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Evidence Guide: FDFFST4008A - Preserve food in cans or sealed containers

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

 

FDFFST4008A - Preserve food in cans or sealed containers

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

Oversight the preparation of the packaging materials for thermal processing

  1. Suitable containers for canning are identified
  2. Container’s properties, function, and integrity is assessed
  3. The parts of a can and end (top) are identified
  4. A can closing machine (seamer) is set up and trial operation undertaken
  5. The characteristics of the seamed cans are measured and calculated
Suitable containers for canning are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Container’s properties, function, and integrity is assessed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The parts of a can and end (top) are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

A can closing machine (seamer) is set up and trial operation undertaken

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The characteristics of the seamed cans are measured and calculated

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Oversight food preparation and filling of cans

  1. The quality requirements of raw materials for processing are identified
  2. The correct procedures for dicing and slicing are performed
  3. The blanching process is correctly implemented using either steam, water, microwaves or hot gas
  4. The correct filling procedures for syrups and brines are applied to produce the specified head space
  5. Cans are weighed with headspaces, drained and net weights recorded
  6. Exhausting is carried out to remove all gases from the headspace and oxygen from the can
  7. Closing of the can is monitored
The quality requirements of raw materials for processing are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The correct procedures for dicing and slicing are performed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The blanching process is correctly implemented using either steam, water, microwaves or hot gas

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The correct filling procedures for syrups and brines are applied to produce the specified head space

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cans are weighed with headspaces, drained and net weights recorded

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Exhausting is carried out to remove all gases from the headspace and oxygen from the can

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Closing of the can is monitored

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure hermetic sealing of processed food product

  1. The quality requirements of raw materials for processing are accessed and applied
  2. Raw materials are cooked and prepared in an aseptic environment
  3. Materials are placed into containers and hermetically sealed
The quality requirements of raw materials for processing are accessed and applied

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Raw materials are cooked and prepared in an aseptic environment

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Materials are placed into containers and hermetically sealed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Eliminate harmful micro-organisms in the hermetic sealing or canning of low acid foods

  1. Micro-organisms relevant to the canning of low acid foods are identified
  2. The D Value of micro-organisms is interpreted
  3. The types of microbial spoilage important in food canning are assessed
  4. The process for eliminating the risk of microbial spoilage in a food product is documented
Micro-organisms relevant to the canning of low acid foods are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The D Value of micro-organisms is interpreted

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The types of microbial spoilage important in food canning are assessed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The process for eliminating the risk of microbial spoilage in a food product is documented

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess the impact of acidification in relation to hermetic sealing or canning of low acid foods

  1. The acidity of a range of foods is measured
  2. The relationship between acidity and growth of micro-organisms is identified
  3. Critical Control Points (CCPs) are established for acidified foods
The acidity of a range of foods is measured

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The relationship between acidity and growth of micro-organisms is identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Critical Control Points (CCPs) are established for acidified foods

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor retort operation

  1. Containers are loaded onto baskets
  2. The retort is sealed
  3. Air trapped inside the retort is removed prior to processing
  4. Pressure is built up in the retort and sterilisation temperature is maintained
  5. The can is cooled using chlorinated water
Containers are loaded onto baskets

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The retort is sealed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Air trapped inside the retort is removed prior to processing

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pressure is built up in the retort and sterilisation temperature is maintained

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The can is cooled using chlorinated water

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review a canning operation

  1. Critical Control Points (CCPs) for a canning operation are reviewed
  2. Data is reviewed to ensure adherence within critical limits for each CCP
  3. Operating procedures are reviewed to ensure a quality and safe canned product
Critical Control Points (CCPs) for a canning operation are reviewed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Data is reviewed to ensure adherence within critical limits for each CCP

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Operating procedures are reviewed to ensure a quality and safe canned product

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 preserve food products in hermetically sealed containers, and review a commercial canning operation based on test data and documented procedures.

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

Critical aspects of assessment must include evidence of the following:

oversighting the food preparation for food canning or other hermetically sealed packaging

supervising the set up and operation of hermetically sealed packaging or canning equipment including the production of trial canning

establishing the CCPs and critical limits for a canning process or other hermetically sealed packaging

calculating pressures, temperatures and cooking times to eliminate the risk of microbial spoilage for a canning or hermetic sealing operation.

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

equipment and facilities for carrying out canning processes and testing of canned products.

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 canning or hermetic sealing operations

a report on review of a canning or hermetic sealing operation.

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:

define commercial sterility

identify who can establish a thermal process

identify the components in establishing a thermal process

establish heat treatment procedures

assess the factors affecting heat treatment

identify the role of chlorination in canning low acid foods

acidify food as part of processing

establish and assess the requirements for canning low acid food

establish and assess the requirements for canning high acid foods

set up and operate a retort to specification for a scheduled process

calculate the lethality value for a product

calculate the Fo Value from available date by using the:

graphical integration method

Gillespie method

calculate the Sterilising Value of process by using the:

trapezoidal method

micro-organism population method

calculate the Fh value for different container sizes

calculate the time it would take to reach a given temperature at the slowest heating point in a can

identify factors that impact the thermal process

construct confidence intervals for mean and standard deviation

compute ‘t-test’

read and interpret ‘t-table’

determine significance of results using ‘t-test’

calculate X2

test X2 significance at 95 and 99 percent

recognise a process deviation.

Required knowledge includes:

Knowledge of:

types of thermal processing systems

the principles and purposes for blanching

the function and use of each system

the parts of a retort/cooker

relevant legislation and regulations that apply to the canning process of low acid foods

roles and responsibilities of authorities responsible for administering legislation

the chemical properties and application of chlorine in canning

principles of thermal processing, including use of a retort

aseptic techniques for packaging food under aseptic conditions

characteristics of two piece and three piece ( seamed) cans

dicing, slicing, blanching and brining processes

the types micro-organisms relevant to the canning of low acid foods, including their basic structure and growth patterns

d value of micro-organisms

low acid foods, acidification and their relationship to the growth of organisms

critical control points

chemical properties of chlorine, and how it effects micro-organisms

methodology for the measurement of Chlorine in cooling water

D,Z,J, Fo and Fh Values

Thermal Death Rate, Lethality Value and Sterilisation Value

Confidence intervals and tests of significance

Approximation

Principles of variability

Principles of variance.

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

Material Safety Data Sheet

Enterprise specific.

Regulations

Australian and international standards including:

professional association regulations

industry guidelines and codes of practice

industry regulations

Food Standards Code

ISO Standards

codex alimentarius

State food regulations

Cans

Cans may be two or three piece and steel or aluminium. Closures may be ring pull or require an opener.

Sealed containers

Sealed containers are vacuum-sealed and may include cryovac, bottling or any other airtight container for food products.

Types of canning equipment

Canning may be carried out using still and agitating retorts that may operate as a batch or continuous process. Continuous agitating types include hydrostatic retorts.

Exhausting systems for retort

These may include heat exhaust, steam injection or mechanical exhaust

Food irradiation methods

Methods to deliver ionising radiation to disrupt RNA including radurization, radicidation and radappertization.

Alternative food preservation methods

These may include the range of chemical preservatives, modified atmosphere packaging, lactic fermentation, sugar or ethanol preservation, emulsification, pressure inactivation, water activity through dehydration or adding solutes, and pulsed electric field processing.