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

FDFWIN2002A Mapping and Delivery Guide
Identify and control risks in own work

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency FDFWIN2002A - Identify and control risks in own work
Description This unit covers the skill and knowledge required to identify and assess risks in own work activity and work area, and implement procedures to control risks.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit applies to all personnel conducting operational activity within a production environment where a risk management approach to operations is encouraged or required. Risks may be environmental or related to equipment, product, safety or economic factors.It is recommended that training related to this unit be delivered in a holistic manner with units relating to occupational health and safety (OHS), quality, food safety and environmental skills as well as with relevant technical units.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites Not applicable.
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: Access information sources
  • Work related information is identified and accessed
  • External information resources relevant to work are identified
  • Key personnel to be contacted for support in a variety of circumstances are identified
       
Element: Identify risks in workplace
  • Workplace risks are identified and actual and potential consequences described
  • Conditions and contributing factors for risk realisation are identified
  • Impact of own work on risk factors is identified
       
Element: Assess risks
  • Work tools for assessing risk are identified
  • Likelihood of risk realisation and potential consequences are determined
       
Element: Identify and implement controls
  • Workplace practices and procedures for controlling risks are identified
  • Hierarchy of controls is identified
  • Emergency procedures for the workplace are described
  • Practices for monitoring risk in own work are identified and implemented
       
Element: Maintain work processes
  • Documentation is maintained according to work requirements
  • Communication is maintained with work colleagues to minimise risk
       


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 the ability to:

use personal protective equipment

identify risks in own work and work area and describe impact of own work on risks

identify and implement control measures.

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 as required

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

instructions, information, specifications and schedules as required

equipment, services and corresponding information as required

products and materials as required

internal and external customers and suppliers as required

cleaning procedures, materials and equipment as required

documentation and recording requirements and procedures

Method of assessment

It is recommended that this unit be co-assessed with units relating to OHS, quality, food safety and environmental work practices, especially where these units are designated core units in a qualification being undertaken by the learner. As well this unit should be assessed together with other units of competency relevant to the function or work role.

Guidance information for assessment

To ensure consistency in one's performance, competence 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

Note: The following required skills should be applied as appropriate to the equipment and processes that are used in the particular winery or workplace.

Ability to:

Access workplace information

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

Identify and promptly respond to hazardous situations and emergencies

Liaise with other work colleagues

Identify and implement work procedures

Operate equipment as required

Monitor activities and equipment to identify out-of-specification results or non-compliance

Take corrective action

Report and/or record corrective action as required

Record workplace information

Maintain work area to meet housekeeping standards

Identify, rectify and/or report environmental non-compliance

Required knowledge

Note: The following required knowledge should be applied as appropriate to the equipment and processes that are used in the particular winery or workplace.

Knowledge of:

Work procedures and documentation and reporting processes

Common causes of variation and corrective action required

OHS hazards and controls

Environmental issues and controls

Recording requirements and procedures

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 workplace procedures, licensing requirements and legislative requirements

Workplace information

Workplace information can include:

Spirit Standards (strength determination, volume conversion and litres of alcohol conversion)

Standard Operating Procedures (SOPs)

specifications

production schedules and instructions

work notes

Material Safety Data Sheets (MSDS)

manufacturer instructions

verbal direction from manager, supervisor or senior operator

Key personnel

Key personnel may include:

supervisors and managers

work colleagues

safety representatives

external OHS services and expertise

OHS committee

Risks

Risks may be:

environmental (e.g. spills, fire, toxin release, drainage issues, contamination and wastage)

product related (e.g. incorrect or poor quality ingredients or output, processing and treatment issues)

equipment related (e.g. poor performance, safety issues and inadequate equipment)

economic (e.g. wastage and incorrect supply)

safety related (e.g. damaged safety equipment, dangerous behaviour, load shifting risks and use of hazardous materials)

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
Work related information is identified and accessed 
External information resources relevant to work are identified 
Key personnel to be contacted for support in a variety of circumstances are identified 
Workplace risks are identified and actual and potential consequences described 
Conditions and contributing factors for risk realisation are identified 
Impact of own work on risk factors is identified 
Work tools for assessing risk are identified 
Likelihood of risk realisation and potential consequences are determined 
Workplace practices and procedures for controlling risks are identified 
Hierarchy of controls is identified 
Emergency procedures for the workplace are described 
Practices for monitoring risk in own work are identified and implemented 
Documentation is maintained according to work requirements 
Communication is maintained with work colleagues to minimise risk 

Forms

Assessment Cover Sheet

FDFWIN2002A - Identify and control risks in own work
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

FDFWIN2002A - Identify and control risks in own work

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: