Modification History
April 2012: Minor typographical corrections.
Unit Descriptor
This unit covers the skills and knowledge required to review and report on operational requirements and issues in a food processing enterprise.
Application of the Unit
This unit applies to food technologists, quality and food safety supervisors, technical specialists, and to middle management personnel who are new to the industry. It includes gaining an understanding of the economic and political structure of the industry, production stages and methods and the key factors affecting food safety and quality, and reporting procedures. The person who undertakes this unit must be aware of the intent and detail of legislation and be able to review compliance procedures.
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 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 |
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 |
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. Competency 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 |
Candidates must be able to demonstrate the ability to establish and/or review procedures to support compliance and report on process improvement issues. Assessment must also include evidence of an understanding of: the role of industry organisations and job roles within the industry; systems, roles and procedures in place for food safety and QA; and legal requirements for the packing, production and labelling operations of a food production enterprise. |
Context of and specific resources for assessment |
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 |
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. |
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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Legislation |
Legislation to be covered by this unit includes:
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Industry and regulatory organisations |
These may include industry funded marketing co-operatives, research and development organisations (RDOs), certification bodies, federal and state regulatory agencies for OHS, environment and food safety, the Australian Quarantine Inspection Service, export and third party auditors, and organisations sponsoring QA schemes. |
Occupational health and safety requirements |
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Materials, equipment and systems |
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Unit Sector(s)
Technical.