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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. |
Preservation methods may include: | canning cooking pickling refrigeration smoking. |
Workplace requirements may include: | enterprise-specific requirements OH&S requirements QA requirements Standard Operating Procedures (SOPs) the ability to perform the task to production requirements work instructions. |
Equipment may include: | canning lines chillers cooking facility injectors smoke generators steamers. |
Hygieneand sanitation requirements may include: | relevant government regulations workplace requirements. |
Communication skills may include: | communicating and working with diverse individuals and groups interpreting customer requirements listening and understanding speaking clearly and directly negotiation, persuasion and assertiveness where necessary reading and interpreting workplace documentation sharing information. |
Mathematical skills may include: | acceptable limits, tolerances, out-of-specification performance, trends calculation estimation measurement and interpretation relating to time, temperature, moisture humidity, ratios, percentages, weight, mass and volume. |
OH&S requirements may include: | enterprise OH&S policies, procedures and programs OH&S legal requirements Personal Protective Equipment (PPE) which may include: coats and aprons ear plugs or muffs eye and facial protection head-wear lifting assistance mesh aprons protective boot covers protective hand and arm covering protective head and hair covering uniforms waterproof clothing work, safety or waterproof footwear requirements set out in standards and codes of practice. |
Regulatory requirements may include: | domestic or importing country requirements Export Control Act hygiene and sanitation requirements relevant state regulations and Australian Standards requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption. |
Reporting and recording may: | be oral or written (with accurate transcription) be complex and contain information from a range of sources include graphs, tables, charts and diagrams include technical workplace and mathematical language and data. |