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Unit of competency details

FBPFST4002 - Carry out sampling and testing of milk at receival (Release 1)

Summary

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes and is equivalent to FDFFST4021A - Carry out sampling and testing of milk at receivalUpdated to meet Standards for Training Packages Minor changes to Performance Criteria to clarify intent 17/Dec/2018

Release Status:
Current
Releases:
ReleaseRelease date
1 1 (this release) 18/Dec/2018

Companion volumes:
Unit of competency Assessment requirements

Delivery:
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Training packages that include this unit

Qualifications that include this unit

Classifications

SchemeCodeClassification value
ASCED Module/Unit of Competency Field of Education Identifier 019905 Food Science And Biotechnology  

Classification history

SchemeCodeClassification valueStart dateEnd date
ASCED Module/Unit of Competency Field of Education Identifier 019905 Food Science And Biotechnology  18/Dec/2018 
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Unit of competency

Modification History

Release 

Comments 

Release 2

This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to carry out sampling and testing procedures for milk received from farm as the first operation in market milk processing or the manufacturing of milk-based products.

This unit applies to individuals who are responsible for receiving and testing milk from the dairy farm, who often work independently, using discretion and making judgements where required.

No occupational licensing or certification requirements apply to this unit at the time of publication. However, legislative and regulatory requirements for food processing exist, so local requirements must be checked. All work must comply with Australian food safety standards and relevant codes of practice.

Pre-requisite Unit

Nil

Unit Sector

Food science and technology (FST)

Elements and Performance Criteria

Elements 

Performance Criteria 

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Implement and monitor personal hygiene standards

1.1 Ensure that personal hygiene meets the requirements of the food safety program for milk receival and handling

1.2 Identify and report risks to food safety

1.3 Wear clothing and footwear appropriate for testing and handling milk to meet the requirements of the food safety program

1.4 Comply with the food safety program when moving around the milk processing plant

2. Carry out standard tests to determine the blending and further processing requirements of milk

2.1 Implement procedures for receiving and handling milk

2.2 Comply with requirements and procedures for milk testing

2.3 Sample milk using sampling procedures

2.4 Prepare and operate milk testing equipment

2.5 Record and store data in required format

2.6 Interpret results to determine that milk is within compositional and quality requirements

3. Respond to issues of contamination or other forms of non-conformance in the receival of fresh milk

3.1 Identify procedures for taking corrective action

3.2 Implement corrective and preventative measures where required

3.3 Devise or revise procedures to support control measures

3.4 Identify processes or conditions that could result in a breach of procedures and corrective actions

3.5 Control process changes so that quality assurance requirements are accomplished

4. Review sampling, handling and testing procedures for fresh milk

4.1 Identify product sampling procedures

4.2 Identify post-collection procedures

4.3 Review test results and respond to issues

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill 

Description 

Reading

  • Interpret food safety guidelines and regulations
  • Interpret product quality and workplace procedures

Navigate the world of work
  • Monitor adherence to legal and regulatory standards and responsibilities for self and others
  • Take responsibility and ownership for own work

Unit Mapping Information

Code and title current version 

Code and title previous version 

Comments 

Equivalence status 

FBPFST4002 Carry out sampling and testing of milk at receival

FDFFST4021A Carry out sampling and testing of milk at receival

Updated to meet Standards for Training Packages

Minor changes to Performance Criteria to clarify intent

Equivalent unit

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

 

Assessment requirements

Modification History

Release 

Comments 

Release 2

This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has safely and effectively carried out accurate sampling and testing of milk at receival on at least two occasions.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

  • the different types of market milk and related products
  • proximate analysis profiles for milk from different commercial species of animals
  • the properties of milk fats and spoilage reactions in milk fats
  • the characteristics and importance of further processing of the two types of milk proteins
  • the impact of nutrition and genetics on protein to fat (P:F) ratios
  • the mineral composition of milk and relationship between mineral and protein, fat and lactose levels
  • the types of microorganisms present in fresh milk and their impact on milk storage and processing characteristics
  • characteristics and food safety implications of antibiotic residues and mastitic milk
  • nutrients and micronutrients levels in fresh milk as a source of human nutrition
  • pathogenic organisms in fresh milk, and processing and environmental controls
  • the importance of trace antibiotics in milk in affecting market milk and milk for further processing
  • the characteristics of mastitic milk and its impact on market milk and milk for further processing
  • hygiene procedures for handling fresh milk
  • sampling procedures
  • raw milk quality tests
  • interpretation of raw milk test results
  • health and safety in the workplace hazards and controls relating to work processes.

Assessment Conditions

Assessment of skills must take place under the following conditions:

  • physical conditions:
  • skills must be demonstrated in a workplace setting or an environment that accurately represents a milk receival facility
  • resources, equipment and materials:
  • production process and related equipment, manufacturers’ advice and operating procedures
  • milk testing equipment
  • milk samples from different sources
  • methods and related software systems for collecting data
  • specifications:
  • tests used to report relevant product/process information and recorded results.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

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