Elements and Performance Criteria

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.
Heat treatment processes
Heat treatment processes may include:
retorting systems
pasteurisation systems
aseptic processing and packaging systems
hot fill systems
Validation
Validation refers to obtaining evidence to confirm that a HACCP-based food safety program is complete and effective and will deliver the expected food safety outcomes
Validation evidence
Validation evidence confirms that control measures are capable of being consistently effective and may include
the application of:
existing Australian legislative requirements
challenge tests
peer reviewed scientific papers
targeted scientific reports
validation already carried out in other jurisdictions and recognised by the responsible authority
mathematical modelling (e.g. predictive microbiology models)
industry codes of practice (where implementation by food business is verified during audits)
Verification
Verification refers to methods and procedures used to carry out monitoring, including sampling and testing to provide evidence that the specifications set by relevant legislation and codes of practice continue to be met
Business standards
Business standards refer to standards or technical specifications set by the system owner based on and in addition to regulatory requirements that relate specifically to food safety
Relevant legislation, standards, codes of practice and technical specifications
Relevant legislation, standards, codes of practice and technical specifications relating to heat treatment requirements may include:
relevant sections of the Australia New Zealand Food Standards Code
Validation and Verification of Heat Treatment Equipment and Processes (ANZDAC - draft)
international protocols, such as Codex Alimentarius Vol 1B - 1995 Section 2, Recommended International Code of Hygienic Practice for Low-acid and Acidified Low-acid Canned Foods, CAC/RCP, 23-1979, Rev 2 1993, App III
Australian Standard for Equipment for the Pasteurization of Milk and Other Liquid Dairy Products - Continuous-flow systems (AS 3993:2003)
AQIS Export Control (Milk and Milk Products) Orders, 2005
code of practice for the manufacture of egg products
state and territory regulations, codes of practice and guidelines
Factors that affect heat distribution and heat penetration
Factors that affect heat distribution and heat penetration may include:
raw material characteristics, such as:
rheology and density
particulates and position within container
pH
heat treatment method and related equipment (process holding times and temperatures)
heating systems
packaging design
Commercial heat processing equipment
Commercial heat processing equipment may include:
pre-processing equipment
methods to achieve sterilisation of plant and packaging material (for aseptic systems)
filling equipment
heat treatment systems using both direct and indirect heating methods
packaging systems
Packaging
Packaging may include:
cans
glass containers
aluminium and plastic semi-rigid and flexible containers
bags
composite packaging
bulk packaging
Product sealing processes
Product sealing processes may include hermetic sealing in processes, such as canning, or sealing pasteurised products in cartons and other sealed containers
Prerequisite programs
Prerequisite programs are also referred to as support programs, such as Good Manufacturing Practice (GMP), Good Agricultural Practice (GAP) and Good Hygienic Practice (GHP).
Pre-requisite programs can be divided into two categories:
Infrastructure and maintenance programs. These may include:
layout, design, construction and amenities of buildings and facilities
supplies of air, water, energy and other utilities
equipment, including sanitary design, preventative maintenance, calibration and cleaning and sanitation
support services, including waste and sewage disposal
pest control
Operational prerequisite programs. These may include:
personal hygiene
measures for the prevention of cross-contamination
packaging and labelling procedures
supplier assurance
chemical storage
employee training
document control
internal audit programs
traceability programs
product integrity and security
cold chain management
inspecting and testing regimes, including analytical and microbiological testing
control of non-conforming product, processes and recall programs
Test methods
Test methods include:
conducting studies of process evaluation
conducting studies of equipment performance
Additional reference material
Additional reference material includes:
US Food and Drug Administration Guides to Inspections
US Food and Drug Administration Code of Federal Regulations. Requirements for Establishment Registration, Thermal Process Filling, and Good Manufacturing Practices for Low-Acid Canned Foods and Acidified Foods
Campden & Chorleywood Food Research Association Publications

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.
Overview of assessment
A person who demonstrates competency in this unit must be able to provide evidence that they can verify food safety programs involving heat treatment processes to meet regulatory, industry and business standards. They must also demonstrate capacity to confirm that appropriate validation has occurred.
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
Assessment must confirm that the candidate can:
identify product-specific risks and typical processing methods for a range of products, including sources of information on heat treatment requirements
participate in audits of HACCP-based food safety programs to demonstrate ability and knowledge of technical aspects of heat treatment processes.
Assessment must include the demonstration of appropriate methods, including the use of time temperature indicators (TTIs) to measure the effectiveness of a range of heat treatment. Related processes, such as evaluation of raw materials, sterilisation of packaging and equipment (relevant to aseptic systems) and post-process handling, will be considered where they directly impact on the effectiveness of heat treatment.
Assessment requires participation in at least two audits of different heat treatment processes. For given scenarios where prescribed processing requirements are not met, assess adequacy of evidence used to determine response procedures.
Context of and specific resources for assessment
Competency may be assessed in an actual workplace or simulated environment that provides access to the required resources. At least one of the audit scenarios should be assessed in an actual workplace context.
Assessment is to occur under standard and authorised work practices, safety requirements and environmental constraints.
The following resources must be available:
food safety plans covering heat treatment processes
food safety-related documentation typical of commercial manufacturing businesses and used for the purpose of verification
evidence and documentation relevant to heat treatment processes that would typically be used by commercial manufacturing businesses to support validation processes
plant and equipment that would typically be used in a commercial manufacturing business.
Method of assessment
This unit only covers the technical skills and knowledge related to the specific area of risk. Generic food safety auditing skills and knowledge are covered in prerequisite units. While participation in audit processes should follow good auditing practice as specified by prerequisite units, formal assessment of generic food safety auditing competence does not need to be repeated when assessing this unit.
The following assessment methods should be considered to gather sufficient and valid evidence of competency:
observation and a report covering the audits specified in this Evidence Guide
oral and written questioning to test the level and application of underpinning knowledge
demonstration of appropriate methods, including the use of time temperature indicators (TTIs) to measure the effectiveness of a range of heat treatment.
The audits conducted for the purpose of assessment must be witnessed by an auditor competent to audit a heat treatment process.
Assessment methods must satisfy the endorsed Assessment Guidelines of FDF10 Food Processing Industry Training Package.
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.