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Evidence Guide: FDFFST5001A - Monitor refrigeration and air conditioning systems in food processing

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

 

FDFFST5001A - Monitor refrigeration and air conditioning systems in food processing

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

Coordinate a refrigeration system in the production of food products

  1. Refrigerants and their required properties are identified
  2. Performance of the refrigeration system in the production process is monitored
  3. Ways to improve the performance of the refrigeration system are appraised
  4. Performance of a refrigeration system is analysed
  5. Problems are reported to the designated person according to company policies and procedures
Refrigerants and their required properties are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Performance of the refrigeration system in the production process is monitored

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ways to improve the performance of the refrigeration system are appraised

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Performance of a refrigeration system is analysed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Coordinate an air conditioning system in the production of food products

  1. Common forms of air conditioning systems used in the production of food products are identified
  2. Air conditioning requirements for a given situation in the production process are assessed
  3. Variables on a psychrometric chart are identified
  4. Psychrometric charts for the analysis of air conditioning systems in the production process are applied
  5. The performance of the air conditioning system in the production process in monitored
  6. Energy efficiency is monitored to reduce costs and environmental impacts
  7. Problems are reported to the designated person according to company policies and procedures
Common forms of air conditioning systems used in the production of food products are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Air conditioning requirements for a given situation in the production process are assessed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Variables on a psychrometric chart are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Psychrometric charts for the analysis of air conditioning systems in the production process are applied

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The performance of the air conditioning system in the production process in monitored

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Energy efficiency is monitored to reduce costs and environmental impacts

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

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 monitor the effectiveness and efficiency of refrigeration and air conditioning systems in food processing, and the impact on energy costs and environment.

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

Critical aspects of assessment must include evidence of the ability to assess refrigeration and air conditioning system requirements, and monitor the performance of refrigeration and air conditioning and the potential impacts on 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. 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:

Observation of candidate conducting a range of tests and procedures

Written and/or oral questioning to assess knowledge and understanding

Completing workplace documentation

Third party reports from experienced practitioner

Case studies

Field Reports.

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:

identifycharacteristics of a refrigeration system in the production of food products

interpret the function of key components in a refrigeration system

appraise the performance of a refrigeration system

identify refrigerants and their required properties

monitor the performance of the refrigeration system in the production process

report problems to thedesignated person according to company policies and procedures

identify the common forms of air conditioning system used in the production of food products

identify the variables on a psychrometric chart

apply psychrometric charts for the analysis of air conditioning systems in the production process

monitor the performance of the air conditioning system in the production process.

Required knowledge includes:

Knowledge of:

refrigeration systems in the production of food products

function of key components in a refrigeration system

common forms of air conditioning systems used in the production of food products

psychrometric charts

energy efficiency and environmental impacts of refrigeration and air-conditioning systems.

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

Codes of practice, regulations, safety data sheets (SDSs)

Enterprise and process specific occupational health and safety requirements.

Regulations

Australian and international standards

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.

Air conditioning plant and equipment

Air conditioning systems, plant and/or equipment may include electrical supply switchboard(s) and transformers; air conditioner compressors; chillers and associated cooling plant; air fans; humidifiers; heaters and filters; electrical motors; valves, actuators and dampers (electric, hydraulic, pneumatic and manual); supervisory, alarm, protection and control equipment; and chemical dosing equipment.

Refrigeration plant and equipment

Refrigeration equipment may include air conditioning (refrigerated and evaporative), water coolers, packaged air conditioners and refrigerators.

System controls

Controls for both systems may be mechanical, pneumatic, electric, and electronic and may be sequenced/controlled by programmable controllers or computer systems.

Psychrometric variables

Psychrometric variables may include temperature, relative humidity, dew-point temperature, and wet-bulb temperature.