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, MSDSs
Enterprise specific
Relevant state/territory/commonwealth Occupational Health and Safety acts, regulations, national standards, codes of practice and guidance notes which may apply in jurisdiction
Examples of specific task related procedures may include:
Handling of chemicals
Use of PPEs.
Regulations
Australia New Zealand Food Standards Code
Enterprise specific procedures
Industry regulations
State food regulations
Australian and international standards including:
professional association regulations
industry guidelines
codes of practice
ISO standards
codex alimentarius
relevant Acts of Parliament
EPA protocols and regulations regarding refrigerants.
High temperature preservation methods
hot fill
aseptic processing
pasteurisation
ultra-high temperature (UHT)
high temperature short time (HTST) processing.
Heating systems
retort, steam jackets
blanching vessels and pressure cookers
microwave and ohmic and inductive heating equipment
pasteurisation and sterilisation equipment.
Materials, equipment and systems for low temperature treatment
refrigeration systems for chilling of food stuffs
freezing systems
freeze drying systems for heat sensitive products
temperature measuring and recording devices.

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 undertake and review processes for high or low temperature preservation techniques used in food processing.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Critical aspects of assessment must include evidence of the ability to apply food preservation technologies including applying low or high temperature preservation techniques, and documenting physical, biochemical and biological changes to treated food products.
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:
Food preservation equipment, manufacturers’ advice and operating procedures
Methods and related software systems as required for carrying out food testing and preservation and collecting data
Tests used to report relevant product/process information and recorded results.
Method of assessment
The following assessment methods are suggested:
Written and/or oral questioning to assess knowledge and understanding
Completing workplace documentation
Third party reports from experienced practitioner
Case studies and practical activities
Field Reports.
Guidance information for assessment
Evidence should be gathered over a period of time in a range of actual or simulated environments.