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:

access workplace information to identify blending requirements

access workplace information to identify malt dispatch requirements including malt type and amount, mode of transport, and screening and testing requirements

select, fit and use personal protective clothing and equipment

confirm equipment status and condition

set up, start and monitor grain transfer equipment

undertake required sampling and testing during blending and dispatch

monitor critical control points in work area

maintain workplace records.

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 and environmental requirements

malt of different types for blending

blending equipment

dispatch and malt transport equipment.

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:

FDFOP2003A Clean equipment in place

FDFOP2004A Clean and sanitise equipment

FDFOP2011A Conduct routine maintenance

FDFOP2013A Apply sampling procedures

FDFOP2030A Operate a process control interface

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.

Required skills include:

Ability to:

identify blend specifications and seeks assistance and relevant approvals when required

adjust blending equipment settings to achieve a variety of blend ratios and volumes

operation of conveyors, loaders and other equipment in a manner suitable to mode of dispatch

monitor control points

identify OHS hazards and controls

undertake required corrective actions specified in enterprise procedures in the event of variation to blend specifications and operating parameters

comply with procedures and responsibilities for reporting problems

comply with environmental procedures and controls

follow waste handling requirements and procedures

record required blend and dispatch data

undertake routine maintenance procedures

collect samples and conduct tests according to enterprise procedures

maintain work area to meet housekeeping standards

follow dust control procedures

clean and sanitise equipment 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 includes:

Knowledge of:

common terms for malt types and blends

malts used in the enterprise and their relationship to blends required by customers

loading techniques for modes of dispatch used in the enterprise

cleaning requirements associated with changeovers and types of shutdowns

procedures for dealing with contingencies, breakdowns and other non standard events

contamination avoidance procedures including

jewellery and loose objects in work area

security and access procedures to work areas

pest control procedures

sampling and testing procedures where relevant

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.

Malt

The term malt includes malt intended for use in beer production, distilling malts, specialty malts such as crystal and roasted malts, and malt for food production.

Blend specification

Blend specification includes:

mix ratios

total volume of required malt.

Mode of dispatch includes:

Malt may be dispatched one or more modes of transport including:

road

rail

ship

conveyor to external customer’s premises or silo.

Services

Services include power, gas, water, steam and compressed air.

Equipment

Includes equipment used for:

storage e.g. bins, hoppers or silos

on site grain transport and loading such as conveyors, blowers, chutes

weighing

metal detection

blending of malt.

Control points

Refers to the key points in a work process which must be monitored and controlled. This includes food safety, (critical), quality, and regulatory control points as well as inspection points. Monitoring may involve the use of production data such as performance control charts.

Process operation and monitoring functions may be manual or involve the use of a process control system.

Equipment is monitored

Equipment monitoring includes ensuring that hygiene and sanitation standards are met, all safety guards are in place, and that equipment is operational. It may also include the calculation of materials to be dispatched and monitoring to ensure correct weight is delivered.

Workplace information may include:

Standard Operating Procedures (SOPs); specifications and production schedules

Information systems may be print or screen based.