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

FDFFST5026A Mapping and Delivery Guide
Implement and review the production of ice creams and frozen dairy products

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency FDFFST5026A - Implement and review the production of ice creams and frozen dairy products
Description This unit covers the skills and knowledge required to implement and review production standards and procedures for ice creams and frozen dairy products.
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 dairy processing 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: Prepare for the manufacture of ice creams and frozen dairy products
  • The statutory compositional requirements for the different types of ice creams and frozen dairy products is established
  • The required formulation of ice creams and frozen dairy products is selected.
  • The appropriate production system and the preferred sequence of activity to prepare the system for operation are selected.
  • Equipment is prepared and safe operating procedures accessed for its operation
       
Element: Monitor the preparation and manufacture of ice creams and frozen dairy products to ensure quality standards are met.
  • Resource requirements for the preparation and manufacture of ice creams and frozen dairy products are identified and sourced.
  • A production schedule is implemented to ensure all resources and requirements are available and meet company requirements.
  • Production system is set to operating specifications before and during production.
  • Chilling and refrigeration procedures are tested
  • Data requirements appropriate for food safety, quality and production standards are determined
  • 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
  • Process controls for the preparation and manufacture of ice creams and frozen dairy products are implemented and supervised.
       
Element: Diagnose, rectify and/or report problem arising from the preparation and manufacture of ice creams and frozen dairy products
  • Potential product defects and their causes, which may arise in the preparation and manufacture of ice creams and frozen dairy products, are identified.
  • Sensory evaluation and product testing protocols used to identify defects are established.
  • A system to identify defects in the preparation and manufacture of ice creams and frozen dairy products is implemented.
  • A sampling plan is developed and implemented for ice creams and frozen dairy products
  • Sensory analysis is conducted and analysed
  • Food tests are undertaken
  • Adjustments to process & equipment, as identified, are made.
  • Problems are recorded and 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
  • Operating procedures are reviewed for food safety and quality
  • Safe work systems for processing of ice creams and frozen dairy products are reviewed
  • Environmental impacts and energy efficiencies are reviewed for processing of ice creams and frozen dairy 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 implement and review production standards and procedures for ice creams and frozen dairy products

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

Critical aspects of assessment must include evidence of the ability to implement manufacturing processes for ice creams and frozen dairy desserts including:

implementing process control procedures and data collection; diagnosing and reporting problems in manufacturing; carrying out sensory evaluation and product testing of ice creams and frozen dairy products; 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

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:

A report detailing the review of manufacturing ice creams and frozen dairy products

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

Ability to:

incorporate confectionary, flavourings and fruits into ice creams and frozen dairy desserts

identify defects in the preparation and manufacture of ice creams and frozen dairy desserts

implement adjustments to process/equipment in response to system review

report problems to designated person according to company policies and procedures

overview the implementation of the HACCP plan

carry out product sampling and testing according to the HACCP plan and operational procedures

provide relevant information to work colleagues to facilitate understanding of, and

compliance with, the Australian Standards and associated regulations.

take action to improve own work practice as a result of self-evaluation, feedback from

others, or changed work practices, regulations or technology

use technology to access information, prepare reports, and to access and prepare relevant data

implement workplace OH&S procedures.

Required knowledge

Knowledge of:

types of ice creams and frozen dairy products

the role of the major ingredients found in ice creams and frozen dairy products

the production system for the preparation and manufacture of ice creams and frozen dairy products including production instruction, quality assurance requirements and or/specifications, production specification and or/standards, production equipment, production procedures, cleaning procedures and materials and raw materials

the output of each of the processes used in the preparation and manufacture of ice creams and frozen dairy products

the principles of operation of equipment and accessories used in the preparation and manufacture of ice creams and frozen dairy products

the interrelationships between suppliers of products and internal/external customers

specific domestic and export market specifications for ice creams and frozen dairy products

different types and formulation of ice creams and frozen dairy products

pretreatment, cooking and incorporation of confectionary, flavourings and fruits

critical factors in the preparation and manufacture of ice creams and frozen dairy products

identification of defects during production and of final products

testing procedures for raw materials through to manufactured product

packaging procedures

quality and continuous improvement processes

sensory analysis techniques

chemical and physical hazards which may affect ice creams and frozen dairy products

storage, handling and preparation procedures for ice creams and frozen dairy products

safe work procedures

sanitation and hygiene procedures

HACCP principles and critical limits in a HACCP program

identification of Critical Control Points (CCPs) and critical limits

water and energy use and recycling in processing

regulatory requirements associated with ice creams and frozen dairy products

environmental impacts of the food processing operation

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.

OHS requirements

legislation, regulations, Codes of practice

safety data sheets (SDSs)

enterprise and process specific occupational health and safety requirements

Materials and equipment

May include dairy/dairy product processing chemicals, dairy/dairy products processing equipment.

Ice creams and frozen dairy products

Include frozen milks, custards, yoghurts and gelatos

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
The statutory compositional requirements for the different types of ice creams and frozen dairy products is established 
The required formulation of ice creams and frozen dairy products is selected. 
The appropriate production system and the preferred sequence of activity to prepare the system for operation are selected. 
Equipment is prepared and safe operating procedures accessed for its operation 
Resource requirements for the preparation and manufacture of ice creams and frozen dairy products are identified and sourced. 
A production schedule is implemented to ensure all resources and requirements are available and meet company requirements. 
Production system is set to operating specifications before and during production. 
Chilling and refrigeration procedures are tested 
Data requirements appropriate for food safety, quality and production standards are determined 
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 
Process controls for the preparation and manufacture of ice creams and frozen dairy products are implemented and supervised. 
Potential product defects and their causes, which may arise in the preparation and manufacture of ice creams and frozen dairy products, are identified. 
Sensory evaluation and product testing protocols used to identify defects are established. 
A system to identify defects in the preparation and manufacture of ice creams and frozen dairy products is implemented. 
A sampling plan is developed and implemented for ice creams and frozen dairy products 
Sensory analysis is conducted and analysed 
Food tests are undertaken 
Adjustments to process & equipment, as identified, are made. 
Problems are recorded and reported to designated person according to company policies and procedures. 
The critical control points (CCPs) and critical limits for product safety are reviewed 
Operating procedures are reviewed for food safety and quality 
Safe work systems for processing of ice creams and frozen dairy products are reviewed 
Environmental impacts and energy efficiencies are reviewed for processing of ice creams and frozen dairy products 

Forms

Assessment Cover Sheet

FDFFST5026A - Implement and review the production of ice creams and frozen dairy 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

FDFFST5026A - Implement and review the production of ice creams and frozen dairy 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: