Required skills

Ability to

weigh ingredients to product specifications and daily production requirements

describe procedure to record usage of ingredients

apply mathematical skills appropriate to the task

work effectively with team members as appropriate

explain and demonstrate batching in accordance with food standards code

apply relevant Occupational Health and Safety OHampS workplace and regulatory requirements

use relevant communication skills

Required knowledge

Knowledge of

possible effects on product and on consumer health of using incorrect ingredients

health and hygiene factors relating to the preparation of dry ingredients

ingredient batches

OHampS requirements related to the preparation of dry ingredients

relevant workplace and regulatory requirements

various additives spices binders and ingredients and explain their functions in the product

procedure for checking scale accuracy

steps to follow a recipe correctly

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

The meat industry has specific and clear requirements for evidence A minimum of three forms of evidence is required to demonstrate competency in the meat industry This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time

These requirements are in addition to the requirements for valid current authentic and sufficient evidence

Three forms of evidence means three different kinds of evidence not three pieces of the same kind In practice it will mean that most of the unit is covered twice This increases the legitimacy of the evidence

All assessment must be conducted against Australian meat industry standards and regulations

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Competency must be demonstrated over time and under typical operating and production conditions for the enterprise

Context of and specific resources for assessment

Assessment must occur in the workplace under normal production conditions

Resources may include

real work environment

relevant documentation such as

regulatory requirements

workplace policies and procedures

relevant equipment and materials

Method of assessment

Recommended methods of assessment include

workplace demonstration

observation of performance over time

quiz

Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander gender or language backgrounds other than English Language and literacy demands of the assessment task should not be higher than those of the work role

Guidance information for assessment

A current list of resources for this Unit of Competency is available from MINTRAC wwwmintraccomau or telephone

Ingredients may

Product specifications will vary according to:

Workplace requirements may include:

Mathematical skills may involve:

Explanations may:

OH&S requirements may include:

Regulatory requirements may include:

Communication skills may include