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Evidence Guide: FDFFST5002A - Identify and implement required process control for a food processing operation

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

 

FDFFST5002A - Identify and implement required process control for a food processing operation

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

Identify the basic concepts of production processes

  1. Processes used in the food production are identified
  2. The characteristics used to define the operation of a process are established
  3. The operating principles of the processes are identified
  4. The operating standards, capabilities and maintenance requirements for equipment and accessories used in the specified production process are established
  5. Product characteristics and common variations are recognised
Processes used in the food production are identified

Completed
Date:

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The characteristics used to define the operation of a process are established

Completed
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The operating principles of the processes are identified

Completed
Date:

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The operating standards, capabilities and maintenance requirements for equipment and accessories used in the specified production process are established

Completed
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Product characteristics and common variations are recognised

Completed
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Select the control mechanisms, modes of control and data collection points for a specified food production process

  1. The operation of different types of control mechanisms is identified.
  2. Modes of control, which can be used with the various control mechanisms, are identified
  3. Data requirements and collection points appropriate for food safety, quality and production standards are documented
  4. Procedures to deal with non-conformance in relation to process and the final product are developed
The operation of different types of control mechanisms is identified.

Completed
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Modes of control, which can be used with the various control mechanisms, are identified

Completed
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Data requirements and collection points appropriate for food safety, quality and production standards are documented

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

Completed
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Implement process control systems appropriate for food process

  1. Process control requirements for food process are communicated to appropriate operational, quality and maintenance personnel
  2. Standard operational procedures are checked for accuracy and relevance
  3. Test runs are conducted and checked against requirements
  4. Statistical analysis is applied to verify the process and recommend and recommend any further system improvements
  5. The on going collection and analysis of required data is arranged
Process control requirements for food process are communicated to appropriate operational, quality and maintenance personnel

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Standard operational procedures are checked for accuracy and relevance

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Test runs are conducted and checked against requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Statistical analysis is applied to verify the process and recommend and recommend any further system improvements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The on going collection and analysis of required data is arranged

Completed
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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 recognise and implement the process control system for a food processing operation in order to achieve required food product specification.

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

Competency must be demonstrated in the ability to monitor process control systems in a typical production process, collect and analyse process control data and recommend system improvements, and develop procedures to deal with non-conformance in relation to process and the final product.

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:

Field reports

Written and/or oral questioning to assess knowledge and understanding

Completing workplace documentation

Third party reports from experienced practitioner

Case studies.

Guidance information 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.

Required Skills and Knowledge

Required skills include:

Ability to:

identify the basic operating principles of equipment and accessories used in food production systems

identify different types of processes used in food production systems

use process control terminology

identify the basic principles of operation of equipment and accessories used in a typical food production process

recognise the process control methods used to achieve the food safety, quality and production standards

develop procedures to deal with non-conformance in relation to process and the final product

identify the operation of different types of process control mechanisms

identify typical instrumentation for process control

monitor data collection to ensure it is timely, relevant and accurate

calculate relevant statistical measures

apply statistical information to the analysis and verification of a process

conduct a trend analysis of food processing data

explain the verification process using statistical data

prepare and use process control graphs

use and explain relevant statistical measures

prepare a report on the outcomes and recommendations/actions of the statistical analysis of process control data.

Required knowledge includes:

Knowledge of:

the inter-relationships between food processing stages and the effect of variation in processing parameters on process outcome and on final product

specific plant process operations

emergency shutdown procedures

instrumentation and control systems

product specifications and tolerances

systems operating parameters

process control monitoring

collection and recording of data

statistical analysis of process control data

reporting on conclusions from statistics-based process control monitoring and review.

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

Includes Australian and international Acts, regulations and standards where export of food products is undertaken.

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 and regulations covering food safety, environmental management, occupational health and safety, anti-discrimination and equal opportunity.

Materials, equipment and systems

Typical processing and related techniques include but are not limited to raw materials/ingredient dispensing, preparation, mixing and blending, conditioning, primary and further processing, wrapping, packing and storage.

Typical process parameters include but are not limited to temperature, time, pressure, flow rate etc.

Operating standards, capabilities and maintenance requirements for equipment and accessories

For this unit operating standards, capabilities and maintenance requirements for equipment and accessories are the equipment features that impact on the design of a food production process and the setting of production requirements. Examples could be:

required down time for maintenance

holding capacity of bins, vessels, ovens etc

equipment in place cleaning programs and procedures

maximum and minimum conveyor speeds

oven temperature range

location of guards, access ports, loading and unloading doors, hatches etc.