Required skills include

Ability to

identifycharacteristics of a refrigeration system in the production of food products

identifycharacteristics of a refrigeration system in the production of food products

interpret the function of key components in a refrigeration system

appraise the performance of a refrigeration system

identify refrigerants and their required properties

monitor the performance of the refrigeration system in the production process

report problems to thedesignated person according to company policies and procedures

report problems to thedesignated person according to company policies and procedures

identify the common forms of air conditioning system used in the production of food products

identify the variables on a psychrometric chart

apply psychrometric charts for the analysis of air conditioning systems in the production process

monitor the performance of the air conditioning system in the production process

Required knowledge includes

Knowledge of

refrigeration systems in the production of food products

function of key components in a refrigeration system

common forms of air conditioning systems used in the production of food products

psychrometric charts

energy efficiency and environmental impacts of refrigeration and airconditioning systems

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 monitor the effectiveness and efficiency of refrigeration and air conditioning systems in food processing and the impact on energy costs and environment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Critical aspects of assessment must include evidence of the ability to assess refrigeration and air conditioning system requirements and monitor the performance of refrigeration and air conditioning and the potential impacts on food safety and quality

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

Production process and related equipment manufacturers advice and operating procedures

Methods and related software systems as required for collecting data and calculating yields efficiencies and material variances appropriate to production environment

Tests used to report relevant productprocess information and recorded results

Method of assessment

The following assessment methods are suggested

Observation of candidate conducting a range of tests and procedures

Written andor oral questioning to assess knowledge and understanding

Completing workplace documentation

Third party reports from experienced practitioner

Case studies

Field Reports

Guidance information for assessment

Evidence should be gathered over a period of time in a range of actual or simulated environments

Occupational health and safety requirements

Regulations

Air conditioning plant and equipment

Refrigeration plant and equipment

System controls

Psychrometric variables