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Evidence Guide: FDFFST4035A - Implement and review the processing of high and low boil confectionery

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

 

FDFFST4035A - Implement and review the processing of high and low boil confectionery

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

Carry out the preparation and manufacture of high and low boil confectionery to meet quality standards

  1. Equipment and accessories used in the preparation and manufacture of high and low boil confectionery are prepared
  2. Ingredients are assembled and prepared and product formulations checked
  3. Standard Operating Procedures are put in place
  4. A production schedule is implemented to ensure all resources and requirements are available and meet company standards
  5. Production system is set to operating specifications before and during production
  6. Data requirements appropriate for food safety, quality and production standards are interpreted
  7. Data collection points consistent with equipment capabilities and data requirements are determined
  8. Procedures to deal with non-conformance in relation to process and the final product are developed
  9. Process control system is implemented and monitored
Equipment and accessories used in the preparation and manufacture of high and low boil confectionery are prepared

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ingredients are assembled and prepared and product formulations checked

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Standard Operating Procedures are put in place

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Production system is set to operating specifications before and during production

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Data requirements appropriate for food safety, quality and production standards are interpreted

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Process control system is implemented and monitored

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Diagnose, rectify and/or report problem arising from the preparation and manufacture of high and low boil confectionery

  1. Sensory evaluation and product testing protocols are established to identify defects and maintain organoleptic quality of confectionery
  2. Identified adjustments to inputs, process & equipment are implemented
  3. Adjustments to process/equipment as identified are implemented
  4. Problems are reported to designated person according to company policies and procedures
Sensory evaluation and product testing protocols are established to identify defects and maintain organoleptic quality of confectionery

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identified adjustments to inputs, process & equipment are implemented

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Adjustments to process/equipment as identified are implemented

Completed
Date:

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Problems are reported to designated person according to company policies and procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review production processes

  1. The critical control points (CCPs) and critical limits for product safety are reviewed
  2. A sampling plan is developed and implemented
  3. Sensory analysis is conducted and analysed
  4. Food tests are undertaken to check product composition and compliance with label information
  5. Operating procedures and the process control system are reviewed for food safety and quality
  6. Safe work systems for processing of high and low boil confectionery are reviewed
  7. Environmental impacts and energy efficiencies are reviewed for processing of high and low boil confectionery
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:

 

 

 

 

 

 

 

Sensory analysis is conducted and analysed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Food tests are undertaken to check product composition and compliance with label information

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Operating procedures and the process control system are reviewed for food safety and quality

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Safe work systems for processing of high and low boil confectionery are reviewed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Environmental impacts and energy efficiencies are reviewed for processing of high and low boil confectionery

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 review the production of high and low boil confectionery through monitoring inputs and processes

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

Critical aspects of assessment must include evidence of the ability to produce high and low boil confectionery including; implementing process control procedures and data collection, diagnosing and reporting problems for manufacturing, carrying out sensory evaluation and product testing, 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:

Demonstration of product development

Observation of candidate conducting a range of processes and tests

Written and/or oral questioning to assess knowledge and understanding

Analysis of samples produced by the candidate

A report on a review of the production 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 includes:

Ability to:

interpret market specifications for high and low boil confectionery

select the formulation, method of manufacture, method of forming and packaging of high and low boil confectionery

implement a production schedule to ensure all resources and requirements are available and meet company requirements

set the production system to operating specifications before and during production

implement the production system for the preparation and manufacture of high and low boil confectionery

identify the potential product defects and their causes which may arise in the preparation and manufacture of high and low boil confectionery

determine and implement a system used to identify defects in the preparation and manufacture of high and low boil confectionery

implement adjustments to process/equipment as identified

report problems to designated person according to company policies and procedures.

Required knowledge includes:

Knowledge of:

different types of high and low boil confectionery

formulation of high and low boil confectionery

purpose of each process used in the preparation and manufacture of high and low boil confectionery

relationships between the processes used in the preparation and manufacture of high and low boil confectionery

outputs of each of the processes used in the preparation and manufacture of high and low boil confectionery

potential product defects and their causes which may arise in the preparation and manufacture of high and low boil confectionery

the interrelationships between suppliers of products and internal/external customers

critical factors in the preparation and manufacture of high and low boil confectionery

solubility and crystallisation properties of ingredients used and their relationship to texture

relationship of the boiling point of a confectionery syrup to its soluble solids content

the relationship of pressure and vacuum to the boiling point of a confectionery syrup of a specific soluble solids content and the uses made in production of this relationship

the concept of equilibrium relative humidity (ERH) or water activity (Aw) of a confectionery product

resource requirements for the preparation and manufacture of high and low boil confectionery

testing procedures for raw materials through to manufactured product

stages of production, CCPs and critical limits

packaging procedures

quality and continuous improvement processes

sensory analysis techniques and analysis

safe systems of work.

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

High and low boil confectionery

Includes sugar and "sugar free" boiled sweets, drops, brittles, toffees, jellies, caramels, fudges, nougats, pastes, creams and fondants. Can be consumed as is or included as a centre for, say, chocolate enrobing, moulding or panning.

Major ingredients

May include sugar, glucose syrups, "sugar free" analogues of these, fats, and milk products

Minor ingredients

May include colouring and flavouring agents, buffers, intense sweeteners