Knowledge of: purpose and basic principles of heat sterilisation and effect on physical, chemical, microbiological and organoleptic characteristics of the cooked product the flow of the mixing or blending and cooking process and the effect of product output on downstream processes basic operating principles of equipment, including main equipment components, status and purpose of guards, equipment operating capacities and applications, the purpose and location of sensors and related feedback instrumentation, and calibration schedules for scales and related weighing/measuring equipment services required and action to take if services are not available quality characteristics and conditioning required of ingredients used and their role in the product, such as reconstituting dry ingredients and bringing ingredients to a required temperature effect of ingredient quality/condition on the process, including variables such as temperature, viscosity/texture, microbial load and acidity quality heat treatment requirements for low and/or high acid foods as appropriate to production requirements stages and changes which occur during the blending and heat treatment stages quality requirements of the cooked product, such as chemical, textural and flavour profiles as required relationship between time and temperature in the cooking process operating requirements and parameters and corrective action required where operation is outside specified operating parameters 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 common causes of variation and corrective action required contamination/food safety issues associated with mixing and blending and related control measures operational health and safety (OHS) hazards and controls requirements of different shutdowns as appropriate to the process and workplace production requirements, including emergency and routine shutdowns and procedures to follow in the event of a power outage isolation, lock out and tag out procedures and responsibilities product/process changeover procedures and responsibilities procedures and responsibility for reporting production and performance information environmental issues and controls relevant to the process, including waste/rework collection and handling procedures related to the process basic operating principles of process control, where relevant, including the relationship between control panels and systems and the physical equipment sampling and testing associated with process monitoring and controlwhere relevant routine maintenance procedures where relevant food safety requirements when preparing products containing meatwhere relevant packaging requirements and procedureswhere relevant cleaning and sanitation procedureswhere relevant |