Assessment Requirements for FBPDPR3002 Operate and monitor a fermentation process

Release: 1

Assessment Requirements for FBPDPR3002 Operate and monitor a fermentation process

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

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

There must be evidence that the individual has operated a fermentation process to produce at least one batch of fermented food to meet product specification, including:

applying food safety procedures to work practices

following safe work practices

taking corrective action in response to typical faults and inconsistencies.

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:

purpose and basic principles of the fermentation process, including the stages and reactions that occur during fermentation

basic operating principles of equipment, including:

main equipment components

status and purpose of guards

equipment operating capacities and applications

the purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

the flow of this process and the effect of outputs on downstream processes

quality characteristics to be achieved by the fermentation process

types of starters used and their role in the fermentation process

quality requirements of materials and the effect of variation on process performance

operating requirements and parameters, and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including:

signs and symptoms of faulty equipment

early warning signs of potential problems

methods used to monitor the fermentation process, including inspecting, measuring and testing as required by the process

good manufacturing practices (GMP) relevant to work task

inspection or test points (control points) in the process, and the related procedures and recording requirements

contamination/cross-contamination and food safety risks associated with the process, and related control measures

common causes of variation, and corrective action required

health and safety hazards and controls, including the purpose and limitations of protective clothing and equipment relevant to the work process

requirements of different shutdowns as appropriate to the process and workplace production requirements, including:

emergency and routine shutdowns

procedures to follow in the event of a power outage

isolation, lock-out and tag-out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including waste or rework collection and handling procedures

basic operating principles of process control, including the relationship between control panels and systems and the physical equipment

routine maintenance procedures for fermentation equipment

cleaning procedures for fermentation equipment

procedures to record traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a workplace or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

fermentation equipment

product to be fermented

cleaning materials and equipment

specifications:

work procedures, including advice on safe work practices, food safety and quality requirements

information on equipment capacity and operating parameters

product specifications, control points and processing parameters

sampling schedules

documentation and recording requirements.

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

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4