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:

New product:
May be derived from:
· customer requests
· a need to address new quality standards
· pre-production trials
· external sources
· new product concepts.

Requirements deriving from completed formulation or specification:
May be used for:
· selection of suppliers
· production planning
· marketing considerations
· determining training requirements
· packaging production
· supply of raw materials

Customer needs:
· customers may be internal or external
· customers may have special language needs
· specific country labelling requirements.

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:
· food regulations pertaining to the product
· enterprise product costing methodology
· HACCP and the enterprise food safety plan
· requirements of a product specification
· allowable additives and basic food chemistry
· food safety requirements and microbiology

Practical skills
The essential skills a person needs to perform work to the required standards include:
· interpreting information from production trials, laboratory tests, standards and/or raw material specifications
· communicating with workteams, managers and/or customers
· identifying suitable components and/or ingredients to match product specification/s
· identifying control points in accordance with enterprise food safety plan
· writing technical specifications/instructions
· collecting, recording and analysing data
· optimising processing and/or production equipment or facilities
· prioritising tasks and giving appropriate attention to detail
· solving problems.

Oral and written workplace communication skills used for:
· reading and interpreting information
· writing formulations and/or technical specifications
· recording and interpreting data
· addressing cultural issues in written materials
· communicating information to line staff and interested parties.

Numeracy skills used for:
· calculating volume, time and relationship between temperature, pressure and flow
· calculating averages and percentages
· estimating costs
· determining safe loads when load shifting.

Critical aspects of competence
Assessment must confirm the ability to:
· perform the tasks necessary to develop recipes and/or specifications for a seafood product from information sought or supplied, and to present the information in a manner which supports the integrity of the finished product
· management of recipes and/or specifications to ensure continuing conformance with any change to regulations or food safety standards which may affect the product.

Assessment must confirm knowledge of:
· enterprise expectations of the new or revised product
· food safety requirements including HACCP planning needs
· relevant standards
· enterprise standard operating procedures
· location and use of Material Safety Data
· location, availability and suitability of raw material inputs
· special language needs of the workforce.

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
· relevant data/information from production trials and/or laboratory tests
· enterprise standard operating procedures
· material safety data sheets
· food safety and other relevant standards
· enterprise HACCP plan
· access to enterprise expertise in production, processing and/or engineering
· product costing information sufficient to confirm relevant aspects of assessment.