Elements and Performance Criteria

Range description
Work is carried out according to company policies and 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 labelling, weights and measures legislation; and legislation covering food safety, environmental management, occupational health and safety, anti-discrimination and equal opportunity
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 may include scales, pipettes, calibrated measuring containers, fume cabinets, labels/printers and related dispensary instrumentation
Materials dispensed may include non-bulk ingredients and additives. Non-bulk additives may be highly concentrated materials such as colours, flavours, buffered acids and preservatives. Where therapeutic ingredients used are dispensed, refer to the unit
Where preparation requires preparation of dry or liquid pre-mixes, refer to

Ability to:
Access workplace information to identify dispensing requirements
Select, fit and use personal protective clothing and/or equipment. This may include use of breathing apparatus and fume cabinets as required
Confirm supply of necessary raw materials. This may include checking ingredient type, grade, quantity, use-by codes and quality clearance
Carry out visual inspections and tests as required to confirm that raw materials are appropriate for use
Conduct pre-start checks on equipment. This may involve inspecting the condition and cleanliness of equipment and utensils; taring scales and carrying out any related procedures to confirm that equipment is accurately calibrated, and fit for use; and confirming that any scheduled maintenance has been carried out
Identify out-of-specification or unacceptable ingredient condition and take appropriate corrective action
Measure materials and additives within specified accuracy range
Take corrective action in response to out-of-specification results
Pace dispensing to meet production requirements
Pack and label dispensed materials as required
Follow labelling procedures. This typically includes identifying batch numbers, dates of preparation, contents and use-by information
Reconcile and record materials dispensed against materials released and return unused materials to storage as required
Clean dispensing equipment and utensils according to workplace procedures
Respond to and/or report equipment failure within level of responsibility
Complete dispensing records as required by workplace recording system
Maintain work area to meet housekeeping standards

May include ability to:

Use basic equipment to support the dispensing process
Collect samples and conduct tests

Knowledge of:
Quality characteristics and related handling requirements of raw materials/ingredients and additives used. This includes an understanding of best-by/use-by codes, ingredient compatibility and common allergens used
Storage requirements and shelf-life of ingredients and additives. This includes awareness of ingredients with special storage and handling requirements such as hydroscopic ingredients
Relevant legislative responsibilities and workplace systems for recording and tracing the use of ingredients and additives and related workplace labelling requirements and purpose
The relationship between the dispensing process and related operations. This includes an understanding of accuracy/tolerance and consequence of error
Purpose, measuring/accuracy capacity of instrumentation and related equipment calibration responsibilities and procedures
Control points in the dispensing process
Contamination/food safety issues associated with dispensing and related control measures
Procedures for requisitioning, receiving and returning ingredients from stores
Typical equipment faults and related causes. This includes recognition of signs and symptoms of faulty equipment and early warning signs of potential problems
OHS hazards and controls. This includes an awareness of the limitations of protective clothing and equipment relevant to the work process
Cleaning, care and storage of equipment and instrumentation used
Procedures and responsibility for reporting production and performance information
Environmental issues and controls relevant to the dispensing process. This includes waste collection and handling procedures related to the process

May include knowledge of:

Sampling and testing

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
FDFZPRBE1A Operate basic equipment
FDFZCSCS2A Clean and sanitize equipment

Resources required 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/instrumentation capacity and operating parameters
Dispensing schedule/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 sanitizing procedures, materials and equipment as required

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