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 legal, company and quality standards for food additives

identify main additives and groupings

describe the function and user requirements for additives

manage the use of additives to ensure product quality standards are achieved.

Context of and specific resources for assessment

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

product specifications, including advice on additives

food standards code

product range and related production processes

workplace information recording systems, requirements and procedures.

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 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:

identify common food additives and group them by function

identify common types of additives used in the food industry

identify the functions of food additives commonly used in food, such as:

texture modifying agents

organoleptic and nutritional modifying agents, including flavours, colours, flavour enhancers, sugar-free sweeteners, minerals, vitamins and food acids

shelf-life enhancing agents, including preservatives, anti-oxidants and food acids

technological aids, including humectants, enzymes, propellants, flour treatment, caking agents and bleaching agents

identify additives, colours and flavours used in product range produced in the workplace, including:

coding system used to describe food additives, colours and flavours

legal requirements relating to additives used as established by the Food Standards Code

function in the food product

typical quantities used and related units of measurement

preparation requirements, and forming and breaking emulsions, and preparation of solutions where required

addition systems and related equipment requirements

health and safety issues related to handling of additives

process recording requirements

consequences of incorrect additive addition, including the Food Standards Code as it relates to food additives used in a given product range

review and/or establish procedures to describe storage, handling and processing conditions that affect the characteristics of colours and flavours, such as:

changes in pH

temperature change

exposure to light

exposure to humidity

packaging materials

review and/or establish procedures to describe the method of preparation and addition of additives to food products produced in the workplace

provide examples of incorrect addition of food additives that could occur in the production process, determine appropriate corrective action within company policy and level of authority

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:

types of food additives and common additives used in food products

the functions of food additives commonly used in food

coding system used to describe food additives, colours and flavours

legal requirements relating to additives used as established by the Food Standards Code

typical quantities used and related units of measurement

preparation requirements, such asforming and breaking emulsions, and preparation of solutions

addition systems and related equipment requirements

occupational health and safety (OHS)issues related to handling of additives

consequences of incorrect additive addition, including Food Standards Code as it relates to food additives used in a given product range

the quality and food safety hazards of incorrect addition

handling and processing conditions that affect the characteristics of colours and flavours

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

Handling of food additives, preservatives, colours and flavours and related work processes are consistent with company policies and procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements and takes account of OHS and environmental impact

Groupings

Groupings include but are not limited to:

preservatives

anti-oxidants

acidulants

organoleptic and nutritional modification agents

colours and flavours, including synthetic and natural, oil and water soluble and lakes (dispersion in oil - applying to colours only)

technological aids