the production of food products are identified
  • Air conditioning requirements for a given situation in the production process are assessed
  • Variables on a psychrometric chart are identified
  • Psychrometric charts for the analysis of air conditioning systems in the production process are applied
  • The performance of the air conditioning system in the production process in monitored
  • Energy efficiency is monitored to reduce costs and environmental impacts
  • Problems are reported to the designated person according to company policies and procedures
       


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 monitor the effectiveness and efficiency of refrigeration and air conditioning systems in food processing, and the impact on energy costs and environment.

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

Critical aspects of assessment must include evidence of the ability to assess refrigeration and air conditioning system requirements, and monitor the performance of refrigeration and air conditioning and the potential impacts on 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. 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

The following assessment methods are suggested:

Observation of candidate conducting a range of tests and procedures

Written and/or oral questioning to assess knowledge and understanding

Completing workplace documentation

Third party reports from experienced practitioner

Case studies

Field Reports.

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:

identifycharacteristics of a refrigeration system in the production of food products

interpret the function of key components in a refrigeration system

appraise the performance of a refrigeration system

identify refrigerants and their required properties

monitor the performance of the refrigeration system in the production process

report problems to thedesignated person according to company policies and procedures

identify the common forms of air conditioning system used in the production of food products

identify the variables on a psychrometric chart

apply psychrometric charts for the analysis of air conditioning systems in the production process

monitor the performance of the air conditioning system in the production process.

Required knowledge includes:

Knowledge of:

refrigeration systems in the production of food products

function of key components in a refrigeration system

common forms of air conditioning systems used in the production of food products

psychrometric charts

energy efficiency and environmental impacts of refrigeration and air-conditioning systems.

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

Codes of practice, regulations, safety data sheets (SDSs)

Enterprise and process specific occupational health and safety requirements.

Regulations

Australian and international standards

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

Air conditioning plant and equipment

Air conditioning systems, plant and/or equipment may include electrical supply switchboard(s) and transformers; air conditioner compressors; chillers and associated cooling plant; air fans; humidifiers; heaters and filters; electrical motors; valves, actuators and dampers (electric, hydraulic, pneumatic and manual); supervisory, alarm, protection and control equipment; and chemical dosing equipment.

Refrigeration plant and equipment

Refrigeration equipment may include air conditioning (refrigerated and evaporative), water coolers, packaged air conditioners and refrigerators.

System controls

Controls for both systems may be mechanical, pneumatic, electric, and electronic and may be sequenced/controlled by programmable controllers or computer systems.

Psychrometric variables

Psychrometric variables may include temperature, relative humidity, dew-point temperature, and wet-bulb temperature.

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
Refrigerants and their required properties are identified 
Performance of the refrigeration system in the production process is monitored 
Ways to improve the performance of the refrigeration system are appraised 
Performance of a refrigeration system is analysed 
Problems are reported to the designated person according to company policies and procedures 
Common forms of air conditioning systems used in the production of food products are identified 
Air conditioning requirements for a given situation in the production process are assessed 
Variables on a psychrometric chart are identified 
Psychrometric charts for the analysis of air conditioning systems in the production process are applied 
The performance of the air conditioning system in the production process in monitored 
Energy efficiency is monitored to reduce costs and environmental impacts 
Problems are reported to the designated person according to company policies and procedures 

Forms

Assessment Cover Sheet

FDFFST5001A - Monitor refrigeration and air conditioning systems in food processing
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

FDFFST5001A - Monitor refrigeration and air conditioning systems in food processing

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: