This unit has application in a food production environment. It typically targets the production worker responsible for monitoring that equipment is operating according to standard operating procedures. Monitoring typically includes visual inspection and checking and replenishing of consumables.

When applied to the pharmaceutical industry, relevant Good Manufacturing Practice (GMP) codes apply and reference to food safety is replaced by GMP.

ELEMENT

PERFORMANCE CRITERIA

1. Monitor equipment operation

1.1. Equipment is inspected and monitored to confirm safety and operating condition

1.2. The process is monitored to confirm performance is maintained within specification

1.3. Materials and consumable levels are maintained as required

1.4. Workplace records are maintained in accordance with workplace requirements

1.5. Work is conducted in accordance with workplace environmental guidelines

1.6. The work area is maintained according to housekeeping standards

2. Identify and respond to non-conformance

2.1. Out-of-specification product, process and equipment performance is identified rectified and/or reported according to workplace procedures

Required skills

Ability to:

select, fit and use appropriate personal protection clothing and/or equipment

monitor the process and equipment operation to maintain the process within the required parameters, such as conducting visual inspections and basic tests

monitor supply and flow of materials and/or consumables to and from the process, such as replenishing material inputs and removing processed materials or product

identify and take action to correct out-of-specification results within level of responsibility (where corrective action is outside level of responsibility, report to appropriate personnel)

maintain work area to meet housekeeping standards

sort, collect, treat, recycle or dispose of waste according to enterprise procedures

demonstrate shutdown and cleaning sequence according to enterprise procedures

record workplace information 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 of equipment

required output and quality requirements to be met by the process

basic operating principles of equipment used, such as main equipment components, status and purpose of guards, and emergency stop, isolation and lockout controls, and where required, the operating features of the control panel and the relationship between control panel functions and the physical equipment

common causes of faults or unacceptable performance and action required within level of responsibility

procedures and responsibility for reporting problems

occupational health and safety (OHS) hazards and controls

waste handling requirements and procedures related to process operation

shutdown and cleaning procedure where relevant

recording system and responsibilities where relevant

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 requirements for safe and compliant operation of equipment

identify common non-compliances

report non-compliances

complete workplace records as required

apply safe work practices and identify OHS hazards and controls

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:

work procedures, including advice on safe work practices

production schedules and specifications

MSDS where appropriate

production/packaging equipment and related services

materials and consumables as required

relevant OHS clothing and equipment

housekeeping standards and procedures.

Method of assessment

This unit should be assessed together with core units and other units of competency relevant to the function or 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.

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.

Workplace information

Workplace information may include:

standard operating procedures (SOPs)

specifications

production schedules

labels and codes

safety signs and symbols

materials safety data sheets (MSDS)

standard forms

verbal messages

requests or instructions

Process operation and monitoring functions

Process operation and monitoring functions may involve:

the use of a computer keyboard or control panel

Unit sector

Operational

This unit contains employability skills.