Elements and Performance Criteria

RANGE STATEMENT
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.
Policies and procedures
Work is carried out according to company procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements.
Legislative requirements
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
legislation covering food safety, environmental management, occupational health and safety (OHS), anti-discrimination and equal opportunity
When applied to the pharmaceutical industry, relevant Good Manufacturing Practice (GMP) codes apply in place of the Food Standards Code and reference to food safety is replaced by GMP
Ingredients/raw materials
Ingredients/raw materials are those used to manufacture product
Typical processing and related techniques
Typical processing and related techniques include but are not limited to:
raw materials/ingredient dispensing
preparation
mixing and blending
conditioning
primary and further processing
wrapping
packing and storage
Typical process parameters
Typical process parameters include but are not limited to:
temperature
time
pressure
flow rate
Typical reactions
Typical reactions depend on processing method. Examples include but are not limited to:
gelatinisation and hydration
Problem minimisation
Where recurrence of a problem cannot be prevented, procedures should be established to minimise the likelihood of recurrence and to identify any further incidents

EVIDENCE GUIDE
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
Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competence in this unit must be achieved in accordance with food safety standards and regulations.

Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of ability to:
describe required quality characteristics for raw materials and ingredients
describe required processes to achieve production specifications
identify common non-conforming materials and ingredients and causes
identify common non-conforming processes and causes
determine and undertake corrective action for non-conformances
complete workplace documentation and report non-conformances
apply food safety procedures.

Context of and specific resources for assessment
Assessment must occur in a real or simulated workplace where the assessee has access to:
ingredient/raw materials specifications and related advice, such as certificates of analysis
ingredients/raw materials and final product and related processing equipment and stores areas
troubleshooting information relevant to workplace processes
sampling and test equipment and procedures as required
system for managing and updating workplace documents, such as Standard Operating Procedures (SOPs) and log sheets/processing parameters
reporting and recording system and procedures.

Method of assessment
This unit should be assessed together with core units and other units of competency relevant to the function or work role. Examples could be:
FDFOP2013A Apply sampling procedures
FDFPPL3002A Report on workplace performance
MSL973001A Perform basic tests
PMBQUAL390A Solve problems using quality tools.

Guidance information for assessment
To ensure consistency in one's performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.