This unit has application in a production environment where the products are not intended for human consumption. It targets the knowledge and skills required by an operator to maintain the integrity of input materials and final products during production processes.

Note that this unit does not apply to the pharmaceutical industry. Refer to FDFPH1001A Follow work procedures to maintain Good Manufacturing Practice

ELEMENT

PERFORMANCE CRITERIA

1. Identify materials and specifications for work process

1.1. Materials required for work processes are identified

1.2. Specifications and tests required to determine suitability of materials for work processes are identified

1.3. Materials are inspected or tested according to operating procedures

1.4. Work is conducted in accordance with workplace environmental guidelines

1.5. Out-of-specification materials are rejected and reported according to operating procedures

2. Handle materials and products safely

2.1. Handling requirements for input materials and products of work station or process are identified

2.2. Handling of materials and product is carried out according to the occupational health and safety (OHS) requirements of the enterprise

2.3. The workplace is maintained in a clean and tidy order to meet workplace standards and avoid contamination

3. Maintain integrity of product during processing

3.1. Materials and products are protected from contamination and exposure to pests

3.2. Product changeover procedures are followed to avoid cross contamination of products

3.3. Processes and conditions that are not consistent with specifications and safety procedures are identified and corrective action is taken within the level of responsibility

3.4. Access to work area is restricted and monitored during processing according to enterprise procedures

4. Maintain integrity of product post processing

4.1. Visual, metal scanning, and other contamination checks are conducted prior to packing and despatch

4.2. Packing materials are checked for cleanliness and integrity before use

4.3. Product is sealed, packed or despatched from work area according to product and process requirements

5. Comply with personal hygiene standards

5.1. Personal hygiene requirements appropriate to the process, product and workplace are followed

5.2. Clothing and personal protective equipment appropriate to the process, product and workplace are used

Required skills

Ability to:

access and interpret workplace information onmaterialsand equipment used in production process

examine production specifications

identify and inspect materials and equipment

handle, clean and store equipment, containers, packaging materials and similar items according to the requirements of the work role

wear and maintain appropriate clothing/footwear as required by work tasks and consistent with production, safety and product integrity requirements

maintain the work area in a clean and tidy state

identify and report signs of pest infestation

use oral communication skills/language competence to fulfil the job role as specified by the organisation, including questioning, active listening, asking for clarification and seeking advice from supervisor

work cooperatively within a culturally diverse workforce

Required knowledge

Knowledge of:

requirements to maintain integrity of materials and finished products including weight, consistency, sterility where applicable, and conformance to specifications

potential sources of bacterial, chemical and physical contamination in own workplace

sources of further advice and assistance in the workplace

actions required in the event of events that actually or potentially compromise the integrity of products or materials

storage and handling requirements for ingredients, materials and product used related to work role

housekeeping requirements and responsibilities relating to own work, including use and storage of housekeeping/cleaning equipment where relevant

procedures to follow in the event of pest sighting or discovery of infestation

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 the materials used to manufacture products

identify main contamination risks

undertake any specified tests

identify common problems with raw materials in the production process and determine required action

follow correct procedures in the event of risk or non-conformance to specification of materials or products

access and interpret workplace information on raw materials.

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

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

materials required for production

specifications, control points and processing parameters

process and related equipment and services,

sampling schedules and test procedures and equipment as required

documentation and recording requirements and procedures

cleaning procedures, materials and equipment 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.

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.

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 policies and procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements

Legislative requirements

Legislative requirements if any are typically reflected in procedures and specifications. Relevant legislation may include:

the Food Standards Code, including labelling, weights and measures legislation

legislation covering feed safety, environmental management, OHS, anti-discrimination and equal opportunity

Workplace information

Workplace information may include:

standard operating procedures (SOPs)

specifications

production schedules and instructions

manufacturers' advice

standard forms and reports

Unit sector

Operational

This unit contains employability skills.