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 and key elements of the quality system

conduct work according to quality standards

monitor quality and identify and act on non-compliances

participate in identifying quality system improvements.

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/Good Manufacturing Practice (GMP)

work tasks and responsibilities

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

sampling and test procedures and related equipment as required

systems for recording quality information.

Method of assessment

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

FDFFS2001A Implement the food safety program and procedures

FDFOP2013A Apply sampling procedures

MSL973001A Perform basic tests.

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:

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

maintain quality of own work, including relevant checks and inspections where required in order to monitor control points and check and inspect equipment, materials, product, packaging consumables, processing conditions and service standards relevant to own work

identify and correct variation within boundaries of work role, and use quality data where required

determine when and how to make adjustments to maintain output within specified parameters

identify and respond to out-of-specification or unacceptable inputs and/or outputs

record quality data in required format

conduct tests related to work responsibilities according to enterprise procedures

collect samples as required by sampling regime 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 system used in the workplace, including the relationship between the quality system and food safety program, sources of information on quality requirements, the role of internal and external auditors, as appropriate, and performance improvement processes

basic concepts of quality assurance including hazards, risk assessment and control methods

requirements of internal and external customers

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

monitoring, testing and inspection procedures relating to process control requirements

scope to correct/control variation within equipment and process capacity parameters

evidence of out-of-specification or unacceptable performance

procedures for responding to out-of-specification or unacceptable performance/outcomes, including procedures for identifying or isolating materials or product of unacceptable quality

systems used to trace product ingredients as relevant to own work

requirements to report and record quality information

sampling and test methods and procedures where relevant

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 plans

log sheets

standard forms and reports

Control points

Control points refer to those key points in a work process which must be monitored and controlled. This includes food safety (critical) as well as quality and regulatory control points

Monitoring quality

Monitoring quality includes observation and other checks, tests or inspections to confirm that the work output meets defined specifications or quality standards. This can include the use of data collection and analysis tools, such as control charts. Tests or inspections may be carried out by the operator, a third party or be automated

Reporting and recording systems

Reporting and recording systems may be:

verbal

written

electronic

screen-based

Participating in improvement

Participating in improvement may involve:

participation in structured improvement programs

one-off projects

day-to-day problem solving