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Evidence Guide: FDFOP3006A - Identify cultural, religious and dietary considerations for food production

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

 

FDFOP3006A - Identify cultural, religious and dietary considerations for food production

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

Identify cultural and religious requirements of customers

  1. Cultural and religious practices and events that influence food production requirements are identified
  2. Food production methods and food products that cater for cultural and religious practices and events are identified
  3. The suitability of current food production methods and current food products against cultural and religious requirements are assessed
  4. If required, alternative processes and products are identified
Cultural and religious practices and events that influence food production requirements are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Food production methods and food products that cater for cultural and religious practices and events are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The suitability of current food production methods and current food products against cultural and religious requirements are assessed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

If required, alternative processes and products are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify dietary requirements of customers

  1. A range of specific dietary requirements and their impact on food production are identified
  2. Food products that cater for dietary requirements are identified
  3. The suitability of current food production methods and current food products are assessed against dietary requirements
  4. If required alternative processes and products are identified
A range of specific dietary requirements and their impact on food production are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Food products that cater for dietary requirements are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The suitability of current food production methods and current food products are assessed against dietary requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

If required alternative processes and products are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify common food-related allergies

  1. Common food-related allergies are identified
  2. Risk assessment is made of current products and processes against common food-related allergies
  3. Procedures to avoid contamination with allergens are identified
Common food-related allergies are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Risk assessment is made of current products and processes against common food-related allergies

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Procedures to avoid contamination with allergens are identified

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:

identify the food products commonly associated cultural, religious and dietary requirements

identify food processes commonly associated cultural religious and dietary requirements

identify common food allergens and contamination risks in the production process.

Context of and specific resources for assessment

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

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

recipes and customer specifications

production equipment appropriate to product type

materials/ingredients to meet recipe requirements

ingredient pricing information

personal protective clothing, equipment and material safety data sheets (MSDS) as required

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.

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 skills

Ability to:

use communication skills to interpret customer requests and suggest appropriate products that meet customer requirements

access information on cultural, religious and dietary needs

apply product knowledge to determine appropriate food products and processes to comply with cultural, religious or dietary considerations

Required knowledge

Knowledge of:

ingredients of available products

food production processes

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, occupational health and safety (OHS), anti-discrimination and equal opportunity

Workplace information

Workplace information can include:

verbal or written operating procedures

specifications

production schedules

recipe instructions

Specific cultural and religious needs

Specific cultural and religious needs may include:

foods prepared to cultural and religious dietary laws (e.g. Kosher and Halal)

national and regional food products

foods that mark significant events (e.g. Christmas, Ramadan, Easter, Rosh Hashanah, Passover, Zul Hijjah and weddings)

feasting

fasting

alcohol-free beverages

pork-free foods

beef-free foods

vegetarian

Specific dietary needs

Specific dietary needs may include:

low GI

sugar free and/or fat free

dairy free

gluten free

flourless

rice flour

yeast free

low fat

low salt

vegetarian

vegan

Common allergies

Common allergies include allergies to:

dairy products

peanuts

wheat