- FDFOP1007A - Participate effectively in a workplace environment
Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FDFOP1007A Mapping and Delivery Guide
Participate effectively in a workplace environment
Version 1.0
Issue Date: April 2024
| Qualification | - |
Unit of Competency | FDFOP1007A - Participate effectively in a workplace environment |
|---|---|---|---|
| Description | This unit of competency covers the skills and knowledge required to participate effectively in a workplace environment. | ||
| Employability Skills | This unit contains employability skills. | ||
| Learning Outcomes and Application | This unit has application in any work environment and serves as an introduction to the responsibilities of the worker and the products and processes of the company. | ||
| Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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| Prerequisites/co-requisites | |||
| Competency Field | |||
| Development and validation strategy and guide for assessors and learners | Student Learning Resources | Handouts Activities |
Slides PPT |
Assessment 1 | Assessment 2 | Assessment 3 | Assessment 4 | |
|---|---|---|---|---|---|---|---|---|
| Elements of Competency | Performance Criteria | |||||||
| Element: Carry out responsibilities in accordance with workplace policies and procedures |
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| Element: Identify and locate company product and processes |
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Evidence Required
List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.
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 expectations and responsibilities of the work role identify organisational products and processes identify location of operations. |
Context of and specific resources for assessment | Assessment must occur in a real workplace where the assessee has access to: advice on work roles and responsibilities advice on workplace policies, codes of practice, procedures, structure and personnel advice on conditions of employment and entitlements site maps workplace access. |
Method of assessment | This unit should be assessed together with other units of competency relevant to the work role. |
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. |
Submission Requirements
List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here
Assessment task 1: [title] Due date:
(add new lines for each of the assessment tasks)
Assessment Tasks
Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.
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Required skills |
Ability to: identify and access information on conditions of employment and workplace policies and procedures (information may be provided in print, audio-visual and/or verbal formats) locate workplace amenities and facilities relevant to work responsibilities identify and locate materials/storage areas in the workplace, relevant to work role, such as locating tank farms and other bulk storage locations and identifying special storage conditions (e.g. hazardous goods and temperature controlled stores areas) identify and locate production and packing processes/main work areas in the workplace 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: workplace structure and key personnel rights and responsibilities of employees as defined in employment conditions company policies and procedures relating to work responsibilities, including areas covered by legislation and related responsibilities appropriate personal conduct in a work area, including minimum clothing and personal hygiene standards when entering and moving around a food processing area in order to protect both employees and product safety,and behaving appropriately towards others in the work area industrial representation arrangements site security arrangements, including responsibility to report when coming on and off site site layout, including main facilities, such as canteens, parking areas, storage areas, processing and packing areas and location of emergency exits and assembly areas the main products/product range produced in the workplace stages and processes used to manufacture and package products personal reporting roles and responsibilities |
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, 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 |
Company policies and procedures | Company policies and procedures referred to are additional to those covered by OHS, quality, food safety and environmental competency standards. They include: codes of practice and general employment policies and procedures in areas, such as sexual harassment equal employment opportunity (EEO)/affirmative action anti-discrimination racial vilification workplace bullying |
Conditions of employment | Conditions of employment typically include: pay and conditions leave arrangements reporting and timekeeping responsibilities terms of employment, including permanent, casual and probationary periods disciplinary procedures staff facilities and amenities |
Key personnel | Key personnel may include but are not limited to: human resource personnel responsible for recruitment, training, pay and conditions issues relevant site and operations managers supervisors/team leaders industrial/work area representatives |
Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.
Observation Checklist
| Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice | Yes | No | Comments/feedback |
|---|---|---|---|
| Information on conditions of employment, company policies and procedures is identified | |||
| Policies and procedures are applied when carrying out work role | |||
| Work is conducted in accordance with workplace environmental guidelines | |||
| Company product range is identified | |||
| Production/packaging stages and processes carried out on site are identified and located |
Forms
Assessment Cover Sheet
FDFOP1007A - Participate effectively in a workplace environment
Assessment task 1: [title]
Student name:
Student ID:
I declare that the assessment tasks submitted for this unit are my own work.
Student signature:
Result: Competent Not yet competent
Feedback to student
Assessor name:
Signature:
Date:
Assessment Record Sheet
FDFOP1007A - Participate effectively in a workplace environment
Student name:
Student ID:
Assessment task 1: [title] Result: Competent Not yet competent
(add lines for each task)
Feedback to student:
Overall assessment result: Competent Not yet competent
Assessor name:
Signature:
Date:
Student signature:
Date: