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Elements and Performance Criteria

1. Apply understanding of common physical phenomena in the food industry
   • An understanding of common physical phenomena is applied to explain relevant changes that occur to ingredients and product through the production process
   • Information on the changes that occur is communicated to others in appropriate formats
2. Apply an understanding of the physical states of matter
   • The three states of matter and the atomic changes that occur at each phase are identified
   • The behaviour of each type of matter and its relationship to the production process is described
   • The relationship between pressure and temperature in phase transition is identified
3. Apply an understanding of common food science principles to a production process
   • The significance of pH for processing, food safety and cleaning applications is identified
   • The reactions and properties of carbohydrates, proteins and fats can be tracked through a given process
   • The properties of common emulsions, suspensions and solutions can be described
   • Common chemical reactions that occur, factors required to cause a reaction and the effect of reactions can be identified
   • Safe work procedures for processes requiring handling of chemicals and/or involving chemical reactions are reviewed and/or established
4. Communicate and interpret technical information
   • Appropriate technical terms are used to communicate information on properties of food and materials commonly used in the food industry
   • Test results and reporting formats to communicate information on composition, properties and reactions are interpreted and applied

Required Skills

Required skills

Ability to identify physical characteristics or phenomena that occur through processing including the following common physical phenomena and any additional phenomena appropriate to the production process shear and strain friction surface tension pressure crystallisation total solids heat and temperature relative humidity workenergy input viscosity particle size melting points boiling points freezing points dewcondensation point other phenomena as appropriate to productprocess identify products and processes where these phenomena can be observed based on phenomena that can be observed in a production process develop explanatory sketches or flow charts to communicate how these phenomena affect product and process identify tests commonly used to measure these phenomena and related units of measurement identify molecular changes that occur in states of matter and apply this to an understanding of common applications such as refrigerant or freeze drying for transition phases that apply in a given production process identify the role of temperature and pressure in the transition process identify the difference between acids and bases classify commonly used materials ingredients and indicators according to pH identify the difference between a strong acid and a concentrated acid and related units of measurement used to describe these acids identify typical strengths and concentration levels required for acids and bases commonly used in a production process eg cleaning agents for cleaning agents identify compatibility with equipment surface materials identify the significance of pH for processing food safety and cleaning applications identify the basic molecular structures of carbohydrates proteins and fats identify the processing stages designed to affect the structure of these compounds eg hydrogenation or denaturing proteins in cooking processes of oil distinguish the difference between solutions suspensions and colloidal systems Colloidal systems include emulsions oil in waterwater in oil sols solidliquidsolidsolid gels foams gasliquidgassolid identify typical applications of solutions suspensions and colloidal systems in food processing distinguish between dispersed particles and the dispersion medium in colloids identify factors that the affect stability of colloidal systems including the stages in a production process that can cause a change in the structure of a colloid identify common chemical reactions that occur in food processing including both spontaneous and controlled reactions reactions to be covered include oxidation enzymic Maillard and acidbased reactions and other reactions relevant to a given product type and production process identify the role of enzymes in generating biological reactions eg amylase in bread identify safety hazards and control methods required when handling chemicals and working with processes that involve chemical reactions review andor develop workplace procedures to include advice on hazards and related instructions on control methods including advice on action required in the event of an incident such as a chemical spill or an emergency read and interpret technical information to describe food properties andor reactions including recognition and application of appropriate units of measurement and terms 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 physical characteristics or phenomena that occur through processing and products and processes where these phenomena can be observed tests commonly used to measure these phenomena and related units of measurement molecular changes that occur in states of matter transition phases that apply in a given production process role of temperature and pressure in the transition process differences between a strong acid and a concentrated acid and related units of measurement classifications of commonly used materials ingredients and indicators according to ph typical strengths and concentration levels required for acids and bases commonly used in a production process basic molecular structures of carbohydrates proteins and fats difference between solutions suspensions and colloidal systems typical applications of solutions suspensions and colloidal systems in food processing factors that the affect stability of colloidal systems common chemical reactions that occur in food processing role of enzymes in generating biological reactions safety hazards and control methods technical information resources

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 physical and chemical characteristics of food materials and the impacts of production processes on these characteristics identify common tests and measures to assess food materials identify the characteristics of acids and bases and their application in food processing identify the basic molecular structures of carbohydrates proteins and fats distinguish the difference between solutions suspensions and colloidal systems identify hazards and control methods in managing hazardous materials communicate technical information using correct technical terms flow charts and sketches
Context of and specific resources for assessment	Assessment must occur in a real or simulated workplace where the assessee has access to production process and related equipment manufacturers advice and operating procedures tests used to report relevant productprocess information and recorded results
Method of assessment	This unit should be assessed together with core units and other units of competency relevant to the function or work role
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.
Handling and processing of product and materials	Handling and processing of product and materials is consistent with company standards and requirements, legislative requirements, codes, industrial awards and agreements
Identification of molecular structure	Identification of molecular structure can be supported by others and does not necessarily involve use of microscopes in a laboratory

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