Modification History
April 2012: Minor typographical corrections.
Unit Descriptor
This unit covers the skills and knowledge required to document the operational steps and procedures in producing a processed food product.
Application of the Unit
This unit applies to quality assurance and technical staff who are required to document processes and procedures for a food product, and who have responsibility for monitoring and maintaining product safety and quality and the production environment.
Licensing/Regulatory Information
Not applicable.
Pre-Requisites
Not applicable.
Employability Skills Information
This unit contains employability skills.
Elements and Performance Criteria Pre-Content
Elements describe the essential outcomes of a unit of competency. |
Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide. |
Elements and Performance Criteria
ELEMENT |
PERFORMANCE CRITERIA |
1. Identify the stages and operations required in the processing of a food product |
1.1 Inputs, production processes and outputs are identified 1.2 Each step in processing is examined and impacts, feedback and process adjustment in the production system is assessed 1.3 Hazards to food safety and product quality at each stage of production are identified |
2. Identify the facilities, equipment, workflow and process controls for a processed food product |
2.1 Functions of the major production stages are classified and analysed 2.2 Equipment used to perform each operation stage is identified 2.3 The facilities, workflow and layout of the workplaces, or technical work area, together with their core activities and links with other parts of the organisation are identified 2.4 Process controls are documented for a processed food product 2.5 The workforce structure and the roles and responsibilities of workplace personnel are established for a given food product 2.6 Information management processes are investigated for a food processing operation |
3. Produce flow diagrams for nominated unit operations |
3.1 Correct nomenclature and symbols are used to show processes, inputs and outputs 3.2 The completed flow diagram is reviewed and suggestions for improvements for product quality and operational efficiency are documented 3.3 Energy and resource usage, and environmental impacts, of production processes are quantified 3.4 Procedures for testing for yields and/or variances are identified at each stage 3.5 Areas for process improvement are identified for further analysis |
Required Skills and Knowledge
This section describes the skills and knowledge required for this unit.
Required skills include: |
Ability to:
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Required knowledge includes: |
Knowledge of :
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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. |
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Overview of assessment |
A person who demonstrates competency in this unit must be able to document processes in a production system as part of system monitoring and continuous improvement. |
Critical aspects for assessment and evidence required to demonstrate competency in this unit |
Critical aspects of assessment must include evidence of the ability to document procedures for a food product, including identifying unit operations and representing a food processing operation in a diagrammatic form. Documented procedures must be able to be interpreted to review mechanisms for calculating variances and outputs that are outside of specification, and to identify areas for further refining and development under continuous improvement for a food product. |
Context of and specific resources for assessment |
Assessment of performance requirements in this unit should be undertaken within the context of food technology. Competency is demonstrated by performance of all stated criteria, including the critical aspects and knowledge and skills elaborated in the Evidence Guide, and within the scope as defined by the Range Statements applicable to the workplace environment. Assessment must occur in a real or simulated workplace where the assessee has access to:
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Method of assessment |
The following assessment methods are suggested:
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Guidance information for assessment |
Evidence should be gathered over a period of time in a range of actual or simulated environments. |
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. |
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Occupational health and safety requirements |
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Regulations |
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Materials, equipment and systems |
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Unit Sector(s)
Technical.