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Elements and Performance Criteria

1. Identify common units of measurement and dimensions used to describe physical properties of materials and food
   • SI units of measurement and related unit symbols are identified
   • Common formulae used to measure characteristics of food are identified and applied
   • Calculations involving fractions and ratios are performed
2. Apply linear algebra to analyse workplace information
   • Given two known values, an unknown value is calculated
   • The principles of transposing values are applied to solve workplace problems
3. Use graphs to analyse workplace information
   • Data analysis and presentation requirements are identified
   • Graphs are generated to analyse and display workplace information
   • A process control chart is constructed

Required Skills

Required skills

Ability to identify the fundamental units SI of measurement metres kilograms and seconds identify common derived unitsmeasurements related formulae and their application in a food processing context such as density specific gravity viscosity temperature volume weight and mass velocity other measures as appropriate to a production process apply relevant formulae to measure physical characteristics of food products andor processes select production calculation requirements such as the adjustment of a recipe formulation to select required formulae express the problem as an equation identify the known and unknown values manipulate equations by transposing values as required convert units into compatible formats ie SI units multiples and submultiples calculate of percentages and ratios conduct the calculation to obtain a solution record the result in the appropriate units and level of detail identify graphs commonly used in the workplace and relevance to displaying workplace information construct charts to analyse and illustrate workplace information such as use of relevant software calculate standard deviation for a given data set apply an understanding of standard deviation to determine capability of a process identify the target mean value for the process identify upper and lower control limits to provide for of units to fall within the limits use communication skills to interpret and complete work information to support operations of work team or area demonstrate and support cooperative work practices within a culturally diverse workforce

Required knowledge

Knowledge of SI units of measurement and related unit symbols common formulae used to measure characteristics of food principles of transposing values to solve workplace problems relevant formulae to measure physical characteristics of food products andor processes processes for developing charts and graphs calculations to determine unknown values percentages and ratios standard deviation conversion of units into compatible formats target mean value for the process upper and lower control limits

Evidence Required

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 identify SI units of measurement identify common derived unitsmeasurements related formulae and their application in a food processing context apply relevant formulae to measure physical characteristics of food products andor processes calculate standard deviation construct charts identify mean value identify upper and lower control limits
Context of and specific resources for assessment	Assessment must occur in a real or simulated workplace where the assessee has access to workplace processes and procedures workplace documentation including conversion charts sampling plan and control chart formats related data collection methods such as log sheets and relevant formulae to be applied to a production process
Method of assessment	This unit should be assessed together with core units and other units of competency relevant to the function or work role An example could be FDFPPLA Establish process capability FDFPPL4005A Establish process capability.
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

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Range Statement

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.
Common measurements	Common measurements include but are not limited to: density specific gravity volume weight mass speed
Graphs	Graphs include but are not limited to: statistical process control (SPC) charts x-y charts

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