Unit of competency Outline

Date retreived
22/07/2026 6:12 AM AWST

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Construct a process control chart for a food processing operation

Construct a process control chart for a food processing operation

Unit of competency
National Code
FBPFST5003
State Code
OAM61
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
18/12/2018
View on TGA
State Implementation and Classification
Approved Date
18/04/2019
Field of Education
030307 - Food Processing Technology
Original Release Date
18/04/2019
Nominal Hours
40
Description
This unit of competency describes the skills and knowledge required to construct a process control chart for a food processing operation in general food production, meat and seafood industries. The unit does not cover applying statistics to analyse mechanical, electrical, electronic or fluid power systems. However, it includes applying statistics to food processing equipment to determine process capability and to construct a process control chart for the food processing operation. This unit applies to individuals who are responsible for establishing and maintaining product safety, quality and efficiency in food processing and who undertake roles in product design or quality and production management. No occupational licensing or certification requirements apply to this unit at the time of publication. However, legislative and regulatory requirements for food processing exist, so local requirements must be checked. All work must comply with Australian food safety standards and relevant codes of practice.
Notes
Elements and Performance Criteria
1. Apply tools and techniques to collect and present data
  • 1.1 Identify the key characteristics and uses of attribute and variable data
  • 1.2 Determine the concepts of frequency and distribution
  • 1.3 Determine the frequency and distribution of supplied data for various measurement levels
  • 1.4 Identify and apply data collection tools, including check sheets, surveys and logs
  • 1.5 Construct appropriate charts and graphs using available data
2. Interpret charting tools and techniques in process control
  • 2.1 Interpret and analyse the concept of process capability and its implications
  • 2.2 Apply probability distributions in analysing process capability
  • 2.3 Interpret control charts used to monitor processes
  • 2.4 Identify the application of charting methods to establishing process capability, evaluating process changes and interpreting simple experiments
3. Determine the process capability of a piece of equipment on a production line
  • 3.1 Identify the scope and purpose of the process
  • 3.2 Determine a representative data sample
  • 3.3 Select appropriate data collection techniques
  • 3.4 Collect data to meet sampling requirements
  • 3.5 Select and apply appropriate statistical analysis techniques
  • 3.6 Calculate all relevant parameters for the determination of process capability statistically
  • 3.7 Incorporate the process capability value for each piece of equipment into process control for the whole operation
4. Construct a process flow chart
  • 4.1 Identify scope and purpose of average and range charts in the food industry
  • 4.2 Calculate all relevant parameters for use in preparing both average and range charts statistically
  • 4.3 Prepare average and range charts, showing all pre-calculated parameters
  • 4.4 Interpret trends and cyclic patterns of average and range charts
  • 4.5 Design an action plan based on the results of average and range
No information
No information
Replaces
State Code National Code Title Type
S7939 FDFFST5003A Construct a process control chart for a food processing operation Unit of competency