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, licensing requirements, legislative requirements, and industrial awards and agreements. When applied to the pharmaceutical industry, relevant Good Manufacturing Practice (GMP) codes apply and reference to food safety is replaced by GMP
Workplace information
Workplace information may include:
standard operating procedures (SOPs)
specifications
production and cleaning schedules
labels and codes
safety signs and symbols
materials safety data sheets (MSDS)
standard forms
written or verbal instruction
Cleaning and sanitising chemicals
Cleaning and sanitising chemicals may be:
pre-mixed or manually mixed
Preparing/restoring equipment to operating order
Preparing/restoring equipment to operating order may involve:
simple dismantling and reassembling of equipment parts
basic isolation
covering of motors and instrumentation
Services
Services may include:
power
water
steam
compressed and instrumentation air
Inspecting cleaning effectiveness
Inspecting cleaning effectiveness typically involves:
carrying out a visual inspection

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:
prepare equipment for cleaning
prepare and use chemicals according to safe work requirements
clean and sanitise equipment to meet work standards
monitor cleaning and report or address any non-compliances
dispose of waste according to environmental guidelines
complete required documentation
apply safe work practices and identify OHS hazards and controls
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:
cleaning procedures and related advice on equipment operation, including advice on safe work practices and environmental requirements
personal protective clothing and equipment
cleaning schedule and related procedures, including OHS advice
equipment/items to be cleaned
chemicals, cleaning equipment and services as required
MSDS where appropriate
housekeeping standards and procedures
cleaning/sanitising information recording system and procedures
advice on environmental management issues relevant to work responsibilities.

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:
FDFOP2011A Conduct routine maintenance
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.