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Elements and Performance Criteria

1. Prepare for work in processing area
   • Read or listen to work instructions from supervisor and clarify where needed
   • Identify work health and safety hazards and tell supervisor
   • Wear appropriate personal protective equipment and ensure correct fit according to work health and safety requirements
   • Inspect materials to confirm type, quality clearance, and quantities, and identify any obvious contamination or non-compliance
2. Prepare to dispense ingredients
   • Select measuring and weighing equipment appropriate to dispensing requirements and confirm readiness for use
   • Confirm that containers, bags and labels are available according to job specifications
   • Carry out pre-start checks according to operator instructions
3. Measure and/or weigh ingredients
   • Weigh or measure non-bulk ingredients and additives according to food safety and job specifications
   • Label dispensed ingredients according to workplace procedures
   • Monitor the accuracy of measuring and dispensing equipment to identify variation in operating conditions
   • Report variations in equipment operation
   • Follow and apply workplace cleaning and environmental procedures
4. Complete the dispensing process
   • Clean dispensing equipment according to workplace procedures
   • Identify and report unacceptable equipment and utensil condition
   • Identify and report maintenance requirements