Unit of competency Outline
Date retreived
22/07/2026 10:36 PM AWST
22/07/2026 10:36 PM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Construct a process control chart for a food processing operation
Construct a process control chart for a food processing operation
Unit of competency
National Code
FDFFST5003A
FDFFST5003A
State Code
S7939
S7939
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
08/08/2014
Field of Education
030307 - Food Processing Technology
Original Release Date
08/08/2014
Nominal Hours
40
Description
This unit describes the skills and knowledge to construct a process control chart based on a sound knowledge of statistics and the ability to determine Process Capability for equipment.
Notes
Elements and Performance Criteria
1. Apply tools and techniques to collect and present data
- 1.1 The key characteristics and uses of attribute and variable data are identified
- 1.2 The concepts of frequency and distribution are described
- 1.3 The frequency and distribution of supplied data for various measurement levels are determined
- 1.4 Data collection tools including check sheets, surveys and logs are described and used
- 1.5 Appropriate charts and graphs using available data are constructed
2. Interpret charting tools and techniques in process control
- 2.1 The concept of process capability and its implications are discussed
- 2.2 Probability distributions in analysing process capability are used
- 2.3 Control Charts used to monitor processes are interpreted
- 2.4 The application of charting methods to establishing process capability, evaluating process changes and interpreting simple experiments is identified
3. Determine the Process Capability of a piece of equipment on a production line
- 3.1 The scope and purpose of the process are identified
- 3.2 A representative data sample is determined
- 3.3 Data collection techniques are selected
- 3.4 Data is collected to meet sampling requirements
- 3.5 Appropriate statistical analysis techniques are selected and applied
- 3.6 All relevant parameters for the determination of Process Capability are calculated statistically
- 3.7 The Process Capability value for each piece of equipment is incorporated into process control for the whole operation
4. Construct a process flow chart
- 4.1 Scope and purpose of Average & Range charts in the food industry are identified
- 4.2 All relevant parameters for use in preparing both Average and Range charts are statistically calculated
- 4.3 Average and Range charts, showing all pre-calculated parameters, are prepared
- 4.4 Trends and cyclic patterns of Average and Range charts are interpreted
- 4.5 An action plan based on the results of Average and Range is designed
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.
Occupational health and safety requirements
Codes of practice, regulations, material safety data sheets (MSDSs)
Enterprise and process specific occupational health and safety requirements.
Policies and procedures
Codes of practice, regulations, MSDSs
Enterprise specific requirements
Relevant state/territory/commonwealth occupational health and safety acts, regulations, national standards, codes of practice and guidance notes which may apply in jurisdiction
Australian and international standards
Food safety legislation
Relevant equipment and software for data analysis.
Occupational health and safety requirements
Codes of practice, regulations, material safety data sheets (MSDSs)
Enterprise and process specific occupational health and safety requirements.
Policies and procedures
Codes of practice, regulations, MSDSs
Enterprise specific requirements
Relevant state/territory/commonwealth occupational health and safety acts, regulations, national standards, codes of practice and guidance notes which may apply in jurisdiction
Australian and international standards
Food safety legislation
Relevant equipment and software for data analysis.
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 competency in this unit must be able to construct and interpret a process control chart based on the ability to determine Process Capability for equipment.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Critical aspects of assessment must include evidence of the ability to:
apply tools and techniques for analysing in specification or out of specification production processes
identify and explain patterns of variation exhibited by distributions
construct a process flow chart
interpret Control Charts
determine process capability for a food processing operation.
Context of and specific resources for assessment
Assessment of performance requirements in this unit should be undertaken within the context of food technology. Competency is demonstrated by performance of all stated criteria, including the critical aspects and knowledge and skills elaborated in the Evidence Guide, and within the scope as defined by the Range Statements applicable to the workplace environment.
Assessment must occur in a real or simulated workplace where the assessee has access to:
Production process and related equipment, manufacturers’ advice and operating procedures
Methods and related software systems as required for collecting data and calculating yields, efficiencies and material variances appropriate to production environment
Tests used to report relevant product/process information and recorded results.
Method of assessment
The following assessment methods are suggested:
Field Reports
Written and/or oral questioning to assess knowledge and understanding
Completing workplace documentation
Third party reports from experienced practitioner
Case studies
Observation of candidate conducting a range of tests and procedures.
Guidance information for assessment
Evidence should be gathered over a period of time in a range of actual or simulated environments.
Overview of assessment
A person who demonstrates competency in this unit must be able to construct and interpret a process control chart based on the ability to determine Process Capability for equipment.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Critical aspects of assessment must include evidence of the ability to:
apply tools and techniques for analysing in specification or out of specification production processes
identify and explain patterns of variation exhibited by distributions
construct a process flow chart
interpret Control Charts
determine process capability for a food processing operation.
Context of and specific resources for assessment
Assessment of performance requirements in this unit should be undertaken within the context of food technology. Competency is demonstrated by performance of all stated criteria, including the critical aspects and knowledge and skills elaborated in the Evidence Guide, and within the scope as defined by the Range Statements applicable to the workplace environment.
Assessment must occur in a real or simulated workplace where the assessee has access to:
Production process and related equipment, manufacturers’ advice and operating procedures
Methods and related software systems as required for collecting data and calculating yields, efficiencies and material variances appropriate to production environment
Tests used to report relevant product/process information and recorded results.
Method of assessment
The following assessment methods are suggested:
Field Reports
Written and/or oral questioning to assess knowledge and understanding
Completing workplace documentation
Third party reports from experienced practitioner
Case studies
Observation of candidate conducting a range of tests and procedures.
Guidance information for assessment
Evidence should be gathered over a period of time in a range of actual or simulated environments.
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| OAM61 | FBPFST5003 | Construct a process control chart for a food processing operation | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D686 | FDF50311 | Diploma of Food Science and Technology | Qualification |