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Evidence Guide: FDFFST4021A - Carry out sampling and testing of milk at receival

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

 

FDFFST4021A - Carry out sampling and testing of milk at receival

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

Implement and monitor personal hygiene standards

  1. Personal hygiene meets the requirements of the food safety program for milk receival and handling
  2. Risks to food safety are identified and reported
  3. Clothing and footwear worn is appropriate for testing and handling milk and meets the requirements of the food safety program
  4. Movement around the milk processing plant complies with the food safety program
Personal hygiene meets the requirements of the food safety program for milk receival and handling

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Risks to food safety are identified and reported

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clothing and footwear worn is appropriate for testing and handling milk and meets the requirements of the food safety program

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Movement around the milk processing plant complies with the food safety program

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Carry out standard tests to determine the blending and further processing requirements of milk

  1. Implement procedures for receiving and handling milk
  2. Requirements and procedures for milk testing are complied with
  3. Sampling of milk is carried out as per sampling procedures
  4. Milk testing equipment is prepared and operated
  5. Data is recorded and stored in required format
  6. Results are interpreted to determine that milk is within compositional and quality requirements
Implement procedures for receiving and handling milk

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Requirements and procedures for milk testing are complied with

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Sampling of milk is carried out as per sampling procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Milk testing equipment is prepared and operated

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Data is recorded and stored in required format

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Results are interpreted to determine that milk is within compositional and quality requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Respond to issues of contamination or other forms of non-conformance in the receival of fresh milk

  1. Procedures for taking corrective action are identified
  2. Corrective and preventative measures are implemented to prevent recurrence
  3. Procedures are devised or revised to support control measures
  4. Processes or conditions which could result in a breach of procedures are identified and corrective action is taken
  5. Process changes are introduced and controlled so that quality assurance requirements are accomplished
Procedures for taking corrective action are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Corrective and preventative measures are implemented to prevent recurrence

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Procedures are devised or revised to support control measures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Processes or conditions which could result in a breach of procedures are identified and corrective action is taken

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Process changes are introduced and controlled so that quality assurance requirements are accomplished

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review sampling, handling and testing procedures for fresh milk

  1. Product sampling procedures are identified
  2. Post collection procedures are identified according to SOPs
  3. Test results are reviewed and responded to in accordance with workplace requirements
Product sampling procedures are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Post collection procedures are identified according to SOPs

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Test results are reviewed and responded to in accordance with workplace requirements

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

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

Critical aspects of assessment must include evidence of the ability to carry out sampling and testing of milk at receival including: interpreting the results of milk testing, responding to issues with milk composition or quality, and reviewing the receival and testing process.

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

Milk testing equipment

A milk receival facility at a dairy processing plant or simulation

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

Third party report on sampling and testing milk in a dairy processing plant

A report on a review of milk receival for the effectiveness of hygiene, sampling and testing procedures.

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

Ability to:

maintain hygiene in the milk processing environment

carry out sampling of milk on receival according to procedures

carry out standard tests on milk for plate counts, somatic cell counts, fat and protein levels, solids non fat, disk assay, rapid test for inhibitors and compositional analysis

record the results of testing in standard formats

implement procedures for standardising milk

implement procedures for dealing with non compliance to farm milk quality standards including rejection.

Required knowledge

Ability to:

the different types of market milk and related products

proximate analysis profiles for milk from different commercial species of animals

the properties of milk fats and spoilage reactions in milk fats

the characteristics and importance in further processing of the two types of milk proteins

the impact of nutrition and genetics on P/F ratios

the mineral composition of milk and relationship between mineral and protein, fat and lactose levels

the types of microorganisms present in fresh milk and their impact on milk storage and processing characteristics

characteristics and food safety implications of antibiotic residues and mastitic milk

nutrients and micronutrients levels in fresh milk as a source of human nutrition

pathogenic organisms in fresh milk and processing and environmental controls

the importance of trace antibiotics in milk in effecting market milk and milk for further processing

the characteristics of mastitic milk and its impact on market milk and milk for further processing

hygiene procedures for handling fresh milk

sampling procedures

raw milk quality tests

interpretation of raw milk test results.

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.

Legislation

Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes the Food Standards Code including labelling, 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.

OHS requirements

Legislation, regulations and Codes of practice

safety data sheets (SDSs)

enterprise and process specific occupational health and safety requirements

Workplace requirements

Enterprise QA policy, practices and procedures

Enterprise-specific procedures

SOPs

Task requirements

Work instructions.

Production system and product requirements

These may include food safety, product quality, regulatory compliance, animal welfare (if required) and preventative maintenance.

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 Ultra Heat Treated (UHT) milk, flavoured milks.

Manufactured dairy products

These include condensed milk, cream and butter, milk powder, butter, cheese, dairy blends, yoghurt, anhydrous milk fat and milk products with amendments or additives.