Required skills

Ability to

access workplace information to identify mixingblending requirements

select fit and use personal protective clothing andor equipment

confirm supply of necessary materials and services

conduct prestart checks such as inspecting equipment condition to identify any signs of wear selecting appropriate settings andor related parameters cancelling isolation or lockouts as required and confirming that equipment is clean correctly configured for processing requirements and that all safety guards are in place and operational

addload materials in correct quantities and sequence this typically involves manual addition

start and monitor the batchingmixing process to achieve required outcomes including monitoring control points and conducting inspections as required to confirm process remains within specification

monitor supply and flow of ingredients to and from the batchingmixing process such as visually inspecting quality of ingredients

pace mixingblending to meet production requirements

take corrective action in response to outofspecification results

respond to andor report equipment failure within level of responsibility

locate emergency stop functions on equipment

follow procedures to shut down and clean equipment within level of responsibility

complete workplace records as required

maintain work area to meet housekeeping standards

use simple process control screens according to enterprise procedures

use oral communication skillslanguage competence to fulfil the job role as specified by the organisation including questioning active listening asking for clarification and seeking advice from supervisor

work cooperatively within a culturally diverse workforce

Required knowledge

Knowledge of

basic operating principles of equipment used such as main equipment components status and purpose of guards emergency stop isolation and lockout controls equipment operating capacities and applications

services required and action to take if services are not available

the flow of the mixing process and the effect of mix preparation on downstream processes

ingredient handling requirements and shelflifecoding

quality characteristics required of ingredients used

required attributes of the mixedblended output such as visual appearance of the mix

the effect of the mixingblending parameters such as length of mix time on mixing outcome

contaminationfood safety risks associated with the process and related control measures including product compatibility and crosscontamination risks and associated cleaning requirements

operating requirements and parameters and corrective action required where operation is outside specified operating parameters such as reporting to appropriate personnel

procedures and responsibility for reporting production and performance information

occupational health and safety OHS hazards and controls

shutdown and cleaning procedures including isolation lock out and tag out procedures and responsibilities

environmental issues and controls including wasterework collection and handling procedures related to the process

cleaning and sanitation procedures where relevant

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

prepare and apply ingredients according to mixing procedures

conduct prestart checks on equipment used for mixing

start operate monitor and adjust process equipment to achieve required quality outcomes

take corrective action in response to typical faults and inconsistencies

complete workplace records as required

apply safe work practices and identify OHS hazards and controls

safely shut down equipment

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

personal protective clothing and equipment

work procedures including advice on safe work practices food safety quality and environmental requirements

information on equipment capacity and operating parameters

production schedulebatchrecipe instructions

specifications control points and processing parameters

mixingblending process equipment services and related storage facilities as required

ingredients and additives required for the mixingblending process

sampling schedules and test procedures and equipment as required

cleaning procedures materials and equipment as required

items of equipment to be operated and relevant materials consumables and services

workplace records as required

cleaning procedures materials and equipment as required

Method of assessment

This unit should be assessed together with core units and other units of competency relevant to the function or work role Examples could be

FDFOPA Clean and sanitise equipment

FDFOP2004A Clean and sanitise equipment.

Guidance information for assessment

To ensure consistency in ones 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

Policies and procedures

Legislative requirements

Workplace information

Mixing/blending equipment

Materials

Ingredient addition

Operation of equipment and processes

Services

Shutdown procedures