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.
Legislation
Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes the Food Standards Code including labeling, weights and measures legislation; and legislation covering food safety, environmental management, occupational health and safety, anti-discrimination and equal opportunity.
Policies and procedures
Work is carried out according to company procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements.
Safe work procedures
Examples of specific task related procedures may include:
handling of chemicals
use of PPE
Egg based products
Separated and pasteurised egg pulp and egg yolks and whites, omelette mixes, custards, powdered egg products, frozen egg products (omelettes, eggs cooked and peeled, scrambled egg portions, egg rolls or long eggs)
Ingredients

Sauces and fillings, spices, herbs, water, milk product, nuts, mushrooms or breads
Micro-organisms
bacteria
mould
virus
yeast.
Workplace requirements
enterprise-specific requirements
OH&S requirements
Quality Assurance requirements
Standard Operating Procedures
the ability to perform the task to production requirements
work instructions.
OH&S
enterprise OH&S policies, procedures and programs
OH&S legal requirements
Personal Protective equipment (PPE) which may include:
coat and apron
ear plugs or muffs
eye and facial protection
head-wear
lifting assistance
mesh apron
protective boot covers
protective hand and arm covering
protective head and hair covering
uniforms
waterproof clothing
work, safety or waterproof footwear
requirements set out in standards, codes of practice

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

Critical aspects for assessment and evidence required to demonstrate competency in this unit
Critical aspects of assessment must include evidence of the ability to identify and implement safety and quality procedures for egg based product manufacturing including monitoring commercial processing techniques, carrying out sensory evaluation and product testing, and reviewing the production system for food safety and quality and environmental impact.
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:
Production process and related equipment, manufacturers’ advice and operating procedures
Tests used to report relevant product/process information and recorded results
Method of assessment
The following assessment methods are suggested:
Analysis of product and process under the candidate’s supervision
Written and/or oral questioning to assess knowledge and understanding
Observation of candidate conducting a range of processes and tests
A report on review of the production system
Guidance information for assessment
Evidence should be gathered over a period of time in a range of actual or simulated environments.