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Evidence Guide: FDFFST4052A - Implement and review the manufacturing and processing of edible fats and oils

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

 

FDFFST4052A - Implement and review the manufacturing and processing of edible fats and oils

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

Review preparation of plant and animal products for oil extraction and processing

  1. Processing stages used to prepare plant and animal fats and oils are identified
  2. The principles of pre-treatments for fat and oil processing are established
  3. Regulatory, quality and safety requirements are established
Processing stages used to prepare plant and animal fats and oils are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The principles of pre-treatments for fat and oil processing are established

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Regulatory, quality and safety requirements are established

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor processing techniques and technologies to produce fat or oil product

  1. Processing techniques and technologies used to produce fat or oil products are identified
  2. Steps involved in the manufacture of fat or oil product are identified
  3. Permissible additives used in the production of the fat or oil product are identified
  4. Appropriate hygiene and sanitation practices are used to produce product
  5. Data requirements appropriate for food safety, quality and production standards are identified
  6. Data collection points consistent with equipment capabilities and data requirements are established
  7. Procedures to deal with non-conformance in relation to process and the final product are developed
  8. Test runs of fat or oil manufacturing process is conducted and product is checked against requirements
Processing techniques and technologies used to produce fat or oil products are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Steps involved in the manufacture of fat or oil product are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Permissible additives used in the production of the fat or oil product are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Appropriate hygiene and sanitation practices are used to produce product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Test runs of fat or oil manufacturing process is conducted and product is checked against requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review packaging of fat and oil products

  1. Suitable packaging requirements for fats and oil products are identified and checked against regulatory, client and enterprise requirements
  2. Test packaging of fat and oil products is undertaken and checked for safety and conformance to client and enterprise requirements
Suitable packaging requirements for fats and oil products are identified and checked against regulatory, client and enterprise requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Test packaging of fat and oil products is undertaken and checked for safety and conformance to client and enterprise requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess the quality, safety and shelf life of fats and oil products

  1. A range of testing techniques are performed to assess the safety of fat and oil products
  2. A range of testing techniques are performed to assess the quality of the fat and oil products
  3. A range of testing techniques are performed to determine the shelf life of fat and oil products
  4. Sensory analysis is conducted
  5. All common hazards and critical control points (CCPs) for the production of products are identified and assessed
A range of testing techniques are performed to assess the safety of fat and oil products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

A range of testing techniques are performed to assess the quality of the fat and oil products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

A range of testing techniques are performed to determine the shelf life of fat and oil products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Sensory analysis is conducted

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review production processes

  1. The CCPs and critical limits for product safety are monitored and reviewed according to regulatory and enterprise requirements
  2. Operating procedures are reviewed for food safety and quality
  3. The production plan is reviewed against enterprise and client schedules and quality requirements
  4. Environmental impacts and associated costs are reviewed for processing of food products
The CCPs and critical limits for product safety are monitored and reviewed according to regulatory and enterprise requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Operating procedures are reviewed for food safety and quality

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The production plan is reviewed against enterprise and client schedules and quality requirements

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 edible fats and oils products, and to 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 use of commercial processing techniques to produce samples of edible fats and oils, the

documentation of packaging and storage arrangements for edible fats and oils, and a review of the production system for food safety and quality.

Context of and specific resources for assessment

Assessment of performance requirements in this unit should be undertaken within the context of food technology and across a range of fat and oil products.. 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

Evidence may include third party report, portfolio, work documentation produced by the candidate, and written and/or oral questioning to assess knowledge and understanding of the performance criteria and critical aspects for assessment. Assessment should also include wherever possible observation of the candidate oversighting or conducting a range of fat and oil manufacturing processes and tests.

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:

recognise the difference between fats and oils

review the various methods of storage which assist to prolong the shelf life of fats and oils

apply processing techniques, using commercial materials and equipment

apply sensory evaluation techniques

carry out product testing

review production systems.

Required knowledge includes:

Knowledge of:

widely available animal- and plant-based fats and oils and seasonal availability

the physiological changes that can occur to plant-based products during harvest

various methods of storage that assists in prolonging the shelf life of animal- and plant-based fats and oils

principles of pre-treatments as applies to animal- and plant-based fats and oils

processing techniques and technologies used to produce animal- and plant-based fats and oils

testing techniques used to identify quality and safety parameters of animal- and plant-based fats and oils

packaging requirements for animal- and plant-based fats and oils

sensory analysis parameters for animal- and plant-based fats and oils

common food spoilage and food poisoning organisms associated with animal- and plant-based fats and oils

manufacturing of a range of animal- and plant-based fats and oils

the physiology of animal- and plant-based fats and oils

methods of storage for animal- and plant-based fats and oils

manufacturing process for animal and plant fats and oils.

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

Federal and state legislation, regulations, and codes of practice

Enterprise requirements

Safety Data Sheets (SDSs) for hazardous substances

Regulations

Australian and international standards including:

industry guidelines and codes of practice

industry regulations

Australia New Zealand Food Standards Code

ISO Standards

Codex Alimentarius

Australian Quarantine Inspection Service (AQIS) requirements

State food safety regulations

Materials, equipment and systems

Fats and oils processing chemicals may include extraction solvents, catalysts, hydrogen.

Fats and oils processing equipment may include boiling pans, washing equipment, crushers, extraction, distillation units.

Edible fats and oils

Include tallow, palm oil, oilseed, cooking oils, groundnut oils, mustard oil, safflower oil, sesame oil, soya oil, sunflower oil, other vegetable oils

Testing procedures

Include emulsion testing, sensory (organoleptic) testing, extractive testing for free fatty acids, fatty acid profile, peroxide value, polyphenols, sterol composition, moisture and volatiles, unsaponifiable matter, insoluble impurities, flash point, trace metals, residual pesticides, halogenated hydrocarbons.