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Evidence Guide: FDFFST5006A - Apply food microbiological techniques and analysis

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!

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FDFFST5006A - Apply food microbiological techniques and analysis

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

Identify food poisoning and spoilage bacteria, including methods of control

  1. The major bacteria responsible for food poisoning and spoilage are identified
  2. The types of processes used in the control of microbial growth in food products are evaluated
  3. The effect of a standard food preserving technique over a range of pH, on the growth patterns of microbes is ascertained
  4. The effectiveness of this food preserving technique in controlling food poisoning and spoilage microbes is evaluated
  5. The usefulness of this technique, as part of process control of food poisoning and spoilage microbes is assessed
  6. Compliance with Food Standards are assessed for food preservation techniques
The major bacteria responsible for food poisoning and spoilage are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The types of processes used in the control of microbial growth in food products are evaluated

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The effect of a standard food preserving technique over a range of pH, on the growth patterns of microbes is ascertained

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The effectiveness of this food preserving technique in controlling food poisoning and spoilage microbes is evaluated

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The usefulness of this technique, as part of process control of food poisoning and spoilage microbes is assessed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Compliance with Food Standards are assessed for food preservation techniques

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Perform microbiological techniques for the identification of food borne disease

  1. Standard microbiological techniques to identify and enumerate food poisoning and spoilage organisms, from a food sample, are used
  2. The type of toxins, produced by the major food pathogens, are identified
  3. Documented food borne disease outbreaks, from the past, are investigated
  4. The ramifications of product contamination in terms of Public Health and product shelf-life quality are determined
  5. Specimens and waste are handled in accordance with enterprise OHS guidelines
Standard microbiological techniques to identify and enumerate food poisoning and spoilage organisms, from a food sample, are used

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The type of toxins, produced by the major food pathogens, are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Documented food borne disease outbreaks, from the past, are investigated

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The ramifications of product contamination in terms of Public Health and product shelf-life quality are determined

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Specimens and waste are handled in accordance with enterprise OHS guidelines

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply the principles of microbiological quality control

  1. The spoilage patterns of specific foods at different temperatures of storage are ascertained
  2. The relationship between spoilage patterns and the growth cycle of the specific food spoilage/poisoning organisms is determined
  3. A microbiological quality control program for a specific food is designed, implemented and evaluated in terms of the Food Standards
  4. The importance of plant hygiene and how it can affect the finished product is determined
  5. Specimens and waste are handled in accordance with enterprise OHS guidelines
The spoilage patterns of specific foods at different temperatures of storage are ascertained

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The relationship between spoilage patterns and the growth cycle of the specific food spoilage/poisoning organisms is determined

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

A microbiological quality control program for a specific food is designed, implemented and evaluated in terms of the Food Standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The importance of plant hygiene and how it can affect the finished product is determined

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Specimens and waste are handled in accordance with enterprise OHS guidelines

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply rapid microbiological techniques and other relevant technology for the identification of microbes related to plant hygiene

  1. The principles of accelerated culture techniques are critically examined
  2. The relevance of rapid microbiological technology, as related to control of plant hygiene, is identified
  3. A series of tests to determine the adequacy of plant sanitation procedures, by rapid microbiological or other techniques, is performed
  4. Specimens and waste are handled in accordance with enterprise OHS guidelines
The principles of accelerated culture techniques are critically examined

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The relevance of rapid microbiological technology, as related to control of plant hygiene, is identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

A series of tests to determine the adequacy of plant sanitation procedures, by rapid microbiological or other techniques, is performed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Specimens and waste are handled in accordance with enterprise OHS guidelines

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Perform techniques involving microbial fermentations

  1. The types and characteristics of micro organisms used for fermentation within the food industry are identified
  2. Standard microbiological techniques to isolate and identify yeasts and bacteria in given food samples are used
  3. Sub-culturing and pure culture techniques for "scale up" to "starter" cultures are performed
  4. New culture strains after fermentation are maintained using standard techniques
The types and characteristics of micro organisms used for fermentation within the food industry are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Standard microbiological techniques to isolate and identify yeasts and bacteria in given food samples are used

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Sub-culturing and pure culture techniques for "scale up" to "starter" cultures are performed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

New culture strains after fermentation are maintained using standard techniques

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Analyse test results and provide recommendations to process controllers or production managers

  1. Results of microbiological tests are recorded and collated
  2. Microbiological data is analysed and compared with food safety and food processing critical control limits and other parameters
  3. Implications of test results are established and conclusions are drawn
  4. Test results, conclusions and recommendations are documented and presented to food processing management
Results of microbiological tests are recorded and collated

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Microbiological data is analysed and compared with food safety and food processing critical control limits and other parameters

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implications of test results are established and conclusions are drawn

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Test results, conclusions and recommendations are documented and presented to food processing management

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

To meet the requirements of this Unit, the candidate must demonstrate that they are able to undertake microbiological testing and analysis in a food processing 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 use a range of microbiological techniques in food processing in compliance with quality and food safety system requirements,

to apply rapid microbiological analysis techniques, and

to perform techniques involving microbial fermentations.

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

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:

identify the major bacteria responsible for food poisoning and spoilage

evaluate processes used in the control of microbial growth in food

ascertain the effect of a standard food preserving technique on the growth patterns of microbes

use standard microbiological techniques to identify and enumerate food poisoning and spoilage organisms, from a food sample

identify the type of toxins, produced by the major food pathogens

investigate documented food borne disease outbreaks from the past

determine the ramifications of product contamination in terms of Public Health and product shelf-life

handle specimens and waste in accordance with enterprise OHS guidelines

ascertain the spoilage patterns of specific foods at different temperatures of storage

determine the relationship between spoilage patterns and the growth cycle of the specific food spoilage/poisoning organisms

determine the importance of plant hygiene and how it can affect the finished product

critically examine the principles of rapid microbiological techniques, including:

accelerated culture techniques

rapid biochemical tests

measurement of total bacteria metabolism

measurement of spoilage

non-traditional methods

automated and mechanised methods

identify the relevance of rapid microbiological technology, as related to control of plant hygiene

perform a series of tests to determine the adequacy of plant sanitation procedures, by rapid microbiological or other techniques, including:

rinse methods

swab methods

replica or contact methods

identify the types and characteristics of micro organisms used for fermentation within the food industry, including: Saccharomyces spp., Streptococcus spp. and Lactobacillus spp.

use standard microbiological techniques to isolate and identify yeasts and bacteria in given food samples

perform sub-culturing and pure culture techniques for "scale up" to "starter" cultures

maintain new culture strains after fermentation using standard techniques

record, analyse and present data, with associated conclusions and recommendations.

Required knowledge

Knowledge of:

processes used in the control of microbial growth in food products

major bacteria responsible for food poisoning and spoilage

processes used in the control of microbial growth in food products

Food Standards

statistical methods for process control including Viable Count Methods

standard microbiological techniques to identify food poisoning and spoilage organisms

microbiological toxins as produced by major food pathogens

spoilage patterns

growth cycle of micro organisms in food

microbiological quality control programs

plant hygiene, including sanitation checks – rinse, swab, contact and rapid methods

rapid microbiological techniques:

accelerated culture techniques

rapid biochemical tests

measurement of total bacteria metabolism

measurement of spoilage

non-traditional methods

automated and mechanised methods

types and characteristics of fermentation micro-organisms, including:

Saccharomyces spp., Streptococcus spp. and Lactobacillus spp

standard microbiological techniques to isolate and identify yeasts and bacteria in given food samples

sub-culturing and pure culture techniques for "scale up" to "starter" cultures

maintenance of new culture strains after fermentation

critical control limits and microbiological processes and species in food production

analysis of microbiological data by comparison with food safety and production standards

effective data presentation and reporting.

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

Codes of practice, regulations, Safety Data Sheets (SDSs)

AS/NZS 2243.3 - Safety in laboratories, Part 3: Microbiology

Enterprise Standard Operating procedures (EOPs):

safety requirements for equipment, materials or products

cleaning, hygiene, personal hygiene requirements

incident and accident/injury reports

Australian and international standards, including:

Food Standards Code 2002 Australia New Zealand and amendments

AS 2830 Good laboratory practice

AS/NZS 2243 Safety in Laboratories

AS/766 Food microbiology

Enterprise Standard Operating procedures(SOPs)

OHS legislation and enterprise requirements