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
Workplace information
Workplace information may include:
work instructions
standard operating procedures (SOPs)
specifications
production schedules
labels and codes
safety signs and symbols
photos or other visual representations of acceptable quality
standard forms
verbal messages
requests or instructions
Materials transfer equipment
Materials transfer equipment may be mechanical or pneumatic, and may include:
conveyors
flumes pumped systems
Product inspection and sorting
Product inspection and sorting may include:
sizing
quality inspection
sorting/grading
Aspects of these processes may be:
automated or done using equipment, such as sieves
Related processes may include:
trimming or removal of unacceptable product
Related processes
Related processes may include:
washing/cleaning product

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:
recognise and act on materials or product that does not comply with quality standards
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:
personal protective clothing and equipment
work procedures. including advice on safe work practices, food safety, quality and environmental requirements
production schedule and batch instructions
quality criteria, specifications and inspection procedures
materials handling system and product to be inspected
related inspection equipment as required
documentation and recording requirements and procedures
workplace records 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:
FDFOP1005A Operate basic equipment.

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.