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Evidence Guide: FDFPO2005A - Operate a marinade injecting process

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

 

FDFPO2005A - Operate a marinade injecting process

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

Prepare the marinade injection equipment and process for operation

  1. Carcasses and marinade are confirmed and available to meet operating requirements
  2. Cleaning and maintenance requirements and status are identified and confirmed
  3. Machine components and related attachments are inspected and adjusted to meet operating requirements
  4. Processing/operating parameters are entered as required to meet safety and production requirements
  5. Equipment performance is checked and adjusted as required
  6. Pre-start checks are carried out as required by workplace requirements
Carcasses and marinade are confirmed and available to meet operating requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cleaning and maintenance requirements and status are identified and confirmed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Machine components and related attachments are inspected and adjusted to meet operating requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Processing/operating parameters are entered as required to meet safety and production requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Equipment performance is checked and adjusted as required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Operate and monitor the marinade injection process

  1. Marinade is prepared and loaded to meet production requirements
  2. The process is started and operated according to workplace procedures
  3. Variation in equipment operation is identified and maintenance requirements are reported according to workplace reporting requirements
  4. The process is monitored to confirm that specifications are met
  5. Out-of-specification product/process outcomes are identified, rectified and/or reported to maintain the process within specification
  6. The work area is maintained according to housekeeping standards
  7. Work is conducted according to workplace environmental guidelines
  8. Workplace records are maintained according to workplace recording requirements
Marinade is prepared and loaded to meet production requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The process is started and operated according to workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The process is monitored to confirm that specifications are met

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 according to workplace environmental guidelines

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Workplace records are maintained according to workplace recording requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Shut down the marinade injection process

  1. The appropriate shutdown procedure is identified
  2. The process is shut down according to workplace procedures
  3. Maintenance requirements are identified and reported according to workplace reporting requirements
The appropriate shutdown procedure is identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The process is shut down according to workplace procedures

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 marinade injecting process

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

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 to work practices.

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, control points and processing parameters

marinade preparation and injection and conveying process and related equipment and services

birds to be processed and marinade premix

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

FDFOP2030A Operate a process control interface.

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:

access workplace information to identify marinade injection process requirements

select, fit and use personal protective clothing and/or equipment

confirm supply of necessary marinade ingredients, whole birds, materials and services

conduct pre-start checks, such as inspecting equipment condition to identify that needles are all in place and not broken or bent, selecting appropriate settings and/or related parameters, cancelling isolation or lock outs as required, confirming that equipment is clean and correctly configured for marinade injection process requirements, positioning sensors and controls correctly, ensuring any scheduled maintenance has been carried out, and confirming that all safety guards are in place and operational.

start, operate, monitor and adjust marinade injection process equipment to achieve required outcomes, including monitoring control points and conducting inspections as required to confirm process remains within specification, such as:

pump operating parameters (speed/pressure on variable speed pumps)

conveyor speed

marinade level and temperature

needle position

monitor supply and flow of marinade and birds to and from the marinade injection process

take corrective action in response to out-of-specification results, including flushing of needles to clear blockages, within level of responsibility

demonstrate procedures to adjust process equipment for bird size/type

respond to and/or report equipment failure within level of responsibility

locate emergency stop functions on equipment

follow isolation and lock out/tag out procedures as required to take marinade injection process and related equipment off-line in preparation for cleaning and/or maintenance within level of responsibility

complete workplace records as required

maintain work area to meet housekeeping standards

use process control systems according to enterprise procedures

conduct routine maintenance according to enterprise procedures

clean and sanitise equipment according to enterprise procedures

use oral communication skills/language competence to fulfil the job role as specified by the organisation, including questioning, active listening, asking for clarification and seeking advice from supervisor

work cooperatively within a culturally diverse workforce

Required knowledge

Knowledge of:

purpose and basic principles of the marinade injection process

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

the effect of marinade injection process on the quality of end product

the flow of the marinade injection process and the effect of outputs on downstream processes

quality characteristics to be achieved by the marinade injection process

quality requirements of marinade and bird carcasses and effect of variation on process performance

operating requirements and 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 marinade injection process, such as inspecting, measuring and testing as required by the process

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

contamination/food safety risks associated with the marinade injection process and related control measures, including equipment checks required and traceability procedures to be followed where a broken or damaged needle is identified

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

adjustment/changeover procedures to take account of different bird size/type

isolation, lock out and tag out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the marinade injection 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

routine maintenance procedures where 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

Production equipment

Production equipment may include:

marinade mix tank

pump

needle injection equipment

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

instrumentation air