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Evidence Guide: FDFWIN2002A - Identify and control risks in own work

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

 

FDFWIN2002A - Identify and control risks in own work

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

Access information sources

  1. Work related information is identified and accessed
  2. External information resources relevant to work are identified
  3. Key personnel to be contacted for support in a variety of circumstances are identified
Work related information is identified and accessed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

External information resources relevant to work are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Key personnel to be contacted for support in a variety of circumstances are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify risks in workplace

  1. Workplace risks are identified and actual and potential consequences described
  2. Conditions and contributing factors for risk realisation are identified
  3. Impact of own work on risk factors is identified
Workplace risks are identified and actual and potential consequences described

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Conditions and contributing factors for risk realisation are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Impact of own work on risk factors is identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess risks

  1. Work tools for assessing risk are identified
  2. Likelihood of risk realisation and potential consequences are determined
Work tools for assessing risk are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Likelihood of risk realisation and potential consequences are determined

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and implement controls

  1. Workplace practices and procedures for controlling risks are identified
  2. Hierarchy of controls is identified
  3. Emergency procedures for the workplace are described
  4. Practices for monitoring risk in own work are identified and implemented
Workplace practices and procedures for controlling risks are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Hierarchy of controls is identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Emergency procedures for the workplace are described

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Practices for monitoring risk in own work are identified and implemented

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain work processes

  1. Documentation is maintained according to work requirements
  2. Communication is maintained with work colleagues to minimise risk
Documentation is maintained according to work requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Communication is maintained with work colleagues to minimise risk

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 the ability to:

use personal protective equipment

identify risks in own work and work area and describe impact of own work on risks

identify and implement control measures.

Context of and specific resources for assessment

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

personal protective clothing and equipment as required

work procedures, including advice on company practices, safe work practices, food safety, quality and environmental requirements

instructions, information, specifications and schedules as required

equipment, services and corresponding information as required

products and materials as required

internal and external customers and suppliers as required

cleaning procedures, materials and equipment as required

documentation and recording requirements and procedures

Method of assessment

It is recommended that this unit be co-assessed with units relating to OHS, quality, food safety and environmental work practices, especially where these units are designated core units in a qualification being undertaken by the learner. As well this unit should be assessed together with other units of competency relevant to the function or work role.

Guidance information for assessment

To ensure consistency in one's performance, competence 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

Note: The following required skills should be applied as appropriate to the equipment and processes that are used in the particular winery or workplace.

Ability to:

Access workplace information

Select, fit and use personal protective clothing and/or equipment

Identify and promptly respond to hazardous situations and emergencies

Liaise with other work colleagues

Identify and implement work procedures

Operate equipment as required

Monitor activities and equipment to identify out-of-specification results or non-compliance

Take corrective action

Report and/or record corrective action as required

Record workplace information

Maintain work area to meet housekeeping standards

Identify, rectify and/or report environmental non-compliance

Required knowledge

Note: The following required knowledge should be applied as appropriate to the equipment and processes that are used in the particular winery or workplace.

Knowledge of:

Work procedures and documentation and reporting processes

Common causes of variation and corrective action required

OHS hazards and controls

Environmental issues and controls

Recording requirements and procedures

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 workplace procedures, licensing requirements and legislative requirements

Workplace information

Workplace information can include:

Spirit Standards (strength determination, volume conversion and litres of alcohol conversion)

Standard Operating Procedures (SOPs)

specifications

production schedules and instructions

work notes

Material Safety Data Sheets (MSDS)

manufacturer instructions

verbal direction from manager, supervisor or senior operator

Key personnel

Key personnel may include:

supervisors and managers

work colleagues

safety representatives

external OHS services and expertise

OHS committee

Risks

Risks may be:

environmental (e.g. spills, fire, toxin release, drainage issues, contamination and wastage)

product related (e.g. incorrect or poor quality ingredients or output, processing and treatment issues)

equipment related (e.g. poor performance, safety issues and inadequate equipment)

economic (e.g. wastage and incorrect supply)

safety related (e.g. damaged safety equipment, dangerous behaviour, load shifting risks and use of hazardous materials)