Assessor Resource

FDFFST5003A
Constrauct a process control chart for a food processing operation

Assessment tool

Version 1.0
Issue Date: May 2024


This unit applies to food processing staff who have roles in product design, or quality and production management. The unit typically applies to staff who have responsibility for establishing and maintaining product safety, quality and efficiency in food processing. The unit can apply to all sectors of food production including general food production, meat and seafood industries. The unit does not cover applying statistics to analyse mechanical, electrical, electronic or fluid power systems. However it includes applying statistics to food processing equipment to determine process capability and to construct a process control chart for the food processing operation. Depending on the workplace application, liaison may be required with engineering and maintenance specialists.

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.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

Prerequisites

Not applicable.

Employability Skills

This unit contains employability skills.



Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

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.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Required skills include:

Ability to:

identify the types of causes of variation

identify probability principles

apply Poisson and binomial distributions to supplied attribute data

identify the characteristics of the Normal distribution

calculate and interpret indices of variability

identify skewed distributions

calculate and interpret indices of significance and variance

calculate and interpret indices of probability

identify and explain the role of Statistical Quality Control (SQC)

discuss the concepts of process capability, acceptance levels and process improvement

apply the uses of Average & Range charts in the food industry

calculate statistically all relevant parameters for use in preparing both Average and Range chart

prepare Average and Range charts showing all pre-calculated parameters

interpret trends and cyclic patterns of Average and range charts

prepare an action plan based on the results of Average and Range

describe and calculate measure of central tendency

identify the principles of process capability

calculate all relevant parameters for the determination of process capability statistically

interpret process capability value in relation to the overall process

represent data in graphs, tables, averages and percentages

prepare a report with recommendations regarding the outcomes of the process capability.

Required knowledge includes:

Knowledge of:

the terms statistic and parameter

the concept of statistical inference

principles of variability and variance

the relationship between probability and statistical inference

the concept of variation within processes and recognition of its implications for process design and management

the scope and purpose of Average & Range charts in the food industry

all relevant parameters for use in preparing both Average and Range chart

pre-calculations of parameters of Average and Range charts

trends and cyclic patterns of Average and range charts

the preparation of an action plan based on the results of Average and Range

the definition of process capability

process capability values.

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.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
The key characteristics and uses of attribute and variable data are identified 
The concepts of frequency and distribution are described 
The frequency and distribution of supplied data for various measurement levels are determined 
Data collection tools including check sheets, surveys and logs are described and used 
Appropriate charts and graphs using available data are constructed 
The concept of process capability and its implications are discussed 
Probability distributions in analysing process capability are used 
Control Charts used to monitor processes are interpreted 
The application of charting methods to establishing process capability, evaluating process changes and interpreting simple experiments is identified 
The scope and purpose of the process are identified 
A representative data sample is determined 
Data collection techniques are selected 
Data is collected to meet sampling requirements 
Appropriate statistical analysis techniques are selected and applied 
All relevant parameters for the determination of Process Capability are calculated statistically 
The Process Capability value for each piece of equipment is incorporated into process control for the whole operation 
Scope and purpose of Average & Range charts in the food industry are identified 
All relevant parameters for use in preparing both Average and Range charts are statistically calculated 
Average and Range charts, showing all pre-calculated parameters, are prepared 
Trends and cyclic patterns of Average and Range charts are interpreted 
An action plan based on the results of Average and Range is designed 
The key characteristics and uses of attribute and variable data are identified 
The concepts of frequency and distribution are described 
The frequency and distribution of supplied data for various measurement levels are determined 
Data collection tools including check sheets, surveys and logs are described and used 
Appropriate charts and graphs using available data are constructed 
The concept of process capability and its implications are discussed 
Probability distributions in analysing process capability are used 
Control Charts used to monitor processes are interpreted 
The application of charting methods to establishing process capability, evaluating process changes and interpreting simple experiments is identified 
The scope and purpose of the process are identified 
A representative data sample is determined 
Data collection techniques are selected 
Data is collected to meet sampling requirements 
Appropriate statistical analysis techniques are selected and applied 
All relevant parameters for the determination of Process Capability are calculated statistically 
The Process Capability value for each piece of equipment is incorporated into process control for the whole operation 
Scope and purpose of Average & Range charts in the food industry are identified 
All relevant parameters for use in preparing both Average and Range charts are statistically calculated 
Average and Range charts, showing all pre-calculated parameters, are prepared 
Trends and cyclic patterns of Average and Range charts are interpreted 
An action plan based on the results of Average and Range is designed 

Forms

Assessment Cover Sheet

FDFFST5003A - Constrauct a process control chart for a food processing operation
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FDFFST5003A - Constrauct a process control chart for a food processing operation

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