Elements and Performance Criteria

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.
Occupational health and safety requirements
Codes of practice, regulations, safety data sheets (SDSs)
Enterprise and process specific occupational health and safety requirements.
Regulations
Australian and international standards
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 and legislation covering food safety, environmental management, occupational health and safety, anti-discrimination and equal opportunity.
Air conditioning plant and equipment
Air conditioning systems, plant and/or equipment may include electrical supply switchboard(s) and transformers; air conditioner compressors; chillers and associated cooling plant; air fans; humidifiers; heaters and filters; electrical motors; valves, actuators and dampers (electric, hydraulic, pneumatic and manual); supervisory, alarm, protection and control equipment; and chemical dosing equipment.
Refrigeration plant and equipment
Refrigeration equipment may include air conditioning (refrigerated and evaporative), water coolers, packaged air conditioners and refrigerators.
System controls
Controls for both systems may be mechanical, pneumatic, electric, and electronic and may be sequenced/controlled by programmable controllers or computer systems.
Psychrometric variables
Psychrometric variables may include temperature, relative humidity, dew-point temperature, and wet-bulb temperature.

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
A person who demonstrates competency in this unit must be able to monitor the effectiveness and efficiency of refrigeration and air conditioning systems in food processing, and the impact on energy costs and environment.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Critical aspects of assessment must include evidence of the ability to assess refrigeration and air conditioning system requirements, and monitor the performance of refrigeration and air conditioning and the potential impacts on food safety and quality.
Context of and specific resources for assessment
Assessment of performance requirements in this unit should be undertaken within the context of food technology. Competency is demonstrated by performance of all stated criteria, including the critical aspects and knowledge and skills elaborated in the Evidence Guide, and within the scope as defined by the Range Statements applicable to the workplace environment.
Assessment must occur in a real or simulated workplace where the assessee has access to:
Production process and related equipment, manufacturers’ advice and operating procedures
Methods and related software systems as required for collecting data and calculating yields, efficiencies and material variances appropriate to production environment
Tests used to report relevant product/process information and recorded results.
Method of assessment
The following assessment methods are suggested:
Observation of candidate conducting a range of tests and procedures
Written and/or oral questioning to assess knowledge and understanding
Completing workplace documentation
Third party reports from experienced practitioner
Case studies
Field Reports.
Guidance information for assessment
Evidence should be gathered over a period of time in a range of actual or simulated environments.