Required skills

Ability to

access and apply workplace information on quality requirements for own work

identify control points or inspection points for own work and related methods used to monitor quality

maintain quality of own work including relevant checks and inspections where required in order to monitor control points and check and inspect equipment materials product packaging consumables processing conditions and service standards relevant to own work

identify and correct variation within boundaries of work role and use quality data where required

determine when and how to make adjustments to maintain output within specified parameters

identify and respond to outofspecification or unacceptable inputs andor outputs

record quality data in required format

conduct tests related to work responsibilities according to enterprise procedures

collect samples as required by sampling regime according to enterprise procedures

use oral communication skillslanguage competence to fulfil the job role as specified by the organisation including questioning active listening asking for clarification and seeking advice from supervisor

work cooperatively within a culturally diverse workforce

Required knowledge

Knowledge of

quality policy procedures and responsibilities

quality system used in the workplace including the relationship between the quality system and food safety program sources of information on quality requirements the role of internal and external auditors as appropriate and performance improvement processes

basic concepts of quality assurance including hazards risk assessment and control methods

requirements of internal and external customers

control points for own work including the purpose of the control point the risk if not controlled and the method of control used

monitoring testing and inspection procedures relating to process control requirements

scope to correctcontrol variation within equipment and process capacity parameters

evidence of outofspecification or unacceptable performance

procedures for responding to outofspecification or unacceptable performanceoutcomes including procedures for identifying or isolating materials or product of unacceptable quality

systems used to trace product ingredients as relevant to own work

requirements to report and record quality information

sampling and test methods and procedures where relevant

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 noncompliances

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 practiceGood 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

FDFFSA Implement the food safety program and procedures

FDFFS2001A Implement the food safety program and procedures

FDFOPA Apply sampling procedures

FDFOP2013A Apply sampling procedures

MSLA Perform basic tests

MSL973001A Perform basic tests.

Guidance information for assessment

To ensure consistency in ones 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

Policies and procedures

Workplace information

Control points

Monitoring quality

Reporting and recording systems

Participating in improvement