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 in accordance with company policies and procedures, licensing and regulatory requirements, legislative requirements and industrial awards and agreements
Workplace information
Workplace information may include:
standard operating procedures (SOPs)
quality specifications
food safety and/or Good Manufacturing Practice (GMP) codes
log sheets
basic data
standard forms
written or verbal instruction
Responsibility for monitoring quality
Responsibility for monitoring quality relates to immediate work responsibilities and may require:
visual inspections and checks, including using basic counting skills
Monitoring
Monitoring typically involves visual inspection or checks at control points. Control points refer to those key points in a work process which must be monitored and controlled. This includes food safety (critical) control points
Out-of-specification or unacceptable outcomes
At this level, responding to out-of-specification or unacceptable outcomes typically involves exercising judgment within clearly defined parameters and reporting/referring to others

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:
identify quality requirements
conduct work according to quality standards
monitor quality and identify and act on non-compliances.

Context of and specific resources for assessment
Assessment must occur in a real or simulated workplace where the assessee has access to:
quality policy, system and procedures, including company codes of practice/ GMP
work tasks and responsibilities
workplace information relating to work tasks, such as specifications, work instruction and other advice on quality requirements and procedures
systems for recording quality information as required
reporting system and procedures.

Method of assessment
This unit should be assessed together with other units of competency relevant to the work role. Examples could be:
FDFFS1001A Follow work procedures to maintain food safety.

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.