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:

conduct pre-start checks on chickway system

set computer settings to meet production requirements

start, operate, monitor and adjust process equipment to achieve required quality outcomes

take corrective action in response to typical faults and inconsistencies

complete workplace records as required

apply safe work practices and identify OHS hazards and controls

conduct production handover

safely shut down equipment

apply food safety procedures to work practices

contribute to workplace improvements.

Context of and specific resources for assessment

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

personal protective clothing and equipment

kill schedules, customer orders and related advice on system requirements

information on equipment capacity and operating parameters

system equipment, software and related accessories and services

birds and packing hall

communication and recording systems and procedures.

Method of assessment

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

FDFOP2015A Apply principles of statistical process control

FDFOP2030A Operate a process control interface.

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 kill plan, customer orders and related information to plan order priorities

select and load required program

apply basic standard deviation to analyse weight distribution of flock

operate control system to start conveyors

confirm that birds available match production order requirements

select system settings to deliver birds of required weight, type, grade and number to required production areas at the time required

modify system parameters to respond to operating conditions and bird supply

monitor system operation, such as monitoring:

timely flow and delivery of birds to meet production requirements

pace of delivery to production area to match work flow

system alarms

weight ranges to confirm match with delivery requirements

liaise with relevant departments to respond to customer requirements

identify out-of-specification performance and take corrective action, such as responding to out-of-specification weight, drop position and sensor errors

demonstrate system shutdown procedure

monitor operating efficiencies of the system and investigate, resolve and/or report problems

report on system performance as required by workplace reporting arrangements

conduct computer system maintenance as required to clear computer for new start

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:

system configuration, including system flow, layout and drop points

customer ordering procedures, including common terms used to describe product and order requirements, and criteria to apply to prioritise customer orders

basic operating principles of equipment and programs used to deliver the required birds to the correct locations within constraints of birds available and to generate system reports

the main alarms and corrective action required

location/alignment requirements of sensors and related feedback instruments located in the system hardware

limits and ranges to adjust for weight distribution

related systems/activities and responsibilities for interaction, such as related planning and scheduling, sales/customer service, bird receival, kill and evisceration, and packing

typical equipment faults and related causes, including signs and symptoms of faulty equipment and early warning signs of potential problems

isolation, lock out and tag out procedures and responsibilities

hazards, risks, controls and methods for monitoring processes within the system, including occupational health and safety (OHS), food safety, quality and environmental hazards and risks

workplace system and approach to equipment maintenance

process improvement procedures and related consultative arrangements (e.g. an understanding of options to minimise giveaway)

troubleshooting procedures and problem solving techniques

procedures and responsibility for reporting production and performance information

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 according to company procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements

Legislative requirements

Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes:

the Food Standard Code, including labelling, weights and measures legislation

legislation covering food safety, environmental management, OHS, anti-discrimination and equal opportunity

Workplace information

Workplace information may include:

standard operating procedures (SOPs)

specifications

kill plan

customer orders

performance records and reports

Chickway system operation

Chickway system operation typically involves:

planning, coordination and troubleshooting within level of authority

System operation may involve:

coordination of other operators

A chickway system involves:

use of a computer to control the conveyor system that delivers birds of a given size, weight and grade to the required locations for packing or further processing

Handovers

Handovers may be done:

in person or via recording/communication systems as required by workplace arrangements

Operation and monitoring of equipment and system processes

Operation and monitoring of equipment and system processes requires:

the use of control panels and systems