ELEMENT

PERFORMANCE CRITERIA

1. Receive fresh milk and blend using standard industry data

1.1 Receival and testing procedures for milk from farm are applied

1.2 A safe working environment is provided for milk receival and testing

1.3 Received milk is tested and data is recorded and stored

1.4 Received milk is stored under correct conditions and adjusted or blended based on test data

2. Monitor the manufacture of market milk and related products to meet quality standards

2.1 The specifications for the end product are determined

2.2 A safe working environment is provided for the manufacture of product samples

2.3 Resource requirements for the preparation and manufacture of market milk and related products are identified

2.4 A production schedule to ensure all resources and requirements are available and meet company requirements is used

2.5 Critical factors in the preparation and manufacture of market milk and related products are addressed

2.6 Data requirements appropriate for food safety, quality and production standards are identified

2.7 Data collection points consistent with equipment capabilities and data requirements are established

2.8 Procedures to deal with non-conformance in relation to process and the final product are developed

2.9 Market milk and related product manufacture is carried out and monitored

3. Report problems arising from the preparation and manufacture of market milk and related products

3.1 Potential product defects and their causes, which may arise in the preparation and manufacture of market milk and related products, are identified

3.2 System to identify defects in the preparation and manufacture of market milk and related products, and to apply adjustments to process/equipment is implemented and reviewed

3.3 Problems are reported to designated person according to company policies and procedures

Required skills include:

Ability to:

implement handling and storage procedures for market milk and related products

establish CCPs and critical limits for each step in production of market milk and related products

monitor production of market milk and related products

apply procedures to ensure the product is fit for further processing and meets regulatory, food safety and quality requirements

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 includes:

Knowledge of:

the statutory compositional requirements for the different types of market milk and related products

domestic and export markets for market milk and related products

production systems used for the preparation and manufacture of market milk and related products

formulation of market milk and related products

role of major ingredients found in market milk and related products

the purpose of each process, and processing sequence, used in the preparation and manufacture of market milk and related products

principles of operation of equipment and accessories used in the preparation and manufacture of market milk and related products are determined

output of each of the processes used in the preparation and manufacture of market milk and related products are identified

production system requirements for the preparation and manufacture of each market milk and related products are determined

the resource requirements for the preparation and manufacture of market milk and related products

chemical and physical hazards which may affect milk

procedures for milk storage, handling and preparation

safe work procedures

sanitation and hygiene procedures

HACCP principles and critical limits in a HACCP program

identification of CCPs and critical limits

water and energy use and recycling in processing

regulatory requirements associated with the processing of market milk and related products

environmental impacts of the food processing operation

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 the processing of market milk and related 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 process control procedures and data collection to process milk and related products; carry out sensory evaluation and product testing; diagnose and report problems for manufacturing; and review 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:

Written and/or oral questioning to assess knowledge and understanding

Observation of candidate conducting a range of processes and tests

A report on a review of the production system.

Guidance information for assessment

Evidence should be gathered over a period of time in a range of actual or simulated environments.

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.

Safe work procedures

Examples of specific task related procedures may include:

handling of chemicals

use of PPE.

Materials and equipment

Food processing chemicals, Food processing equipment, fermenting vessels, centrifuge, heat exchangers, homogeniser, mixing vats, sanitary pumps, conveying belts, fillers and aseptic fillers.

Market milk and related products

Includes standardised milk, whole fresh milk, recombined milk, vitamised milk, irradiated milk, mineralised milk, reconstituted or rehydrated milk, skimmed milk, heat treated or UHT milk, flavoured milks.