IMPFP156 – Establish procedures for monitoring frying operations
Overview
This standard is about the skills needed to monitor the use of oil or fat when frying foods in food in either food manufacturing or food service operations. This includes being able to monitor the quality and use of frying oil or fat and the quality and consistency of fried products.
You will need to be able to apply a range of procedures that are needed to monitor both the quality of the frying medium, and to ensure that frying operations are carried out safely.
This standard is for you if you work in food and drink manufacture and/or food service operations and are involved in monitoring the use of oil or fat for frying operations in the frying of fish and/or shellfish.
Performance criteria
You must be able to:
Establish procedures for monitoring oil or fat frying operations
1. select criteria for the selection of oil or fat for the frying operation
2. establish procedures for oil or fat frying operations
3. monitor the completion of records and documents
Monitor oil or fat frying operations
4. check that staff carrying out frying operations are trained to organisational requirements
5. confirm that staff are working under the appropriate supervision
6. monitor the oil or fat frying operation
7. check that quality assessments are implemented at the appropriate time
8. monitor maintenance routines for frying and oil or fat handling equipment
9. review the accuracy of records relating to the frying operation
Knowledge and understanding
You need to know and understand
1. how to select appropriate criteria for monitoring oil or fat frying operations
2. how procedures for use by staff members, when frying with oil or fat , should be established
3. how the type of oil or fat used for different frying operations should be selected
4. the actions that should be followed to monitor the oil or fat frying operations
5. the relevant legal and regulatory requirements, health and safety, hygiene and environmental standards and procedures that need to be monitored
6. the potential impacts of the loss of oil or fat quality
7. the impact of selecting the incorrect oil or fat for the task
8. how routine maintenance of frying and oil or fat handling operations should be monitored
9. what the organisational requirements are for staff training related to oil or fat frying operations
10. what the documentation requirements are and why it is important to meet them
11. the types of fish, their characteristics and suitability from a business and customer aspect
12. variations in potato characteristics and the impact of season, storage and variety on the selection of potatoes for chipping
13. the advantages and disadvantages of propriety batter mixes
14. how to store fish, potatoes and other raw materials
15. the importance of choosing to use fats or oils of the type for frying
16. the range of fats and oils available and the impact of regional preferences
17. the chemical structure of frying fats and oils
18. how the chemical structure of frying fats and oils are affected by heat over time
19. why it is necessary to manage fats or oils to avoid deterioration in the quality of the frying medium and fried products
20. how heat is transferred from the frying media to a deep fry product
21. the meaning of the terms; slip point, smoke point and flash point for a fat or oil and their importance for the operating temperature of the fryer
22. the physical changes that take place within products during the frying process
23. how the absorption of fats into the surface of products during the frying process is important to the eating quality of the product and its resultant calorific value and perceived impact on diet and health
24. what the effects are of frying with too low or too high a temperature
25. what the effects are of frying for too short or too long a duration
26. the potential impacts of different frying methods and types of ranges
27. how to avoid common errors in frying fish and chips
28. the current general state of fish stocks and those species-specific issues including quotas, sustainability and the environment that are likely to impact upon the fish and chip sector
IMPFP156 – Establish procedures for monitoring frying operations
Overview
This standard is about the skills needed to monitor the use of oil or fat when frying foods in food in either food manufacturing or food service operations. This includes being able to monitor the quality and use of frying oil or fat and the quality and consistency of fried products.
You will need to be able to apply a range of procedures that are needed to monitor both the quality of the frying medium, and to ensure that frying operations are carried out safely.
This standard is for you if you work in food and drink manufacture and/or food service operations and are involved in monitoring the use of oil or fat for frying operations in the frying of fish and/or shellfish.
Performance criteria
You must be able to:
Establish procedures for monitoring oil or fat frying operations
1. select criteria for the selection of oil or fat for the frying operation
2. establish procedures for oil or fat frying operations
3. monitor the completion of records and documents
Monitor oil or fat frying operations
4. check that staff carrying out frying operations are trained to organisational requirements
5. confirm that staff are working under the appropriate supervision
6. monitor the oil or fat frying operation
7. check that quality assessments are implemented at the appropriate time
8. monitor maintenance routines for frying and oil or fat handling equipment
9. review the accuracy of records relating to the frying operation
Knowledge and understanding
You need to know and understand
1. how to select appropriate criteria for monitoring oil or fat frying operations
2. how procedures for use by staff members, when frying with oil or fat , should be established
3. how the type of oil or fat used for different frying operations should be selected
4. the actions that should be followed to monitor the oil or fat frying operations
5. the relevant legal and regulatory requirements, health and safety, hygiene and environmental standards and procedures that need to be monitored
6. the potential impacts of the loss of oil or fat quality
7. the impact of selecting the incorrect oil or fat for the task
8. how routine maintenance of frying and oil or fat handling operations should be monitored
9. what the organisational requirements are for staff training related to oil or fat frying operations
10. what the documentation requirements are and why it is important to meet them
11. the types of fish, their characteristics and suitability from a business and customer aspect
12. variations in potato characteristics and the impact of season, storage and variety on the selection of potatoes for chipping
13. the advantages and disadvantages of propriety batter mixes
14. how to store fish, potatoes and other raw materials
15. the importance of choosing to use fats or oils of the type for frying
16. the range of fats and oils available and the impact of regional preferences
17. the chemical structure of frying fats and oils
18. how the chemical structure of frying fats and oils are affected by heat over time
19. why it is necessary to manage fats or oils to avoid deterioration in the quality of the frying medium and fried products
20. how heat is transferred from the frying media to a deep fry product
21. the meaning of the terms; slip point, smoke point and flash point for a fat or oil and their importance for the operating temperature of the fryer
22. the physical changes that take place within products during the frying process
23. how the absorption of fats into the surface of products during the frying process is important to the eating quality of the product and its resultant calorific value and perceived impact on diet and health
24. what the effects are of frying with too low or too high a temperature
25. what the effects are of frying for too short or too long a duration
26. the potential impacts of different frying methods and types of ranges
27. how to avoid common errors in frying fish and chips
28. the current general state of fish stocks and those species-specific issues including quotas, sustainability and the environment that are likely to impact upon the fish and chip sector
Keywords: Frying, oil, fat, monitoring, food; drink