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.
Licensing/certification requirements
This unit is part of a set of units that are a minimum requirement for auditors of food safety programs
Communication plan
A communication plan identifies:
the type and purpose of information to be provided through each stage of the audit process
audiences for types of information
the form or method of communication (e.g. written report, verbal presentation)
when/how often the communication will occur reporting procedures and responsibilities, including reporting timelines, formats and procedure for reporting serious/critical food safety hazards
Communication methods and protocols
Methods of communication may include:
written presentations and reports
two-way verbal interaction
constructive feedback
active listening
questioning to elicit, confirm and clarity information
interview techniques
facilitation of meetings and group processes
interpreting non-verbal skills and body language
Communication protocols may include:
confidentiality
objectivity
information access and dissemination
levels of communication/lines or reporting
timeliness of providing information/responding to information requests
Food business requirements
Business requirements may require that communication is consistent with:
confidentiality requirements
legal requirements and related policies and procedures relating to communication requirements
professional codes of conduct/personal attributes of auditors
information that is accurate, thorough and clearly presented
resource parameters
organisational structure and delegated levels of authority
existing communication mechanisms and systems used in the auditee's workplace
Individual differences
Individual differences may include but are not limited to:
age
race
gender
culture
religion
impairment/disability
physical features
educational background
technical skill level
communication styles and skill levels
English language and literacy
any other individual characteristics that may need to be taken into account in designing communication as covered by relevant legislation
Issue resolution strategies
Issue resolution strategies may include:
establishing open communication practices to encourage the trust and engagement of all parties
designing processes that ensure all parties have opportunities to fully express their position
involving personnel with additional expertise (this may include other expertise from the auditing body and/or the regulator)
validating evidence used to support audit findings

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
A person who demonstrates competence in this unit must be able to select and use appropriate methods of communication and negotiation to support audit processes. This unit should be assessed together with other food safety auditing units.
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. Competency 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:
design a communication plan to meet the needs of stakeholders in an audit process, specifically where a number of participants have limited English language and literacy skills
facilitate and negotiate to seek understanding of audit outcomes in a conflict-based situation where the outcomes are contested by the auditee. This component of assessment must provide opportunities to select and apply appropriate communication methods.

Context of and specific resources for assessment
Competency may be assessed in an actual workplace or simulated environment where the simulated context provides access to audit findings which are disputed by the auditee. At least one of the audit scenarios should be assessed in an actual workplace context. A simulated environment must provide access to a typical range of personnel with communication skill levels appropriate to food businesses and to the roles of personnel involved in food safety audit processes.

Method of assessment
The following assessment methods should be considered to gather sufficient and valid evidence of competency:
observation of communication and conflict management skills
a report for a communication plan to conduct a food safety audit
questioning to test the level and application of knowledge
a journal or report on communication strategies used in conducting a food safety audit.
Assessment methods must satisfy the endorsed Assessment Guidelines of FDF10 Food Processing Industry Training Package.

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.