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 according to company policies and 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:
relevant Good Manufacturing Practice (GMP) codes
the Therapeutic Goods Act and/or other relevant legislation
legislation covering environmental management, OHS, anti-discrimination and equal opportunity
Workplace information
Workplace information may include:
standard operating procedures (SOPs)
labels and related documentation
production schedules and instructions
standard forms and reports

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:
receive and verify labels
issue labels according to batch requirements
take corrective action in response to typical faults and discrepancies
complete workplace records as required
apply safe work practices and identify OHS hazards and controls
apply food safety procedures to work practices.

Context of and specific resources for assessment
Assessment must occur in a real or simulated workplace where the assessee has access to:
label management system and procedures
documentation and recording requirements and procedures
labels
label counting equipment
label printing equipment and consumables as required.

Method of assessment
This unit should be assessed together with other units of competency relevant to the work role.

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.