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. 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.
WHS requirements
WHS requirements include:
relevant legislation
protective equipment
material safety management systems
hazardous substances and dangerous goods code
local safe operation procedures
awards provisions
Environmental requirements
Environmental requirements include:
relevant legislation, regulations and codes
correct handling and disposal of liquid and solid waste
elimination or minimisation of gas, fume, vapour and smoke emissions, including fugitive emissions
dust elimination, minimisation and control
minimisation of energy and water use
elimination or control of excessive noise
use and recycling of refrigerants
Appropriate personnel
Appropriate personnel may include:
supervisor
leading hand
foreman
manager
engineer
technician
trainer
mentor
team member
customer
client
Food spoilage
Food spoilage may include:
physical damage
animal damage
chemical breakdown
enzyme activity
microorganisms
effects of:
temperature change
humidity change
freezing on fresh produce
slow freezing time
refreezing
Enterprise procedures
Enterprise procedures may include:
the use of tools and equipment
instructions, including job sheets, plans, drawings and designs
reporting and communication
manufacturer specifications
operational procedures
industry standards
Resources
Resources may include:
reference manuals/data sheets
scientific calculator
stationery
access to relevant standards, codes, laws and by-laws
Equipment
Equipment may include:
computer workstation and software, either stand alone or networked
chemical analysers
measurement instruments (e.g. thermometers and probes)
hand tools
Processing techniques
Processing techniques may include:
heat processing techniques, such as blanching, pasteurisation, sterilisation, evaporation, dehydration, baking and roasting, steam and water
chilling processing techniques, such as freezing, freeze drying and freeze concentration, cryovac, and controlled atmosphere

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.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Assessors must be satisfied that the candidate can competently and consistently:
implement WHS workplace procedures and practices, including the use of risk control measures as specified in the performance criteria and range
demonstrate essential knowledge and skills of principles of refrigeration and storage technology
demonstrate competency within a timeframe typically expected of the discipline, work function and industrial environment
demonstrate the ability to apply principles of refrigeration food storage technology consistently in different contexts.
Context of and specific resources for assessment
This unit may be assessed on the job, off the job or a combination of both on and off the job. Where assessment occurs off the job, then an appropriate simulation must be used where the range of conditions reflects realistic workplace situations.
The competencies covered by this unit would be demonstrated by an individual working alone or as part of a team. The assessment environment should not disadvantage the candidate.
Method of assessment
Assessment must satisfy the endorsed Assessment Guidelines of the MEM05 Metal and Engineering Training Package.
Assessment methods must confirm consistency and accuracy of performance (over time and in a range of workplace relevant contexts) together with application of underpinning knowledge.
Assessment methods must be by direct observation of tasks and include questioning on underpinning knowledge to ensure correct interpretation and application.
Assessment may be applied under project-related conditions (real or simulated) and require evidence of process.
Assessment must confirm a reasonable inference that competency is not only able to be satisfied under the particular circumstance, but is able to be transferred to other circumstances.
Assessment may be in conjunction with assessment of other units of competency where required.
Guidance information for assessment
Assessment processes and techniques must be culturally appropriate and appropriate to the language and literacy capacity of the candidate and the work being performed.