NTISthis.com

Evidence Guide: FDFFV3001A - Conduct chemical wash for fresh produce

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

 

FDFFV3001A - Conduct chemical wash for fresh produce

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

Confirm required use of chemicals

  1. Chemicals used for the washing of fresh produce are identified and required levels confirmed
  2. Risks associated with using chemicals are identified and control measures implemented throughout operations
  3. Implications of incorrect chemical levels on fresh produce are identified
  4. Storage and handling requirements for chemicals are identified
Chemicals used for the washing of fresh produce are identified and required levels confirmed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Risks associated with using chemicals are identified and control measures implemented throughout operations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implications of incorrect chemical levels on fresh produce are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Storage and handling requirements for chemicals are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare for washing operation

  1. Raw materials are confirmed and prepared for washing
  2. Equipment is confirmed for operational readiness and components and related attachments fitted and adjusted as required
  3. Pre-start checks are carried out as required by workplace requirements
  4. Chemicals are measured and dose added according to specifications
  5. Performance of chemical dosing equipment is checked to confirm accuracy
  6. Water quality is checked and confirmed for use
Raw materials are confirmed and prepared for washing

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Equipment is confirmed for operational readiness and components and related attachments fitted and adjusted as required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pre-start checks are carried out as required by workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Chemicals are measured and dose added according to specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Performance of chemical dosing equipment is checked to confirm accuracy

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Water quality is checked and confirmed for use

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Operate and monitor the washing process

  1. The washing process is started and operated according to workplace procedures
  2. Raw materials are inspected and washed to meet workplace specifications
  3. Water is checked to confirm correct levels of chemicals
  4. Washed materials are transferred for further processing or packaging
  5. Variation in equipment operation is identified and maintenance requirements are reported according to workplace reporting requirements
  6. Out-of-specification product/process outcomes are identified, rectified and/or reported to maintain the process within specification
  7. The work area is maintained according to housekeeping standards
  8. Work is conducted in accordance with workplace environmental guidelines
  9. Workplace records are maintained according to workplace recording requirements
The washing process is started and operated according to workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Raw materials are inspected and washed to meet workplace specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Water is checked to confirm correct levels of chemicals

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Washed materials are transferred for further processing or packaging

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Variation in equipment operation is identified and maintenance requirements are reported according to workplace reporting requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Out-of-specification product/process outcomes are identified, rectified and/or reported to maintain the process within specification

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The work area is maintained according to housekeeping standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Work is conducted in accordance with workplace environmental guidelines

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Workplace records are maintained according to workplace recording requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Shut down the washing process

  1. The appropriate shutdown procedure is implemented
  2. Chemicals are handled, stored and disposed of according to workplace environmental standards
  3. Maintenance requirements are identified and reported according to workplace reporting requirements
The appropriate shutdown procedure is implemented

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Chemicals are handled, stored and disposed of according to workplace environmental standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintenance requirements are identified and reported according to workplace reporting requirements

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

Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competence in this unit must be achieved in accordance with food safety standards and regulations.

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

Evidence of ability to:

conduct pre-start checks on machinery used for washing

handle and apply chemicals according to specifications

start, operate, monitor and adjust process equipment to achieve required quality outcomes

conduct water and chemical checks

take corrective action in response to typical faults and inconsistencies

complete workplace records as required

apply safe work practices and identify OHS hazards and controls

safely shut down equipment

apply food safety procedures.

Context of and specific resources for assessment

Assessment must occur in a real or simulated workplace where the assessee has access to:

personal protective clothing and equipment

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule/batch instructions

specifications and inspection or control points

washing equipment and services, including water and chemicals

raw materials to be processed

sampling schedules and test procedures and equipment as required

documentation and recording requirements and procedures

cleaning procedures, materials and equipment as required.

Method of assessment

This unit should be assessed together with core units and other units of competency relevant to the function or work role. Examples could be:

FDFOP2003A Clean equipment in place

FDFOP2004A Clean and sanitise equipment

FDFOP2011A Conduct routine maintenance

FDFOP2013A Apply sampling procedures

FDFOP2030A Operate a process control interface

MSL973001A Perform basic tests.

Guidance information for assessment

To ensure consistency in one's performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.

Required Skills and Knowledge

Required knowledge

Knowledge of:

purpose and basic principles of the washing process, including the importance of water quality and the role of chemicals in the washing process

basic operating principles of equipment, such as main equipment components, status and purpose of guards, equipment operating capacities and applications, and the purpose and location of sensors and related feedback instrumentation

services (principally water) required and action to take if services are not available

the flow of this process and the effect of outputs on downstream processes

quality characteristics to be achieved by the washing, including the consequences of out-of-specification moisture levels on further processing and final product

quality requirements of raw materials and effect of variation on process performance, including how variation in microbial load can affect the washing process

operating requirements, parameters and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

methods used to monitor the washing process, such as inspecting, measuring and testing as required by the process

inspection or test points (control points) in the process and the related procedures and recording requirements

contamination/food safety risks associated with the process and related control measures

common causes of variation and corrective action required

occupational health and safety (OHS) hazards and controls

requirements of different shutdowns as appropriate to the process and workplace production requirements, including emergency and routine shutdowns and procedures to follow in the event of a power outage

isolation, lock out and tag out procedures and responsibilities

product/process changeover procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste/rework collection and handling procedures related to the process

basic operating principles of process control, where relevant, including the relationship between control panels and systems and the physical equipment

sampling and testing associated with process monitoring and controlwhere relevant

routine maintenance procedureswhere relevant

cleaning and sanitation procedures where relevant

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 policies and procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements

Legislative requirements

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

legislation covering food safety, environmental management, OHS, anti-discrimination and equal opportunity

Workplace information

Workplace information may include:

standard operating procedures (SOPs)

specifications

production schedules and instructions

manufacturers' advice

standard forms and reports

Washing equipment

Washing equipment may include:

wash baths

tanks

flumes

pumps

hoses

Operation of equipment and processes

Operation of equipment and processes may require:

the use of process control panels and systems

Shutdown procedures

Shutdown procedures may include:

cleaning (in some cases cleaning may be carried out by a dedicated cleaning crew)

Services

Services may need to be confirmed. These depend on the nature of the process. Typical examples include:

power

water

compressed and instrumentation air