Required skills

Ability to

access workplace information to identify recipe 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 confirming that related equipment is clean and correctly configured for processing requirementspositioning sensors and controls correctly ensuring any scheduled maintenance has been carried out and confirming that all safety guards are in place and operational

sequence ingredient addition to meet recipe specifications such as manual addition andor operating bulk materials transfer and automatic addition equipment

start monitor and adjust processing equipment to achieve required outcomes including monitoring control points and conducting inspections as required to confirm process remains within specification such as

time and temperature

agitation settings

weights

flow rates

flow diversion

characteristics of the mix eg colour viscosity density and consistency

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 isolation and lock outtag out procedures as required to take process and related equipment offline in preparation for cleaning andor maintenance within level of responsibility

conduct productbatch changeovers

complete workplace records as required

maintain work area to meet housekeeping standards

use process control systems according to enterprise procedures

conduct routine maintenance according to enterprise procedures

collect samples and conduct tests according to enterprise procedures

cool and pack off cooked product according to enterprise procedures

clean and sanitise equipment 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

purpose and basic principles of heat sterilisation and effect on physical chemical microbiological and organoleptic characteristics of the cooked product

the flow of the mixing or blending and cooking process and the effect of product output on downstream processes

basic operating principles of equipment including main equipment components status and purpose of guards equipment operating capacities and applications the purpose and location of sensors and related feedback instrumentation and calibration schedules for scales and related weighingmeasuring equipment

services required and action to take if services are not available

quality characteristics and conditioning required of ingredients used and their role in the product such as reconstituting dry ingredients and bringing ingredients to a required temperature

effect of ingredient qualitycondition on the process including variables such as temperature viscositytexture microbial load and acidity quality

heat treatment requirements for low andor high acid foods as appropriate to production requirements

stages and changes which occur during the blending and heat treatment stages

quality requirements of the cooked product such as chemical textural and flavour profiles as required

relationship between time and temperature in the cooking process

operating requirements and parameters and corrective action required where operation is outside specified operating parameters

procedures for requisitioning receiving and returning ingredients from stores

typical equipment faults and related causes including signs and symptoms of faulty equipment and early warning signs of potential problems

common causes of variation and corrective action required

contaminationfood safety issues associated with mixing and blending and related control measures

operational health and safety OHS hazards and controls

requirements of different shutdowns as appropriate to the process and workplace production requirements including emergency and routine shutdowns and procedures to follow in the event of a power outage

isolation lock out and tag out procedures and responsibilities

productprocess changeover procedures and responsibilities

procedures and responsibility for reporting production and performance information

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

basic operating principles of process control where relevant including the relationship between control panels and systems and the physical equipment

sampling and testing associated with process monitoring and controlwhere relevant

routine maintenance procedures where relevant

food safety requirements when preparing products containing meatwhere relevant

packaging requirements and procedureswhere relevant

cleaning and sanitation procedureswhere 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

conduct prestart checks on machinery used for mixing blending and cooking

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 operating parameters

mixingblending and cooking process and related equipment and services

ingredients to be cooked

sampling schedules and test procedures and equipment as required

documentation and recording requirements and procedures

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 equipment in place

FDFOP2003A Clean equipment in place

FDFOPA Clean and sanitise equipment

FDFOP2004A Clean and sanitise equipment

FDFOPA Conduct routine maintenance

FDFOP2011A Conduct routine maintenance

FDFOPA Apply sampling procedures

FDFOP2013A Apply sampling procedures

FDFOPA Operate a process control interface

FDFOP2030A Operate a process control interface

MSLA Perform basic tests

MSL973001A Perform basic tests.

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

Equipment

Operation of equipment and processes

Shutdown procedures

Services