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Evidence Guide: FDFOP1009A - Follow work procedures to maintain quality

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

 

FDFOP1009A - Follow work procedures to maintain quality

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

Monitor quality of work outcome

  1. Quality requirements are identified
  2. Inputs are inspected to confirm capability to meet quality requirements
  3. Work is conducted according to work procedures
  4. Work is conducted in accordance with workplace environmental guidelines
Quality requirements are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Inputs are inspected to confirm capability to meet quality requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Work is conducted according to work procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Work is conducted in accordance with workplace environmental guidelines

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and report unacceptable inputs and/or outputs

  1. Work area, materials, processes and product are routinely checked to ensure compliance with quality requirements
  2. Unacceptable quality is identified and corrective action is taken within the level of responsibility to maintain quality standards
  3. Quality variation is reported according to workplace reporting requirements
Work area, materials, processes and product are routinely checked to ensure compliance with quality requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Unacceptable quality is identified and corrective action is taken within the level of responsibility to maintain quality standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Quality variation is reported according to workplace reporting requirements

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

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 quality requirements

conduct work according to quality standards

monitor quality and identify and act on non-compliances.

Context of and specific resources for assessment

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

quality policy, system and procedures, including company codes of practice/ GMP

work tasks and responsibilities

workplace information relating to work tasks, such as specifications, work instruction and other advice on quality requirements and procedures

systems for recording quality information as required

reporting system and procedures.

Method of assessment

This unit should be assessed together with other units of competency relevant to the work role. Examples could be:

FDFFS1001A Follow work procedures to maintain food safety.

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 and Knowledge

Required skills

Ability to:

access and apply workplace information on quality requirements for own work

identify control points or inspection points for own work and related methods used to monitor quality

carry out relevant checks and inspections as required, such as checks and inspections on equipment, materials, product, packaging consumables and processing conditions relevant to own work

identify and respond to out-of-specification or unacceptable inputs and/or outputs, such as making adjustments within level of responsibility and/or reporting

maintain quality of own work

conduct tests related to work responsibilities according to enterprise procedures

record quality data in required format 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:

quality policy, procedures and responsibilities

quality personnel and their respective responsibilities, such as internal personnel and external auditors

requirements of internal and external customers

sources of advice on quality requirements for own work

control points for own work, including the purpose of the control point, the risk if not controlled and the method of control where relevant

monitoring, inspection and checking procedures relating to process control requirements

evidence of out-of-specification or unacceptable performance

procedures for responding to out-of-specification or unacceptable performance/outcomes

responsibilities for reporting and recording quality information

sampling and test procedures where relevant

recording requirements and responsibilities where relevant

Range Statement

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, licensing and regulatory requirements, legislative requirements and industrial awards and agreements

Workplace information

Workplace information may include:

standard operating procedures (SOPs)

quality specifications

food safety and/or Good Manufacturing Practice (GMP) codes

log sheets

basic data

standard forms

written or verbal instruction

Responsibility for monitoring quality

Responsibility for monitoring quality relates to immediate work responsibilities and may require:

visual inspections and checks, including using basic counting skills

Monitoring

Monitoring typically involves visual inspection or checks at control points. Control points refer to those key points in a work process which must be monitored and controlled. This includes food safety (critical) control points

Out-of-specification or unacceptable outcomes

At this level, responding to out-of-specification or unacceptable outcomes typically involves exercising judgment within clearly defined parameters and reporting/referring to others