Required skills

Ability to

identify requirements of ingredientraw material characteristics within level of responsibility

follow procedures to identify removeisolate and report nonconforming ingredientsmaterials andor product according to workplace reporting requirements

determine likely causes of nonconformance of ingredientsraw materials

recognise indicators of unacceptable or nonconforming processing handling andor storage outcomes

act promptly to identify removeisolate and report nonconforming product andor processes

access and apply workplace information relating to process troubleshooting

investigate nonconformance to determine likely causes and report findings to appropriate personnel

identify action required to correct nonconformance and implement within level of responsibility

identify action required to prevent or minimise and control recurrence of nonconformance and implement within level of responsibility

complete workplace records including reporting nonconformance and documenting corrective actions according to workplace recording procedures

conduct tests to confirm raw materialingredient andor final product quality characteristics 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 composition and function of each main raw materialingredient used such as awareness of ingredient grades or types

common causes of contaminationunacceptable quality of raw materials ingredients

methods used to confirm quality standard such as accessing information eg certificates of analysis andor laboratory clearance information

the effect of variation in raw materialsingredients on processing stages and final product outcome including factors likely to cause variation and scope to adjust or correct for variation at each processing stage

appropriate handling and storage requirements for raw materialsingredients and final product and the effect of failing to meet required storage conditions

the changes and reactions that occur through processing stages including the signs and symptoms of poorunacceptable processing or equipment operation

factors that affect the shelflife of product

the interrelationships between processing stages and the effect of variation in processing parameters on process outcome and on final product including factors likely to cause variation and scope to adjust or correct for variation at subsequent process stages

procedures for identifying and isolating nonconforming product

troubleshooting information and techniques

procedures and related documentation required to amend or introduce a new method or procedure such as short term procedures for amending or updating specifications and processing parameters

reporting requirements and responsibilities

test methods to confirm raw materialingredient andor final product quality characteristics 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

describe required quality characteristics for raw materials and ingredients

describe required processes to achieve production specifications

identify common nonconforming materials and ingredients and causes

identify common nonconforming processes and causes

determine and undertake corrective action for nonconformances

complete workplace documentation and report nonconformances

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

ingredientraw materials specifications and related advice such as certificates of analysis

ingredientsraw materials and final product and related processing equipment and stores areas

troubleshooting information relevant to workplace processes

sampling and test equipment and procedures as required

system for managing and updating workplace documents such as Standard Operating Procedures SOPs and log sheetsprocessing parameters

reporting and recording system and procedures

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 Apply sampling procedures

FDFOP2013A Apply sampling procedures

FDFPPLA Report on workplace performance

FDFPPL3002A Report on workplace performance

MSLA Perform basic tests

MSL973001A Perform basic tests

PMBQUALA Solve problems using quality tools

PMBQUAL390A Solve problems using quality tools.

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

Ingredients/raw materials

Typical processing and related techniques

Typical process parameters

Typical reactions

Problem minimisation