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Evidence Guide: FDFFST5007A - Evaluate sampling plans in relation to food industry standards

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!

From the Wiki University

 

FDFFST5007A - Evaluate sampling plans in relation to food industry standards

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

Identify the concept of sampling

  1. The basis of selection of an appropriate sample size is established
  2. The Acceptable Quality Level (AQL) is identified, in reference to sampling
  3. The Operating Characteristic (OC) Curve is identified, in reference to sampling
  4. Single/double sampling and its uses in the food manufacturing industry are assessed
  5. Sampling tables are interpreted.
The basis of selection of an appropriate sample size is established

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The Acceptable Quality Level (AQL) is identified, in reference to sampling

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The Operating Characteristic (OC) Curve is identified, in reference to sampling

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Single/double sampling and its uses in the food manufacturing industry are assessed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Sampling tables are interpreted.

Completed
Date:

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Interpret, apply and evaluate a sampling plan

  1. Appropriate sample size is identified.
  2. Appropriate Acceptable Quality Limit (AQL) is identified
  3. Relevant sampling table is selected
  4. Results are interpreted
Appropriate sample size is identified.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Appropriate Acceptable Quality Limit (AQL) is identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Relevant sampling table is selected

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Results are interpreted

Completed
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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 interpret a sampling plan as part of quality processes in food production.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Critical aspects of assessment must include evidence of the ability to establish an appropriate sample size interpret sampling tables and analyse the results of sampling.

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:

Written and/or oral questioning to assess knowledge and understanding

Completing workplace documentation for a sampling plan

Third party reports from experienced practitioner

Case studies

Field Reports

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:

establish the basis of selection of an appropriate sample size

identify the Acceptable Quality Level (AQL) and the Operating Characteristic (OC) Curve

assess single and double sampling and their uses in the food manufacturing industry

interpret, apply and evaluate a sampling plan.

Required knowledge includes:

Knowledge of:

acceptable Quality Limits

operating Characteristics Curve

single, double, sequential and multiple sampling plans

sampling tables.

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.

Regulations

Australian and international standards

Acts of Parliament

Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes the Food Standards Code including labelling, weights and measures legislation and legislation covering food safety, environmental management, occupational health and safety, anti-discrimination and equal opportunity.

Sampling requirements

Sampling requirements may include a range of sampling plans which apply to organisational, plant or field sites; different products or materials; a range of sampling points.

Sampling tools and equipment

Sampling tools and equipment may include personal protective equipment, sampling frames, sampling tubes, weighted sample bottles, variety of sterile containers, preservatives, automatic samplers, timers, refrigerated samples, composite and discrete samplers.