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Unit of competency details

FBPOPR2070 - Apply quality systems and procedures (Release 2)

Summary

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes and is equivalent to FDFOP2063A - Apply quality systems and proceduresUpdated to meet Standards for Training Packages. Minor changes to Performance Criteria to clarify intent 17/Dec/2018

Release Status:
Current
Releases:
ReleaseRelease date
2 (this release) 09/Sep/2021
(View details for release 1) 18/Dec/2018


Training packages that include this unit

Qualifications that include this unit

CodeSort Table listing Qualifications that include this unit by the Code columnTitleSort Table listing Qualifications that include this unit by the Title columnUsage RecommendationRelease
FBP20521 - Certificate II in Wine Industry OperationsCertificate II in Wine Industry OperationsCurrent
FBP30818 - Certificate III in Pharmaceutical ManufacturingCertificate III in Pharmaceutical ManufacturingSuperseded
FBP30121 - Certificate III in Food ProcessingCertificate III in Food ProcessingCurrent
AHC21824 - Certificate II in Protected HorticultureCertificate II in Protected HorticultureCurrent
AHC20320 - Certificate II in Production HorticultureCertificate II in Production HorticultureSuperseded
AHC33722 - Certificate III in Protected HorticultureCertificate III in Protected HorticultureCurrent
FBP20122 - Certificate II in Food ProcessingCertificate II in Food ProcessingCurrent
FBP30822 - Certificate III in Pharmaceutical ManufacturingCertificate III in Pharmaceutical ManufacturingCurrent
FBP20418 - Certificate II in Pharmaceutical ManufacturingCertificate II in Pharmaceutical ManufacturingCurrent1-2 
FBP20121 - Certificate II in Food ProcessingCertificate II in Food ProcessingSuperseded1-2 
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Classifications

SchemeCodeClassification value
ASCED Module/Unit of Competency Field of Education Identifier 080317 Quality Management  

Classification history

SchemeCodeClassification valueStart dateEnd date
ASCED Module/Unit of Competency Field of Education Identifier 080317 Quality Management  18/Dec/2018 
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Unit of competency

Modification History

Release

Comments

Release 2

This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Release 1

This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Application

This unit of competency describes the skills and knowledge required to monitor quality of work outcomes to maintain and improve quality in a processing context.

This unit applies to individuals who work under general supervision and exercise limited autonomy.

All work must be carried out to comply with workplace procedures according to state/territory health and safety, environmental regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Operational (OPR)

Elements and Performance Criteria

Elements

Performance Criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Monitor quality of work outcome

1.1 Identify quality requirements of work process

1.2 Inspect inputs to confirm capability to meet quality requirements

1.3 Conduct work to produce required outcomes

1.4 Monitor work processes to confirm quality of output and/or service

1.5 Adjust processes to maintain outputs within specification

2. Participate in maintaining and improving quality at work

2.1 Monitor work area, materials, processes and product to ensure compliance with quality, health and safety requirements

2.2 Conduct work in accordance with workplace environmental guidelines

2.3 Identify and report non-conformance in inputs, process, product and/or service according to workplace reporting requirements

2.4 Take corrective action within level of responsibility to maintain quality standards

2.5 Raise quality issues with designated personnel

2.6 Record quality data in accordance with workplace procedures

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill

Description

Reading

  • Interpret basic quality directions and instructions

Oral communication

  • Discuss and report quality information to relevant personnel

Numeracy

  • Read and interpret gauges and scales

Unit Mapping Information

Code and title current version

Code and title previous version

Comments

Equivalence status

FBPOPR2070 Apply quality systems and procedures Release 2

FBPOPR2070 Apply quality systems and procedures Release 1

Foundation Skills updated

Clarification about product traceability and recall added to Knowledge Evidence

Equivalent

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

 

Assessment requirements

Modification History

Release

Comments

Release 2

This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Release 1

This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has applied quality systems and procedures on at least two separate occasions, including:

  • identifying control points or inspection points for own work, and related methods used to monitor quality
  • maintaining quality of own work, including relevant checks and inspections where required in order to monitor control points and check and inspect equipment, materials, product, packaging consumables, processing conditions and service standards relevant to own work
  • determining when and how to make adjustments to maintain output within specified parameters
  • identifying and responding to out-of-specification or unacceptable inputs and/or outputs
  • recording quality data in required format.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

  • quality policy, procedures and responsibilities
  • quality system used in the workplace, sources of information on quality requirements, the role of internal and external auditors, as appropriate, and performance improvement processes
  • traceability requirements
  • recall procedures for products that do not meet safety standards
  • basic concepts of quality assurance, including hazards, risk assessment and control methods
  • requirements of internal and external customers
  • control points for own work, including the purpose of the control point, the risk if not controlled, and the method of control used
  • monitoring, testing and inspection procedures relating to process control requirements
  • scope to correct/control variation within equipment and process capacity parameters
  • evidence of out-of-specification or unacceptable performance
  • procedures for responding to out-of-specification or unacceptable performance/outcomes, including procedures for identifying or isolating materials or product of unacceptable quality
  • systems used to trace product ingredients as relevant to own work
  • requirements to report and record quality information.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

  • physical conditions:
  • a workplace setting or an environment that accurately represents a real workplace
  • resources, equipment and materials:
  • sampling and test procedures and related equipment
  • systems for recording quality information
  • specifications:
  • work instructions
  • quality policy, system and procedures, including company codes of practice/good manufacturing practices (GMP).

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4