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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. |
Legislation | Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes the Food Standards Code including labeling, weights and measures legislation; and legislation covering food safety, environmental management, occupational health and safety, anti-discrimination and equal opportunity. |
Policies and procedures | Work is carried out according to company procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements. |
OHS requirements | Legislation, regulations and Codes of practicesafety data sheets (SDSs)enterprise and process specific occupational health and safety requirements. |
Milk fat products | These may include cream, butter, anhydrous milk fat, dairy blends, reconstituted butter, aerated butters, ghi, cultured butter and butter milk. |
Dairy products equipment | Dairy products processing equipment may include fermenting vessels, butter and cream centrifuge, heat exchangers, homogenisers, aseptic fillers, mix tanks, autoclaves, vacuum evaporation and spray drying equipment. |