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 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:
the Food Standards Code, including labelling, weights and measures legislation
legislation covering food safety, environmental management, OHS, anti-discrimination and equal opportunity
When applied to the pharmaceutical industry, relevant Good Manufacturing Practice (GMP) codes apply in place of the Food Standards Code and reference to food safety is replaced by GMP
Workplace information
Workplace information may include:
standard operating procedures (SOPs)
specifications
production schedules and instructions
standard forms and reports
Equipment adjustment
Equipment adjustment may include:
limited use of hand tools, such as Allen keys and screwdrivers, within level of responsibility
Confirming cleaning requirements and status
Confirming cleaning requirements and status may involve:
accessing cleaning records

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:
conduct pre-start checks on machinery used for production to determine cleaning, maintenance and operation readiness
determine production parameters and requirements
set up line according to production requirements
take corrective action in response to typical faults and inconsistencies
complete workplace records and communicate line status with other personnel as required
apply safe work practices and identify OHS hazards and controls
safely shut down equipment
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
production/packaging schedule and related advice on setup/changeover requirements
cleaning records/clearance as required
information on equipment capacity and operating parameters
process/packaging equipment and related accessories and services
materials/consumables required by the process
hand tools 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:
FDFOP2011A Conduct routine maintenance
FDFOP2030A Operate a process control interface.

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.