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Evidence Guide: FDFFST4022A - Implement and review the preparation of milk for processing

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

 

FDFFST4022A - Implement and review the preparation of milk for processing

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

Receive fresh milk and blend using standard industry data

  1. Receival and testing procedures for milk from farm are applied
  2. A safe working environment is provided for milk receival and testing
  3. Received milk is tested and data is recorded and stored
  4. Received milk is stored under correct conditions and adjusted or blended based on test data
Receival and testing procedures for milk from farm are applied

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

A safe working environment is provided for milk receival and testing

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Received milk is tested and data is recorded and stored

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Received milk is stored under correct conditions and adjusted or blended based on test data

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement procedures for separation, homogenisation and pasteurisation of received milk in preparation for further processing

  1. The preferred sequence of activity to prepare the system for operation is implemented
  2. A production schedule is implemented to ensure all resources and requirements are available and meet company requirements
  3. Data collection points consistent with equipment capabilities and data requirements are documented
  4. Procedures to deal with non-conformance in relation to process and the final product are implemented
  5. Production system is set to operating specifications before and during preparation and testing of received milk
  6. Process control system for the preparation of milk for further processing is implemented
The preferred sequence of activity to prepare the system for operation is implemented

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

A production schedule is implemented to ensure all resources and requirements are available and meet company requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Data collection points consistent with equipment capabilities and data requirements are documented

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Procedures to deal with non-conformance in relation to process and the final product are implemented

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Production system is set to operating specifications before and during preparation and testing of received milk

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Process control system for the preparation of milk for further processing is implemented

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Diagnose, rectify and/or report problems arising from the preparation of milk for manufacture

  1. Product tests are interpreted according to enterprise procedures
  2. System used to identify defects and abnormalities in delivered milk is implemented and monitored
  3. Adjustments to process/equipment as identified are implemented.
  4. Problems are recorded and reported according to company policies and procedures
Product tests are interpreted according to enterprise procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

System used to identify defects and abnormalities in delivered milk is implemented and monitored

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Adjustments to process/equipment as identified are implemented.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Problems are recorded and reported according to company policies and procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review production processes for preparing milk for further processing

  1. The critical control points (CCPs) and critical limits for product safety are reviewed
  2. A sampling plan is developed and implemented
  3. Food tests are undertaken to check product composition and compliance with further manufacturing requirements
  4. Operating procedures are reviewed for food safety and quality
  5. Safe work systems for processing are reviewed
  6. Environmental impacts and energy efficiencies are reviewed for preparation of milk for processing
The critical control points (CCPs) and critical limits for product safety are reviewed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

A sampling plan is developed and implemented

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Food tests are undertaken to check product composition and compliance with further manufacturing requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Operating procedures are reviewed for food safety and quality

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Safe work systems for processing are reviewed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Environmental impacts and energy efficiencies are reviewed for preparation of milk for processing

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 implement and review the processes associated with receiving and preparing milk for product manufacture. Milk is not homogenised in the manufacture of some cheeses and need not be included in evidence for assessment where this is the case.

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

Critical aspects of assessment must include evidence of the ability to implement and review the processes associated with receiving and preparing milk for product manufacture including: implementing process control procedures and data collection to prepare milk for further processing; carrying out food testing of raw and processed milk; diagnosing and reporting problems for manufacturing of dairy product; and reviewing the production system 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

The following assessment methods are suggested:

Observation of candidate conducting a range of processes and tests

Written and/or oral questioning to assess knowledge and understanding

A report on a review of the milk receival system

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:

implement handling and storage procedures used to prevent spoilage of raw milk

assess the impact of processing on milk

establish CCPs and critical limits for each step in production of milk for processing

carry out milk testing

monitor production of milk for further processing

overview the implementation of the HACCP plan

carry out product sampling and testing according to the HACCP plan and operational procedures

provide relevant information to work colleagues to facilitate understanding of, and compliance with, the Australian Standards and associated regulations.

take action to improve own work practice as a result of self-evaluation, feedback from others, or changed work practices, regulations or technology

use technology to access information, prepare reports, and to access and prepare relevant data

implement workplace OH&S procedures.

Required knowledge includes:

Knowledge of:

the various components of milk

the hazards associated with raw milk

the various spoilage organisms associated with milk

compositional requirements for a range of milk based products

the testing and processing stages in preparing milk for further processing

the risks to milk product quality from incorrect preparation and handling of fresh milk

output of each of the processes used in the preparation of milk for further processing

compositional requirements for milk prepared for further processing for a range of processed milk products

principles of operation of equipment and accessories used in the preparation of milk for further processing

critical factors in the testing and preparation of received milk for further processing into dairy products

processes used in the preparation and manufacture of non-fermented dairy products

processes used to prepare milk for further processing

resource requirements for the preparation of milk for further processing

potential product defects and their causes which may arise in the preparation of milk for further processing

milk sampling and testing

data requirements appropriate for food safety, quality and production standards

manufacturing processes, including materials and equipment, involved in preparing delivered milk for further processing

manufacturing processes used to produce specialised dairy products such as whey powders, caseinates, industrial butters and infant formulas

milk handling and its impact on properties for further processing

chemical and physical hazards which may affect milk

procedures for milk storage, handling and preparation

safe work procedures

sanitation and hygiene procedures

HACCP principles and critical limits in a HACCP program

identification of CCPs and critical limits

water and energy use and recycling in processing

regulatory requirements associated with the preparation of milk for processing

environmental impacts of the food processing operation

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, Codes of practice

safety data sheets (SDSs)

enterprise and process specific occupational health and safety requirements.

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.

Materials used to manufacture milk products

Dairy products processing equipment to prepare milk for further processing may include fermenting vessels, butter and cream centrifuge, heat exchangers, homogenisers, aseptic fillers, mix tanks, autoclaves, vacuum evaporation and spray drying equipment.