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:

prepare and apply ingredients according to mixing procedures

conduct pre-start checks on equipment used for mixing

start, operate, monitor and adjust process equipment to achieve required quality outcomes

take corrective action in response to typical faults and inconsistencies

complete workplace records as required

apply safe work practices and identify OHS hazards and controls

safely shut down equipment

apply food safety procedures.

Context of and specific resources for assessment

Assessment must occur in a real or simulated workplace where the assessee has access to:

personal protective clothing and equipment

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

production schedule/batch/recipe instructions

specifications, control points and processing parameters

mixing/blending process equipment, services and related storage facilities as required

ingredients and additives required for the mixing/blending process

sampling schedules and test procedures and equipment as required

cleaning procedures, materials and equipment as required

items of equipment to be operated and relevant materials, consumables and services

workplace records as required

cleaning procedures, materials and equipment as required.

Method of assessment

This unit should be assessed together with core units and other units of competency relevant to the function or work role. Examples could be:

FDFOP2004A Clean and sanitise equipment.

Guidance information for assessment

To ensure consistency in one's 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.

Required skills

Ability to:

access workplace information to identify mixing/blending requirements

select, fit and use personal protective clothing and/or equipment

confirm supply of necessary materials and services

conduct pre-start checks, such as inspecting equipment condition to identify any signs of wear, selecting appropriate settings and/or related parameters, cancelling isolation or lockouts as required, and confirming that equipment is clean, correctly configured for processing requirements and that all safety guards are in place and operational

add/load materials in correct quantities and sequence (this typically involves manual addition)

start and monitor the batching/mixing process to achieve required outcomes, including monitoring control points and conducting inspections as required to confirm process remains within specification

monitor supply and flow of ingredients to and from the batching/mixing process, such as visually inspecting quality of ingredients

pace mixing/blending to meet production requirements

take corrective action in response to out-of-specification results

respond to and/or report equipment failure within level of responsibility

locate emergency stop functions on equipment

follow procedures to shut down and clean equipment within level of responsibility

complete workplace records as required

maintain work area to meet housekeeping standards

use simple process control screens according to enterprise procedures

use oral communication skills/language competence to fulfil the job role as specified by the organisation, including questioning, active listening, asking for clarification and seeking advice from supervisor

work cooperatively within a culturally diverse workforce

Required knowledge

Knowledge of:

basic operating principles of equipment used, such as main equipment components, status and purpose of guards, emergency stop, isolation and lockout controls,; equipment operating capacities and applications

services required and action to take if services are not available

the flow of the mixing process and the effect of mix preparation on downstream processes

ingredient handling requirements and shelf-life/coding

quality characteristics required of ingredients used

required attributes of the mixed/blended output, such as visual appearance of the mix

the effect of the mixing/blending parameters, such as length of mix time on mixing outcome

contamination/food safety risks associated with the process and related control measures, including product compatibility and cross-contamination risks, and associated cleaning requirements

operating requirements and parameters and corrective action required where operation is outside specified operating parameters, such as reporting to appropriate personnel

procedures and responsibility for reporting production and performance information

occupational health and safety (OHS) hazards and controls

shutdown and cleaning procedures, including isolation, lock out and tag out procedures and responsibilities

environmental issues and controls, including waste/rework collection and handling procedures related to the process

cleaning and sanitation procedures where relevant

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.

Policies and procedures

Work is carried out according to company policies and procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements

Legislative requirements

Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes:

the Food Standards Code, including labelling, weights and measures legislation

legislation covering food safety, environmental management, OHS, anti-discrimination and equal opportunity

Workplace information

Workplace information may include:

standard operating procedures (SOPs)

Specifications

production schedules and instructions

manufacturers' advice

standard forms and reports

Mixing/blending equipment

Mixing/blending equipment may include:

measuring and weighing equipment, such as scales, load cells, dosing equipment, mixers, pumps, and agitators

Common mixer types include:

ribbon and vertical screw mixers/conveyors

Materials

Materials may include:

bulk and non-bulk ingredients and additives

Ingredient addition

Ingredient addition is typically manual

Operation of equipment and processes

Operation of equipment and processes may require:

the use of simple process control panels

Services

Services are appropriate to the process to be operated. Typical examples include:

power

compressed and instrumentation air

Shutdown procedures

Shutdown procedures may include:

cleaning (in some cases cleaning may be carried out by a dedicated cleaning crew)