Modification History
April 2012: Minor typographical corrections.
Unit Descriptor
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.
Application of the Unit
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.
Licensing/Regulatory Information
Not applicable.
Pre-Requisites
Not applicable.
Employability Skills Information
This unit contains employability skills.
Elements and Performance Criteria Pre-Content
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Elements describe the essential outcomes of a unit of competency. |
Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide. |
Elements and Performance Criteria
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ELEMENT |
PERFORMANCE CRITERIA |
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1. Apply tools and techniques to collect and present data |
1.1 The key characteristics and uses of attribute and variable data are identified 1.2 The concepts of frequency and distribution are described 1.3 The frequency and distribution of supplied data for various measurement levels are determined 1.4 Data collection tools including check sheets, surveys and logs are described and used 1.5 Appropriate charts and graphs using available data are constructed |
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2. Interpret charting tools and techniques in process control |
2.1 The concept of process capability and its implications are discussed 2.2 Probability distributions in analysing process capability are used 2.3 Control Charts used to monitor processes are interpreted 2.4 The application of charting methods to establishing process capability, evaluating process changes and interpreting simple experiments is identified |
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3. Determine the Process Capability of a piece of equipment on a production line |
3.1 The scope and purpose of the process are identified 3.2 A representative data sample is determined 3.3 Data collection techniques are selected 3.4 Data is collected to meet sampling requirements 3.5 Appropriate statistical analysis techniques are selected and applied 3.6 All relevant parameters for the determination of Process Capability are calculated statistically 3.7 The Process Capability value for each piece of equipment is incorporated into process control for the whole operation |
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4. Construct a process flow chart |
4.1 Scope and purpose of Average & Range charts in the food industry are identified 4.2 All relevant parameters for use in preparing both Average and Range charts are statistically calculated 4.3 Average and Range charts, showing all pre-calculated parameters, are prepared 4.4 Trends and cyclic patterns of Average and Range charts are interpreted 4.5 An action plan based on the results of Average and Range is designed |
Required Skills and Knowledge
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This section describes the skills and knowledge required for this unit. |
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Required skills include: |
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Ability to:
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Required knowledge includes: |
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Knowledge of:
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Evidence Guide
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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. |
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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. |
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Critical aspects for assessment and evidence required to demonstrate competency in this unit |
Critical aspects of assessment must include evidence of the ability to:
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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:
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Method of assessment |
The following assessment methods are suggested:
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Guidance information for assessment |
Evidence should be gathered over a period of time in a range of actual or simulated environments. |
Range Statement
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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. |
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Occupational health and safety requirements |
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Policies and procedures |
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Unit Sector(s)
Technical.
