Modification History
Release 1 (MEM05v9)
Unit Descriptor
This unit of competency covers the skills and knowledge required to recognise common causes of food spoilage and apply the optimum methods for commercial food preservation processes.
Application of the Unit
The unit applies to manufacturing, servicing and maintenance enterprises incorporating refrigeration and air conditioning design, manufacture and installation.
Licensing/Regulatory Information
No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.
Pre-Requisites
Not applicable.
Employability Skills Information
This unit contains employability skills.
Elements and Performance Criteria Pre-Content
Elements describe the essential outcomes of a unit of competency. |
Performance criteria describe the performance needed to demonstrate achievement of the element. |
Elements and Performance Criteria
1 |
Recognise causes of food spoilage |
1.1 |
Obtain and implement work health and safety (WHS) and environmental requirements for a given work area |
1.2 |
Determine causes of food spoilage from observation, testing, measurements and/or supply chain tracking |
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1.3 |
Interpret and apply relevant Australian standards, codes and regulations for food storage and handling |
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1.4 |
Consult appropriate personnel to ensure that work is coordinated effectively with others |
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1.5 |
Obtain equipment and resources needed for the task in accordance with enterprise procedures |
2 |
Analyse food spoilage risks in supply chain |
2.1 |
Identify critical points in the food supply chain and determine the associated risks |
2.2 |
Identify and document risks and propose appropriate risk minimisation strategies |
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2.3 |
Check proposed risk minimisation strategies against relevant standards, codes and legislative requirements |
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2.4 |
Provide solutions to unplanned situations consistent with enterprise procedures |
3 |
Select optimum methods storage of perishable food |
3.1 |
Propose options to minimise food spoilage based on analysis of the produce type, facilities available and supply chain requirements |
3.2 |
Select optimum solutions with respect to equipment, facilities, processing techniques and cost, and discuss with appropriate personnel |
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3.3 |
Document adopted storage and handling method in accordance with enterprise procedures |
Required Skills and Knowledge
This section describes the skills and knowledge required for this unit. |
Required skills |
Required skills include:
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Required knowledge |
Required knowledge includes:
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Evidence Guide
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. |
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Critical aspects for assessment and evidence required to demonstrate competency in this unit |
Assessors must be satisfied that the candidate can competently and consistently:
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Context of and specific resources for assessment |
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Method of assessment |
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Guidance information for assessment |
Assessment processes and techniques must be culturally appropriate and appropriate to the language and literacy capacity of the candidate and the work being performed. |
Range Statement
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. 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. |
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WHS requirements |
WHS requirements include:
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Environmental requirements |
Environmental requirements include:
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Appropriate personnel |
Appropriate personnel may include:
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Food spoilage |
Food spoilage may include:
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Enterprise procedures |
Enterprise procedures may include:
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Resources |
Resources may include:
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Equipment |
Equipment may include:
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Processing techniques |
Processing techniques may include:
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Unit Sector(s)
Competency field |
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Unit sector |
Engineering science |
Custom Content Section
Not applicable.