Elements and Performance Criteria

Range description
Work is carried out according to company procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements.
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. When applied to the pharmaceutical industry, relevant GMP codes apply in place of the Food Standards Code and reference to food safety is replaced by GMP
Ingredients/raw materials are those used to manufacture product
Typical processing and related techniques include but are not limited to raw materials/ingredient dispensing, preparation, mixing and blending, conditioning, primary and further processing, wrapping, packing and storage
Typical process parameters include but are not limited to temperature, time, pressure, flow rate
Typical reactions depend on processing method. Examples include but are not limited to gelatinisation and hydration
Where recurrence of a problem cannot be prevented, procedures should be established to minimise the likelihood of recurrence and to identify any further incidents

Ability to:
Identify requirements of ingredient/raw material characteristics within level of responsibility
Follow procedures to identify, remove/isolate and report non-conforming ingredients/materials and/or product according to workplace reporting requirements
Determine likely causes of non-conformance of ingredients/raw materials
Recognise indicators of unacceptable or non-conforming processing, handling and/or storage outcomes
Act promptly to identify, remove/isolate and report non-conforming product and/or processes
Access and apply workplace information relating to process troubleshooting
Investigate non-conformance to determine likely causes and report findings to appropriate personnel
Identify action required to correct non-conformance and implement within level of responsibility
Identify action required to prevent or minimise and control recurrence of non-conformance and implement within level of responsibility
Complete workplace records including reporting non-conformance and documenting corrective actions according to workplace recording procedures

May include ability to:

Conduct tests to confirm raw material/ingredient and/or final product quality characteristics

Knowledge of:
Basic composition and function of each main raw material/ingredient used. This may include awareness of ingredient grades or types
Common causes of contamination/unacceptable quality of raw materials/ ingredients
Methods used to confirm quality standard. This may include accessing information such as certificates of analysis and/or laboratory clearance information
The effect of variation in raw materials/ingredients on processing stages and final product outcome. This includes an understanding of factors likely to cause variation, and scope to adjust or correct for variation at each processing stage
Appropriate handling and storage requirements for raw materials/ingredients and final product, and the effect of failing to meet required storage conditions
The changes and reactions that occur through processing stages. This includes an understanding of the signs and symptoms of poor/unacceptable processing or equipment operation
Factors that affect the shelf-life of product
The inter-relationships between processing stages and the effect of variation in processing parameters on process outcome and on final product. This includes understanding factors likely to cause variation, and scope to adjust or correct for variation at subsequent process stages
Procedures for identifying and isolating non-conforming product
Troubleshooting information and techniques
Procedures and related documentation required to amend or introduce a new method or procedure. This may include short term procedures for amending or updating specifications and processing parameters
Reporting requirements and responsibilities

May include knowledge of:

Test methods to confirm raw material/ingredient and/or final product quality characteristics

Relationship with other standards
Pre-requisite units
There are no pre-requisite units for this competency standard.
Co-assessment of related units

This unit should be assessed together with core units and other units of competence relevant to the function or work role. In addition, the following optional or ancillary units may be relevant:

FDFOPTISP2A Implement sampling procedures
PMLTEST300A Perform basic tests
FDFOPTRWP3A Report on workplace performance
PMBQUAL390A Solve problems using 'quality tools'

Resources required for assessment

Assessment must occur in a real or simulated workplace where the assessee has access to:

Ingredient/raw materials specifications and related advice such as Certificates of analysis
Ingredients/raw materials and final product and related processing equipment and stores areas
Troubleshooting information relevant to workplace processes
Sampling and test equipment and procedures as required
System for managing and updating workplace documents such as Standard Operating Procedures and log sheets/processing parameters
Reporting and recording system and procedures

Assessment requirements
For information on how to assess this competency standard and who can assess, refer to the Assessment Guidelines for this Training Package.