Required skills

collecting recording and analysing data

communicating with work teams andor management

conducting production trials

costing

interpreting regulations standards sales and production information

planning

prioritising tasks and giving appropriate attention to detail

solving problems

developing specifications

training staff

Oral and written workplace communication skills used for

communicating results to interested groups

compiling reports

preparing specifications or procedures

reading and interpreting information

recording data

Numeracy skills used for

calculating production data

compiling feasibility data

developing pricing data

Required knowledge

food and other relevant legislation applicable to the product

food handling and storage systems

occupational health and safety OHS requirements

product development methodology

quality systems and Hazard Analysis Critical Control Point HACCP

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

Critical aspects for assessment evidence required to demonstrate competence in this unit

Assessment must confirm the ability to

perform tasks necessary to take a product concept through the development stages which enable decisions to be taken regarding commercial viability and to identify factors which will impact on routine production should the concept be adopted

Assessment must confirm knowledge of

analysis techniques relevant to production andor process viability

enterprise guidelines for new product development

enterprise production capacity and capability

Food Business Classification criteria relating to any change of risk status

food safety requirements

relevant standards which may impact on the development of a food product

Context of and specific resources for assessment

Assessment may be conducted in the workplace or in a simulated work environment

Resources may include

access to enterprise expertise in costing accounting production andor engineering

access to equipment andor facilities relevant to testing or trialling concepts

enterprise processing andor production specifications

food safety and other relevant standards

historical production data and records as appropriate

Method of assessment

The following assessment methods are suggested

project work or scenario based

workplace documents such as data calculations reports

written or oral questions

Guidance information for assessment

This unit may be assessed holistically with other units within a qualification

Relevant government regulations, licensing and other compliance requirements may include:

Food safety and hygiene regulations and procedures may include:

Ideas may be derived from:

Priorities for product concept development may be influence by:

Authority to proceed may come from:

Improve product concept planning through:

Constraints may include availability and/or performance of:

Interested parties may represent: