This unit has application in a food production environment. It typically targets the production worker responsible for applying basic communication skills to support work practices.

Work practices may include communication of basic numeric information.

ELEMENT

PERFORMANCE CRITERIA

1. Exchange verbal information

1.1. Information requirements are identified

1.2. Questions are asked to seek or clarify information

1.3. Interactive skills are used to communicate effectively with others

1.4. Information is provided in a timely and appropriate form

2. Locate and use workplace information

2.1. Sources of workplace information are located

2.2. Information is used to carry out work responsibilities

Required skills

Ability to:

identify and access information to undertake work responsibilities

seek information from people in the workplace to support work roles and responsibilities

ascertain or clarify information requirements by asking questions

structure and present information in a clear, logical sequence to meet work requirements

demonstrate interactive communication processes

respond to information requests in a timely manner

use appropriate information technology as required in the workplace

interact with others to achieve agreed outcomes

work cooperatively within a culturally diverse workforce

Required knowledge

Knowledge of:

communication channels and forums including consultative arrangements established in the workplace

common colloquial and technical terms relating to work function

sources of information and advice relating to own job

methods used to access information, which may involve basic keyboard/control panel skills

interactive techniques, including active listening, questioning, seeking and responding to feedback, and interacting effectively with others

recognition of different personal communication styles

personal reporting roles and responsibilities

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:

exchange work-related information

ask questions to inform work practice

apply work information to work practice.

Context of and specific resources for assessment

Assessment must occur in a real or simulated workplace where the assessee has access to:

advice on work roles and responsibilities

information technology as appropriate to the workplace

opportunities to interact with others using typical workplace communication processes

typical workplace information and systems.

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.

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.

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

Information to be accessed/conveyed

Information to be accessed/conveyed may be:

verbal, written and/or screen-based and may include symbols, charts, signs, pictures, numbers and diagrams as relevant to own work

Typical subjects for communication

Typical subjects for communication include:

work functions

company policies and codes of practice

rights and responsibilities

employment conditions and entitlements

Workplace personnel

Workplace personnel may include:

people from diverse cultural backgrounds

Interactive communication processes

Interactive communication processes include:

active listening

turn taking

questioning

tolerating the views of others

seeking and providing constructive feedback

Unit sector

Operational

This unit contains employability skills.