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.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Assessors must be satisfied that the candidate can competently and consistently:

implement WHS workplace procedures and practices, including the use of risk control measures as specified in the performance criteria and range

demonstrate essential knowledge and skills of principles of refrigeration and storage technology

demonstrate competency within a timeframe typically expected of the discipline, work function and industrial environment

demonstrate the ability to apply principles of refrigeration food storage technology consistently in different contexts.

Context of and specific resources for assessment

This unit may be assessed on the job, off the job or a combination of both on and off the job. Where assessment occurs off the job, then an appropriate simulation must be used where the range of conditions reflects realistic workplace situations.

The competencies covered by this unit would be demonstrated by an individual working alone or as part of a team. The assessment environment should not disadvantage the candidate.

Method of assessment

Assessment must satisfy the endorsed Assessment Guidelines of the MEM05 Metal and Engineering Training Package.

Assessment methods must confirm consistency and accuracy of performance (over time and in a range of workplace relevant contexts) together with application of underpinning knowledge.

Assessment methods must be by direct observation of tasks and include questioning on underpinning knowledge to ensure correct interpretation and application.

Assessment may be applied under project-related conditions (real or simulated) and require evidence of process.

Assessment must confirm a reasonable inference that competency is not only able to be satisfied under the particular circumstance, but is able to be transferred to other circumstances.

Assessment may be in conjunction with assessment of other units of competency where required.

Guidance information for assessment

Assessment processes and techniques must be culturally appropriate and appropriate to the language and literacy capacity of the candidate and the work being performed.

Required skills

Required skills include:

controlling and managing risks associated with food storage

identifying relevant codes, standards and regulations and applying compliance procedures

determining main reasons for food spoilage

preventing food spoilage through microorganisms

complying with relevant legislative and regulatory requirements

communicating effectively with others

documenting findings, plans and recommendations

dealing effectively with unexpected situations

working in teams and with others

Required knowledge

Required knowledge includes:

codes, standards and regulations relevant to refrigerated food storage

food spoilage and possible causes

food preservation equipment and techniques

microorganisms relevant to food safety and preservation

types of heat processing techniques

types of chilling processing techniques

cold storage chain

controlled atmosphere storage

refrigerant choices

energy usage

refrigeration plant

insulation

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. 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.

WHS requirements

WHS requirements include:

relevant legislation

protective equipment

material safety management systems

hazardous substances and dangerous goods code

local safe operation procedures

awards provisions

Environmental requirements

Environmental requirements include:

relevant legislation, regulations and codes

correct handling and disposal of liquid and solid waste

elimination or minimisation of gas, fume, vapour and smoke emissions, including fugitive emissions

dust elimination, minimisation and control

minimisation of energy and water use

elimination or control of excessive noise

use and recycling of refrigerants

Appropriate personnel

Appropriate personnel may include:

supervisor

leading hand

foreman

manager

engineer

technician

trainer

mentor

team member

customer

client

Food spoilage

Food spoilage may include:

physical damage

animal damage

chemical breakdown

enzyme activity

microorganisms

effects of:

temperature change

humidity change

freezing on fresh produce

slow freezing time

refreezing

Enterprise procedures

Enterprise procedures may include:

the use of tools and equipment

instructions, including job sheets, plans, drawings and designs

reporting and communication

manufacturer specifications

operational procedures

industry standards

Resources

Resources may include:

reference manuals/data sheets

scientific calculator

stationery

access to relevant standards, codes, laws and by-laws

Equipment

Equipment may include:

computer workstation and software, either stand alone or networked

chemical analysers

measurement instruments (e.g. thermometers and probes)

hand tools

Processing techniques

Processing techniques may include:

heat processing techniques, such as blanching, pasteurisation, sterilisation, evaporation, dehydration, baking and roasting, steam and water

chilling processing techniques, such as freezing, freeze drying and freeze concentration, cryovac, and controlled atmosphere