Required skills

collecting recording and analysing data

communicating with work teams managers andor customers

identifying control points in accordance with enterprise food safety plan

identifying suitable components andor ingredients to match product specifications

interpreting information from production trials laboratory tests standards andor raw material specifications

optimising processing andor production equipment or facilities

prioritising tasks and giving appropriate attention to detail

solving problems

Literacy skills used for

addressing cultural issues in written materials

reading and interpreting information

recording and interpreting data

writing formulations andor technical specifications

Numeracy skills used for

calculating averages and percentages

calculating volume time and relationship between temperature pressure and flow

estimating costs

Required knowledge

allowable additives and basic food chemistry

enterprise product costing methodology

food regulations pertaining to the product

food safety requirements and microbiology

Hazard Analysis Critical Control Point HACCP and the enterprise food safety plan

material safety data sheets MSDS information and how to access

requirements of a product specification

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

manage formulations andor specifications to ensure continuing conformance with any change to regulations or food safety standards which may affect the product

perform tasks necessary to develop formulations andor specifications for a seafood product from information sought or supplied and to present the information in a manner which supports the integrity of the finished product

Assessment must confirm knowledge of

enterprise expectations of the new or revised product

food safety requirements including HACCP planning needs

relevant standards

enterprise standard operating procedures SOPs

location and use of MSDS

location availability and suitability of raw material inputs

special language needs of the workforce

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 production processing andor engineering

enterprise HACCP plan

enterprise SOPs

food safety and other relevant standards

MSDS

product costing information sufficient to confirm relevant aspects of assessment

relevant datainformation from production trials andor laboratory tests

Method of assessment

The following assessment methods are suggested

project work or scenario based

workplace documents such as logs calculations and 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:

ESD principles may include:

Information related tonew product may come from:

Requirements for development may include:

Customer needs may include: