Google Links
Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge
Elements and Performance Criteria
Required Skills
Evidence Required
Range Statement
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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. |
Policies and procedures | Handling of food additives, preservatives, colours and flavours and related work processes are consistent with company policies and procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements and takes account of OHS and environmental impact |
Groupings | Groupings include but are not limited to: preservatives anti-oxidantsacidulants organoleptic and nutritional modification agentscolours and flavours, including synthetic and natural, oil and water soluble and lakes (dispersion in oil - applying to colours only)technological aids |