NTISthis.com

Evidence Guide: FDFFST4006A - Apply food preservation technologies

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

 

FDFFST4006A - Apply food preservation technologies

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

Apply high temperature preservation methods for food

  1. The need for heat treatment of foods is established
  2. Preparatory procedures for heat treatment processes are implemented
  3. Heat treatment processes are applied and monitored
  4. The physical, biochemical and microbiological changes to a food product after heat treatment are assessed
The need for heat treatment of foods is established

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Preparatory procedures for heat treatment processes are implemented

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Heat treatment processes are applied and monitored

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The physical, biochemical and microbiological changes to a food product after heat treatment are assessed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply low temperature preservation methods for food

  1. The need for chilling or freezing treatments of foods is established
  2. Preparatory procedures for chilling or freezing treatment processes are implemented
  3. Chilling or freezing processes for food preservation are applied and monitored
  4. The physical, biochemical and microbiological changes to a food product after chilling or freezing treatment processes is assessed
The need for chilling or freezing treatments of foods is established

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Preparatory procedures for chilling or freezing treatment processes are implemented

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Chilling or freezing processes for food preservation are applied and monitored

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The physical, biochemical and microbiological changes to a food product after chilling or freezing treatment processes is assessed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Evaluate alternative existing technologies for food preservation

  1. Effectiveness and consumer acceptance of irradiation is reviewed
  2. The effect of irradiation on food products is evaluated
  3. The application of a high pressure preservation process is reviewed
  4. The effect of high pressure preservation on food products is evaluated
  5. A process chart for the implementation of alternative food preservation processes is developed
Effectiveness and consumer acceptance of irradiation is reviewed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The effect of irradiation on food products is evaluated

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The application of a high pressure preservation process is reviewed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The effect of high pressure preservation on food products is evaluated

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

A process chart for the implementation of alternative food preservation processes is developed

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 undertake and review processes for high or low temperature preservation techniques used in food processing.

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

Critical aspects of assessment must include evidence of the ability to apply food preservation technologies including applying low or high temperature preservation techniques, and documenting physical, biochemical and biological changes to treated food products.

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:

Food preservation equipment, manufacturers’ advice and operating procedures

Methods and related software systems as required for carrying out food testing and preservation and collecting data

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 and practical activities

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:

Heat treatment processes

identify the different techniques used in industry to apply heat on food as a preservation method

identify the most suitable heat application techniques for specific food products

evaluate physical changes caused by high temperature on food

assess the relationship between high temperature and deactivation and destruction of micro-organisms

identify the enzymatic and other chemical changes caused by high temperature

identify quality defects that arise as a result of heat application of food

enter processing/operating parameters to heat treatment equipment as required to meet safety and production requirements

operate, check and adjust heat treatment equipment performance as required

Low temperature processes

differentiate between chilling and freezing of foods

identify the effects of slow and quick freezing on the quality and properties of food

identify the different techniques used in industry to chill and freeze food stuffs

identify the most appropriate chilling and freezing techniques for specific food products

review the efficiency, cost effectiveness and environmental impact of refrigerants used in chillers and freezers

identify critical quality defects associated with long-term chilling and freezing of foods

enter processing/operating parameters to chilling or freezing treatment equipment as required to meet safety and production requirements

operate, check and adjust low temperature treatment equipment performance as required

Irradiation processes

identify foods suitable for irradiation

analyse surveys and other feedback indicating consumer acceptance of irradiation

identify the most suitable irradiation techniques for specific food products

evaluate physical changes caused by irradiation of food

assess the extent of destruction of micro-organisms

identify any enzymatic and other chemical changes caused by irradiation

identify quality defects that arise as a result of irradiation of food

identify processing/operating parameters of irradiation equipment as required to meet safety and production requirements

operate, check and adjust irradiation equipment performance as required

identify labelling and other regulatory requirements of irradiation of food

High pressure processes

identify foods suitable for high pressure processing

identify the most suitable high pressure techniques for specific food products

evaluate physical changes caused by high pressure processing of food

assess the extent of destruction of micro-organisms

identify any enzymatic and other chemical changes caused by high pressure processing

identify the potential for quality defects that arise as a result of high pressure processing of food

identify processing/operating parameters of high pressure processing equipment as required to meet safety and production requirements

operate, check and adjust high pressure equipment performance as required.

Required knowledge includes:

Knowledge of:

Heat treatment processes

the difference between blanching, steaming, canning and other methods of heat application to food

the effects of application of heat on qualities and properties of food stuffs

biochemical, microbiological and physical changes to food as a result of heat application

critical quality defects which can occur as a result of heat treatment

how operating conditions, such as temperature fluctuations or water /steam contacts with food affects the nutritional/chemical composition of food

how product parameters, such as type, size, shape and chemical and biological composition affect the effectiveness of heat treatment on food

the calculation and interpretation of Fo, Lethality and Fh values

Low temperature processes

the different techniques adopted in industry for freezing food products

appropriate freezing techniques, including freeze drying, for specific food products

industrial refrigerants currently used today to maintain low temperatures in chillers and freezers

the efficiency, cost and environmental impact of such refrigerants

biochemical, microbiological and physical changes to food as a result of slow or quick freezing

critical quality defects which can occur as a result of long term and freezing, of foods

how operating conditions, such as temperature fluctuations, humidity and air velocity, affect the effective chilling and freezing and refrigeration of food

how product parameters, such as type, size, shape and chemical and biological composition affect the effective chilling and freezing of foods

the appropriate freezing techniques for the major types of foods that can be frozen without loss of quality: fruits, vegetables, seafood, meats, baked goods and ready to eat food (eg. pizzas)

refrigerants used in past eg. CFCs & HCFCs, and the ones currently used including HCFC – 123 and various blends

why certain refrigerants are a problem for the environment eg. depletion of the ozone layer and ‘Greenhouse’ effect

Irradiation equipment

types of foods suitable for irradiation

consumer acceptance and issues with irradiation

the most suitable irradiation techniques for specific food products

physical changes caused by irradiation of food

impact of irradiation on different species of micro-organisms

enzymatic and other chemical changes caused by irradiation

potential quality defects that arise as a result of irradiation of food

processing/operating parameters of irradiation equipment as required to meet safety and production requirements

irradiation equipment safety and operating

labelling and other regulatory requirements of irradiation of food

High pressure equipment

types of foods suitable for high pressure processing

the most suitable high pressure techniques for specific food products

possible physical changes caused by high pressure processing of food

the impact of high pressure preservation technology on different species of micro-organisms

enzymatic and other chemical changes caused by high pressure processing

potential quality defects that arise as a result of high pressure processing of food

operating procedures of high pressure processing equipment as required to meet safety and production requirements

labelling and other regulatory requirements of high pressure preservation of food.

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, MSDSs

Enterprise specific

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 PPEs.

Regulations

Australia New Zealand Food Standards Code

Enterprise specific procedures

Industry regulations

State food regulations

Australian and international standards including:

professional association regulations

industry guidelines

codes of practice

ISO standards

codex alimentarius

relevant Acts of Parliament

EPA protocols and regulations regarding refrigerants.

High temperature preservation methods

hot fill

aseptic processing

pasteurisation

ultra-high temperature (UHT)

high temperature short time (HTST) processing.

Heating systems

retort, steam jackets

blanching vessels and pressure cookers

microwave and ohmic and inductive heating equipment

pasteurisation and sterilisation equipment.

Materials, equipment and systems for low temperature treatment

refrigeration systems for chilling of food stuffs

freezing systems

freeze drying systems for heat sensitive products

temperature measuring and recording devices.