Unit of competency Outline
Date retreived
22/07/2026 11:32 PM AWST
22/07/2026 11:32 PM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Implement and review the production of concentrated and dried dairy products
Implement and review the production of concentrated and dried dairy products
Unit of competency
National Code
FDFFST5025A
FDFFST5025A
State Code
S7947
S7947
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
08/08/2014
Field of Education
030307 - Food Processing Technology
Original Release Date
08/08/2014
Nominal Hours
70
Description
This unit covers the skills and knowledge required to implement and review production standards and procedures for concentrated and dried dairy products.
Notes
Elements and Performance Criteria
1. Prepare for the manufacture of concentrated and/or dried milk and related products
- 1.1 The statutory compositional requirements for the different types of concentrated and/or dried milk and related products is established
- 1.2 The required formulation of concentrated and/or dried milk and related products is selected
- 1.3 The appropriate production system and the preferred sequence of activity to prepare the system for operation is selected
- 1.4 Equipment is prepared and safe operating procedures accessed for its operation
2. Monitor the manufacture of concentrated and/or dried milk and related products to ensure quality standards are met
- 2.1 A production schedule is implemented to ensure all resources and requirements are available and meet company requirements
- 2.2 Production system is set to operating specifications before and during production
- 2.3 Data requirements appropriate for food safety, quality and production standards are interpreted
- 2.4 Data collection points consistent with equipment capabilities and data requirements are established
- 2.5 Procedures to deal with non-conformance in relation to process and the final product are interpreted or developed
- 2.6 Concentration and drying procedures are implemented and monitored
- 2.7 Process controls for the preparation and manufacture of concentrated and/or dried milk and related products are implemented and supervised
3. Diagnose, rectify and/or report problem arising from the preparation and manufacture of concentrated and/or dried milk and related products
- 3.1 Sensory evaluation and product testing protocols used to identify defects are established
- 3.2 A system used to identify defects in the preparation and manufacture of concentrated and/or dried milk and related products is applied
- 3.3 Adjustments to process and equipment, as identified, are implemented
- 3.4 Problems are reported to designated person according to company policies and procedures
4. Review production processes
- 4.1 The critical control points (CCPs) and critical limits for product safety are reviewed
- 4.2 A sampling plan is developed and implemented for concentrated and dried dairy products
- 4.3 Sensory analysis is conducted and analysed
- 4.4 Food tests are undertaken
- 4.5 Operating procedures are reviewed for food safety and quality
- 4.6 Safe work systems for processing of concentrated and dried dairy products are reviewed
- 4.7 Environmental impacts and energy efficiencies are reviewed for processing of concentrated and dried dairy products
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.
Policies and procedures
Work is carried out according to company procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements.
Legislation
Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes the Food Standards Code including labelling, weights and measures legislation; and legislation covering food safety, environmental management, occupational health and safety, anti-discrimination and equal opportunity.
OHS requirements
legislation, regulations, Codes of practice
safety data sheets (SDSs)
enterprise and process specific occupational health and safety requirements.
Materials and equipment
May include dairy/dairy product processing chemicals, dairy/dairy products processing equipment.
Dried dairy products
Include milk powders, whey powders and whey protein concentrates.
Concentrated dairy products
Include condensed milks, sweetened condensed milks, evaporated skim or whole milk, condensed buttermilk and condensed whey.
Policies and procedures
Work is carried out according to company procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements.
Legislation
Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes the Food Standards Code including labelling, weights and measures legislation; and legislation covering food safety, environmental management, occupational health and safety, anti-discrimination and equal opportunity.
OHS requirements
legislation, regulations, Codes of practice
safety data sheets (SDSs)
enterprise and process specific occupational health and safety requirements.
Materials and equipment
May include dairy/dairy product processing chemicals, dairy/dairy products processing equipment.
Dried dairy products
Include milk powders, whey powders and whey protein concentrates.
Concentrated dairy products
Include condensed milks, sweetened condensed milks, evaporated skim or whole milk, condensed buttermilk and condensed whey.
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 implement and review production standards and procedures for concentrated and dried dairy products.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Critical aspects of assessment must include evidence of the ability to implement manufacturing of concentrated and dairy products including:
implementing process control procedures and data collection; diagnosing and reporting problems for manufacturing; carrying out sensory evaluation and product testing; and reviewing the concentrated and/or dried milk and related products production system for food safety and quality and environmental impact.
Context of and specific resources for assessment
Assessment of performance requirements in this unit should be undertaken within the context of food technology. Competency is demonstrated by performance of all stated criteria, including the critical aspects and knowledge and skills elaborated in the Evidence Guide, and within the scope as defined by the Range Statements applicable to the workplace environment.
Assessment must occur in a real or simulated workplace where the assessee has access to:
Production process and related equipment, manufacturers’ advice and operating procedures
Methods and related software systems as required for collecting data and calculating yields, efficiencies and material variances appropriate to production environment
Tests used to report relevant product/process information and recorded results.
Method of assessment
The following assessment methods are suggested:
A report detailing the review of manufacturing concentrated and dried dairy products
Observation of candidate conducting a range of tests and procedures
Written and/or oral questioning to assess knowledge and understanding
Completing workplace documentation
Third party reports from experienced practitioner
Case studies
Field Reports.
Guidance information for assessment
Evidence should be gathered over a period of time in a range of actual or simulated environments.
Overview of assessment
A person who demonstrates competency in this unit must be able to implement and review production standards and procedures for concentrated and dried dairy products.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Critical aspects of assessment must include evidence of the ability to implement manufacturing of concentrated and dairy products including:
implementing process control procedures and data collection; diagnosing and reporting problems for manufacturing; carrying out sensory evaluation and product testing; and reviewing the concentrated and/or dried milk and related products production system for food safety and quality and environmental impact.
Context of and specific resources for assessment
Assessment of performance requirements in this unit should be undertaken within the context of food technology. Competency is demonstrated by performance of all stated criteria, including the critical aspects and knowledge and skills elaborated in the Evidence Guide, and within the scope as defined by the Range Statements applicable to the workplace environment.
Assessment must occur in a real or simulated workplace where the assessee has access to:
Production process and related equipment, manufacturers’ advice and operating procedures
Methods and related software systems as required for collecting data and calculating yields, efficiencies and material variances appropriate to production environment
Tests used to report relevant product/process information and recorded results.
Method of assessment
The following assessment methods are suggested:
A report detailing the review of manufacturing concentrated and dried dairy products
Observation of candidate conducting a range of tests and procedures
Written and/or oral questioning to assess knowledge and understanding
Completing workplace documentation
Third party reports from experienced practitioner
Case studies
Field Reports.
Guidance information for assessment
Evidence should be gathered over a period of time in a range of actual or simulated environments.
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| OAL66 | FBPFST5025 | Implement and review the production of concentrated and dried dairy products | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D686 | FDF50311 | Diploma of Food Science and Technology | Qualification |