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.

Product concept ideas:
May be derived from:
· customers-internal-external
· competitors
· recipes
· trade shows and exhibitions
· conferences
· literature searches
· product benchmarking.

Priorities for development:
May be determined by:
· marketing feedback
· sales
· resource availability
· management.

Authority to proceed:
· senior management
· board
· business partners
· customers.

Improve product concept planning:
· quality
· timing
· output
· costs.

Constraints:
Availability and/or performance of:
· equipment
· product
· personnel
· costs
· raw materials
· regulation/legislation
· importing country requirements
· skills.

Interested parties:
· accounting
· marketing
· sales
· engineering
· production
· customers and suppliers
· quality
· packaging.

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:
· quality systems and HACCP
· food-handling and storage systems
· product development methodology
· OHS requirements
· food and other relevant legislation applicable to the product.

Practical skills
The essential skills a person needs to perform work to the required standards include:
· planning
· interpreting regulations, standards, sales and production information
· prioritising tasks and giving appropriate attention to detail
· communicating with work teams and/or management
· collecting, recording and analysing data
· solving problems
· conducting production trials
· training staff
· specification development
· costing.

Oral and written workplace communication skills used for:
· reading and interpreting information
· compiling reports
· preparing specifications or procedures
· recording data
· communicating results to interested groups.

Numeracy skills used for:
· calculating production data
· developing pricing data
· compiling feasibility data.

Critical aspects of competence
Assessment must confirm the ability to perform the tasks necessary to take a product concept through the development stages which enable decisions to be taken regarding commercial viability and to identify factors which will impact on routine production should the concept be adopted, and should confirm knowledge of:
· enterprise guidelines for new product development
· food safety requirements
· Food Business Classification criteria relating to any change of risk status
· relevant standards which may impact on the development of a food product
· enterprise production capacity and capability
· analysis techniques relevant to production and/or process viability.

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 processing and/or production specifications
· food safety and other relevant standards
· historical production data and records as appropriate
· access to equipment and/or facilities relevant to testing or trialing concepts
· access to enterprise expertise in costing, accounting, production and/or engineering.