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:

checkequipment readiness for use

operateand monitor equipment to achieve required quality outcomes

take action in response to typical faults and inconsistencies

apply safe work practices

safely shut down equipment

apply food safety procedures.

Context of and specific resources for assessment

Assessment must occur in a real or simulated workplace where the assessee has access to:

personal protective clothing and equipment

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

item of equipment to be operated and relevant materials, consumables and services

workplace records as required

cleaning procedures, materials and equipment as required.

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:

FDFOP2004A Clean and sanitise equipment

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.

Required skills

Ability to:

access workplace information on equipment operating requirements and procedures

select, fit and use personal protective clothing and/or equipment

conduct pre-start checks, such as inspecting equipment condition to identify any signs of wear, selecting appropriate settings and/or related parameters, cancelling isolation or lockouts as required, and confirming that equipment is clean and that all safety guards are in place and operational

start and operate equipment according to procedure

monitor the output of equipment operation against requirements

take corrective action in response to out-of-specification results

shut down and clean equipment as required

respond to and/or report equipment failure within level of responsibility

locate emergency stop functions on equipment

maintain work area to meet housekeeping standards

use basic process control screens and panels according to enterprise procedures

complete workplace records according to enterprise procedures

use oral communication skills/language 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:

basic operating principles of equipment used, such as main equipment components, status and purpose of guards, emergency stop, isolation and lockout controls, equipment operating capacities and applications

services required and action to take if services are not available

quality requirements of materials/consumables used and the effect of variation on outputs

operating requirements and parameters and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

contamination/food safety risks associated with equipment operation and related control measures

common causes of variation and corrective action required

occupational health and safety (OHS) hazards and controls

shutdown and cleaning procedures, including isolation, lock out and tag out procedures and responsibilities

environmental issues and controls relevant to equipment operation, including waste collection and handling procedures related to the process

basic operating principles of process control, where relevant, including the relationship between control panels and systems and the physical equipment

recording procedures and responsibilities where relevant

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 policies and procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements. When applied to the pharmaceutical industry, relevant Good Manufacturing Practice (GMP) codes apply and reference to food safety is replaced by GMP

Workplace information

Workplace information may include:

standard operating procedures (SOPs)

specification

production schedules

labels and codes

safety signs and symbols

materials safety data sheets (MSDS)

standard forms

verbal messages

requests or instructions

Operation of equipment and processes

Operation of equipment and processes may require:

the use of simple operating panels

Shutdown procedures

Shutdown procedures may include:

cleaning (in some cases cleaning may be carried out by a dedicated cleaning crew)