NTISthis.com

Evidence Guide: AHCWRK206A - Observe enterprise quality assurance procedures

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

AHCWRK206A - Observe enterprise quality assurance procedures

What evidence can you provide to prove your understanding of each of the following citeria?

Apply basic quality assurance practices

  1. Elements of the enterprise quality assurance system in relation to food safety and quality, Occupational Health and Safety (OHS), animal welfare and biosecurity are recognised.
  2. Information about quality or problems is communicated to appropriate personnel.
  3. Hazards to food safety and quality are identified for work area according to enterprise guidelines.
  4. Steps in producing eggs or meat or harvesting milk are identified.
  5. Critical control points for immediate work area are identified according to workplace procedures.
  6. Basic record-keeping is completed according to enterprise guidelines.
Elements of the enterprise quality assurance system in relation to food safety and quality, Occupational Health and Safety (OHS), animal welfare and biosecurity are recognised.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Information about quality or problems is communicated to appropriate personnel.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Hazards to food safety and quality are identified for work area according to enterprise guidelines.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Steps in producing eggs or meat or harvesting milk are identified.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Critical control points for immediate work area are identified according to workplace procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Basic record-keeping is completed according to enterprise guidelines.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow work instructions

  1. Work instructions related to the immediate work areas are identified and followed in accordance with workplace requirements.
  2. Work instructions are followed for documenting the quality process.
Work instructions related to the immediate work areas are identified and followed in accordance with workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Work instructions are followed for documenting the quality process.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check quality of product

  1. The quality of the product is checked as prescribed in work instructions.
  2. Problems that affect or could potentially affect quality are reported to supervisor.
  3. Actions are taken to correct the problem under supervision or workplace instruction.
The quality of the product is checked as prescribed in work instructions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Problems that affect or could potentially affect quality are reported to supervisor.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Actions are taken to correct the problem under supervision or workplace instruction.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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

Critical aspects for assessment and evidence required to demonstrate competency in this unit

The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following:

identify critical control points in the production process

implement quality assurance procedures

check quality of own work against standards

keep records that are required under enterprise quality assurance.

Context of and specific resources for assessment

Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Required Skills and Knowledge

Required skills

apply basic quality assurance practices

follow work instructions

check quality of work

use literacy skills to follow sequenced written instructions and record information accurately and legibly

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

use numeracy skills to estimate, calculate and record routine workplace measures

use interpersonal skills to relate to people from a range of social, cultural and ethnic backgrounds and with a range of physical and mental abilities.

Required knowledge

animal production processes

HACCP (Hazard Analysis Critical Control Point) approach to Quality Assurance (QA)

enterprise QA policies, guidelines and standard operating procedures relating to food safety and quality, animal welfare and biosecurity

enterprise OHS requirements.

Range Statement

The range statement relates to the unit of competency as a whole.

Products may include:

all farm food and fibre products that are covered by quality assurance schemes.