Implement and review the manufacturing and processing of edible fats and oils

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 FDFFST4052A, 'Implement and review the manufacturing and processing of edible fats and oils'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Books
Reference books for 'Implement and review the manufacturing and processing of edible fats and oils' 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. Review preparation of plant and animal products for oil extraction and processing

1.1 Processing stages used to prepare plant and animal fats and oils are identified

1.2 The principles of pre-treatments for fat and oil processing are established

1.3 Regulatory, quality and safety requirements are established

2. Monitor processing techniques and technologies to produce fat or oil product

2.1 Processing techniques and technologies used to produce fat or oil products are identified

2.2 Steps involved in the manufacture of fat or oil product are identified

2.3 Permissible additives used in the production of the fat or oil product are identified

2.4 Appropriate hygiene and sanitation practices are used to produce product

2.5 Data requirements appropriate for food safety, quality and production standards are identified

2.6 Data collection points consistent with equipment capabilities and data requirements are established

2.7 Procedures to deal with non-conformance in relation to process and the final product are developed

2.8 Test runs of fat or oil manufacturing process is conducted and product is checked against requirements

3. Review packaging of fat and oil products

3.1 Suitable packaging requirements for fats and oil products are identified and checked against regulatory, client and enterprise requirements

3.2 Test packaging of fat and oil products is undertaken and checked for safety and conformance to client and enterprise requirements

4. Assess the quality, safety and shelf life of fats and oil products

4.1 A range of testing techniques are performed to assess the safety of fat and oil products

4.2 A range of testing techniques are performed to assess the quality of the fat and oil products

4.3 A range of testing techniques are performed to determine the shelf life of fat and oil products

4.4 Sensory analysis is conducted

4.5 All common hazards and critical control points (CCPs) for the production of products are identified and assessed

5. Review production processes

5.1 The CCPs and critical limits for product safety are monitored and reviewed according to regulatory and enterprise requirements

5.2 Operating procedures are reviewed for food safety and quality

5.3 The production plan is reviewed against enterprise and client schedules and quality requirements

5.4 Environmental impacts and associated costs are reviewed for processing of food products


Qualifications and Skillsets

FDFFST4052A appears in the following qualifications:

  • FDF50311 - Diploma of Food Science and Technology
  • FDF40311 - Certificate IV in Food Science and Technology