Elements and Performance Criteria

RANGE STATEMENT
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.
Policies and procedures
Work is carried out according to company procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements
Legislative requirements
Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes:
the Food Standard Code, including labelling, weights and measures legislation
legislation covering food safety, environmental management, OHS, anti-discrimination and equal opportunity
Workplace information
Workplace information may include:
standard operating procedures (SOPs)
specifications
kill plan
customer orders
performance records and reports
Chickway system operation
Chickway system operation typically involves:
planning, coordination and troubleshooting within level of authority
System operation may involve:
coordination of other operators
A chickway system involves:
use of a computer to control the conveyor system that delivers birds of a given size, weight and grade to the required locations for packing or further processing
Handovers
Handovers may be done:
in person or via recording/communication systems as required by workplace arrangements
Operation and monitoring of equipment and system processes
Operation and monitoring of equipment and system processes requires:
the use of control panels and systems

EVIDENCE GUIDE
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 pre-start checks on chickway system
set computer settings to meet production requirements
start, operate, monitor and adjust process equipment to achieve required quality outcomes
take corrective action in response to typical faults and inconsistencies
complete workplace records as required
apply safe work practices and identify OHS hazards and controls
conduct production handover
safely shut down equipment
apply food safety procedures to work practices
contribute to workplace improvements.

Context of and specific resources for assessment
Assessment must occur in the workplace where the assessee has access to:
personal protective clothing and equipment
kill schedules, customer orders and related advice on system requirements
information on equipment capacity and operating parameters
system equipment, software and related accessories and services
birds and packing hall
communication and recording systems and procedures.

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:
FDFOP2015A Apply principles of statistical process control
FDFOP2030A Operate a process control interface.

Guidance information for assessment
To ensure consistency in one's 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.