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Evidence Guide: FDFFST4054A - Identify and implement product safety for manufacturing of cereal 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

 

FDFFST4054A - Identify and implement product safety for manufacturing of cereal products

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

Carry out preparation and pre-treatments for cereal based products processing

  1. Processes for preparing cereal based products are documented
  2. Ingredients are selected and prepared for processing
  3. Materials and equipment used to prepare cereal based products are selected and prepared
Processes for preparing cereal based products are documented

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ingredients are selected and prepared for processing

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Materials and equipment used to prepare cereal based products are selected and prepared

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Produce a range of cereal-based product samples

  1. Permissible additives/preservatives used in the production of cereal based product samples are selected according to specifications
  2. Data requirements appropriate for food safety, quality and production standards are identified
  3. Data collection points consistent with equipment capabilities and data requirements are established
  4. Procedures to deal with non-conformance in relation to process and the final product are developed
  5. Correct processing techniques and technologies are used to produce cereal based products
Permissible additives/preservatives used in the production of cereal based product samples are selected 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:

 

 

 

 

 

 

 

Correct processing techniques and technologies are used to produce cereal based products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review packaging and procedures for cereal-based products

  1. Suitable packaging requirements for cereal based products are identified consistent with regulatory, client and enterprise requirements
  2. Test packaging of cereal products is undertaken or supervised and checked for safety and conformance to client and enterprise requirements
  3. Adjustments to packaging procedures and design are made where required
Suitable packaging requirements for cereal based products are identified consistent with regulatory, client and enterprise requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

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Adjustments to packaging procedures and design are made where required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess the quality and safety and shelf life of a range of cereal-based products

  1. A range of testing techniques are performed to assess the quality and safety of cereal based products
  2. A range of testing techniques are performed to determine the shelf life of cereal based products
  3. All common hazards at critical control points (CCPs) for the production of products are identified and assessed
A range of testing techniques are performed to assess the quality and safety of cereal based products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

A range of testing techniques are performed to determine the shelf life of cereal based 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:

 

 

 

 

 

 

 

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:

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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:

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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 cereal-based 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 ability to produce a range of cereal-based products, to assess their quality based on product testing, and to review the production process used 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

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.

Recommended technical information:

The ICC Handbook of Cereals, Flour, Dough and Product Testing Methods and Applications
edited by Stanley P. Cauvain and Linda S. Young (2009)

Required Skills and Knowledge

Required skills include:

Ability to:

select ingredients and prepare equipment for processing

construct a process flow chart for a selected cereal product

apply production equipment and processes

manufacture cereal product using documented procedures

conduct sensory evaluation and product testing

collate and analyse the results of testing

review production processes, HACCP-based food safety plans and product quality

assess the environmental impacts for the production of a cereal-based product.

Required knowledge includes:

Knowledge of:

the different varieties of cereal grains

the processing techniques and technologies used to produce various cereal products

the major constituents of a cereal grain

the use of each constituent of a cereal grain

the milling process generally used to produce flour

gluten, and its role in a range of wheat flour based products

bread, biscuit, cake and pastry production techniques

the manufacturing processes used to produce pasta and noodle products

the manufacturing processes used to produce breakfast cereal products.

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

Manufacturing processes may include but are not limited to:

baking

extrusion

mixing

blending

grinding

rolling

steaming

pressing

drying

Cereal products

Include pastas, breakfast cereals and bread products.

Testing techniques

Include sensory (organoleptic) testing, microbiological testing, tests for starches, sugars and carbohydrates, moisture testing.