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. |
Not applicable.
ELEMENT | PERFORMANCE CRITERIA |
1. Carry out preparation and pre-treatments for cereal based products processing | 1.1 Processes for preparing cereal based products are documented 1.2 Ingredients are selected and prepared for processing 1.3 Materials and equipment used to prepare cereal based products are selected and prepared |
2. Produce a range of cereal-based product samples | 2.1 Permissible additives/preservatives used in the production of cereal based product samples are selected according to specifications 2.2 Data requirements appropriate for food safety, quality and production standards are identified 2.3 Data collection points consistent with equipment capabilities and data requirements are established 2.4 Procedures to deal with non-conformance in relation to process and the final product are developed 2.5 Correct processing techniques and technologies are used to produce cereal based products |
3. Review packaging and procedures for cereal-based products | 3.1 Suitable packaging requirements for cereal based products are identified consistent with regulatory, client and enterprise requirements 3.2 Test packaging of cereal products is undertaken or supervised and checked for safety and conformance to client and enterprise requirements 3.3 Adjustments to packaging procedures and design are made where required |
4. Assess the quality and safety and shelf life of a range of cereal-based products | 4.1 A range of testing techniques are performed to assess the quality and safety of cereal based products 4.2 A range of testing techniques are performed to determine the shelf life of cereal based products 4.3 All common hazards at critical control points (CCPs) for the production of products are identified and assessed |
5. Review production processes | 5.1 The CCPs and critical limits for product safety are reviewed 5.2 Operating procedures are reviewed for food safety and quality 5.3 The production plan is reviewed for processing of food products 5.4 Environmental impacts and associated costs are reviewed for processing of food products |
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 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 |
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. |
Unit sector | Technical |
This unit contains employability skills. |
Not applicable.