Required skills

Ability to

access workplace information to identify dispensing requirements

select fit and use personal protective clothing andor equipment such as use of breathing apparatus and fume cabinets as required

confirm supply of necessary raw materials such as checking ingredient type grade quantity useby codes and quality clearance

carry out visual inspections and tests as required to confirm that raw materials are appropriate for use

conduct prestart checks on equipment such as inspecting the condition and cleanliness of equipment and utensils taring scales and carrying out any related procedures to confirm that equipment is accurately calibrated and fit for use and confirming that any scheduled maintenance has been carried out

identify outofspecification or unacceptable ingredient condition and take appropriate corrective action

measure materials and additives within specified accuracy range

take corrective action in response to outofspecification results

pace dispensing to meet production requirements

pack and label dispensed materials as required

follow labelling procedures such as identifying batch numbers dates of preparation contents and useby information

reconcile and record materials dispensed against materials released and return unused materials to storage as required

clean dispensing equipment and utensils according to workplace procedures

respond to andor report equipment failure within level of responsibility

complete dispensing records as required by workplace recording system

maintain work area to meet housekeeping standards

use basic equipment to support the dispensing process according to enterprise procedures

collect samples and conduct tests according to enterprise procedures

use oral communication skillslanguage 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

Knowledge of

quality characteristics and related handling requirements of raw materialsingredients and additives used such as bestbyuseby codes ingredient compatibility and common allergens used

storage requirements and shelflife of ingredients and additives including ingredients with special storage and handling requirements such as hydroscopic ingredients

relevant legislative responsibilities and workplace systems for recording and tracing the use of ingredients and additives and related workplace labelling requirements and purpose

the relationship between the dispensing process and related operations including accuracy and tolerance and consequence of error

purpose measuring and accuracy capacity of instrumentation and related equipment calibration responsibilities and procedures

control points in the dispensing process

contamination and food safety issues associated with dispensing and related control measures

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

occupational health and safety OHS hazards and controls including the limitations of protective clothing and equipment relevant to the work process

cleaning care and storage of equipment and instrumentation used

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the dispensing process including waste collection and handling procedures related to the process

sampling and testing where relevant

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

conduct prestart checks on ingredients and equipment used for dispensing

accurately weigh or measure ingredients to ensure specifications are met

take corrective action in response to inconsistencies

correctly label ingredients

complete workplace records as required

apply safe work practices and identify OHS hazards and controls

apply food safety procedures

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 quality and environmental requirements stock flow systems production schedules batch and recipe instructions

information on equipment and instrumentation capacity and operating parameters

dispensing schedule or batch instructions

dispensing instrumentation and equipment

containers bags labelling and storage facilities

raw materials ingredients and additives to be dispensed

sampling schedules and test procedures and equipment as required

documentation and recording requirements and procedures

cleaning and sanitation procedures materials and equipment as required

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

FDFOPA Operate basic equipment

FDFOP1005A Operate basic equipment

FDFOPA Clean and sanitise equipment

FDFOP2004A Clean and sanitise equipment

FDFOPA Apply sampling procedures

FDFOP2013A Apply sampling procedures

MSLA Perform basic tests

MSL973001A Perform basic tests.

Guidance information for assessment

To ensure consistency in ones 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

Policies and procedures

Legislative requirements

Workplace information

Dispensing equipment

Materials dispensed