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
Workplace information
Workplace information may include:
standard operating procedures (SOPs)
specifications
production/dispensing schedules and instructions
batch/recipe instructions
manufacturers' advice
standard forms and reports
Dispensing equipment
Dispensing equipment may include:
scales
pipettes
calibrated measuring containers
fume cabinets
labels/printers and related dispensary instrumentation
Materials dispensed
Materials dispensed may include:
non-bulk ingredients and additives
Non-bulk additives may be highly concentrated materials, such as:
colours
flavours
buffered acids
preservatives

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:
conduct pre-start checks on ingredients and equipment used for dispensing
accurately weigh or measure ingredients to ensure specifications are met
take corrective action in response to inconsistencies
correctly label ingredients
complete workplace records as required
apply safe work practices and identify OHS hazards and controls
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 and recipe instructions
information on equipment and instrumentation capacity and operating parameters
dispensing schedule or batch instructions
dispensing instrumentation and equipment
containers, bags, labelling and storage facilities
raw materials, ingredients and additives to be dispensed
sampling schedules and test procedures and equipment as required
documentation and recording requirements and procedures
cleaning and sanitation 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:
FDFOP1005A Operate basic equipment
FDFOP2004A Clean and sanitise equipment
FDFOP2013A Apply sampling procedures
MSL973001A 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.