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 expectations and responsibilities of the work role

identify organisational products and processes

identify location of operations.

Context of and specific resources for assessment

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

advice on work roles and responsibilities

advice on workplace policies, codes of practice, procedures, structure and personnel

advice on conditions of employment and entitlements

site maps

workplace access.

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.

Required skills

Ability to:

identify and access information on conditions of employment and workplace policies and procedures (information may be provided in print, audio-visual and/or verbal formats)

locate workplace amenities and facilities relevant to work responsibilities

identify and locate materials/storage areas in the workplace, relevant to work role, such as locating tank farms and other bulk storage locations and identifying special storage conditions (e.g. hazardous goods and temperature controlled stores areas)

identify and locate production and packing processes/main work areas in the workplace

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:

workplace structure and key personnel

rights and responsibilities of employees as defined in employment conditions

company policies and procedures relating to work responsibilities, including areas covered by legislation and related responsibilities

appropriate personal conduct in a work area, including minimum clothing and personal hygiene standards when entering and moving around a food processing area in order to protect both employees and product safety,and behaving appropriately towards others in the work area

industrial representation arrangements

site security arrangements, including responsibility to report when coming on and off site

site layout, including main facilities, such as canteens, parking areas, storage areas, processing and packing areas and location of emergency exits and assembly areas

the main products/product range produced in the workplace

stages and processes used to manufacture and package products

personal reporting roles and responsibilities

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 company policies and procedures, regulatory and licensing requirements, legislative requirements and industrial awards and agreements. When applied to the pharmaceutical industry, relevant Good Manufacturing Practice (GMP) codes apply and reference to food safety is replaced by GMP

Company policies and procedures

Company policies and procedures referred to are additional to those covered by OHS, quality, food safety and environmental competency standards. They include:

codes of practice and general employment policies and procedures in areas, such as sexual harassment

equal employment opportunity (EEO)/affirmative action

anti-discrimination

racial vilification

workplace bullying

Conditions of employment

Conditions of employment typically include:

pay and conditions

leave arrangements

reporting and timekeeping responsibilities

terms of employment, including permanent, casual and probationary periods

disciplinary procedures

staff facilities and amenities

Key personnel

Key personnel may include but are not limited to:

human resource personnel responsible for recruitment, training, pay and conditions issues

relevant site and operations managers

supervisors/team leaders

industrial/work area representatives