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 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 Good Manufacturing Practice (GMP) codes apply and reference to food safety is replaced by GMP
Company policies and procedures
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
equal employment opportunity (EEO)/affirmative action
anti-discrimination
racial vilification
workplace bullying
Conditions of employment
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
staff facilities and amenities
Key personnel
Key personnel may include but are not limited to:
human resource personnel responsible for recruitment, training, pay and conditions issues
relevant site and operations managers
supervisors/team leaders
industrial/work area representatives

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:
identify expectations and responsibilities of the work role
identify organisational products and processes
identify location of operations.

Context of and specific resources 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.

Method of assessment
This unit should be assessed together with other units of competency relevant to the work role.

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.