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Food Processing NC II Self-Assessment Guide

This document provides a self-assessment guide for the Food Processing NC II qualification. The qualification covers processing food by salting, curing, smoking, fermentation, pickling and sugar concentration. The guide instructs candidates to read questions in the left column and check "yes" or "no" to indicate if they can perform the tasks. Questions cover preparing, checking and calibrating equipment; selecting and cleaning raw materials; weighing, salting, curing and smoking materials; finishing cured materials; preparing production reports; and applying food safety and processing practices. Upon completion, candidates sign and date the document.

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70 views1 page

Food Processing NC II Self-Assessment Guide

This document provides a self-assessment guide for the Food Processing NC II qualification. The qualification covers processing food by salting, curing, smoking, fermentation, pickling and sugar concentration. The guide instructs candidates to read questions in the left column and check "yes" or "no" to indicate if they can perform the tasks. Questions cover preparing, checking and calibrating equipment; selecting and cleaning raw materials; weighing, salting, curing and smoking materials; finishing cured materials; preparing production reports; and applying food safety and processing practices. Upon completion, candidates sign and date the document.

Uploaded by

CHELLAN HERVAS
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

SELF-ASSESSMENT GUIDE

Qualification: FOOD PROCESSING NC II

 PROCESS FOOD BY SALTING, CURING AND SMOKING


Project:  PROCESS FOOD BY FERMENTATION AND PICKLING
 PROCESS FOOD BY SUGAR CONCENTRATION
 PACKAGE FINISHED/PROCESSED FOOD PRODUCTS
Instruction:
 Read each of the questions in the left-hand column of the chart.
 Place a check on each question to indicate your answer.
Can I? YES NO
PROCESS FOOD BY SALTING, CURING AND SMOKING

 Prepare equipment, tools and utensils for salting, curing and smoking
 Check, sanitize and calibrate appropriate equipment, tools and utensils for salting, curing and
smoking*
 Check salinity*

 Select, check and clean raw materials in accordance with approved specifications*

 Weigh cleaned raw materials in accordance with approved specifications

 Prepare salting and curing solutions and mixtures

 Undertake sanitary and hygienic curing of materials

 Finish the cured materials

 Cook the cured materials according to the food processing methods mentioned above

 Prepare production report

 Apply food quality systems and principles

 Apply Sanitary Food Handling Practices

 Know food processing methods and system

 Know basic mathematical operations and measurements

Candidate’s Signature
over Printed Name
Date:

PFBFOP205-0810
Food Processing NC II

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