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Evidence Guide: FDFFST4050A - Identify & implement product safety and quality for processing of fruit, vegetables & other produce

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

 

FDFFST4050A - Identify & implement product safety and quality for processing of fruit, vegetables & other produce

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

Review preparation of fruits, vegetables, nuts, herbs and spices for processing

  1. Processes for preparing fruits, vegetables, herbs and spices are identified
  2. The blanching process for fruits, vegetables, nuts, herbs and spices is documented where required
  3. The process of carrying out pre-treatments for fruits, vegetables, nuts, herbs and spices is documented
  4. The steps involved in the manufacture of a range of fruit, vegetable, herbs and spices are identified
Processes for preparing fruits, vegetables, herbs and spices are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The blanching process for fruits, vegetables, nuts, herbs and spices is documented where required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The process of carrying out pre-treatments for fruits, vegetables, nuts, herbs and spices is documented

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The steps involved in the manufacture of a range of fruit, vegetable, herbs and spices are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor production of fruit, vegetables, nut, herb and spice product samples for testing

  1. Processing technique to produce required range of fruit, vegetable, herb and spice product samples are identified
  2. Permissible additives/preservatives used in the production of fruits, vegetables, nuts, herbs and spices are evaluated for suitability
  3. Processing stages and processes are monitored according to regulatory, customer and enterprise requirements
  4. Products are produced in a safe working environment using appropriate hygiene and sanitation techniques
Processing technique to produce required range of fruit, vegetable, herb and spice product samples are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Permissible additives/preservatives used in the production of fruits, vegetables, nuts, herbs and spices are evaluated for suitability

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Processing stages and processes are monitored according to regulatory, customer and enterprise requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Products are produced in a safe working environment using appropriate hygiene and sanitation techniques

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Investigate the packaging alternatives for fruits, vegetables, nut, herb and spice products.

  1. Packaging requirements for fruits, vegetable, herb and spice products are identified and evaluated for suitability
  2. Packaging of a range of fruit, vegetable, nuts, herb and spice products is monitored according to regulatory, customer and enterprise requirements
  3. Adjustments to packaging procedures and design are made where required
Packaging requirements for fruits, vegetable, herb and spice products are identified and evaluated for suitability

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Packaging of a range of fruit, vegetable, nuts, herb and spice products is monitored according to regulatory, customer and enterprise requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Adjustments to packaging procedures and design are made where required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess the quality and shelf life of fruit, vegetable, nuts, herb and spice products

  1. A range of testing techniques are performed to assess the safety and organoleptic qualities of fruit, vegetable, nuts, herb and spice products
  2. All common hazards at critical control points (CCPs) for the production of products are identified and assessed
  3. Critical limits are complied with for all steps of production including shelf life and storage
A range of testing techniques are performed to assess the safety and organoleptic qualities of fruit, vegetable, nuts, herb and spice products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

All common hazards at critical control points (CCPs) for the production of products are identified and assessed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Critical limits are complied with for all steps of production including shelf life and storage

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review production processes

  1. The CCPs and critical limits for product safety are reviewed
  2. Operating procedures are reviewed for food safety and quality
  3. The production plan is reviewed for processing of food products
  4. Environmental impacts and associated costs are reviewed for processing of food products
The CCPs and critical limits for product safety are reviewed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Operating procedures are reviewed for food safety and quality

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The production plan is reviewed for processing of food products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Environmental impacts and associated costs are reviewed for processing of food products

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 produce samples of fruit, vegetable, herb and spice products and provide information and data for reviewing the production system

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

Critical aspects of assessment must include evidence of the ability to use commercial processing techniques to produce samples of fruits, vegetables, herbs and spice products, and to review 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:

Written and/or oral questioning to assess knowledge and understanding

Observation of candidate conducting a range of processes and tests

A report on 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 include:

Ability to:

investigate the processing characteristics of fruits, vegetables, nuts, herbs and spices

determine the seasonal availability and demand for fruits, vegetables, nuts, herbs and spices

implement preparation and processing requirements for fruits, vegetables, nuts, herbs and spices

implement quality and food safety procedures for processing of fruits, vegetables, nuts, herbs and spices

arrange transportation of raw and processed fruits, vegetables, nuts, herbs and spices

determine the procedures and costings for packaging a range of fruit, vegetable, herb and spice products

implement packaging procedures for fruits, vegetable, nuts, herb and spice products.

Required knowledge includes:

Knowledge of:

the physiology of fruits, vegetables, nuts, herbs and spices

the range of available fruits, vegetables, nuts, herbs and spices used in the food industry

the physiological changes that can occur to fruit, vegetables, nuts, herbs and spices during harvest and post-harvest treatment

the various methods of storage which assist to prolong the shelf life of fruits, vegetables, herbs and spices

the physiology of fruits, vegetables, nuts, herbs and spices

methods of cleaning and storage of fruit, vegetable, nuts, herb and spice products for sale as fresh produce or for further processing

manufacturing processes for pickled, canned, dried, and concentrated fruit, frozen and canned vegetables, herb and spice products

processes and inputs for jam and sauce production

testing procedures for raw materials through to manufactured product

stages of production, CCPs and critical limits

packaging procedures

quality and continuous improvement processes

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

OHS legislation, regulations and Codes of practice

Safety Data Sheets (SDSs) for hazardous substances

Enterprise specific OHS requirements.

Regulations

Australian and international standards including:

professional association regulations

industry guidelines and codes of practice

industry regulations

Australian and New Zealand Food Standards Code

ISO Standards

Codex Alimentaruis

export requirements

State food safety regulations

International, Australian and State environmental protocols and regulations regarding effluent.

Materials, equipment and systems

Food preparation may include:

peeling

slicing

dicing

coring

blanching

other pre-treatment processes.

Fruit, vegetable herb and spice production processes may include:

pickling

puree

canning

drying

freezing

concentration

milling

grinding.