Assessment Requirements for FBPFST5030 Implement and review manufacturing of cereal products

Release: 1

Assessment Requirements for FBPFST5030 Implement and review manufacturing of cereal products

Modification History

Release	Comments
Release 1	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 effectively implemented and reviewed the manufacturing of at least two different cereal products, including:

checking selected ingredients and preparing equipment for processing

applying production processes to prepare and manufacture cereal products

conducting sensory evaluation and product testing

reviewing production processes, critical control point (CCP)-based food safety plans and product quality

determining data requirements for monitoring product safety and quality

monitoring compliance of processing procedures with food safety and quality requirements

interpreting CCPs and critical limits

diagnosing, rectifying and/or reporting problems arising from the preparation and production of cereal products.

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 varieties of cereal grains

the processing techniques and technologies used to produce various cereal products

the major constituents of a cereal grain

additives and preservatives used in cereal production

the use of each constituent of a cereal grain

the milling process generally used to produce flour

gluten and its role in a range of wheat-flour-based products

bread, biscuit, cake and pastry production techniques

the manufacturing processes used to produce pasta and noodle products

the manufacturing processes used to produce breakfast cereal products

regulatory requirements associated with processing cereal products, including food safety standards

environmental impacts of the processing operation

health and safety hazards in the workplace 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 real food manufacturing workplace

resources, equipment and materials:

production process and related equipment, manufacturers’ advice and operating procedures

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