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Evidence Guide: FDFFST5003A - Constrauct a process control chart for a food processing operation

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

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

What evidence can you provide to prove your understanding of each of the following citeria?

Apply tools and techniques to collect and present data

  1. The key characteristics and uses of attribute and variable data are identified
  2. The concepts of frequency and distribution are described
  3. The frequency and distribution of supplied data for various measurement levels are determined
  4. Data collection tools including check sheets, surveys and logs are described and used
  5. Appropriate charts and graphs using available data are constructed
The key characteristics and uses of attribute and variable data are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The concepts of frequency and distribution are described

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The frequency and distribution of supplied data for various measurement levels are determined

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Data collection tools including check sheets, surveys and logs are described and used

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Appropriate charts and graphs using available data are constructed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Interpret charting tools and techniques in process control

  1. The concept of process capability and its implications are discussed
  2. Probability distributions in analysing process capability are used
  3. Control Charts used to monitor processes are interpreted
  4. The application of charting methods to establishing process capability, evaluating process changes and interpreting simple experiments is identified
The concept of process capability and its implications are discussed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Probability distributions in analysing process capability are used

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Control Charts used to monitor processes are interpreted

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The application of charting methods to establishing process capability, evaluating process changes and interpreting simple experiments is identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Determine the Process Capability of a piece of equipment on a production line

  1. The scope and purpose of the process are identified
  2. A representative data sample is determined
  3. Data collection techniques are selected
  4. Data is collected to meet sampling requirements
  5. Appropriate statistical analysis techniques are selected and applied
  6. All relevant parameters for the determination of Process Capability are calculated statistically
  7. The Process Capability value for each piece of equipment is incorporated into process control for the whole operation
The scope and purpose of the process are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

A representative data sample is determined

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Data collection techniques are selected

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Data is collected to meet sampling requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Appropriate statistical analysis techniques are selected and applied

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

All relevant parameters for the determination of Process Capability are calculated statistically

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The Process Capability value for each piece of equipment is incorporated into process control for the whole operation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Construct a process flow chart

  1. Scope and purpose of Average & Range charts in the food industry are identified
  2. All relevant parameters for use in preparing both Average and Range charts are statistically calculated
  3. Average and Range charts, showing all pre-calculated parameters, are prepared
  4. Trends and cyclic patterns of Average and Range charts are interpreted
  5. An action plan based on the results of Average and Range is designed
Scope and purpose of Average & Range charts in the food industry are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

All relevant parameters for use in preparing both Average and Range charts are statistically calculated

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Average and Range charts, showing all pre-calculated parameters, are prepared

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Trends and cyclic patterns of Average and Range charts are interpreted

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

An action plan based on the results of Average and Range is designed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply tools and techniques to collect and present data

  1. The key characteristics and uses of attribute and variable data are identified
  2. The concepts of frequency and distribution are described
  3. The frequency and distribution of supplied data for various measurement levels are determined
  4. Data collection tools including check sheets, surveys and logs are described and used
  5. Appropriate charts and graphs using available data are constructed
The key characteristics and uses of attribute and variable data are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The concepts of frequency and distribution are described

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The frequency and distribution of supplied data for various measurement levels are determined

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Data collection tools including check sheets, surveys and logs are described and used

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Appropriate charts and graphs using available data are constructed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Interpret charting tools and techniques in process control

  1. The concept of process capability and its implications are discussed
  2. Probability distributions in analysing process capability are used
  3. Control Charts used to monitor processes are interpreted
  4. The application of charting methods to establishing process capability, evaluating process changes and interpreting simple experiments is identified
The concept of process capability and its implications are discussed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Probability distributions in analysing process capability are used

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Control Charts used to monitor processes are interpreted

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The application of charting methods to establishing process capability, evaluating process changes and interpreting simple experiments is identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Determine the Process Capability of a piece of equipment on a production line

  1. The scope and purpose of the process are identified
  2. A representative data sample is determined
  3. Data collection techniques are selected
  4. Data is collected to meet sampling requirements
  5. Appropriate statistical analysis techniques are selected and applied
  6. All relevant parameters for the determination of Process Capability are calculated statistically
  7. The Process Capability value for each piece of equipment is incorporated into process control for the whole operation
The scope and purpose of the process are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

A representative data sample is determined

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Data collection techniques are selected

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Data is collected to meet sampling requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Appropriate statistical analysis techniques are selected and applied

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

All relevant parameters for the determination of Process Capability are calculated statistically

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The Process Capability value for each piece of equipment is incorporated into process control for the whole operation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Construct a process flow chart

  1. Scope and purpose of Average & Range charts in the food industry are identified
  2. All relevant parameters for use in preparing both Average and Range charts are statistically calculated
  3. Average and Range charts, showing all pre-calculated parameters, are prepared
  4. Trends and cyclic patterns of Average and Range charts are interpreted
  5. An action plan based on the results of Average and Range is designed
Scope and purpose of Average & Range charts in the food industry are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

All relevant parameters for use in preparing both Average and Range charts are statistically calculated

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Average and Range charts, showing all pre-calculated parameters, are prepared

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Trends and cyclic patterns of Average and Range charts are interpreted

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

An action plan based on the results of Average and Range is designed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

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

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.

Required Skills and Knowledge

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.

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.

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.