Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

FDFOP2001A Mapping and Delivery Guide
Work effectively in the food processing industry

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency FDFOP2001A - Work effectively in the food processing industry
Description This unit of competency covers the skills and knowledge required to work effectively in the food processing industry by applying an understanding of the structure of the industry, workplace policies and procedures, and conditions relevant to their employment.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit has application in any food processing work environment and serves as an introduction to the types of products and processes used in the company and conditions relevant to their work. The unit can be contextualised to a specific sector and work environment but must include production processes and flow of product from raw materials through to distribution.This unit can be used as part of an employee's induction or preemployment training program.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
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: Overview the food processing industry
  • Sectors of the food processing industry are identified
  • Key sector representatives and their roles are identified
  • Relevant legislation and guidelines common to employment in the sector are identified
  • Types of employment in the food industries are identified and key responsibilities described
       
Element: Identify key production processes and supply chains
  • Raw materials used in the workplace and their source are identified
  • Range of products produced in the workplace are identified
  • Workplace production processes for converting materials into products are identified
  • Supply chains for products are identified
       
Element: Carry out work responsibilities according to policies and procedures
  • Information on conditions of employment, company policies and procedures is identified
  • Policies and procedures are applied when carrying out work role
  • Rights, responsibilities and legal obligations are identified
  • Key personnel and their roles are identified.
  • Employability skills required for working effectively are identified and applied
  • Consequences of not following workplace environmental and safety policies and practices are identified
       
Element: Take responsibility for own skill development
  • Skills required for work role are identified and own ability assessed to determine learning needs
  • Opportunities for skill development are identified and participated in
  • Responsibility is taken for own work tasks and role
  • Own work is monitored against workplace standards and areas for improvement identified and acted upon
  • Problem solving strategies are used to address problems, inconsistencies or concerns when fulfilling work role
       


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:

recognise key industry sectors

identify workplace practices and processes

describe concepts of supply chains

identify relevant legislation 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.

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)

identify and locate materials/storage areas in the work place, 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

model appropriate behaviour when interacting with others and moving around the workplace

explain employee's responsibilities

explain the dispute resolution procedures in the workplace

explain the flow of product from receival to sale in own workplace

explain the nature and role of work instructions and standard operating procedures (SOPs)

explain the principles of equal employment opportunity (EEO) and policies to prevent sexual harassment

follow relevant workplace policies

identify and explain the relevance of occupational health and safety (OHS) and regulatory requirements for foodindustry employees

identify and explain workplace employment conditions

identify relevant workplace requirements, policies and procedures and explain theirimplications for trainees

list the markets where the company's products are distributed

name the products produced in own workplace

outline enterprise ethical standards and requirements for interacting with other employeesand staff

relate to others in an effective and non-discriminatory way showing mutual respect

apply environmental practices

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.

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

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

Employability skills include:

ability to work in teams

ability to solve problems

ability to communicate in the workplace

using initiative and enterprise

using technology

ability to plan and organise

ability to manage self

ability to learn work-related skills and knowledge

Supply chains

Supply chains refer to:

concept of product flow from raw materials to production, distribution, marketing and sales

customers and suppliers

Problem solving strategies

Problem solving strategies include:

asking questions

reporting or referring to appropriate personnel

asking for help or support

referring to standard operating procedures

consideration of options

accessing information

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
Sectors of the food processing industry are identified 
Key sector representatives and their roles are identified 
Relevant legislation and guidelines common to employment in the sector are identified 
Types of employment in the food industries are identified and key responsibilities described 
Raw materials used in the workplace and their source are identified 
Range of products produced in the workplace are identified 
Workplace production processes for converting materials into products are identified 
Supply chains for products are identified 
Information on conditions of employment, company policies and procedures is identified 
Policies and procedures are applied when carrying out work role 
Rights, responsibilities and legal obligations are identified 
Key personnel and their roles are identified. 
Employability skills required for working effectively are identified and applied 
Consequences of not following workplace environmental and safety policies and practices are identified 
Skills required for work role are identified and own ability assessed to determine learning needs 
Opportunities for skill development are identified and participated in 
Responsibility is taken for own work tasks and role 
Own work is monitored against workplace standards and areas for improvement identified and acted upon 
Problem solving strategies are used to address problems, inconsistencies or concerns when fulfilling work role 

Forms

Assessment Cover Sheet

FDFOP2001A - Work effectively in the food processing industry
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

FDFOP2001A - Work effectively in the food processing industry

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: