Elements and Performance Criteria

Range description
Work is carried out in accordance with company policies and procedures, licensing and regulatory requirements, legislative requirements and industrial awards and agreements
Workplace information may include Standard Operating Procedures (SOPs), quality specifications, food safety plans, log sheets, standard forms and reports
Control points refer to those key points in a work process which must be monitored and controlled. This includes food safety (critical) as well as quality and regulatory control points
Monitoring quality includes observation and other checks, tests or inspections to confirm that the work output meets defined specifications or quality standards. This can include the use of data collection and analysis tools such as control charts. Tests or inspections may be carried out by the operator, a third party or be automated
Reporting and recording systems may be verbal, written, electronic or screen-based
Participating in improvement may involve participation in structured improvement programs, one-off projects and day-to-day problem solving

Ability to:
Access and apply workplace information on quality requirements for own work
Identify control points or inspection points for own work and related methods used to monitor quality
Maintain quality of own work. This may require carrying out relevant checks and inspections in order to monitor control points and check and inspect equipment, materials, product, packaging consumables, processing conditions and service standards relevant to own work
Identify and correct variation within boundaries of work role. This may require the use of quality data
Determine when and how to make adjustments to maintain output within specified parameters
Identify and respond to out-of-specification or unacceptable inputs and/or outputs
Record quality data in required format

May include ability to:

Conduct tests related to work responsibilities
Collect samples as required by sampling regime where applicable

Knowledge of:
Quality policy, procedures and responsibilities
Quality system used in the workplace. This includes an understanding of the relationship between the quality system and food safety program, sources of information on quality requirements, the role of internal and external auditors as appropriate and performance improvement processes
Basic concepts of quality assurance including hazards, risk assessment and control methods
Requirements of internal and external customers
Control points for own work. This includes an understanding of the purpose of the control point, the risk if not controlled and the method of control used
Monitoring, testing and inspection procedures relating to process control requirements
Scope to correct/control variation within equipment and process capacity parameters
Evidence of out-of-standard or unacceptable performance
Procedures for responding to out-of-specification or unacceptable performance/outcomes. This includes procedures for identifying or isolating materials or product of unacceptable quality
Systems used to trace product ingredients as relevant to own work
Requirements to report and record quality information

May include knowledge of:

Sampling and test methods and procedures

Relationship with other standards
Pre-requisite units
There are no pre-requisite units for this competency standard.
Co-assessment of related units

This unit should be assessed together with other units of competence relevant to the function or work role. In addition, the following optional or ancillary units may be relevant:

FDFCORFSY2A Implement the food safety program and procedures
FDFOPTISP2A Implement sampling procedures
PMLTEST300A Perform basic tests

Resources required for assessment

Assessment must occur in a real or simulated workplace where the assessee has access to:

Quality policy, system and procedures. This includes company codes of practice/Good Manufacturing Practice (GMP)
Work tasks and responsibilities
Workplace information relating to work tasks. This may include specifications, work instruction and other advice on quality requirements and procedures
Sampling and test procedures and related equipment as required
Systems for recording quality information

Assessment requirements
For information on how to assess this competency standard and who can assess, refer to the Assessment Guidelines for this Training Package.