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 plans
log sheets
standard forms and reports
Control points
Control points refer to those key points in a work process which must be monitored and controlled. This includes food safety (critical) as well as quality and regulatory control points
Monitoring quality
Monitoring quality includes observation and other checks, tests or inspections to confirm that the work output meets defined specifications or quality standards. This can include the use of data collection and analysis tools, such as control charts. Tests or inspections may be carried out by the operator, a third party or be automated
Reporting and recording systems
Reporting and recording systems may be:
verbal
written
electronic
screen-based
Participating in improvement
Participating in improvement may involve:
participation in structured improvement programs
one-off projects
day-to-day problem solving

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 and key elements of the quality system
conduct work according to quality standards
monitor quality and identify and act on non-compliances
participate in identifying quality system improvements.

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/Good Manufacturing Practice (GMP)
work tasks and responsibilities
workplace information relating to work tasks, including specifications, work instruction and other advice on quality requirements and procedures
sampling and test procedures and related equipment as required
systems for recording quality information.

Method of assessment
This unit should be assessed together with other units of competency relevant to the function or work role. Examples could be:
FDFFS2001A Implement the food safety program and procedures
FDFOP2013A Apply sampling procedures
MSL973001A Perform basic tests.

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.