Elements and Performance Criteria

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 and legislation
Australian and international standards
Acts of Parliament
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.
Australian and international standards
Australian and international standards
AS ISO/IEC 17025 General requirements for the competence of testing and calibration laboratories
Food Standards Code 2002 Australia New Zealand (FSANZ) and amendments
AQIS Export Control Orders
NATA accreditation procedures
AOAC standards
Dairy Food Safety standards
ISO 9000 series Quality management and quality assurance standards
AS 2243 Safety in laboratories
AS 2830 Good laboratory practice
AS 2134.1 Flame atomic absorption spectroscopy.
Equipment and materials
General equipment may include hotplates, ovens, melting point and boiling point apparatus, steam baths, appropriate glassware and chemicals.
Analytical instruments may include spectrometric instruments such as:
ultraviolet/visible
infrared including Fourier transform infrared and near infrared
atomic absorption including flame and flameless.
Biochemical testing
This may include any tests applicable to food products such as:
Benedict’s test for glucose
Lugol’s iodine test for starch
Biuret test for protein
Sudan III test for fats & oils.
Biochemical reactions
These may include any reactions relevant to food processing operations including:
oxidation
hydrolysis
enzymic reactions
lipid isomerisation
lipid polymerisation
polysaccharide synthesis
glycolysis
protein denaturing.

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 design and manage food processing operations based on a knowledge of the biochemistry of food processing.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Critical aspects of assessment must include evidence of a detailed understanding of biochemistry of food, including the ability to carry out basic chemical tests to identify biochemical compounds, use biochemical knowledge to predict the effects of processing, storage and additives in food processing, and produce or extract representative samples of biochemical compounds.
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:
laboratory 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:
Observation of candidate conducting a range of tests and sampling procedures
Written and/or oral questioning to assess knowledge and understanding
Completing workplace documentation
Case studies
Field Reports
Third party support from experienced practitioner.
Guidance information for assessment
Evidence should be gathered over a period of time in a range of actual or simulated environments.