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Evidence Guide: FDFFST4005A - Document processes and procedures for a food product

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

FDFFST4005A - Document processes and procedures for a food product

What evidence can you provide to prove your understanding of each of the following citeria?

Identify the stages and operations required in the processing of a food product

  1. Inputs, production processes and outputs are identified
  2. Each step in processing is examined and impacts, feedback and process adjustment in the production system is assessed
  3. Hazards to food safety and product quality at each stage of production are identified
Inputs, production processes and outputs are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Each step in processing is examined and impacts, feedback and process adjustment in the production system is assessed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Hazards to food safety and product quality at each stage of production are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify the facilities, equipment, workflow and process controls for a processed food product

  1. Functions of the major production stages are classified and analysed
  2. Equipment used to perform each operation stage is identified
  3. The facilities, workflow and layout of the workplaces, or technical work area, together with their core activities and links with other parts of the organisation are identified
  4. Process controls are documented for a processed food product
  5. The workforce structure and the roles and responsibilities of workplace personnel are established for a given food product
  6. Information management processes are investigated for a food processing operation
Functions of the major production stages are classified and analysed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Equipment used to perform each operation stage is identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The facilities, workflow and layout of the workplaces, or technical work area, together with their core activities and links with other parts of the organisation are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Process controls are documented for a processed food product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The workforce structure and the roles and responsibilities of workplace personnel are established for a given food product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Information management processes are investigated for a food processing operation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Produce flow diagrams for nominated unit operations

  1. Correct nomenclature and symbols are used to show processes, inputs and outputs
  2. The completed flow diagram is reviewed and suggestions for improvements for product quality and operational efficiency are documented
  3. Energy and resource usage, and environmental impacts, of production processes are quantified
  4. Procedures for testing for yields and/or variances are identified at each stage
  5. Areas for process improvement are identified for further analysis
Correct nomenclature and symbols are used to show processes, inputs and outputs

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The completed flow diagram is reviewed and suggestions for improvements for product quality and operational efficiency are documented

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Energy and resource usage, and environmental impacts, of production processes are quantified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Procedures for testing for yields and/or variances are identified at each stage

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Areas for process improvement are identified for further analysis

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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 document processes in a production system as part of system monitoring and continuous improvement.

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

Critical aspects of assessment must include evidence of the ability to document procedures for a food product, including identifying unit operations and

representing a food processing operation in a diagrammatic form. Documented procedures must be able to be interpreted to review mechanisms for calculating variances and outputs that are outside of specification, and to identify areas for further refining and development under continuous improvement for a food product.

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

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.

Required Skills and Knowledge

Required skills include:

Ability to:

identify major stages and operations, including: material transfer, separation, size reduction, combination, heat exchange, biochemical transformation, shaping and extrusion

analyse the functions of the major operations, including purpose and application of each operation

identify the range of equipment used to perform each major unit operation

establish the function of each piece of equipment used to perform major operations

review the resultant products of the major production operations on food, in accordance with quality control processes and procedures

ascertain the affects of physical conditions e.g. temperature, pressure on the function of these unit operations

prepare a process flow chart for each unit operations

identify the process controls in place and how they ensure required production rate and consistent quality.

Required knowledge includes:

Knowledge of:

the basic theory behind each major operation e.g. material transfer, separation, size reduction, combining, heat exchange, biochemical transformation and shaping

selection criteria regarding the equipment used to perform each major operation

the basic operating principles for the equipment used to perform each major operation

process flow charts and process control.

Range Statement

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, Material Safety Data Sheets (MSDSs)

Enterprise specific requirements

Relevant State/Territory/Commonwealth Occupational Health and Safety acts, regulations, national standards, codes of practice and guidance notes which may apply in jurisdiction

Examples of specific task related procedures may include:

handling of chemicals

use of personal protective equipment (PPEs).

Regulations

Australian New Zealand Food Standards Code

AQIS

Local Authority standards

Symbols for process flow charts may be based on ISO 9000 Documentation, Quality Manual and 32 Operational Procedures (AQA ISO 9000 Series)

Acts of Parliament, regulations and statutes.

Materials, equipment and systems

Heating and cooling equipment, size reduction systems, materials transfer equipment, heat exchangers, forming and shaping equipment

Major operations may include: material transfer, separation, size reduction, combining, heat exchange, biochemical transformation, shaping and extrusion operations.

Each operations may include preventative maintenance procedures.