Elements and Performance Criteria

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 procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements. When applied to the pharmaceutical industry, relevant GMP codes apply and reference to food safety is replaced by GMP
Workplace information
Workplace information may include:
standard operating procedures (SOPs)
specifications
production schedules
labels and codes
safety signs and symbols
materials safety data sheets (MSDS)
standard forms
verbal messages
requests or instructions
Automated washing equipment
Automated washing equipment may include:
multi-function equipment, such as washing, sanitising and drying stages or may be single function
Items washed may include
Items washed may include:
bottles
tubs
crates
moulds
other containers and equipment parts
Operation of equipment and processes
Operation of equipment and processes may:
require the use of simple operating panels
Shutdown procedures
Shutdown procedures may include:
cleaning (in some cases cleaning may be carried out by a dedicated cleaning crew)
Services
Services may include:
power
water
steam

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:
conduct pre-start checks on washing equipment
start, operate and monitor process to achieve required quality outcomes
take corrective action in response to typical faults and inconsistencies
apply safe work practices and identify OHS hazards and controls
safely shut down equipment
apply food safety procedures.

Context of and specific resources for assessment
Assessment must occur in a real or simulated workplace where the assessee has access to:
work procedures, including advice on safe work practices
washing schedules and specifications
MSDS where appropriate
automated washing equipment and accessories
items to be washed
services as required
relevant OHS clothing and equipment
workplace records as required
cleaning procedures, materials and equipment as required.

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:
FDFOP2004A Clean and sanitise equipment
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.