List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.
ELEMENTS | PERFORMANCE CRITERIA |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Select food and packaging materials. | 1.1.Check and select food that meets quality requirements for packaging. 1.2.Refer problems with food quality to a higher level staff member for action. 1.3.Select packaging materials appropriate for specific foods, storage or transport requirements and organisational procedures. |
2. Package and label foods. | 2.1.Package food items using appropriate packaging according to organisational specifications and food safety procedures. 2.2.Label foods according to labelling guidelines and specifications. 2.3.Ensure that food items are not contaminated during packaging process. 2.4.Adhere to food safety environmental requirements for food packaging area. |
3. Complete work process. | 3.1.Restore work area to original condition according to organisational procedures and environmental requirements. 3.2.Identify and report on unsafe or faulty equipment or materials, or rectify according to level of individual responsibility. 3.3.Store surplus food items in appropriate environmental conditions. |
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
demonstrate procedure to check quality of foodstuffs against quality criteria
appropriately package and label each of the following foodstuffs:
beverages
dairy products
dry goods
frozen goods
fruit and vegetables
meat, poultry or seafood
select and use the following aseptically treated packaging materials for the above foodstuffs:
plastic cling wrap
plastic or foil containers
polystyrene foam
recyclable packaging materials
package foodstuffs within commercial time constraints
maintain packaging work area in line with food safety environmental requirements.
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
quality criteria for food to be packaged:
correct portion size
shelf-life
freshness
visual appeal
key contents of labelling guidelines and specifications determined by:
the Australia New Zealand Food Standards Code
local, state or territory food safety regulations
organisational food safety procedures and labelling specifications for packaging food
meaning as defined by the Australia New Zealand Food Standards Code of:
contaminant
contaminated food
potentially hazardous foods
environmental requirements for packaging area to avoid food contamination
characteristics and uses of packaging materials specified in the performance evidence
packaging requirements for specific food types specified in the performance evidence
requirements of organisational food safety procedures relating to packaging food.
Skills must be demonstrated in an operational commercial kitchen. This can be:
an industry workplace
a simulated industry environment, such as a training kitchen packaging commercial quantities of foodstuffs.
Assessment must ensure access to:
fixtures and large equipment:
commercial grade work benches (1.5m/person)
commercial refrigeration facilities:
cool room and/or fridge
freezer
computers, printers and industry stock control software systems
designated storage areas for dry goods and perishables
lifting and transporting equipment
small equipment:
containers for hot and cold food storage
cutting boards
food handler gloves
measurers:
metric calibrated measuring jugs
measuring spoons
portion control scoops and markers
oven mitts
scales
temperature probes
thermometers
tongs and serving utensils
cleaning materials and equipment:
cleaning cloths
commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas
dustpans and brooms
garbage bins and bags
hand towel dispenser and hand towels
mops and buckets
separate hand basin and antiseptic liquid soap dispenser for hand washing
sponges, brushes and scourers
tea towels
organisational specifications:
equipment manufacturer instructions
current commercial label specifications
food safety procedures for packaging food
food safety plan
procedures relating to referring food quality or equipment problems and selecting packaging materials
recording systems
guidelines relating to food disposal, storage and presentation requirements
safety data sheets (SDS) for cleaning agents and chemicals
current Australia New Zealand Food Standards Code
industry-realistic ratios of kitchen staff to customers
packaging materials described in the performance evidence
packaging labels
foodstuffs described in the performance evidence in commercial quantities to be packaged.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors.