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:

conduct pre-start checks on machinery used for harvesting edible offal

start, operate, monitor and adjust process equipment to achieve required quality outcomes

take corrective action in response to typical faults and inconsistencies

complete workplace records as required

apply safe work practices and identify OHS hazards and controls

safely shut down equipment

apply food safety procedures to work practices.

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

information on equipment capacity and operating parameters

production schedule/batch instructions

edible offal specifications, control points and processing parameters

quality parameters for grading/downgrading product

offal harvesting, cleaning and washing equipment, accessories and services

offal to be harvested

documentation and recording requirements and procedures

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

FDFOP2011A Conduct routine maintenance.

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 to identify harvesting and cleaning process requirements

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

confirm supply of necessary materials and services

conduct pre-start checks, such as inspecting equipment condition (e.g. conveyor belts) to identify any signs of wear, selecting appropriate settings, cancelling isolation or lockouts as required, confirming that work surfaces and related equipment are clean, and identifying when blades need to be changed in the giblet machine

start, operate, monitor and adjust harvesting and cleaning process equipment to achieve required outcomes, such as monitoring control points and conducting inspections as required to confirm process remains within specification

inspect quality of edible offal, such as inspecting for:

giblet colour and fat levels

presence of diseased or damaged organs

bile stain

identify and remove unacceptable product according to workplace quality standards

monitor supply and flow of materials to and from the harvesting and cleaning process

sort, collect, recycle or dispose of inedible offal and waste according to workplace procedure

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

locate emergency stop functions on equipment

follow isolation and lock out/tag out procedures as required to take harvesting and cleaning process and related equipment off-line in preparation for cleaning and/or maintenance within level of responsibility

complete workplace records as required

maintain work area to meet housekeeping standards

conduct routine maintenance according to enterprise procedures

clean and sanitise equipment 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:

purpose and basic principles of the harvesting and cleaning process, including the structure and internal organs of poultry to identify, separate and remove edible offal

contamination that can occur when offal is not correctly removed

basic operating principles of equipment, such as main equipment components, their purpose and operating capacities, and the status and purpose of guards

the flow of the harvesting process and the effect of outputs on downstream processes

quality standards for types of edible offal collected

procedures for handling/recycling and/or disposing of downgraded product

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

methods used to monitor the harvesting process, such as inspecting, measuring and testing as required by the process

inspection points (control points) in the harvesting and cleaning process and the related procedures and recording requirements

contamination/food safety risks associated with the harvesting process and related control measures

common causes of variation and corrective action required

occupational health and safety (OHS) hazards and controls, including the limitations of protective clothing and equipment relevant to the work process

requirements of different shutdowns as appropriate to the harvesting and cleaning process and workplace production requirements, including emergency and routine shutdowns and procedures to follow in the event of a power outage

isolation, lock out and tag out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the harvesting process, including waste/rework collection and handling procedures related to the process

routine maintenance procedures where relevant

cleaning and sanitation procedures 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

Legislative requirements

Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes:

the Food Standards Code, including labelling, weights and measures legislation

legislation covering food safety, environmental management, OHS, anti-discrimination and equal opportunity

Workplace information

Workplace information may include:

standard operating procedures (SOPs)

specifications

production schedules and instructions

manufacturers' advice

standard forms and reports

Production equipment

Production equipment may include:

offal harvesting and cleaning equipment

bins

augers

conveyors

Sorting process

The sorting process may be carried out:

manually and/or using manual backup of automated processes

Edible offal

Edible offal may include:

giblets

livers

hearts

feet and necks as required

Inspection/monitoring

Inspection/monitoring is:

typically visual to confirm appearance of product

Shutdown procedures

Shutdown procedures may include:

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