Elements and Performance Criteria

Range description
Work is carried out in accordance with company policies and procedures, regulatory and licensing requirements, legislative requirements and industrial awards and agreements. When applied to the pharmaceutical industry, relevant GMP codes apply and reference to food safety is replaced by GMP
Company policies and procedures referred to are additional to those covered by OHS, quality, food safety and environmental competency standards. They include codes of practice and general employment policies and procedures in areas such as sexual harassment, EEO/affirmative action, anti-discrimination, racial vilification and workplace bullying
Conditions of employment typically include pay and conditions; leave arrangements; reporting and timekeeping responsibilities; terms of employment including permanent, casual and probationary periods; disciplinary procedures; and staff facilities and amenities
Key personnel may include but are not limited to HR personnel responsible for recruitment, training, pay and conditions issues; relevant site and operations managers; supervisors/team leaders; and industrial/work area representatives

Ability to:
Identify and access information on conditions of employment and workplace policies and procedures. Information may be provided in print, audio-visual and/or verbal formats
Locate workplace amenities and facilities relevant to work responsibilities
Identify and locate materials/storage areas in the work place, relevant to work role. This may include locating tank farms and other bulk storage locations and identifying special storage conditions such as hazardous goods and temperature controlled stores areas
Identify and locate production and packing processes/main work areas in the workplace
Model appropriate behaviour when interacting with others and moving around the workplace

Knowledge of:
Workplace structure and key personnel
Rights and responsibilities of employees as defined in employment conditions
Company policies and procedures relating to work responsibilities. This includes awareness of areas covered by legislation and related responsibilities
Appropriate personal conduct in a work area. This includes minimum clothing and personal hygiene standards when entering and moving around a food processing area in order to protect both employees and product safety. It also covers appropriate behaviour towards others in the work area
Industrial representation arrangements
Site security arrangements. This includes awareness of responsibility to report when coming on and off site
Site layout. This includes main facilities such as canteens, parking areas, storage areas, processing and packing areas and location of emergency exits and assembly areas
The main products/product range produced in the workplace
Stages and processes used to manufacture and package products
Personal reporting roles and responsibilities

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 work role.

Resources required for assessment

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

Advice on work roles and responsibilities
Advice on workplace policies, codes of practice, procedures, structure and personnel
Advice on conditions of employment and entitlements
Site maps
Workplace access

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