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Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

1. Monitor the preparation of ingredients, and the processing equipment and areas
   • Identify ingredients by type, quality and safety according to product specifications
   • Source and prepare ingredients according to the formulation specifications and regulatory requirements
   • Monitor handling of ingredients to prevent food safety hazards and ensure product quality and safety
   • Identify relevant processing equipment and check operating procedures for consistency with manufacturer’s specifications and regulatory and workplace requirements
   • Conduct or supervise pre-operational checks and procedures and report risks, contamination or variations
   • Identify a cleaning regime and monitor processing area for maintaining a hygienic and safe work area
2. Monitor the production of egg based food products to meet quality standards
   • Identify critical factors in the preparation and production of egg based food products
   • Establish resource requirements for the preparation and production of the products
   • Implement a production schedule to ensure all resources and requirements are available and meet workplace requirements
   • Set and verify the production system to meet the required operating specifications before and during production
   • Monitor the production system, including cooking or steaming, to meet regulatory and production requirements
   • Carry out pasteurisation of egg product to comply with Food Standards Code
   • Implement chilling or freezing technologies to set and store product
3. Diagnose, rectify and report problems arising from the preparation and production of egg based food products
   • Confirm procedures and systems to identify potential problems and defects in the preparation and production of the products
   • Apply adjustments to the processes and equipment in response to identified defects
   • Report problems to designated person
4. Review production processes
   • Review the critical control points (CCPs) and critical limits for product safety
   • Conduct and analyse sensory analysis of the products
   • Undertake food tests to determine if food quality and safety critical limits are complied with
   • Review operating procedures for the safety and quality of products
   • Review safe work systems
   • Review environmental impacts and energy efficiencies
   • Report problems to designated staff