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Evidence Guide: FDFFST4053A - Implement and review manufacturing, packaging and testing of beverage products

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

 

FDFFST4053A - Implement and review manufacturing, packaging and testing of beverage products

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

Produce a range of beverage product samples

  1. Equipment used to prepare beverage products is selected and prepared
  2. Pre-treatments for beverage production are implemented
  3. Appropriate processing techniques and technologies are used to produce a range of beverage product samples
  4. Permissible additives/preservatives used in the production of beverage products are identified and used according to specifications
  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. Sample products are produced using appropriate hygiene and sanitation techniques
Equipment used to prepare beverage products is selected and prepared

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pre-treatments for beverage production are implemented

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Appropriate processing techniques and technologies are used to produce a range of beverage product samples

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Permissible additives/preservatives used in the production of beverage products are identified and used according to specifications

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:

 

 

 

 

 

 

 

Sample products are produced using appropriate hygiene and sanitation techniques

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review packaging of beverage products

  1. Packaging requirements for beverage products are identified consistent with regulatory, client and enterprise requirements
  2. Test packaging of beverage products is undertaken or supervised and checked for safety and conformance to client and enterprise requirements
Packaging requirements for beverage products are identified consistent with regulatory, client and enterprise requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Test packaging of beverage products is undertaken or supervised and checked for safety and conformance to client and enterprise requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess the quality, safety and shelf life of a range of beverage products

  1. A range of testing techniques including sensory analysis are performed to assess the safety of the beverage product
  2. A range of testing techniques including sensory analysis are preformed to assess the quality of the beverage product
  3. A range of testing techniques are performed to determine the shelf life of the beverage product
  4. All common hazards and critical control points (CCPs) for the production of products are identified and assessed
A range of testing techniques including sensory analysis are performed to assess the safety of the beverage product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

A range of testing techniques including sensory analysis are preformed to assess the quality of the beverage product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

A range of testing techniques are performed to determine the shelf life of the beverage product

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 reviewed
  2. Operating procedures are reviewed for food safety and quality
  3. The OHS 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 OHS 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 a range of beverage product samples, 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 ability to produce and bottle a range of beverage samples, to assess the quality of the beverage products based on product testing, and to review the production process used for food product safety and quality and for environmental impact.

Competency includes the candidate’s ability to review manufacturing processes for a range of products drawn from:

mineral water products

bottled water products

flavoured water products

sports and energy drinks

standard styles of tea/coffee

decaffeinated tea/coffee

flavoured products

still, sparkling and fortified beverages/wine.

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

Evidence may include product samples, 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 beverage 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:

select and source raw materials for processing beverages

prepare a detailed production flow chart for beverage production

produce beverages based on documented procedures

apply and interpret a range of quality tests used in the manufacture of beverages, including brix, acidity, alcohol content determination, sulphur dioxide determination, carbonisation level, sensory evaluation and packaging integrity

organise the testing of a beverage product

document and analyse test results

review quality procedures based on product testing.

Required knowledge includes:

Knowledge of:

the range of beverage products, including beers, wines spirits, fruit juice products, carbonated beverages, fortified non-alcoholic beverages, tea and coffee

the different styles of beers generally manufactured

the different styles of red, white, sparkling and fortified wines generally manufactured

manufacturing processes used in the production of various styles of wines

the different types of fruit juices products generally manufactured

manufacturing process for the production of various types of fruit juices

manufacturing processes for a variety of carbonated and non-carbonated beverages

the variety of styles of teas and coffees generally available

manufacturing processes for the production of various styles of tea and coffee

common spoilage and food poisoning organisms associated with beverage production

brewing processes used in the production of various styles of beverages

fermentation processes in various styles of beverage production

quality tests used in the manufacture of beverages, including brix, acidity, alcohol content determination, sulphur dioxide determination, carbonisation level, sensory evaluation and packaging integrity

stages of production, CCPs and critical limits for production processes

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.

Policies and procedures

Work is carried out according to company procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements.

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.

Beverage products

Include carbonated drinks, fruit juices and drinks, fermented and alcoholic beverages, soups, water products, teas and coffees.

Materials equipment and systems

Beverage processing chemicals, beverage processing equipment filling and washing equipment.

Testing techniques

Testing techniques include sensory (organoleptic) testing, spectroscopy, titration, chromatography, microbiological testing and extraction.