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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. |
New product or process developments may include: | development of products or processes totally new to the marketintroduction of products or processes already in the market and used by competitorsproduct or process extensions (e.g. pack sizes, mild and hot salamis, restructured meat products)product or process improvements including convenience (e.g. easy carve), eating quality (e.g. taste) and extended shelf life. |
Internal and external environments and information may include: | changes in legislation (e.g. export, environment, food safety)competitors' practicesenterprise goals and requirements for by-product utilisation, increased market share, diversificationmarket research and consumer feedbacktechnical advances. |
Trials and tests of products or processes: | are conducted within the framework of enterprise and industry ethical and legal standardsmay include:chemical, microbiological, nutritional, physical, organoleptic or other sensory evaluations and testscustomer or consumer evaluationsinstrumental and non-instrumental tests. |
Costs of commercial implementation operation may include: | determining enterprise current and future capacity against projectionsinterpreting and analysing the results of product or process tests and trialspre-production costs (e.g. capital), production costs and post production costs including marketing and distributionresource requirements. |
Causes of non-achievement of targets may include: | ingredient availabilitypackagingpalatability and qualityprice pointproduction costs and levelsunit size. |
Communication may: | be formal or informal and involve personal face-to-face methods and technological and/or electronic methodsinvolve communication and information technology that may include telephone, email, internet, software including testing and analysis programs, scheduling, financial packages, data bases etcinvolve preparation of reports which may be complex, contain information from a range of technical sources and include mathematical and graphic information and datainvolve strategies that are inclusive of the cultural, ethnic and social diversity of individuals and groupsinvolve the use of negotiation, persuasion and assertiveness skillsoccur in a variety of sensitive, conflictive, collaborative and supportive environmentsrequire analysis and presentation of complex concepts, technical information, mathematical information and other data in simple or complex formatsrequire the establishment of appropriate industry and information networks. |
Mathematical skills may relate to: | complex actual and hypothetical technical and financial modelling, calculations and interpretation and analysismathematical information, such as:product and product qualityfinancial operationspersonneloperationssales and turnoverexports. |
OH&S requirements may include: | enterprise OH&S policies, procedures and programshygiene and sanitation requirementsOH&S legal requirementsPersonal Protective Equipment (PPE) which may include:coats and apronsear plugs or muffseye and facial protectionhead-wearlifting assistancemesh apronsprotective boot coversprotective hand and arm coveringprotective head and hair coveringuniformswaterproof clothingwork, safety or waterproof footwearrequirements set out in standards and codes of practice. |
Regulatory requirements may include: | animal welfarecommercial law including fair trading, trade practicesconsumer lawcorporate law, including registration, licensing, financial reportingenvironmental and waste managementEqual Employment Opportunity (EEO), anti-discrimination and sexual harassmentExport Control Actindustrial awards, agreementsrelevant Australian Standardsrelevant regulationsstate and territory regulations regarding meat processingtaxation. |
Workplace requirements may include: | enterprise ethical standards, values and obligationsenterprise-specific procedures, policies and plansStandard Operating Procedures (SOPs)work instructions. |
Additives may include: | alginates and calcium technologybinding agentsprotein additives (meat and non meat). |