Elements and Performance Criteria

The range of variables places the competency in context and allows for differences between enterprises and workplaces, including practices, knowledge and requirements. The range of variables also provides a focus for assessment and relates to the unit as a whole. The following variables may be present.

Efficiency:
· throughput
· quality standards
· reject and rework limitations.

Desired performance:
· improvement in product quality
· throughput
· workplace OHS
· food safety standards.

Format and language:
· cultural diversity and/or special language needs of the workplace
· pictograms to demonstrate particular activities
· photographic illustration to identify particular characteristics.

Corrective actions and/or critical control points:
· HACCP
· food safety standards
· product specifications.

Each unit of competency has an evidence guide that relates directly to the performance criteria and the range of variables. Its purpose is to guide assessment of the unit in the workplace and/or training program. The following components provide information to assist this purpose.

Underpinning knowledge
The essential knowledge and understanding a person needs to perform work to the required standards include:
· production systems including corrective actions and control points
· HACCP and food safety plan
· product and process specifications
· OHS requirements
· validation techniques

Practical skills
The essential skills a person needs to perform work to the required standards include:
· planning
· problem solving
· interpreting product specifications, standards and production information
· prioritising tasks
· communicating with workteams and management
· collecting, recording and analysing data
· equipment operating parameters
· skill levels required to perform discrete tasks within the processing operation
· methods available to regulate production flows, temperature control and time.

Oral and written workplace communication skills used for:
· reading and interpreting information
· compiling reports
· preparing detailed specifications, procedures and work instructions
· recording and analysing data
· interpreting complex technical specifications or data
· communicating verbally complex technical information effectively to staff
· reporting verbally progress and technical information.

Numeracy skills used for:
· gathering and recording data
· calculating time and other production data
· estimating volume, mass, weight etc
· preparing technical reports.

Critical aspects of competence
Assessment must confirm the ability to:
· perform the tasks necessary to develop work instructions for a processing task, or for discrete activities within a task, and to validate those instructions in the workplace against the product specification.

Assessment must confirm knowledge of:
· the manageable tasks capable of completion within the time available and to the requirements of the product specification
· the processes for validating instructions covering each stage of the production process
· optimum task 'size' taking into account equipment capacity and the availability and skill level of labour required
· product specifications, quality objectives and production parameters
· sources of information relating to equipment and personnel capability
· enterprise standard operating procedures
· workplace Occupational Health and Safety requirements
· special language requirements of the workplace
· HACCP planning.

Interdependent assessment of units
This unit may be assessed after/with:
· No recommendations.

Context of assessment
Assessment may be conducted in the workplace or in a simulated work environment.

Method of assessment
Observation of practical exercises in the workplace or in a simulated work environment.

Resources required for assessment
· enterprise product specification/s
· relevant food safety standards
· enterprise OHS policy
· equipment operating parameters
· translator or translations of material written in a language other than english
· video or other projection equipment for materials not in written form
· access to processing or production facilities.