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, regulations, safety data sheets (SDSs)
Enterprise and process specific occupational health and safety requirements.
Regulations
Includes Australian and international Acts, regulations and standards where export of food products is undertaken.

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 and regulations covering food safety, environmental management, occupational health and safety, anti-discrimination and equal opportunity.
Materials, equipment and systems
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 etc.
Operating standards, capabilities and maintenance requirements for equipment and accessories
For this unit operating standards, capabilities and maintenance requirements for equipment and accessories are the equipment features that impact on the design of a food production process and the setting of production requirements. Examples could be:
required down time for maintenance
holding capacity of bins, vessels, ovens etc
equipment in place cleaning programs and procedures
maximum and minimum conveyor speeds
oven temperature range
location of guards, access ports, loading and unloading doors, hatches etc.

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 recognise and implement the process control system for a food processing operation in order to achieve required food product specification.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Competency must be demonstrated in the ability to monitor process control systems in a typical production process, collect and analyse process control data and recommend system improvements, and develop procedures to deal with non-conformance in relation to process and the final product.
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, manufacturers’ advice 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.
Method of assessment
The following assessment methods are suggested:
Field reports
Written and/or oral questioning to assess knowledge and understanding
Completing workplace documentation
Third party reports from experienced practitioner
Case studies.
Guidance information 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.