1.1 Food raw materials are graded and sorted according to product specifications.
1.2 Fruit and vegetables are top-and-tailed, depitted, decorned, trimmed, diced, sliced, cutted, minced, pulped, blended or any combination thereof.
1.3 Fruit and vegetables are fried, blanched, roasted, cooked, boiled or a combination thereof
2.1 Range: 2 different extended shelf-life technologies must be used.
Sterilise a fruit or vegetable product using retorting equipment, or
Fry fruit or vegetable products using vacuum or atmospheric frying equipment, or
Freeze or chill a fruit or vegetable product, or
Pasteurise a fruit or vegetable product by means of a batch pasteuriser, or
Evaporate a fruit or vegetable product by means of atmospheric or vacuum type evaopator. Or
Dehydrate fruit or vegetable products.
3.1 Fruit or vegetable products are packed and sealed using suitable packaging technologies.
3.2 Packaged products are shrink-wrapped according to standard operating procedures.
4.1 Apply knowledge and comprehension of occupational health, safety and environmental legislation relevant to the food manufacturing industry according to standard operating procedures.
4.2 Apply knowledge and comprehension of food safety practices and procedures in food manufacturing according to standard operating procedures.
4.3 Apply knowledge and comprehension of heating and cooling procedures used in a food manufacturing environment.
4.4 Food raw material and final products are frozen or chilled according to standard operating procedures.
4.5 The temperature of food raw materials, final products and their environment is monitored and controlled for quality control purposes.
4.6 Food manufacturing quality assurance practices are monitored and controlled according to standard operating procedures.
4.7 Food manufacturing equipment and surfaces are cleaned and sanitised according to standard operating procedures.
Integrated Assessment
The applied competence (practical, foundational and reflexive competencies) of this qualification will be able to manufacture a safe, quality assured fish or seafood products by operating, controlling and maintaining fruit and vegetable processing line, from the raw materials until fruit and vegetable products are manufactured.
The identifying and solving of problems, team work, organising one-self, the using of applied science, the implication of actions and reactions in the world as a set of related systems must be assessed during any combination of practical, foundational and reflexive competencies assessment methods and tools to determine the whole person development and integration of applied knowledge and skills.
The preparation to processing, cleaning and sanitising, first line maintenance and quality assurance related to processing in the workplace can be assessed in one application.
Applicable assessment tool(s) to establish the foundational, reflective and embedded knowledge to problem solving and application of the world as a set of related systems within the processing environment.
A detailed portfolio of evidence is required to proof the practical, applied and foundational competencies of the learner.
Assessors and moderators should develop and conduct their own integrated assessment by making use of a range of formative and summative assessment methods. Assessors should assess and give credit for the evidence of learning that has already been acquired through formal, informal and non-formal learning and work experience.
Unit standards in the qualification must be used to assess specific and critical cross-field outcomes. During integrated assessments the assessor should make use of formative and summative assessment methods and should assess combinations of practical, applied, foundational and reflective competencies.
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