FBPTEC4023 — Control and monitor fermentation

Elements & performance criteria

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 controlled and monitored the fermentation of six different products, utilising three different fermentation categories from the following list: • yeast • bacteria • fungi • yeast and bacteria symbiotic culture of bacteria and yeast (SCOBY) • combinations of fermentation organisms above relevant to product. For each category utilised, there should be two products that show consistent colour, smell, texture, taste and appearance. There must also be evidence that the individual can identify contamination or spoilage in each of the three categories chosen.

Knowledge evidence

• different starter organisms for fermentation
• licensing requirements for the production and sale of fermented food and beverage products
• specific starters used for different products, including yeast, bacteria, fungi, and yeast and bacterial SCOBY, or combinations of these relevant to product
• ideal temperature to promote successful fermentation, relevant to product
• specific starters used for different products, including SCOBY for kombucha
• natural starters versus commercial starters, and which are allowed under the Food Standards Code
• typical adjuncts added to the fermentation process
• essential ingredients for fermentation, including salt and sugar
• typical microbiological, chemical and physical tests carried out in production and on end products
• acceptable parameters for typical test results
• interpretation of test results, including simple calculations
• risks of pathogens, fungi, parasites and bacteria associated with fermentation processes
• instruments and measurements used for typical tests including thermometer probe, pH meter, hygrometer
• calibration requirements of measuring and testing equipment
• aerobic/anaerobic requirements for specific fermentation processes
• how to sanitise equipment and where necessary, ingredients
• how changes in pH indicate success or otherwise of the fermentation process
• air circulation requirements of specific products
• possible effects of temperature fluctuations, relative humidity and air circulation on product
• methods for controlling atypical outcomes of tests, relevant to process
• Food Standards Code and local health department requirements in relation to production and sale of fermented food and beverages, including local licensing requirements
• tensions between the Food Standards Code and the fermentation process
• waste handling and disposal requirements
• safe handling and transport procedures for samples to be tested at laboratory
• record keeping requirements for traceability of product.

Foundation skills

• Numeracy skills: Convert units involving multiples and submultiples Use fractions, decimals, proportions and percentages to determine responses to results Use volumes (ml, L) and weights (mg, g, kg) to describe product quantities Calculate dose (mg), average mass, mass percentage, density, moisture, relative and absolute humidity Determine ratios, such as mass to mass, mass to volume and volume to volume percentages Calculate concentration, such as g/100mL, mg/L and dilution ml/L Calculate salinity and water activity (Aw)
• Get the work done: Think through options to identify and respond to atypical results of tests Trace and source obvious cause of artefact or malfunction

Unit content sourced from training.gov.au — © Commonwealth of Australia, licensed under CC BY 4.0. Auditori is not affiliated with the Department of Employment and Workplace Relations.

Questions about assessing FBPTEC4023