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.
Policies and procedures
Work is carried out according to company policies and procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements
Legislative requirements
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
legislation covering food safety, environmental management, OHS, anti-discrimination and equal opportunity
Workplace information
Workplace information may include:
standard operating procedures (SOPs)
specifications
production schedules and instructions
manufacturers' advice
standard forms and reports
Temperature controlled stock
Temperature controlled stock may include:
stock to be stored at a constant temperature and at different temperatures for given durations
Temperature controlled storage facilities
Temperature controlled storage facilities include:
any controlled temperature environment

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
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. Competence 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
Evidence of ability to:
identify storage requirements of temperature controlled stock
monitor temperature of storage area and stock to ensure standards are maintained
handle and transfer stock to maintain required conditions
identify and act on non-conformances
complete workplace documentation
apply food safety procedures.

Context of and specific resources for assessment
Assessment must occur in a real or simulated workplace where the assessee has access to:
personal protective clothing and equipment
work procedures, including advice on safe work practices, food safety, quality and environmental requirements
temperature storage specifications
stock handling and rotation systems
controlled temperature storage facilities
stock requiring storage
load shifting equipment as required
stock information recording system and procedures.

Method of assessment
This unit should be assessed together with core units and other units of competency relevant to the function or work role. Examples could be:
FDFOP2007A Work in a freezer storage area
TLIA1407C Use product knowledge to complete work operations
TLID1007C Operate a forklift
TLIK107C Use infotechnology devices and computer applications in the workplace
TLID207C Shift a load using manually-operated equipment.

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.