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 policies and procedures, regulatory and licensing requirements, legislative requirements and industrial awards and agreements
Workplace information
Workplace information may include:
standard operating procedures (SOPs)
specifications
production schedules and instructions
manufacturers' advice
sampling plans
Sampling requirements
Sampling requirements include:
sampling under standard conditions
sampling after processes are adjusted in response to variation or non-conformance
Sampling
Sampling typically occurs at a number of points and using a range of techniques
Maintenance of sample integrity
Maintenance of sample integrity may be achieved by:
use of appropriate personal protective clothing
use of clean sampling tools and containers (sterilised tools/containers for aseptic sampling)
temperature control
addition of preservatives as required
Sampling techniques
Sampling techniques may include:
sub-sampling

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:
conduct pre-start checks on equipment used for collecting and handling samples
collect, handle and store samples according to sampling requirements and standards
take corrective action in response to typical defects and inconsistencies
complete workplace records as required
apply safe work practices and identify OHS hazards and controls
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:
sampling plan
documentation, including specifications, work instruction and other advice on sampling requirements
recording and reporting system
sampling instrumentation and containers as required
product/source material to be sampled.

Method of assessment
This unit should be assessed together with core units and other units of competency relevant to the function or work role. Example could be:
MSL973001A Perform basic tests

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.