Application
This unit of competency describes the skills and knowledge required to plan and develop formulations and specifications for new seafood product. It requires the ability to gather and collate product information, plan product development, and finalise and record product formulations.
The unit applies to individuals who are responsible for developing, documenting and applying new production information for seafood processing facilities.
No licensing, legislative or certification requirements apply to this unit at the time of publication.
Elements and Performance Criteria
Elements | Performance Criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Gather and collate information regarding food and related product specifications | 1.1 Seek information related to new product specification from production trials and laboratory tests 1.2 Collate and confirm existing specifications relating to new product components and processes 1.3 Confirm end-user requirements for specification or formulations |
2. Plan development of final formulation to achieve results within agreed timeframe | 2.1 Establish and confirm requirements for development of final formulation from product specifications 2.2 Identify, cost and confirm ingredients and processes required to produce product to profile 2.3 Confirm consistency of ingredient supply against specifications 2.4 Identify constraints to formulation planning, and propose solutions to minimise delay 2.5 Complete documentation of formulation according to workplace requirements |
3. Finalise and publish formulations and specifications | 3.1 Convey information about product formulation critical to reproduction of product 3.2 Outline information regarding formulation and preparation of product in a format that meets customer needs 3.3 Canvass customers to ensure product developed from formulation meets specifications and requirements 3.4 Develop formulation and specifications to meet relevant requirements |
4. Record formulations and product specifications | 4.1 Maintain product formulations and specifications and authorise changes that are accurate and implement in a timely manner 4.2 Complete publishing and maintenance of formulations and specifications 4.3 Inform personnel affected by changes in formulations or specifications within timeframes that optimise efficiency of performance |
Foundation Skills
This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.
Skill | Description |
Reading | Interprets technical documents and publications related to formulations and specifications for new seafood product |
Numeracy | Calculates averages and percentages Calculates volume, time and relationship between temperature, pressure and flow Estimates cost specifications for new seafood product |
Navigate the world of work | Monitors adherence to legal and regulatory requirements and responsibilities Takes responsibility and ownership for aspects of own work, while recognising and managing factors that may affect achievement of outcomes |
Interact with others | Demonstrates control over oral, visual and/or written formats, when disseminating information about formulations and specifications for new seafood product Clarifies the purpose and possible actions to be taken as a result of work-related communications |
Sectors
Seafood Processing (PRO)