Establish operational requirements for a food processing enterprise

Formats and tools

Unit Description
Reconstruct the unit from the xml and display it as an HTML page.
Assessment Tool
an assessor resource that builds a framework for writing an assessment tool
Assessment Template
generate a spreadsheet for marking this unit in a classroom environment. Put student names in the top row and check them off as they demonstrate competenece for each of the unit's elements and performance criteria.
Assessment Matrix
a slightly different format than the assessment template. A spreadsheet with unit names, elements and performance criteria in separate columns. Put assessment names in column headings to track which performance criteria each one covers. Good for ensuring that you've covered every one of the performance criteria with your assessment instrument (all assessement tools together).
Wiki Markup
mark up the unit in a wiki markup codes, ready to copy and paste into a wiki page. The output will work in most wikis but is designed to work particularly well as a Wikiversity learning project.
Evidence Guide
create an evidence guide for workplace assessment and RPL applicants
Competency Mapping Template
Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners. A template for developing assessments for a unit, which will help you to create valid, fair and reliable assessments for the unit, ready to give to trainers and students
Observation Checklist
create an observation checklist for workplace assessment and RPL applicants. This is similar to the evidence guide above, but a little shorter and friendlier on your printer. You will also need to create a seperate Assessor Marking Guide for guidelines on gathering evidence and a list of key points for each activity observed using the unit's range statement, required skills and evidence required (see the unit's html page for details)

Self Assessment Survey
A form for students to assess thier current skill levels against each of the unit's performance criteria. Cut and paste into a web document or print and distribute in hard copy.
Moodle Outcomes
Create a csv file of the unit's performance criteria to import into a moodle course as outcomes, ready to associate with each of your assignments. Here's a quick 'how to' for importing these into moodle 2.x
Registered Training Organisations
Trying to find someone to train or assess you? This link lists all the RTOs that are currently registered to deliver FDFFST4007A, 'Establish operational requirements for a food processing enterprise'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Books
Reference books for 'Establish operational requirements for a food processing enterprise' on fishpond.com.au. This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to ntisthis.com for every purchase, so go nuts :)


Elements and Performance Criteria

ELEMENT

PERFORMANCE CRITERIA

1. Identify key issues and organisations that impact the Australian food processing industry

1.1 The range of job roles and responsibilities for a food processing operation are described

1.2 The environmental impacts of a food processing operation are determined

1.3 Impacts of customer expectations for product integrity, quality, safety and nutritional value on food processing operations are explained

1.4 The roles of key regulatory and industry bodies for a food processing sector are described

2. Identify the sequence of operations for processing a range of products in a sector

2.1 Procedures for the assembling and preparation of ingredients are implemented

2.2 The storage and handling requirements of ingredients for a food product are defined

2.3 A flow chart for the processing operations for a food product is constructed

2.4 Specifications for a food product are described and the methods used to ensure critical limits are complied with

3. Explain factors affecting food safety and product quality during processing

3.1 Key food safety issues in food processing are described

3.2 Food safety procedures are implemented and reviewed

3.3 Hygiene procedures for a food processing operation are applied

3.4 Factors affecting shelf life and spoilage in food products are explained

3.5 The nature and purpose of a product testing program is defined

4. Write and/or review standard operating procedures to comply with legislation relating to product and processing

4.1 Relevant legislation and regulations that apply to food production, packaging and labelling are identified

4.2 The purpose and scope of relevant legislation is defined

4.3 The roles and responsibilities of authorities responsible for administering legislation are identified

4.4 Operational and product requirements to comply with legislation are defined

4.5 A standard operating procedure is documented based on an organisation’s templates and systems

5. Define organisational requirements to comply with legislation relating to food premises, equipment design and storage facilities

5.1 Legislation and regulations that apply to food premises, storage facilities and equipment are reviewed

5.2 The purpose and intent of relevant legislation is identified

5.3 The roles and responsibilities of authorities responsible for administering legislation are identified

5.4 Procedures to support compliance with legal requirements are established and/or reviewed

6. Provide written reports and presentations on food processing issues

6.1 Areas of noncompliance or with potential for process improvement are identified

6.2 Information is collected and problem solving strategies are used to review procedures

6.3 Data, discussion and recommendations are presented in a formatted report

6.4 Presentations which incorporate technical data and information are delivered


Qualifications and Skillsets

FDFFST4007A appears in the following qualifications:

  • FDF40311 - Certificate IV in Food Science and Technology
  • FDF41012 - Certificate IV in Flour Milling