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, occupational health and safety (OHS), anti-discrimination and equal opportunity
Workplace information
Workplace information can include:
verbal or written operating procedures
specifications
production schedules
recipe instructions
Specific cultural and religious needs
Specific cultural and religious needs may include:
foods prepared to cultural and religious dietary laws (e.g. Kosher and Halal)
national and regional food products
foods that mark significant events (e.g. Christmas, Ramadan, Easter, Rosh Hashanah, Passover, Zul Hijjah and weddings)
feasting
fasting
alcohol-free beverages
pork-free foods
beef-free foods
vegetarian
Specific dietary needs
Specific dietary needs may include:
low GI
sugar free and/or fat free
dairy free
gluten free
flourless
rice flour
yeast free
low fat
low salt
vegetarian
vegan
Common allergies
Common allergies include allergies to:
dairy products
peanuts
wheat

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 the food products commonly associated cultural, religious and dietary requirements
identify food processes commonly associated cultural religious and dietary requirements
identify common food allergens and contamination risks in the production process.

Context of and specific resources for assessment
Assessment must occur in a real or simulated workplace where the assessee has access to:
work procedures, including advice on relevant product requirements, safe work practices, food safety, quality and environmental requirements
recipes and customer specifications
production equipment appropriate to product type
materials/ingredients to meet recipe requirements
ingredient pricing information
personal protective clothing, equipment and material safety data sheets (MSDS) as required
cleaning procedures, materials and equipment as required.

Method of assessment
This unit should be assessed together with core units and other units of competency relevant to the function or work role.

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.