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. 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.
Occupational health and safety requirements
Codes of practice
Material Safety Data Sheets
Enterprise OHS policies, procedures and programs.
Regulations
Australian and international standards including:
industry guidelines and codes of practice
industry regulations
Australia New Zealand Food Standards Code
ISO Standards
codex alimentarius
State food regulations
Legislation.
Workplace requirements
Enterprise QA policy, practices and procedures
Enterprise-specific procedures
SOPs
Task requirements
Work instructions.
Food processing Regulations/ Standards/ Guidelines
Australian and international standards
Codex Food Processing Standards
Federal and state legislation
NHMRC Australian dietary guidelines
FSANZ labelling regulations.
Organisations
May include:
National Health & Medical Research Council (NHMRC)
National Heart Foundation of Australia (NHFA)
Federation of Australian Nutrition Organisations (FANO)
Nutrition Australia
The Nutrition Society of Australia
Dietitians Association of Australia
The Australian Institute of Food Science & Technology
Australian society of clinical immunology and allergy.
Functional foods
Any fresh or processed food claimed to have a health-promoting or disease-preventing property beyond the basic function of supplying nutrients.Fermented foods with live cultures are considered as functional foods with probiotic benefits.
Nutraceuticals
Includes functional foods that also aid in the prevention and/or treatment of disease(s) and/or disorder(s) (except anaemia),
Modified foods
Fresh or processed food which has had components added (e.g. Vitamin C enriched) or reduced (e.g. low fat milk).

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
A person who demonstrates competency in this unit must be able to evaluate processing methods and additives for their effects on the nutritional value of food products, and to apply nutritional knowledge in product development.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Critical aspects of assessment must include evidence of the ability to compare the nutritive value of processed food products based on nutritional information, to assess the impact of food processing and preservation techniques on nutrient retention in the food product, and to apply knowledge of food properties and nutrition as part of contributing to product development or planning.
Context of and specific resources for assessment
Assessment of performance requirements in this unit should be undertaken within the context of food technology. Competency is demonstrated by performance of all stated criteria, including the critical aspects and knowledge and skills elaborated in the Evidence Guide, and within the scope as defined by the Range Statements applicable to the workplace environment.

Assessment must occur in a real or simulated workplace where the assessee has access to:
Production process and related equipment, food testing data and operating procedures
Methods and related software systems as required for collecting data and calculating yields, efficiencies and material variances appropriate to production environment
Tests used to report relevant product/process information and recorded results
Nutritional information on ingredients and food products.
Method of assessment
The following assessment methods are suggested:
Written and/or oral questioning to assess knowledge and understanding
Third party report for contribution to product development and application of nutritional knowledge in a food processing operation
A comparison of food products based on label information
Case studies.
Guidance information for assessment
Evidence should be gathered over a period of time in a range of actual or simulated environments.