This unit has application in a production environment within the food processing industry. It typically targets the production worker responsible for the dispensing of ingredients in order to support production operations. Ingredients may be highly concentrated materials, such as colours, flavours, buffered acids and preservatives.

Where therapeutic ingredients used are dispensed, refer to FDFPH2009A Dispense pharmaceutical raw materials.

Where preparation requires preparation of dry or liquid pre-mixes, refer to FDFOP2041A Operate a mixing or blending and cooking process.

ELEMENT

PERFORMANCE CRITERIA

1. Prepare to dispense ingredients

1.1. Materials are inspected to confirm type, quality clearance, quantities and identify any obvious contamination or non-compliance

1.2. Measuring and weighing equipment is selected appropriate to dispensing requirements and checked to confirm readiness for use

1.3. Containers, bags and labels are available as required

1.4. Pre-start checks are carried out as required by workplace requirements

2. Measure and/or weigh ingredients

2.1. Non-bulk ingredients and additives are weighed or measured to meet production requirements

2.2. Dispensed ingredients are labelled according to workplace procedure

2.3. Accuracy of measuring and dispensing equipment is monitored to identify variation in operating conditions

2.4. Variation in equipment operation is identified and maintenance requirements are reported according to workplace reporting requirements

2.5. The work area is maintained according to housekeeping standards

2.6. Work is conducted in accordance with workplace environmental guidelines

3. Complete the dispensing process

3.1. Dispensing equipment is cleaned according to workplace procedure

3.2. Unacceptable equipment and utensil condition is identified and reported

3.3. Maintenance requirements are identified and reported

Required skills

Ability to:

access workplace information to identify dispensing requirements

select, fit and use personal protective clothing and/or equipment, such as use of breathing apparatus and fume cabinets as required

confirm supply of necessary raw materials, such as checking ingredient type, grade, quantity, use-by codes and quality clearance

carry out visual inspections and tests as required to confirm that raw materials are appropriate for use

conduct pre-start checks on equipment, such as inspecting the condition and cleanliness of equipment and utensils, taring scales and carrying out any related procedures to confirm that equipment is accurately calibrated and fit for use, and confirming that any scheduled maintenance has been carried out

identify out-of-specification or unacceptable ingredient condition and take appropriate corrective action

measure materials and additives within specified accuracy range

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

pace dispensing to meet production requirements

pack and label dispensed materials as required

follow labelling procedures, such as identifying batch numbers, dates of preparation, contents and use-by information

reconcile and record materials dispensed against materials released and return unused materials to storage as required

clean dispensing equipment and utensils according to workplace procedures

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

complete dispensing records as required by workplace recording system

maintain work area to meet housekeeping standards

use basic equipment to support the dispensing process according to enterprise procedures

collect samples and conduct tests 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:

quality characteristics and related handling requirements of raw materials/ingredients and additives used, such as best-by/use-by codes, ingredient compatibility and common allergens used

storage requirements and shelf-life of ingredients and additives, including ingredients with special storage and handling requirements, such as hydroscopic ingredients

relevant legislative responsibilities and workplace systems for recording and tracing the use of ingredients and additives and related workplace labelling requirements and purpose

the relationship between the dispensing process and related operations, including accuracy and tolerance and consequence of error

purpose, measuring and accuracy capacity of instrumentation and related equipment calibration responsibilities and procedures

control points in the dispensing process

contamination and food safety issues associated with dispensing and related control measures

procedures for requisitioning, receiving and returning ingredients from stores

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

occupational health and safety (OHS) hazards and controls, including the limitations of protective clothing and equipment relevant to the work process

cleaning, care and storage of equipment and instrumentation used

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the dispensing process, including waste collection and handling procedures related to the process

sampling and testing where relevant

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:

conduct pre-start checks on ingredients and equipment used for dispensing

accurately weigh or measure ingredients to ensure specifications are met

take corrective action in response to inconsistencies

correctly label ingredients

complete workplace records as required

apply safe work practices and identify OHS hazards and controls

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, stock flow systems, production schedules, batch and recipe instructions

information on equipment and instrumentation capacity and operating parameters

dispensing schedule or batch instructions

dispensing instrumentation and equipment

containers, bags, labelling and storage facilities

raw materials, ingredients and additives to be dispensed

sampling schedules and test procedures and equipment as required

documentation and recording requirements and procedures

cleaning and sanitation 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:

FDFOP1005A Operate basic equipment

FDFOP2004A Clean and sanitise equipment

FDFOP2013A Apply sampling procedures

MSL973001A Perform basic tests.

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.

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/dispensing schedules and instructions

batch/recipe instructions

manufacturers' advice

standard forms and reports

Dispensing equipment

Dispensing equipment may include:

scales

pipettes

calibrated measuring containers

fume cabinets

labels/printers and related dispensary instrumentation

Materials dispensed

Materials dispensed may include:

non-bulk ingredients and additives

Non-bulk additives may be highly concentrated materials, such as:

colours

flavours

buffered acids

preservatives

Unit sector

Operational

This unit contains employability skills.