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Elements and Performance Criteria

  1. Identify and scope the requirements of the work instructions and SOPs
  2. Write work instruction or SOP
  3. Validate work instruction or SOP
  4. Implement work instruction or SOP
  5. Identify and scope the requirements of the work instructions and SOPs
  6. Write work instruction or SOP
  7. Validate work instruction or SOP
  8. Implement work instruction or SOP

Range Statement


Performance Evidence

The candidate must develop or revise, and implement at least one work instruction or SOP.

The candidate must:

perform tasks necessary to develop and validate work instructions or SOP

implement the work instructions or SOPs

assess implementation against the product specifications, workplace health and safety requirements, and ability to meet learning needs of relevant staff.

collect, record and analyse data

communicate with work teams and management

communicate complex technical information to culturally diverse staff

interpret product specifications, standards and production information

use enterprise procedures to control document versions

use computers to develop, control and store documentation

develop plans

prioritise tasks

solve problems

apply literacy skills to:

compile reports

use Plain English

interpret complex technical specifications or data

prepare detailed specifications, procedures and work instructions

read and interpret information

record and analyse data

report progress and technical information

use numeracy skills to:

calculate time and other production data

estimate volume, mass and weight

gather and record data

prepare technical reports


Knowledge Evidence

The candidate must demonstrate a broad factual, technical and theoretical knowledge of:

enterprise Standard Operating Procedures (SOPs)

product specifications, quality objectives and production parameters

sources of information relating to equipment and personnel capability

special language requirements of the workplace

the nature and sequence of the tasks being documented, time required to perform the task and the relevant product specifications

the processes for validating documents

workplace health and safety requirements

document version control

workplace chain of communication

implementation processes

record keeping requirements.

communication techniques appropriate for culturally diverse workforce

Hazard Analysis Critical Control Point (HACCP) and food safety plan

legal and regulatory requirements impacting the Australian meat processing industry

methods available to regulate production flows and temperature control

product and process specifications

organisational communication systems

production systems, including corrective actions and control points

validation techniques