Elements and Performance Criteria

Range description
Work is carried out in accordance with company policies and procedures, licensing and regulatory requirements, legislative requirements and industrial awards and agreements
Workplace information may include Standard Operating Procedures (SOPs), quality specifications, food safety and/or GMP programs, log sheets, standard forms and written or verbal instruction
Responsibility for monitoring quality relates to immediate work responsibilities and may require visual inspections and checks
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
At this level, responding to out-of-specification or unacceptable outcomes typically involves exercising judgment within clearly defined parameters and reporting/referring to others

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. This may include 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. This may include making adjustments within level of responsibility and/or reporting
Maintain quality of own work

May include ability to:

Conduct tests related to work responsibilities
Record quality data in required format

Knowledge of:
Quality policy, procedures and responsibilities
Quality personnel and their respective responsibilities. This can include 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. This includes an understanding of 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-standard or unacceptable performance
Procedures for responding to out-of-specification or unacceptable performance/outcomes
Responsibilities for reporting and recording quality information

May include knowledge of:

Sampling and test procedures
Recording requirements and responsibilities

Relationship with other standards
Pre-requisite units
There are no pre-requisite units for this competency standard.
Co-assessment of related units

This unit should be assessed together with other units of competence relevant to the work role. This may include:

FDFCORFSY1A Follow work procedures to maintain food safety

Resources required for assessment

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

Quality policy, system and procedures. This includes company codes of practice/Good Manufacturing Practice (GMP)
Work tasks and responsibilities
Workplace information relating to work tasks. This may include specifications, work instruction and other advice on quality requirements and procedures
Systems for recording quality information as required
Reporting system and procedures

Assessment requirements
For information on how to assess this competency standard and who can assess, refer to the Assessment Guidelines for this Training Package.