Elements and Performance Criteria

The range of variables relates to the unit of competency as a whole. It allows for different work environments and situations that will affect performance.
Where reference is made to industry Codes of Practice, and/or Australian/international standards, it is expected the latest version will be used.
All operations must comply with relevant standards, appropriate procedures and/or enterprise requirements.

These procedures include or have been prepared from
Australian and international standards, Acts and regulations, such as -
AS ISO/IEC 17025 General requirements for the competence of testing and calibration laboratories
Food Standards Code 2002 Australia New Zealand and amendments
AQIS Export Control Orders
ISO 9000 series Quality management and quality assurance standards
Dairy Food Safety
AS 2830 Good laboratory practice
AS/NZS 2243 Safety in Laboratories
AS/766 Food microbiology
Therapeutic Goods Act
Office of the Gene Technology Regulator (OGTR) guidelines for working with genetically altered organisms
National Measurement Act
industry standards, such as RACI or AACI methods for colour, moisture, total ash, fats and proteins, nitrogen, fibre, micro-organisms, viscosity
Codes of Practice (such as GLP and GMP)
material safety data sheets (MSDSs)
standard operating procedures (SOPs), in house methods
quality manuals, equipment and procedures manuals
equipment startup, operation and shutdown procedures
calibration and maintenance schedules
data quality procedures
enterprise recording and reporting procedures
production and laboratory schedules
material, production and product specifications (including maximum residue levels).
Preparation of samples may include processes, such as: grinding, milling, preparation of discs, dissolving, ashing, refluxing, extracting, filtration, evaporation, flocculation, precipitation and centrifugation, culturing of selected micro-organisms, digestion, degassing, temperature equilibration.

Food tests and procedures may include
visual and sensory tests, such as
appearance, taste, texture, colour, odour of foods
melting point, boiling point, freezing point
sediments, scorched particles
foreign matter
damage to packaging, compatibility of packaging
dispersability
chemical analysis, such as-
pH, conductivity, moisture content
solids, fats, proteins, carbohydrates
ash analysis, salt analysis
titratable acids, iodine values, peroxide values
enzyme activity
specific ions, active ingredients
microbiological tests and procedures, such as-
isolation, detection, classification to genera and some species or micro-organisms
enumeration and nomenclature of desirable/non desirable micro-organisms
propagation and maintenance of yeast, bacteria, cultures used in food processing
measurement of spoilage and contamination
sterility, hygiene and sanitation checks
optical/spectrometric tests, such as
visible and ultraviolet spectrophotometry
refractive index
optical rotation
physical/mechanical tests, such as-
mass, volume, density, specific gravity, particle size
foreign matter
rheology, viscosity, gel strength
'wetability', 'whipability'
homogenisation
browning (sugar content)
elasticity, hardness, compressibility, strength
starch quality
thermal tests, such as-
calorific values
stability of products
effectiveness of heat treatments.

Tests may include methods for
control of starting materials, in-process materials and finished products
health monitoring
basic troubleshooting of production processes.

Hazards may include
microbiological organisms and agents, associated with soil, air, water, plants, animal tissue and fluids
chemicals, such as acids, heavy metals, pesticides, hydrocarbons
aerosols from broken centrifuge tubes, pipetting
sharps, broken glassware
flammable liquids and gases
cryogenics, such as dry ice and liquid nitrogen
fluids under pressure, such as steam, industrial gases
sources of ignition
high temperature ashing processes
disturbance or interruption of services.

Hazard control measures may include
ensuring access to service shut-off points
recognising and observing hazard warnings and safety signs
labelling of samples, reagents, aliquoted samples and hazardous materials
handling and storage of hazardous materials and equipment in accordance with labelling, materials safety data sheets and manufacturer's instructions
identifying and reporting operating problems or equipment malfunctions
cleaning and decontaminating equipment and work areas regularly using enterprise procedures
using personal protective clothing and equipment, such as gloves, safety glasses, coveralls, gown, body suits, respirators
using containment facilities (PCII, PCIII and PCIV physical containment laboratories), containment equipment (biohazard containers, laminar flow cabinets, Class I, II and III biohazard cabinets) and containment procedures
following established manual handling procedures
reporting abnormal emissions, discharges and airborne contaminants, such as noise, light, solids, liquids, water/waste water, gases, smoke, vapour, fumes, odour and particulates to appropriate personnel.

Records may include
test and calibration results
equipment use, maintenance and servicing history
faulty or unsafe equipment.

Health, safety and environment
All operations to which this unit applies are subject to stringent health, safety and environmental (HSE) requirements, which may be imposed through State or Federal legislation, and these must not be compromised at any time. Where there is an apparent conflict between performance criteria and HSE requirements, the HSE requirements take precedence.
All operations assume the potential hazardous nature of samples and require standard precautions to be applied. Users should access and apply current industry understanding of infection control issued by the National Health and Medical Research Council and State and Territory Departments of Health. All operations are performed in accordance with standard operating procedures.

The Evidence Guide describes the underpinning knowledge and skills that must be demonstrated to prove competence.
Critical aspects of competency

Competency must be demonstrated in the ability to perform consistently at the required standard. In particular, assessors should look to see that the candidate:

interprets test methods/procedures accurately
prepares and tests samples using procedures appropriate to the nature of sample
performs calibration checks (if required)
safely operates test equipment/instruments to enterprise standards and/or manufacturer's specification
prepares calibration graphs and calculates results using appropriate units and precision
applies basic theoretical knowledge to interpret gross features of data and make relevant conclusions
identifies atypical results as 'out of normal range' or an artefact
traces and sources obvious causes of an artefact
communicates problem(s) to a supervisor or outside service technician
records and communicates results in accordance with enterprise procedures
maintains security, integrity, traceability of samples, sub-samples, test data/results and documentation.

Underpinning knowledge

Competency includes the ability to apply and explain:

principles and concepts underpinning the test/procedure, such as-
ions, atoms, molecules, bonding, affinities and related properties
chemical reactions, (acid/base, complexiometric)
structure and properties of proteins, lipids, carbohydrates, vitamins and minerals
food additives, flavourings, essences
nutrient value of major food groups
interaction of water with food components
microbiology, including incubation characteristics, selective media, growth stages of bacterial cultures, reference organisms
microbiology of organisms with public health significance
chemical and microbial changes in food
food preservation techniques
fermentation process
packaging and controlled atmosphere
elastic properties of materials, hardness
cohesive/adhesive forces, fluid flow, viscosity
changes of state, energy content, enthalpy change
electromagnetic spectrum and absorption, emission, refraction of light
quality control program for raw materials, process control and finished product inspection
genetically modified foods
use of instruments for qualitative and/or quantitative analysis
purpose of test(s)
metrology techniques underpinning test/procedure
principles and concepts related to equipment/instrument operation and testing
function of key components of the equipment/instrument
effects on the test of modifying equipment/instrument variables
enterprise and/or legal traceability requirements
relevant health, safety and environment requirements.

Assessment context and methods
This unit of competency is to be assessed in the workplace or simulated workplace environment.

The following assessment methods are suggested:

review of test data/results obtained by the candidate over a period of time to check accuracy, consistency and timeliness of results
review of test records and workplace documentation completed by the candidate
observation of candidate conducting a range of food tests and procedures and sample preparation
feedback from peers and supervisors
oral or written questioning of food technology concepts and principles, test methods and enterprise procedures.
In all cases, practical assessment should be supported by questions to assess underpinning knowledge and those aspects of competency which are difficult to assess directly. Questioning techniques should suit the language and literacy levels of the candidate.

Interdependent assessment of unit

This unit of competency may be assessed with:

PMLDATA400A Process and interpret data.

Resource implications

Resources may include:

standard laboratory equipped with test equipment, instruments, standards and materials
enterprise procedures and standard methods.

This competency in practice
A technician was required to conduct an analysis of the level of sorbic acid in samples of processed cheese. She/he set up and calibrated the distillation unit while the samples were prepared. The controls and samples were distilled and placed in the spectrometer at 260 nm. Readings were carefully recorded for each sample and control flask. The control sample readings at the beginning and end of the testing period were compared for any variance. The technician worked quickly and excluded light from the reactants as they were light sensitive. Analytical data was presented to the supervisor for checking and signing off for release of the product batch prior to the results being recorded on a daily run chart for viewing by production personnel.

The seven key competencies represent generic skills considered for effective work participation. The bracketed numbering against each of the key competencies indicates the performance level required in this unit. These are stand-alone levels and do not correspond to levels in the Australian Qualifications Framework (AQF).
Level (1) represents the competence to undertake tasks effectively
Level (2) represents the competence to manage tasks
Level (3) represents the competence to use concepts for evaluating and reshaping tasks.
Communicating ideas and information
(1)

Collecting analysing and organising information
(2)

Planning and organising activities
(2)

Working with others and in teams
(1)

Using mathematical ideas and techniques
(2)

Solving problems
(2)

Using technology
(2)