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, OHS, anti-discrimination and equal opportunity
When applied to the pharmaceutical industry, relevant Good Manufacturing Practice (GMP) codes apply in place of the Food Standards Code and reference to food safety is replaced by GMP
Workplace information
Workplace information may include:
standard operating procedures (SOPs)
specifications
production schedules and instructions
manufacturers' advice
consignment notes
verification procedures
standard forms and reports
Mixing or blending equipment
Equipment typically includes:
measuring and weighing equipment, such as scales, load cells
dosing equipment
mixers
pumps
in-line homogenisers
conveyors
bulk materials transfer and materials handling equipment
storage facilities
Common mixer types include:
ribbon and vertical screw mixers/conveyors
Mixes
Mixes typically includes:
concentrated pre-mixes
pastes and cocktails
bulk mixes/blends
Materials may include:
bulk and non-bulk ingredients and additives
Processes
Where this unit applies to preparation of dough, related processes may include:
extruding
stamping
cutting
Where this unit applies to cake and confectionery mix preparation, related processes may include:
aeration
Ingredient addition
Ingredient addition may involve operation of:
automatic materials transfer equipment
dosing equipment and/or be manually loaded
Operation of equipment and processes
Operation of equipment and processes may require:
the use of process control panels and systems
Shutdown procedures
Shutdown procedures may include:
cleaning (in some cases cleaning may be carried out by a dedicated cleaning crew)
Services
Services are appropriate to the process to be operated. Typical examples include:
power
steam
fuel
vacuum
compressed and instrumentation air

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:
prepare premixes for mixing or blending
conduct pre-start checks on machinery used for mixing or blending
start, operate, monitor and adjust process equipment to achieve required quality outcomes
take corrective action in response to typical faults and inconsistencies
complete workplace records as required
apply safe work practices and identify OHS hazards and controls
safely shut down equipment
apply food safety procedures.

Context of and specific resources for assessment
Assessment must occur in a real or simulated workplace where the assessee has access to:
personal protective clothing and equipment
work procedures including advice on safe work practices, food safety, quality and environmental requirements, stock flow systems, production schedules, batch/recipe instructions
information on equipment capacity and operating parameters
production schedule/batch/recipe instructions
specifications, control points and processing parameters
mixing/blending process equipment, services and related storage facilities as required
ingredients and additives required for the mixing/blending process
sampling schedules and test procedures and equipment 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. Examples could be:
FDFOP2003A Clean equipment in place
FDFOP2004A Clean and sanitise equipment
FDFOP2011A Conduct routine maintenance
FDFOP2013A Apply sampling procedures
FDFOP2030A Operate a process control interface
PMLTEST300B Perform basic tests.

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.