Edexcel Level 2 Award, Certificate and Diploma for ... · Manufacturing Excellence (QCF) 501/0877/3...

Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Food Manufacturing Excellence (QCF)

Specification

Edexcel competence-based qualifications

For first registration September 2010

Issue 3

Pearson Education Ltd is one of the UK’s largest awarding organisations, offering academic and vocational qualifications and testing to schools, colleges, employers and other places of learning, both in the UK and internationally. Qualifications offered include GCSE, AS and A Level, NVQ and our BTEC suite of vocational qualifications, ranging from Entry Level to BTEC Higher National Diplomas. Pearson Education Ltd administers work-based qualifications.

Through initiatives such as onscreen marking and administration, Pearson is leading the way in using technology to modernise educational assessment, and to support teachers and learners.

This specification is Issue 3. Key changes are sidelined. We will inform centres of any changes to this issue. The latest issue can be found on the Edexcel website: www.edexcel.com

References to third party material made in this specification are made in good faith. Edexcel does not endorse, approve or accept responsibility for the content of materials, which may be subject to change, or any opinions expressed therein. (Material may include textbooks, journals, magazines and other publications and websites.)

Authorised by Martin Stretton Prepared by Thomas Gudgeon

Publications Code N034092

All the material in this publication is copyright © Pearson Education Limited 2012

http://www.edexcel.com/�

Contents

Qualification titles covered by this specification 1

Key features of the Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Food Manufacturing Excellence (QCF) 3

What is the purpose of these qualifications? 3

Who are these qualifications for? 3

What are the benefits of these qualifications to the learner and employer? 3

What are the potential job roles for those working towards these qualifications? 4

What progression opportunities are available to learners who achieve these qualifications? 4

What is the qualification structure of the Edexcel Level 2 Award for Proficiency in Food Manufacturing Excellence (QCF)? 5

What is the qualification structure of the Edexcel Level 2 Certificate for Proficiency in Food Manufacturing Excellence (QCF)? 9

What is the qualification structure of the Edexcel Level 2 Diploma for Proficiency in Food Manufacturing Excellence (QCF)? 13

How are the qualifications graded and assessed? 17

Assessment strategy 17

Types of evidence 18

Centre recognition and approval 19

Centre recognition 19

Approvals agreement 19

Quality assurance 19

What resources are required to deliver these qualifications? 19

Unit format 20

Units 21

Unit 1: Work Effectively with Others in Food Operations 23

Unit 2: Understand how to Work Effectively with Others in Food Operations 27

Unit 3: Maintain Product Quality in Food Operations 31

Unit 4: Understand how to Maintain Product Quality in Food Operations 33

Unit 5: Maintain Workplace Food Safety Standards in Operations 35

Unit 6: Understand how to Maintain Workplace Food Safety Standards in Operations 37

Unit 7: Maintain Workplace Health and Safety in Food Operations 41

Unit 8: Understand how to Maintain Workplace Health and Safety in Food Operations 45

Unit 9: Contribute to Environmental Safety in Food Operations 49

Unit 10: Understand how to Contribute to Environmental Safety in Food Operations 51

Unit 11: Contribute to the Maintenance of Plant and Equipment in Food Operations 55

Unit 12: Understand how to Contribute to the Maintenance of Plant and Equipment in Food Operations 59

Unit 13: Contribute to the Development of Product Specifications in Food Manufacture 63

Unit 14: Understand how to Contribute to the Development of Product Specifications in Food Manufacture 67

Unit 15: Contribute to Sustainable Practice in Food Operations 71

Unit 16: Understand how to Contribute to Sustainable Practice in Food Operations 73

Unit 17: Organise and Improve Work Activities for Achieving Excellence in Food Operations 77

Unit 18: Understand how to Organise and Improve Work Activities for Achieving Excellence in Food Operations 81

Unit 19: Contribute to Continuous Improvement for Achieving Excellence in Food Operations 85

Unit 20: Understand how to Contribute to Continuous Improvement for Achieving Excellence in Food Operations 89

Unit 21: Contribute to the Measurement and Collection of Data for Achieving Excellence in Food Operations 93

Unit 22: Understand how to Contribute to the Measurement and Collection of Data for Achieving Excellence in Food Operations 97

Unit 23: Contribute to the Application of Improvement Techniques for Achieving Excellence in Food Operations 101

Unit 24: Understand how to Contribute to the Application of Improvement Techniques for Achieving Excellence in Food Operations 105

Unit 25: Undertake Proactive Plant Maintenance in Food Operations 109

Unit 26: Understand how to Undertake Proactive Plant Maintenance in Food Operations 113

Unit 27: Contribute to the Development of Standard Operating Procedures (SOP) in Food Operations 117

Unit 28: Understand how to Contribute to the Development of Standard Operating Procedures (SOP) in Food Operations 121

Unit 29: Reduce and Manage Conflict in Achieving Excellence in Food Operations 125

Unit 30: Understand how to Reduce and Manage Conflict in Achieving Excellence in Food Operations 129

Unit 31: Contribute to Compliance for Achieving Excellence in Food Operations 133

Unit 32: Understand how to Contribute to Compliance for Achieving Excellence in Food Operations 137

Unit 33: Contribute to Problem Diagnosis in Food Manufacture 141

Unit 34: Understand how to Contribute to Problem Diagnosis in Food Manufacture 143

Unit 35: Contribute to Problem Resolution in Food Manufacture 147

Unit 36: Understand how to Contribute to Problem Resolution in Food Manufacture 151

Unit 37: Principles of HACCP-based Food Safety Systems 155

Unit 38: Principles of Sustainability in Food Operations 157

Unit 39: Principles of Workplace Organisation Techniques in Food Operations 161

Unit 40: Principles of Improvement in Food Operations 165

Unit 41: Principles of Continuous Improvement Techniques (Kaizen) in Food Operations 169

Unit 42: Principles of Flow Process Analysis in Food Operations 175

Unit 43: Principles of Measurement System Analysis (MSA) in Food Operations 179

Unit 44: Principles of Lead Time Analysis in Food Operations 183

Unit 45: Principles of Basic Statistical Analysis in Food Operations 187

Unit 46: Principles of Taguchi Linear Graphs in Food Operations 191

Unit 47: Principles of Flexible Production and Manpower Systems in Food Operations 195

Unit 48: Principles of Statistical Process Control Procedures (SPC) in Food Operations 201

Unit 49: Principles of Design of Experiments (DOE) in Food Operations 207

Unit 50: Principles of Quality Function Deployment (QFD) in Food Operations 211

Unit 51: Principles of Response Surface Methodology in Food Operations 215

Unit 52: Principles of Value Stream Mapping (VSM) in Food Operations 219

Unit 53: Principles of Visual Management Systems in Food Operations 223

Unit 54: Principles of Analysing and Selecting Areas for Achieving Excellence in Food Operations 227

Unit 55: Principles of Failure Modes and Effects Analysis (FMEA) in Food Operations 231

Unit 56: Principles of Six Sigma Process Mapping in Food Operations 235

Unit 57: Principles of Six Sigma Methodology in Food Operations 239

Unit 58: Principles of Six Sigma Metrics in Food Operations 243

Unit 59: Principles of a Set-up Reduction Programme in Food Operations 247

Unit 60: Principles of Mistake/Error Proofing (Poka Yoke) in Food Operations 251

Unit 61: Principles of a Characteristic Selection Matrix in Food Operations 255

Unit 62: Principles of Capability Studies in Food Operations 259

Unit 63: Principles of Multi-Variance Charts in Food Operations 263

Unit 64: Principles of Hypothesis Testing in Food Operations 267

Unit 65: Principles of Evolutionary Operations (EVOP) in Food Operations 271

Unit 66: Principles of Central Limit Theorem and Confidence Intervals in Food Operations 275

Unit 67: Principles of Single Minute Exchange of Dies (SMED) in Food Operations 279

Further information 283

Useful publications 283

How to obtain National Occupational Standards 283

Professional development and training 284

Annexe A: Progression pathways 285

The Edexcel/BTEC qualification framework for the Food and Drink Manufacturing sector 285

Annexe B: Quality assurance 289

Key principles of quality assurance 289

Quality assurance processes 289

Annexe C: Centre certification and registration 291

What are the access arrangements and special considerations for the qualifications in this specification? 291

Annexe D: Assessment strategy 293

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N034092 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Food Manufacturing Excellence (QCF) – Issue 3 – October 2012 © Pearson Education Limited 2012

3

Key features of the Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Food Manufacturing Excellence (QCF)

These qualifications:

are nationally recognised

are based on the Food and Drink Manufacturing National Occupational Standards (NOS). The NOS, assessment strategy and qualification structure(s) are owned by Improve.

The Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Food Manufacturing Excellence (QCF) have been approved as components required for the Food and Drink Manufacturing Apprenticeship framework.

What is the purpose of these qualifications?

These qualifications are designed for learners who are working in a food manufacture or supply chain environment and offer a sustainable Continuous Improvement Programme for the workplace. They offer learners the opportunity to develop skills and knowledge required to prove competence at work. They will also suit learners who are competent at core production and/or manufacturing activities and are looking for ways of developing existing skills and knowledge to support productivity.

Who are these qualifications for?

These qualifications are for all learners aged 16 and above who are capable of reaching the required standards.

Edexcel’s policy is that the qualifications should:

be free from any barriers that restrict access and progression

ensure equality of opportunity for all wishing to access the qualifications.

What are the benefits of these qualifications to the learner and employer?

These qualifications require individuals to demonstrate competence against National Occupational Standards (NOS) which are based on the needs of the food manufacturing industry as defined by Improve, the Sector Skills Council. As such it contributes to the development of skilled labour in the sector. This qualification may contribute towards the competence and knowledge elements of an Apprenticeship.


4

What are the potential job roles for those working towards these qualifications?

Abattoir operative

Baker

Brewery worker

Butcher

Confectioner

Food processing operative

Food scientist/technologist

Meat hygiene inspector

Meat process worker

Technical brewer

What progression opportunities are available to learners who achieve these qualifications?

These qualifications make up part of a suite of apprenticeship qualifications within Edexcel’s Food and Drink Manufacturing sector. Learners can progress from this qualification to Levels 3 and 4 for Proficiency in Food Manufacturing Excellence.

Further information is available in Annexe A.


5

What is the qualification structure of the Edexcel Level 2 Award for Proficiency in Food Manufacturing Excellence (QCF)?

Individual units can be found in the Units section. The QCF level and credit value are given on the first page of each unit.

To achieve the full Level 2 Award, learners must achieve a minimum of 10 credits, comprising the following combination of credits from each of the three unit groups:

Group A – minimum of 4 credits

Group B – minimum of 4 credits

Group C – it is not mandatory to take any units from Group C but up to 3 credits can be achieved.

Any further credit achieved up to 12 credits will be recorded with all units that have been passed in the qualification.

Group A — Working with Others

Credit value required: minimum 4.

Unit 1: H/601/2896 – Work Effectively with Others in Food Operations

Unit 2: K/601/2897 – Understand how to Work Effectively with Others in Food Operations

Unit 3: T/601/2899 – Maintain Product Quality in Food Operations

Unit 4: H/601/2901 – Understand how to Maintain Product Quality in Food Operations

Unit 5: K/601/2902 – Maintain Workplace Food Safety Standards in Operations

Unit 6: M/601/2903 – Understand how to Maintain Workplace Food Safety Standards in Operations

Unit 7: M/601/2917 – Maintain Workplace Health and Safety in Food Operations

Unit 8: T/601/2918 – Understand how to Maintain Workplace Health and Safety in Food Operations

Unit 9: A/601/2919 – Contribute to Environmental Safety in Food Operations

Unit 10: M/601/2920 – Understand how to Contribute to Environmental Safety in Food Operations

Unit 11: T/601/2921 – Contribute to the Maintenance of Plant and Equipment in Food Operations

Unit 12: A/601/2922 – Understand how to Contribute to the Maintenance of Plant and Equipment in Food Operations

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6

Unit 13: F/601/2923 – Contribute to the Development of Product Specifications in Food Manufacture

Unit 14: J/601/2924 – Understand how to Contribute to the Development of Product Specifications in Food Manufacture

Unit 15: L/601/2925 – Contribute to Sustainable Practice in Food Operations

Unit 16: R/601/2926 – Understand how to Contribute to Sustainable Practice in Food Operations

Group B — Tools and Techniques


Unit 17: Y/601/2927 – Organise and Improve Work Activities for Achieving Excellence in Food Operations

Unit 18: D/601/2928 – Understand how to Organise and Improve Work Activities for Achieving Excellence in Food Operations

Unit 19: H/601/2929 – Contribute to Continuous Improvement for Achieving Excellence in Food Operations

Unit 20: Y/601/2930 – Understand how to Contribute to Continuous Improvement for Achieving Excellence in Food Operations

Unit 21: D/601/2931 – Contribute to the Measurement and Collection of Data for Achieving Excellence in Food Operations

Unit 22: H/601/2932 – Understand how to Contribute to the Measurement and Collection of Data for Achieving Excellence in Food Operations

Unit 23: K/601/2933 – Contribute to the Application of Improvement Techniques for Achieving Excellence in Food Operations

Unit 24: M/601/2934 – Understand how to Contribute to the Application of Improvement Techniques for Achieving Excellence in Food Operations

Unit 25: T/601/2935 – Undertake Proactive Plant Maintenance in Food Operations

Unit 26: A/601/2936 – Understand how to Undertake Proactive Plant Maintenance in Food Operations

Unit 27: F/601/2937 – Contribute to the Development of Standard Operating Procedures (SOP) in Food Operations

Unit 28: J/601/2938 – Understand how to Contribute to the Development of Standard Operating Procedures (SOP) in Food Operations

Unit 29: F/601/2940 – Reduce and Manage Conflict in Achieving Excellence in Food Operations

Unit 30: J/601/2941 – Understand how to Reduce and Manage Conflict in Achieving Excellence in Food Operations

Unit 31: L/601/2942 – Contribute to Compliance for Achieving Excellence in Food Operations

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7

Unit 32: R/601/2943 – Understand how to Contribute to Compliance for Achieving Excellence in Food Operations

Unit 33: Y/601/2944 – Contribute to Problem Diagnosis in Food Manufacture

Unit 34: D/601/2945 – Understand how to Contribute to Problem Diagnosis in Food Manufacture

Unit 35: H/601/2946 – Contribute to Problem Resolution in Food Manufacture

Unit 36: K/601/2947 – Understand how to Contribute to Problem Resolution in Food Manufacture

Group C — Food Manufacturing Excellence Knowledge

Credit value required: maximum 3.

Unit 37: A/601/2631 – Principles of HACCP-based Food Safety Systems

Unit 38: L/601/2701 – Principles of Sustainability in Food Operations

Unit 39: M/601/2951 – Principles of Workplace Organisation Techniques in Food Operations

Unit 40: A/601/2953 – Principles of Improvement in Food Operations

Unit 41: F/601/2954 – Principles of Continuous Improvement Techniques (Kaizen) in Food Operations

Unit 42: J/601/2955 – Principles of Flow Process Analysis in Food Operations

Unit 43: D/601/2959 – Principles of Measurement System Analysis (MSA) in Food Operations

Unit 44: Y/601/2961 – Principles of Lead Time Analysis in Food Operations

Unit 45: H/601/2963 – Principles of Basic Statistical Analysis in Food Operations

Unit 46: K/601/2964 – Principles of Taguchi Linear Graphs in Food Operations

Unit 47: T/601/2966 – Principles of Flexible Production and Manpower Systems in Food Operations

Unit 48: F/601/2968 – Principles of Statistical Process Control Procedures (SPC) in Food Operations

Unit 49: J/601/2969 – Principles of Design of Experiments (DOE) in Food Operations

Unit 50: A/601/2970 – Principles of Quality Function Deployment (QFD) in Food Operations

Unit 51: F/601/2971 – Principles of Response Surface Methodology in Food Operations

Unit 52: L/601/2973 – Principles of Value Stream Mapping (VSM) in Food Operations























8

Unit 53: R/601/2974 – Principles of Visual Management Systems in Food Operations

Unit 54: Y/601/2975 – Principles of Analysing and Selecting Areas for Achieving Excellence in Food Operations

Unit 55: D/601/2976 – Principles of Failure Modes and Effects Analysis (FMEA) in Food Operations

Unit 56: H/601/2977 – Principles of Six Sigma Process Mapping in Food Operations

Unit 57: K/601/2978 – Principles of Six Sigma Methodology in Food Operations

Unit 58: M/601/2979 – Principles of Six Sigma Metrics in Food Operations

Unit 59: H/601/2980 – Principles of a Set-up Reduction Programme in Food Operations

Unit 60: K/601/2981 – Principles of Mistake/Error Proofing (Poka Yoke) in Food Operations

Unit 61: M/601/2982 – Principles of a Characteristic Selection Matrix in Food Operations

Unit 62: A/601/2984 – Principles of Capability Studies in Food Operations

Unit 63: F/601/2985 – Principles of Multi-Variance Charts in Food Operations

Unit 64: J/601/2986 – Principles of Hypothesis Testing in Food Operations

Unit 65: L/601/2987 – Principles of Evolutionary Operations (EVOP) in Food Operations

Unit 66: Y/601/2989 – Principles of Central Limit Theorem and Confidence Intervals in Food Operations

Unit 67: L/601/2990 – Principles of Single Minute Exchange of Dies (SMED) in Food Operations

















9

What is the qualification structure of the Edexcel Level 2 Certificate for Proficiency in Food Manufacturing Excellence (QCF)?


To achieve the full Level 2 Certificate, learners must achieve a minimum of 27 credits, comprising the following combination of credits from each of the three unit groups:

Group A – a minimum of 12 credits

Group B – a minimum of 12 credits

Group C – it is not mandatory to take any units from Group C, but up to 7 credits can be achieved.

Any further credit achieved up to 36 credits will be recorded with all units that have been passed in the qualification.




























10










































11























Unit 52: L/601/2973 – Principles of value Stream Mapping (VSM) in Food Operations























12
































13

What is the qualification structure of the Edexcel Level 2 Diploma for Proficiency in Food Manufacturing Excellence (QCF)?


to achieve the full Level 2 Diploma, learners must achieve a minimum of 37 credits, comprising the following combination of credits from each of the three unit groups:

Group A - a minimum of 17 credits

Group B - a minimum of 17 credits

Group C - it is not mandatory to take any units from Group C but up to 18

credits can be achieved.

Any further credit achieved up to 67 credits will be recorded with all the units that have been passed in the qualification.




























14










































15























Unit 52: L/601/2973 – Principles of value Stream Mapping (VSM) in Food Operations























16
































17

How are the qualifications graded and assessed?

The overall grade for each qualification is a ‘pass’. The learner must achieve all the required units within the specified qualification structure.

To pass a unit the learner must:

achieve all the specified learning outcomes

satisfy all the assessment criteria by providing sufficient and valid evidence for each criterion

show that the evidence is their own.

The qualifications are designed to be assessed:

in the workplace or

as part of a training programme.

Assessment strategy

The assessment strategy for these qualifications has been included in Annexe D. It has been developed by Improve in partnership with employers, training providers, awarding organisations and the regulatory authorities. The assessment strategy includes details on:

criteria for defining realistic working environments

roles and occupational competence of assessors, expert witnesses, internal verifiers and standards verifiers

quality control of assessment

evidence requirements.

Evidence of competence may come from:

current practice where evidence is generated from a current job role

a programme of development where evidence comes from assessment opportunities built into a learning/training programme whether at or away from the workplace

the Recognition of Prior Learning (RPL) where a learner can demonstrate that they can meet the assessment criteria within a unit through knowledge, understanding or skills they already possess without undertaking a course of learning. They must submit sufficient, reliable and valid evidence for internal and standards verification purposes. RPL is acceptable for accrediting a unit, several units or a whole qualification

a combination of these.


18

It is important that the evidence is:

Valid relevant to the standards for which competence is claimed

Authentic produced by the learner

Current sufficiently recent to create confidence that the same skill, understanding or knowledge persist at the time of the claim

Reliable indicates that the learner can consistently perform at this level

Sufficient fully meets the requirements of the standards.

Types of evidence

To successfully achieve a unit the learner must gather evidence which shows that they have met the required standard in the assessment criteria. Evidence can take a variety of different forms including the following examples:

direct observation of the learner’s performance by their assessor

outcomes from oral or written questioning

products of the learner’s work

personal statements and/or reflective accounts

outcomes from simulation, where permitted by the assessment strategy

professional discussion

assignment, project/case studies

authentic statements/witness testimony

expert witness testimony

reflective accounts

evidence of Recognition of Prior Learning.

Learners can use one piece of evidence to prove their knowledge, skills and understanding across different assessment criteria and/or across different units. It is, therefore, not necessary for learners to have each assessment criterion assessed separately. Learners should be encouraged to reference the assessment criteria to which the evidence relates.

Evidence must be made available to the assessor, internal verifier and Edexcel standards verifier. A range of recording documents is available on the Edexcel website www.edexcel.com. Alternatively, centres may develop their own.



19

Centre recognition and approval

Centre recognition

Centres that have not previously offered Edexcel qualifications need to apply for and be granted centre recognition as part of the process for approval to offer individual qualifications. New centres must complete both a centre recognition approval application and a qualification approval application.

Existing centres will be given ‘automatic approval’ for a new qualification if they are already approved for a qualification that is being replaced by the new qualification and the conditions for automatic approval are met. Centres already holding Edexcel approval are able to gain qualification approval for a different level or different sector via Edexcel online.

Approvals agreement

All centres are required to enter into an approvals agreement which is a formal commitment by the head or principal of a centre to meet all the requirements of the specification and any linked codes or regulations. Edexcel will act to protect the integrity of the awarding of qualifications, if centres do not comply with the agreement. This could result in the suspension of certification or withdrawal of approval.

Quality assurance

Detailed information on Edexcel’s quality assurance processes is given in Annexe B.

What resources are required to deliver these qualifications?

Each qualification is designed to support learners working in the Food and Drink Manufacturing sector. Physical resources need to support the delivery of the qualifications and the assessment of the learning outcomes and must be of industry standard. Centres must meet any specific resource requirements outlined in Annexe D: Assessment strategy. Staff assessing the learner must meet the requirements within the overarching assessment strategy for the sector.


20

Unit format

Each unit in this specification contains the following sections.

Unit title:

Unit reference number:

QCF level:

Credit value:

Guided learning hours:

Unit summary:

Assessment requirements/evidence requirements:

Assessment methodology:

Learning outcomes:

Assessment criteria:

Evidence type:

Portfolio reference:

Date:

The unit title is accredited on the QCF and this form of words will appear on the learner’s Notification of Performance (NOP).

All units and qualifications within the QCF have a level assigned to them, which represents the level of achievement. There are nine levels of achievement, from Entry level to level 8. The level of the unit has been informed by the QCF level descriptors and, where appropriate, the NOS and/or other sector/professional.

All units have a credit value. The minimum credit value is one, and credits can only be awarded in whole numbers. Learners will be awarded credits when they achieve the unit.

A notional measure of the substance of a qualification. It includes an estimate of the time that might be allocated to direct teaching or instruction, together with other structured learning time, such as directed assignments, assessments on the job or supported individual study and practice. It excludes learner-initiated private study.

This provides a summary of the purpose of the unit.

The assessment/evidence requirements are determined by the SSC. Learners must provide evidence for each of the requirements stated in this section.

Learning outcomes state exactly what a learner should know, understand or be able to do as a result of completing a unit.

The assessment criteria of a unit specify the standard a learner is expected to meet to demonstrate that a learning outcome, or a set of learning outcomes, has been achieved.

Learners must reference the type of evidence they have and where it is available for quality assurance purposes. The learner can enter the relevant key and a reference. Alternatively, the learner and/or centre can devise their own referencing system.

This provides a summary of the assessment methodology to be used for the unit.

The learner should use this box to indicate where the evidence can be obtained eg portfolio page number.

The learner should give the date when the evidence has been provided.

This code is a unique reference number for the unit.


21

Units


22


23

Unit 1: Work Effectively with Others in Food Operations

Unit reference number: H/601/2896

QCF level: 2

Credit value: 2

Guided learning hours: 15

Unit summary

This unit supports workforce development for those who work effectively with others in a food business.

The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.

Assessment requirements/evidence requirements

This unit is designed to assess the skills of learners in the workplace, working effectively with others in food operations. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.

Assessment methodology

This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

24

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Work

effec

tive

ly in a

tea

m

1.1

w

ork

with o

ther

s to

mee

t th

e obje

ctiv

es o

f th

e te

am,

ow

n o

bje

ctiv

es a

nd t

he

org

anis

atio

n’s

obje

ctiv

es

1.2

m

ake

sugges

tions

to im

pro

ve w

ork

act

ivitie

s

1.3

use

initia

tive

to a

ssis

t te

am m

ember

s

1.4

re

spond t

o s

ugges

tions

made

by

colle

agues

for

the

org

anis

atio

n

1.5

dea

l w

ith d

iffe

rence

s of opin

ion in w

ays

that

do n

ot

cause

off

ence

1.6

re

spec

t co

lleag

ues

fro

m d

iffe

rent

ethnic

and

relig

ious

bac

kgro

unds

in t

erm

s of th

eir

opin

ions

and

bel

iefs

2

Giv

e an

d r

ecei

ve

info

rmat

ion t

o a

nd f

rom

te

am c

olle

agues

2.1

ch

eck

the

team

have

inst

ruct

ions

for

thei

r w

ork

2.2

dem

onst

rate

the

team

under

stan

d w

hat

is

required

of th

em t

o c

arry

out

work

2.3

ac

tive

ly s

eek

info

rmation w

hen

nec

essa

ry

2.4

ad

vise

oth

ers

in t

he

team

usi

ng info

rmat

ion t

hat

is

up-t

o-d

ate,

rel

evan

t an

d a

ccura

te

2.5

pro

vide

info

rmat

ion w

hic

h w

ill h

elp t

eam

colle

agues

to

ach

ieve

tas

ks

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

25

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

3

Work

with t

eam

co

lleag

ues

to im

pro

ve t

he

way

work

is

done

3.1

in

form

the

rele

vant

per

son w

hen

tas

ks c

annot

be

com

ple

ted

3.2

su

gges

t w

ays

to im

pro

ve t

he

way

work

is

org

anis

ed

3.3

m

ake

sugges

tions

about

how

work

can

be

bet

ter

org

anis

ed

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________


26


27

Unit 2: Understand how to Work Effectively with Others in Food Operations

Unit reference number: K/601/2897

QCF level: 2

Credit value: 2


Unit summary

This unit supports workforce development for those who understand how to work effectively with others, in a food business.

The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.


Assessment requirements or guidance specified by a sector or regulatory body (if appropriate) This unit is designed to assess the knowledge and understanding of learners in the workplace context, when working effectively with others in food operations. It can be assessed on or off the job.

The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.

It is recommended that this unit is taken with the relevant Occupational Skills Unit.



N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

28

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Know

how

to w

ork

ef

fect

ivel

y in

a t

eam

1.1

st

ate

the

obje

ctiv

es o

f th

e te

am

, ow

n o

bje

ctiv

es

and t

he

org

anis

atio

n’s

obje

ctiv

es

1.2

des

crib

e th

e im

port

ance

and k

ey fea

ture

s of th

e org

anis

atio

n’s

pro

cedure

s re

lating t

o

–

hea

lth a

nd s

afe

ty

–

food s

afe

ty

–

envi

ronm

enta

l hea

lth

1.3

des

crib

e th

e org

anis

ation’s

griev

ance

and

dis

ciplin

ary

pro

cedure

s

1.4

st

ate

the

import

ance

of

dev

elopin

g a

nd k

eepin

g

good w

ork

ing r

elat

ionsh

ips

with c

olle

agues

in t

he

team

1.5

des

crib

e how

to d

eal w

ith d

iffe

rence

s of opin

ion

without

causi

ng o

ffen

ce

1.6

st

ate

the

import

ance

of

show

ing r

espec

t fo

r co

lleag

ues

1.7

dem

onst

rate

how

to s

how

res

pec

t to

colle

agues

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

29

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

2

Know

how

to g

ive

and

rece

ive

info

rmat

ion t

o a

nd

from

tea

m c

olle

agues

2.1

des

crib

e th

eir

ow

n w

ork

res

ponsi

bili

ties

and w

hen

to

ask

for

hel

p

2.2

st

ate

who s

hould

be

aske

d f

or

hel

p

2.3

st

ate

the

import

ance

of

aski

ng f

or

hel

p w

hen

it

is

nee

ded

2.4

st

ate

the

import

ance

of

shar

ing o

pin

ions

and

info

rmat

ion w

hen

work

ing in a

tea

m

2.5

st

ate

the

import

ance

of

off

erin

g u

sefu

l ad

vice

to

team

colle

agues

3

Know

how

to w

ork

with

team

colle

agues

to

impro

ve t

he

way

work

is

done

3.1

lis

t diffe

rent

types

of

info

rmat

ion t

hat

is

import

ant

to t

eam

work

3.2

st

ate

the

import

ance

of

com

munic

atin

g info

rmat

ion

to t

he

rele

vant

per

son

3.3

st

ate

the

import

ance

of re

ferr

ing u

nre

solv

ed

difficu

ltie

s to

the

appro

priate

per

son w

hen

tea

m

work

ing

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________


30


31

Unit 3: Maintain Product Quality in Food Operations

Unit reference number: T/601/2899

QCF level: 2

Credit value: 2


Unit summary

This unit supports workforce development for those who maintain product quality in a food business.



This unit is designed to assess the skills of learners in the workplace, maintaining product quality in food operations. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.



N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

32

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Conduct

qual

ity

chec

ks

1.1

ca

rry

out

qual

ity

chec

ks w

ithin

lim

it o

f ow

n

auth

ority

1.2

co

mpare

the

resu

lts

of qual

ity

chec

ks t

o r

equired

st

andar

ds

1.3

re

cord

the

resu

lts

of

qual

ity

chec

ks

2

Com

munic

ate

resu

lts

of

qual

ity

chec

ks

2.1

re

cord

qualit

y ch

ecks

on c

orr

ect

docu

men

tation

2.2

co

mm

unic

ate

resu

lts

of

qual

ity

chec

ks

2.3

ch

eck

that

all

required

rec

ord

s ar

e acc

ura

te a

nd

com

ple

te

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________


33

Unit 4: Understand how to Maintain Product Quality in Food Operations


QCF level: 2

Credit value: 2


Unit summary

This unit supports workforce development for those who understand how to maintain product quality, in a food business.



This unit is designed to assess the knowledge and understanding of learners in the workplace context, when maintaining product quality in food operations. It can be assessed on or off the job.





N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

34

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Know

how

to c

arry

out

qual

ity

chec

ks

1.1

st

ate

the

import

ance

of

carr

ying o

ut

qual

ity

chec

ks

1.2

des

crib

e pro

cedure

s to

dea

l w

ith n

on-c

onfo

rman

ce

agai

nst

the

required

sta

ndar

ds

1.3

des

crib

e th

e lim

its

of

ow

n a

uth

ority

when

rep

ort

ing

qual

ity

chec

ks

2

Know

how

to r

ecord

and

store

info

rmat

ion

accu

rate

ly

2.1

st

ate

why

reco

rds

should

be

kept

secu

rely

2.2

st

ate

the

import

ance

of

mai

nta

inin

g a

ccura

te

reco

rds

3

Know

about

the

import

ance

of

com

munic

atin

g r

esults

3.1

st

ate

the

met

hods

of co

mm

unic

atin

g r

esults

of

qual

ity

chec

ks

3.2

des

crib

e th

e im

port

ance

of w

ork

ing w

ithin

ow

n

limits

of re

sponsi

bili

ty

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________


35

Unit 5: Maintain Workplace Food Safety Standards in Operations


QCF level: 2

Credit value: 2


Unit summary

This unit supports workforce development for those who maintain workplace food safety standards in a food business.



This unit is designed to assess the skills of learners in the workplace, maintaining workplace food safety standards in operations. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.



N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

36

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Kee

p t

he

work

spac

e cl

ean

1.1

ke

ep w

ork

are

a cl

ean a

nd t

idy

1.2

m

ainta

in t

ools

, ute

nsi

ls a

nd e

quip

men

t in

a

hyg

ienic

conditio

n

1.3

st

ore

tools

, ute

nsi

ls a

nd e

quip

men

t co

rrec

tly

1.4

ke

ep ingre

die

nts

and p

roduct

s in

thei

r ass

igned

pla

ces

2

Mai

nta

in food s

afet

y 2.1

pre

vent

pro

duct

conta

min

atio

n a

nd c

ross

co

nta

min

ation

2.2

fo

llow

pro

cedure

s fo

r dea

ling w

ith p

roduct

co

nta

min

atio

n a

nd c

ross

conta

min

atio

n

2.3

fo

llow

pro

cedure

s fo

r su

bst

ance

s th

at m

ay c

ause

al

lerg

ic r

eact

ions

2.4

dis

pose

of

food w

aste

and s

crap

acc

ord

ing t

o

pro

cedure

s

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________


37

Unit 6: Understand how to Maintain Workplace Food Safety Standards in Operations

Unit reference number: M/601/2903

QCF level: 2

Credit value: 2


Unit summary

This unit supports workforce development for those who understand how to maintain workplace food safety, in a food business.



This unit is designed to assess the knowledge and understanding of learners in the workplace context, when maintaining workplace food safety in manufacture. It can be assessed on or off the job.





N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

38

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Know

the

import

ance

of

safe

food h

andlin

g

pra

ctic

es

1.1

outlin

e th

e im

port

ance

of fo

od h

andlin

g p

ract

ices

in

mai

nta

inin

g food s

afet

y

1.2

des

crib

e how

per

sonal

hyg

iene

and b

ehavi

our

aff

ect

food s

afe

ty

1.3

ex

pla

in t

he

import

ance

of tr

eating a

nd c

ove

ring

cuts

, boils

, sk

in infe

ctio

ns

and g

raze

s

1.4

des

crib

e how

to t

reat

and c

ove

r cu

ts,

boils

, sk

in

infe

ctio

ns

and g

raze

s

1.5

ex

pla

in t

he

import

ance

of cl

eanin

g a

nd

mai

nte

nan

ce o

f th

e en

viro

nm

ent

and e

quip

men

t,

and t

hei

r im

pac

t on food s

afet

y

1.6

des

crib

e th

e im

port

ance

of

keep

ing food a

t sp

ecifie

d t

emper

atu

res

1.7

outlin

e th

e ca

use

s of

food s

poila

ge

and h

ow

to

reco

gnis

e it

1.8

des

crib

e w

hat

act

ion t

o t

ake

in o

rder

to r

educe

food

spoila

ge

2

Know

how

to d

eal w

ith

pes

ts a

nd infe

stat

ions

2.1

des

crib

e th

e m

ain t

ype

of pes

ts a

nd infe

stations

and h

ow

they

occ

ur

2.2

des

crib

e how

to p

reve

nt

infe

station

2.3

des

crib

e how

to r

ecognis

e in

fest

atio

ns

2.4

outlin

e th

e pro

cedure

s to

follo

w o

n d

isco

vering

infe

stat

ion

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

39

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

3

Know

the

import

ance

of

min

imis

ing t

he

risk

s of

conta

min

ation a

nd f

ood

pois

onin

g

3.1

des

crib

e th

e ty

pes

of

pro

duct

conta

min

atio

n,

cross

co

nta

min

ation a

nd f

ood p

ois

onin

g

–

bac

teria

–

chem

ical

s

–

phys

ical

obje

cts

–

subst

ance

s th

at c

ause

alle

rgic

rea

ctio

ns

3.2

des

crib

e how

to p

reve

nt

conta

min

atio

n a

nd c

ross

co

nta

min

ation f

rom

occ

urr

ing

3.3

ex

pla

in h

ow

food p

ois

onin

g e

nte

rs f

ood a

nd fact

ors

th

at a

ffec

t its

gro

wth

3.4

des

crib

e th

e sy

mpto

ms

of

food p

ois

onin

g

3.5

des

crib

e how

to p

reve

nt

food p

ois

onin

g f

rom

occ

urr

ing

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________


40


41

Unit 7: Maintain Workplace Health and Safety in Food Operations


QCF level: 2

Credit value: 2


Unit summary

This unit supports workforce development for those who operate safely in a food business.



This unit is designed to assess the skills of learners in the workplace when operating safely in food operations. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.



N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

42

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Work

within

org

anis

ational

sa

fety

lim

its

1.1

fo

llow

oper

atio

nal

req

uirem

ents

acc

ord

ing t

o

stan

dar

d o

per

atin

g p

roce

dure

s (S

OP)

1.2

m

ainta

in r

esponsi

ble

beh

avio

ur

at w

ork

in lin

e w

ith

com

pan

y polic

ies

1.3

w

ork

without

causi

ng r

isks

or

danger

to s

elf an

d

oth

ers

1.4

ca

rry

out

inst

ruct

ions

acco

rdin

g t

o s

afet

y notice

s,

haz

ard a

nd w

arnin

g s

igns

1.5

re

port

haz

ards,

def

ects

and fau

lts

to t

he

rele

vant

peo

ple

1.6

ke

ep t

he

work

pla

ce a

nd w

ork

surf

aces

cle

an a

nd

clea

r of haza

rds

1.7

fo

llow

org

anis

atio

nal

pro

cedure

s fo

r re

port

ing

sick

nes

s, d

isea

se a

nd h

ealth r

isks

2

Follo

w o

rgan

isat

ional

em

ergen

cy p

roce

dure

s 2.1

lo

cate

em

ergen

cy e

scap

e ro

ute

s an

d p

roce

dure

s

2.2

ke

ep e

mer

gen

cy e

scape

route

s cl

ear

of obst

ruct

ions

2.3

use

saf

ety

syst

ems

and a

larm

s co

rrec

tly

2.4

fo

llow

the

spec

ifie

d p

roce

dure

s in

an e

mer

gen

cy

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

43

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

3

Use

per

sonal

pro

tect

ive

equip

men

t 3.1

id

entify

and loca

te s

uitab

le p

erso

nal

pro

tect

ive

equip

men

t nec

essa

ry for

work

act

ivitie

s

3.2

use

and w

ear

per

sonal

pro

tect

ive

equip

men

t in

ac

cord

ance

with o

rgan

isat

ional

pro

cedure

s

3.3

dis

pose

of

per

sonal

pro

tect

ive

equip

men

t af

ter

use

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________


44


45

Unit 8: Understand how to Maintain Workplace Health and Safety in Food Operations


QCF level: 2

Credit value: 2


Unit summary

This unit supports workforce development for those who understand workplace health and safety in food manufacture, in a food business.



This unit is designed to assess the knowledge and understanding of learners in the workplace context, when understanding workplace health and safety in food operations. It can be assessed on or off the job.





N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

46

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Know

the

mai

n s

afet

y risk

s an

d h

azar

ds

in t

he

work

ing e

nvi

ronm

ent

1.1

des

crib

e how

to d

efin

e an

d iden

tify

hea

lth a

nd

safe

ty h

azar

ds

and r

isks

in t

he

work

pla

ce

1.2

lis

t th

e m

ain

hea

lth r

isks

in t

he

work

pla

ce a

nd s

teps

that

can

be

take

n t

o c

ontr

ol th

em

1.3

des

crib

e th

e m

ost

com

mon c

ause

s of

acci

den

ts in

the

work

pla

ce a

nd s

teps

that

hel

p t

o p

reve

nt

them

1.4

st

ate

the

import

ance

of

safe

ty n

otice

s an

d h

azar

d

war

nin

g s

igns

1.5

lis

t th

e haz

ards,

def

ects

and fau

lts

that

may

aris

e in

th

e w

ork

pla

ce

1.6

st

ate

how

to a

void

or

min

imis

e th

e ef

fect

s in

the

work

pla

ce o

f hea

lth a

nd s

afe

ty

–

haz

ards

–

def

ects

–

faults

1.7

des

crib

e th

e ra

nge

and c

are

of

per

sonal pro

tect

ive

equip

men

t

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

47

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

2

Know

the

hea

lth a

nd

safe

ty p

reca

utions

and

pro

cedure

s in

the

work

pla

ce

2.1

lis

t th

e sa

fety

pre

cautions

required

in t

he

work

pla

ce

2.2

des

crib

e sa

fe w

ork

ing p

ract

ices

and t

he

import

ance

of

follo

win

g t

hem

2.3

des

crib

e how

to c

onta

ct a

nd o

bta

in h

elp f

rom

co

lleag

ues

with f

irst

aid

qualif

icat

ions

2.4

outlin

e th

e pro

cedure

s th

at

should

be

follo

wed

in

diffe

rent

emer

gen

cies

and w

hy

they

should

be

follo

wed

2.5

des

crib

e th

e im

port

ance

of

consi

der

ing h

ealth a

nd

safe

ty p

reca

utions

when

pla

nnin

g t

ask

s

2.6

des

crib

e w

hat

mig

ht

hap

pen

if

task

s ar

e pla

nned

w

ithout

atte

ntion t

o h

ealth a

nd s

afet

y pre

cautions

2.7

st

ate

how

to r

eport

acc

iden

ts a

nd inci

den

ts

2.8

des

crib

e th

e im

port

ance

of

report

ing a

ccid

ents

and

inci

den

ts follo

win

g c

om

pan

y pro

cedure

s

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

48

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

3

Know

the

hea

lth a

nd

safe

ty f

eatu

res

of

equip

men

t an

d m

ater

ials

3.1

lis

t th

e ru

les

and h

azar

ds

asso

ciat

ed w

ith p

articu

lar

equip

men

t

3.2

st

ate

the

reaso

ns

for

usi

ng s

pec

ifie

d t

ools

and

equip

men

t

3.3

des

crib

e w

hy

tools

and e

quip

men

t sh

ould

be

mai

nta

ined

and s

tore

d c

orr

ectly

3.4

des

crib

e how

to iso

late

fau

lty

and d

efec

tive

eq

uip

men

t

3.5

outlin

e th

e im

port

ance

of

adju

stin

g w

ork

pla

ce

equip

men

t to

suit t

he

indiv

idual

3.6

lis

t th

e haz

ardous

subst

ance

s th

at a

re in t

he

work

pla

ce

3.7

des

crib

e st

eps

that

should

be

take

n t

o p

rote

ct

indiv

idual

s fr

om

haza

rdous

subst

ance

s in

the

work

pla

ce

3.8

des

crib

e st

ora

ge

met

hods

for

mat

eria

ls a

nd

chem

ical

s

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________


49

Unit 9: Contribute to Environmental Safety in Food Operations

Unit reference number: A/601/2919

QCF level: 2

Credit value: 2


Unit summary

This unit supports workforce development for those who contribute to environmental safety in food manufacture, in a food business.

The unit is designed for use primarily by Operatives and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.


This unit is designed to assess the skills of learners in the workplace, contributing to environmental safety in food operations. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.



N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

50

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Contr

ibute

to w

ork

pla

ce

envi

ronm

enta

l sa

fety

1.1

m

ainta

in e

nvi

ronm

enta

lly s

afe

work

ing p

ract

ices

1.2

ta

ke p

reca

utions

to m

inim

ise

envi

ronm

enta

l dam

age

1.3

id

entify

any

inci

den

tal dam

age

and t

ake

pro

mpt

action t

o m

inim

ise

it

1.4

re

port

envi

ronm

enta

l in

ciden

ts a

nd a

ctio

ns

take

n in

resp

onse

of th

em t

o t

he

rele

vant

per

son

1.5

fo

llow

pro

cedure

s to

dis

pose

of

was

te m

ater

ials

sa

fely

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________


51

Unit 10: Understand how to Contribute to Environmental Safety in Food Operations


QCF level: 2

Credit value: 2


Unit summary

This unit supports workforce development for those who need to understand how to contribute to environmental safety, in a food business.

The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised national occupational standards.


This unit is designed to assess the knowledge and understanding of learners in the workplace context, when contributing to environmental safety. It can be assessed on or off the job.





N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

52

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Know

how

to c

om

ply

with

requirem

ents

1.1

des

crib

e th

e re

port

ing p

roce

dure

s fo

r en

viro

nm

enta

l in

ciden

ts

1.2

outlin

e th

e org

anis

atio

nal

and leg

isla

tive

re

quirem

ents

rel

atin

g t

o e

nvi

ronm

enta

l dam

age

2

Know

how

to r

ecognis

e en

viro

nm

enta

l dam

age

2.1

des

crib

e th

e diffe

rent

types

of en

viro

nm

enta

l dam

age

2.2

outlin

e th

e ty

pes

of

dam

age

that

may

occ

ur

2.3

ex

pla

in t

he

impact

that

dam

age

can h

ave

on t

he

envi

ronm

ent,

and w

hat

corr

ective

act

ions

can b

e ta

ken

3

Know

how

to w

ork

in a

w

ay t

hat

reduce

s en

viro

nm

enta

l dam

age

3.1

ex

pla

in h

ow

to c

hoose

the

most

suitab

le m

ater

ials

an

d e

quip

men

t, g

iven

the

natu

re o

f th

e w

ork

ac

tivi

ty,

and its

pote

ntial

im

pact

on t

he

envi

ronm

ent

3.2

des

crib

e th

e diffe

rent

met

hods

that

can

be

use

d t

o

min

imis

e en

viro

nm

enta

l dam

age

3.3

des

crib

e how

to d

ispose

of w

aste

in w

ays

that

m

inim

ise

the

risk

to t

he

envi

ronm

ent

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

53

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________


54


55

Unit 11: Contribute to the Maintenance of Plant and Equipment in Food Operations


QCF level: 2

Credit value: 3


Unit summary

This unit supports workforce development for those who contribute to the maintenance of plant and equipment in a food business.



This unit is designed to assess the skills of learners in the workplace, contributing to the maintenance of plant and equipment in food manufacture. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.



N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

56

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Prep

are

for

the

mai

nte

nan

ce o

f pla

nt

and

equip

men

t

1.1

ac

cess

and inte

rpre

t in

form

ation a

nd inst

ruct

ions

1.2

ev

aluat

e th

e im

pac

t of in

stru

ctio

ns

on o

per

atio

ns

1.3

en

sure

res

ourc

es r

equired

are

ava

ilable

and fit f

or

use

1.4

pre

par

e th

e w

ork

are

a in

a m

anner

whic

h p

rom

ote

s ef

fect

ive

and s

afe

work

pra

ctic

es

1.5

prioritise

ow

n w

ork

act

ivitie

s to

ach

ieve

optim

um

pro

duct

ivity

within

the

limits

of

ow

n c

ontr

ibution

1.6

en

sure

that

mai

nte

nance

act

ivitie

s are

corr

ectly

auth

orise

d

1.7

es

tablis

h e

ffec

tive

spoke

n a

nd w

ritt

en

com

munic

atio

n w

ith m

anag

ers

and c

olle

agues

1.8

co

mple

te a

nd p

roce

ss t

he

nec

essa

ry d

ocu

men

tation

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

57

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

2

Car

ry o

ut

mai

nte

nan

ce o

f pla

nt

and e

quip

men

t 2.1

m

onitor

and a

dher

e to

food s

afet

y, h

ealth a

nd

safe

ty e

nvi

ronm

enta

l pro

cedure

s

2.2

en

sure

that

mai

nte

nance

act

ivitie

s are

under

take

n

usi

ng c

orr

ect

tools

, m

ater

ials

, eq

uip

men

t an

d

tech

niq

ues

2.3

id

entify

def

ects

and d

iscr

epan

cies

in c

om

ponen

ts

and t

ake

the

nec

essa

ry c

orr

ective

act

ion

2.4

m

inim

ise

the

was

tage

of co

nsu

mab

le ite

ms

and

oth

er m

ater

ials

and d

ispose

of non-r

eusa

ble

m

ater

ials

corr

ectly

2.5

ev

aluat

e m

ainte

nan

ce a

ctiv

itie

s fo

r ef

fect

iven

ess

2.6

m

ake

reco

mm

endat

ions

to r

elev

ant

peo

ple

about

iden

tified

im

pro

vem

ents

2.7

en

sure

that

work

whic

h c

annot

be

com

ple

ted w

ithin

th

e ag

reed

sch

edule

is

reco

rded

and r

eport

ed t

o t

he

rele

vant

peo

ple

2.8

m

ainta

in e

ffec

tive

spoke

n a

nd w

ritt

en

com

munic

atio

n w

ith y

our

man

ager

s an

d c

olle

agues

2.9

co

mple

te a

nd p

roce

ss d

ocu

men

tation

2.1

0

leave

pla

nt

and e

quip

men

t sa

fe,

tidy

and f

it for

futu

re u

se

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

58

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________


59

Unit 12: Understand how to Contribute to the Maintenance of Plant and Equipment in Food Operations


QCF level: 2

Credit value: 3


Unit summary

This unit supports workforce development for those who understand how to contribute to the maintenance of plant and equipment, in a food business.



This unit is designed to assess the knowledge and understanding of learners in the workplace context, when contributing to the maintenance of plant and equipment in food manufacture. It can be assessed on or off the job.





N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

60

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Know

about

pre

par

ing for

mai

nte

nan

ce

1.1

outlin

e th

e im

port

ance

of w

ork

ing t

o t

he

hea

lth a

nd

safe

ty a

nd food s

afet

y st

andar

ds

1.2

des

crib

e th

e ac

tivi

ties

that

can

be

carr

ied o

ut

within

ow

n lim

its

of au

thority

1.3

lis

t th

e eq

uip

men

t re

quired

for

mai

nte

nan

ce

1.4

des

crib

e th

e im

port

ance

of

mee

ting m

ain

tenan

ce

docu

men

tation r

equirem

ents

1.5

outlin

e how

to m

ake

the

pla

nt

or

equip

men

t sa

fe

bef

ore

main

tenan

ce

1.6

des

crib

e how

to a

cces

s ty

pes

of

info

rmat

ion t

o a

id

mai

nte

nan

ce

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

61

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

2

Know

how

to c

arry

out

mai

nte

nan

ce

2.1

outlin

e how

and w

hen

to c

arry

out

main

tenan

ce

activi

ties

2.2

des

crib

e how

the

tools

and e

quip

men

t se

lect

ed a

re

use

d t

o c

om

ple

te t

he

task

s

2.3

des

crib

e how

to c

om

munic

ate

even

ts a

nd iss

ues

to

rele

vant

peo

ple

2.4

st

ate

the

pro

cedure

for

carr

ying o

ut

the

mai

nte

nan

ce e

vent

hyg

ienic

ally

2.5

des

crib

e how

ava

ilable

info

rmat

ion is

use

d t

o a

id

the

main

tenan

ce

2.6

st

ate

how

to r

ecord

an e

vent

in t

he

main

tenan

ce

log

3

Know

how

to d

eal w

ith

mai

nte

nan

ce iss

ues

and

pro

ble

ms

3.1

ex

pla

in t

he

import

ance

of m

ainte

nan

ce a

nd

implic

atio

ns

for

not

carr

ying it

out

3.2

ex

pla

in w

hy

mate

rials

, to

ols

and e

quip

men

t m

ust

be

fit

for

purp

ose

, an

d h

ow

to d

eal w

ith a

ny

def

ects

3.3

des

crib

e w

hat

to d

o if th

ere

are

unex

pec

ted

pro

ble

ms

during m

ainte

nan

ce

3.4

des

crib

e th

e ef

fect

s diffe

rent

of

types

main

tenan

ce

hav

e on t

he

oper

atio

ns

3.5

ex

pla

in h

ow

pla

nned

mai

nte

nan

ce c

an r

educe

dow

ntim

e

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

62

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

4

Know

how

to c

om

ple

te

mai

nte

nan

ce p

roce

dure

s 4.1

ex

pla

in t

he

import

ance

of

min

imis

ing w

aste

4.2

outlin

e how

to d

ispose

of w

ast

e sa

fely

and

effe

ctiv

ely

4.3

ex

pla

in t

he

import

ance

of le

avi

ng p

lant

and

equip

men

t sa

fe,

clea

n a

nd t

idy

for

futu

re u

se

4.4

ex

pla

in h

ow

to c

hec

k th

e ef

fect

iven

ess

of

mai

nte

nan

ce a

ctiv

itie

s

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________


63

Unit 13: Contribute to the Development of Product Specifications in Food Manufacture

Unit reference number: F/601/2923

QCF level: 2

Credit value: 3


Unit summary

This unit supports workforce development for those who contribute to developing production specifications in a food manufacturing business.

The unit is designed for use primarily by food manufacturing operatives and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.


This unit is designed to assess the skills of learners in the workplace, when contributing to the development of production specifications in food manufacture. It needs to be assessed on the job.

The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.



N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

64

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Contr

ibute

to iden

tify

ing

criter

ia for

pro

duct

sp

ecific

atio

ns

1.1

ta

ke t

he

opin

ions

of

rele

vant

peo

ple

into

acc

ount

when

asc

erta

inin

g t

he

criter

ia r

equired

for

the

dev

elopm

ent

of sp

ecific

atio

ns

1.2

as

sess

the

pro

duct

s an

d p

roce

sses

, re

leva

nt

info

rmat

ion a

nd influen

cing fact

ors

to d

eter

min

e th

e va

lidity

of th

e id

entified

crite

ria

1.3

as

sess

the

valid

ity

of th

e pro

pose

d c

hec

king

met

hods

agai

nst

the

iden

tified

crite

ria

2

Contr

ibute

to t

he

dev

elopm

ent

of dra

ft

criter

ia

2.1

as

sem

ble

the

criter

ia into

a c

onsi

sten

t ord

er in a

dra

ft s

pec

ific

ation a

nd s

ubm

it it

to t

he

rele

vant

peo

ple

for

com

men

t

2.2

m

onitor

the

criter

ia u

sed in s

pec

ific

atio

ns

to c

hec

k th

at t

hey

continue

to b

e re

leva

nt

to c

ust

om

er,

pro

duct

and p

roce

ss r

equirem

ents

2.3

ta

ke a

ctio

n t

o d

eal w

ith a

ny

dis

crep

anci

es in lin

e w

ith t

he

limits

of ow

n a

uth

ori

ty

3

Contr

ibute

to c

onfirm

ing a

final

spec

ific

atio

n

3.1

ag

ree

whic

h c

rite

ria

will

be

inco

rpora

ted into

the

final

spec

ific

atio

n w

ith r

elev

ant

peo

ple

3.2

su

bm

it t

he

final sp

ecific

ations

in a

suitab

le m

anner

an

d form

at for

the

appro

val of re

leva

nt

peo

ple

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

65

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

66


67

Unit 14: Understand how to Contribute to the Development of Product Specifications in Food Manufacture

Unit reference number: J/601/2924

QCF level: 2

Credit value: 2


Unit summary

This unit supports workforce development for those who need to understand how to contribute to the development of production specifications in a food business.

The unit is designed for use primarily by Operatives and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.


This unit is designed to assess the knowledge and understanding of learners in the workplace context, when contributing to the development of product specifications in food manufacture. It can be assessed on or off the job.





N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

68

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Under

stan

d h

ow

to

iden

tify

and d

evel

op

criter

ia

1.1

des

crib

e w

hat

crite

ria a

re u

sed t

o d

evel

op

spec

ific

atio

ns

1.2

st

ate

what

crite

ria

is n

eeded

and h

ow

to d

evel

op

them

for

incl

usi

on in s

pec

ific

atio

ns

1.3

ex

pla

in h

ow

to a

ssem

ble

and a

sses

s cr

iter

ia f

or

incl

usi

on for

spec

ific

atio

ns

2

Under

stan

d t

he

consu

ltat

ion p

roce

ss

2.1

ex

pla

in h

ow

to c

onsu

lt w

ith o

ther

s an

d o

bta

in t

hei

r opin

ions

2.2

det

ail w

hy

it is

import

ant

to c

onsu

lt o

ther

s an

d

stat

e w

ho t

o c

onsu

lt w

ith a

bout

the

dev

elopm

ent

of

spec

ific

atio

ns

3

Under

stan

d h

ow

to

dev

elop t

he

spec

ific

ation

3.1

des

crib

e th

e sp

ecific

ation f

orm

ats

3.2

des

crib

e th

e pro

cess

es a

nd p

roce

dure

s fo

r sp

ecific

atio

n d

evel

opm

ent

3.3

des

crib

e how

to d

raft

and s

ubm

it s

pec

ific

ations

for

appro

val

3.4

st

ate

the

rele

vant

statu

tory

reg

ula

tions

and

oper

atio

nal re

quirem

ents

and h

ow

they

aff

ect

spec

ific

atio

ns

dev

elopm

ent

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

69

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________


70


71

Unit 15: Contribute to Sustainable Practice in Food Operations

Unit reference number: L/601/2925

QCF level: 2

Credit value: 2


Unit summary

This unit supports workforce development for those who contribute to sustainable practice in a food environment.



This unit is designed to assess the skills of learners in the workplace, contribute to sustainable practice in a food operations. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.



N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

72

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Contr

ibute

to

sust

ain

abili

ty in a

food

envi

ronm

ent

1.1

w

ork

acc

ord

ing t

o t

he

org

anis

atio

n’s

pro

duct

ion

spec

ific

atio

ns

1.2

as

sess

ow

n p

erfo

rman

ce t

o iden

tify

poss

ible

ef

fici

ency

im

pro

vem

ents

1.3

re

port

any

opport

unitie

s to

im

pro

ve t

he

effici

ency

of re

sourc

e usa

ge

1.4

re

port

vari

atio

ns

in r

esourc

e usa

ge

and a

ny

act

ions

take

n in r

esponse

1.5

im

ple

men

t ac

tions

to im

pro

ve t

he

effici

ency

of

reso

urc

e usa

ge

1.6

w

ork

to a

void

and m

inim

ise

was

te

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________


73

Unit 16: Understand how to Contribute to Sustainable Practice in Food Operations

Unit reference number: R/601/2926

QCF level: 2

Credit value: 2


Unit summary

This unit supports workforce development for those who contribute to sustainable practice in a food environment.



This unit is designed to assess the knowledge and understanding of learners in the workplace context, contributing to sustainable practice. It can be assessed on or off the job.





N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

74

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Know

what

the

requirem

ents

are

for

sust

ain

able

pra

ctic

e in

a

food e

nvi

ronm

ent

1.1

st

ate

what

is

mea

nt

by

sust

ainab

le f

ood

man

ufa

cture

1.2

des

crib

e how

eff

icie

nt

ener

gy

usa

ge

support

s su

stai

nab

le food m

anufa

cture

1.3

lis

t th

e so

cial

ben

efits

of su

stai

nab

le f

ood

man

ufa

cturing

1.4

st

ate

why

it is

impor

tant

to w

ork

to t

he

org

anis

atio

n’s

pro

duct

ion s

pec

ific

atio

ns

1.5

des

crib

e th

e im

pac

t on r

esourc

e usa

ge

and

sust

ain

abili

ty o

f not

work

ing t

o t

he

org

anis

atio

n’s

pro

duct

ion s

pec

ific

atio

ns

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

75

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

2

Know

how

to c

ontr

ibute

to

sust

ain

able

pra

ctic

e w

ithin

th

e org

anis

atio

n

2.1

st

ate

how

the

effici

ent

use

of re

sourc

es s

upport

s th

e ec

onom

ic s

ust

ainab

ility

of

the

org

anis

atio

n

2.2

des

crib

e ea

ch o

f th

e fo

llow

ing a

s a

reso

urc

e, a

nd

the

opport

unitie

s ava

ilable

for

reduci

ng t

hei

r usa

ge:

–

wat

er

–

ener

gy

–

tran

sport

2.3

des

crib

e how

the

follo

win

g s

upport

sust

ainab

le f

ood

man

ufa

cture

:

–

effici

ent

use

of w

ater

–

min

imis

ing w

aste

–

effici

ent

use

of tr

ansp

ort

2.4

des

crib

e ow

n r

esponsi

bili

ties

rel

evan

t to

sust

ainab

le

food m

anufa

cture

2.5

st

ate

how

to a

sses

s ow

n p

erfo

rman

ce for

opport

unitie

s to

im

pro

ve e

ffic

iency

2.6

des

crib

e w

hy

it is

import

ant

to r

eport

inci

den

ces

of

inef

fici

ent

reso

urc

e usa

ge

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

76

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________


77

Unit 17: Organise and Improve Work Activities for Achieving Excellence in Food Operations

Unit reference number: Y/601/2927

QCF level: 2

Credit value: 3


Unit summary

This unit supports workforce development for those who organise and improve work activities in a food business.

The unit is designed for use primarily by operatives or team leaders and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.


This unit is designed to assess the skills of learners in the workplace, organising and improving work activities for achieving excellence. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.



N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

78

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Org

anis

e yo

ur

ow

n w

ork

ac

tivi

ties

1.1

ch

eck

under

stan

din

g o

f ow

n w

ork

obje

ctiv

es

1.2

pla

n t

he

act

ions

nee

ded

in o

rder

to m

eet

ow

n w

ork

obje

ctiv

es

1.3

priori

tise

ow

n w

ork

act

ivitie

s

1.4

ch

eck

that

the

reso

urc

es r

equired

are

ava

ilable

and

suitab

le f

or

use

taki

ng a

ctio

n if

ther

e is

a p

roble

m

1.5

org

anis

e ow

n w

ork

pla

ce t

o e

nsu

re e

ffic

ient

work

ac

tivi

ty

2

Work

effec

tive

ly

2.1

w

ork

effic

iently

and s

afel

y acc

ord

ing t

o s

tandar

d

oper

atin

g p

roce

dure

s an

d v

isual

contr

ols

2.2

use

shar

ed r

esourc

es e

ffic

iently

and e

nsu

re t

hat

th

ey a

re lef

t in

a f

it s

tate

for

oth

ers

to u

se

2.3

id

entify

wher

e in

form

atio

n,

reso

urc

es o

r eq

uip

men

t is

mis

sing o

r is

in s

urp

lus,

and w

her

e im

pro

vem

ents

to

work

act

ivitie

s ca

n b

e m

ade

2.4

w

ork

eff

ective

ly t

o s

upport

the

imple

men

tation o

f im

pro

vem

ents

2.5

ef

fect

ivel

y m

ainta

in w

ork

pla

ce o

rgan

isation

2.6

m

ainta

in a

ccura

te,

com

ple

te a

nd u

p-t

o-d

ate

re

cord

s

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

79

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

3

Com

munic

ate

with o

ther

s 3.1

ke

ep y

our

colle

agues

up-t

o-d

ate

and a

ccura

tely

in

form

ed o

n p

rogre

ss o

f w

ork

3.2

m

ake

sugges

tions

on w

ays

to im

pro

ve o

wn w

ork

ac

tivi

ties

3.3

su

pport

the

mai

nte

nan

ce o

f ac

cura

te v

isual

contr

ols

3.4

in

form

the

appro

priate

per

son a

s so

on a

s poss

ible

ab

out

any

difficu

ltie

s w

hic

h m

ay p

reve

nt

or

del

ay

from

com

ple

ting o

wn w

ork

obje

ctiv

es

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________


80


81

Unit 18: Understand how to Organise and Improve Work Activities for Achieving Excellence in Food Operations

Unit reference number: D/601/2928

QCF level: 2

Credit value: 3


Unit summary

This unit supports workforce development for those who need to understand how to apply workplace organisation techniques for achieving excellence, in a food business.



This unit is designed to assess the knowledge and understanding of learners in the workplace context, when applying workplace organisation techniques for achieving excellence in food operations. It can be assessed on or off the job.





N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

82

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Know

about

org

anis

ing

ow

n w

ork

act

ivitie

s in

food

oper

atio

ns

1.1

st

ate

ow

n w

ork

obje

ctiv

es a

nd h

ow

they

fit w

ith

team

obje

ctiv

es

1.2

des

crib

e w

hy

it is

import

ant

to h

ave

a c

lear

pla

n o

f w

hat

to d

o b

efore

sta

rtin

g w

ork

1.3

outlin

e how

to r

ead a

nd inte

rpre

t w

ork

inst

ruct

ions

and s

tandard

oper

atin

g p

roce

dure

s

1.4

des

crib

e how

to p

lan,

org

anis

e an

d p

rioritise

ow

n

work

act

ivitie

s

2

Know

how

to u

se

org

anis

atio

nal

tec

hniq

ues

in

food o

per

atio

ns

2.1

des

crib

e how

to o

rganis

e th

e w

ork

pla

ce a

ccord

ing

to r

ecognis

ed t

echniq

ues

2.2

st

ate

wher

e use

ful in

form

atio

n is

store

d in t

he

work

pla

ce

2.3

outlin

e w

hy

it is

import

ant

to w

ork

effic

iently

and

safe

ly a

ccord

ing t

o s

tandar

d o

per

atin

g p

roce

dure

s

2.4

des

crib

e how

to u

se v

isual co

ntr

ols

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

83

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

3

Know

how

to c

hec

k th

e pro

gre

ss a

nd iden

tify

opport

unitie

s fo

r im

pro

vem

ent

in food

oper

atio

ns

3.1

st

ate

how

to c

hec

k th

e pro

gre

ss o

f th

e ap

plic

ation

of org

anis

atio

n t

echniq

ues

3.2

outlin

e how

opport

unitie

s fo

r im

pro

vem

ent

can b

e id

entified

3.3

des

crib

e how

im

pro

vem

ents

can im

pact

on

work

pla

ce p

erfo

rmance

3.4

des

crib

e how

to c

om

munic

ate

effe

ctiv

ely

with

oth

ers

3.5

outlin

e w

hy

it is

import

ant

to k

eep a

ccura

te,

com

ple

te a

nd u

p-t

o-d

ate

reco

rds

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

84


85

Unit 19: Contribute to Continuous Improvement for Achieving Excellence in Food Operations


QCF level: 2

Credit value: 3


Unit summary

This unit supports workforce development for those who contribute to continuous improvement in a food business.



This unit is designed to assess the skills of learners in the workplace, contributing to continuous improvement for achieving excellence. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.



N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

86

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Iden

tify

im

pro

vem

ents

in

the

work

pla

ce

1.1

id

entify

and m

ake

posi

tive

sugges

tions

about

area

s fo

r im

pro

vem

ent

1.2

gat

her

acc

ura

te info

rmat

ion a

bout

pote

ntial

im

pro

vem

ents

1.3

ch

eck

that

sugges

tions

for

impro

vem

ent

can b

e ju

stifie

d a

nd a

re r

ealis

tic

2

Shar

e an

d c

om

munic

ate

ow

n idea

s fo

r im

pro

vem

ent

2.1

sh

are

idea

s fo

r im

pro

vem

ent

with r

elev

ant

peo

ple

an

d r

eact

posi

tive

ly t

o fee

dback

rec

eive

d

2.2

co

mm

unic

ate

final

ised

idea

s in

suff

icie

nt

det

ail to

en

able

furt

her

act

ion t

o b

e ag

reed

3

Agre

e, t

est

and e

valu

ate

pla

n f

or

impro

vem

ents

3.1

w

ork

with o

ther

s to

agre

e an

effec

tive

act

ion p

lan

for

putt

ing im

pro

vem

ent

idea

s in

to a

ctio

n

3.2

m

ake

a posi

tive

contr

ibution t

o p

utt

ing t

he

pla

n

into

act

ion

3.3

te

st a

nd a

ccura

tely

chec

k im

pro

vem

ents

to fin

d o

ut

how

eff

ective

they

are

bef

ore

rec

om

men

din

g

furt

her

act

ion

3.4

ev

aluat

e th

e ef

fect

iven

ess

of im

pro

vem

ents

that

hav

e bee

n intr

oduce

d

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

87

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

88


89

Unit 20: Understand how to Contribute to Continuous Improvement for Achieving Excellence in Food Operations


QCF level: 2

Credit value: 2


Unit summary

This unit supports workforce development for those who need to understand how to contribute to continuous improvement for achieving excellence, in a food business.



This unit is designed to assess the knowledge and understanding of learners in the workplace context, when contributing to continuous improvement for achieving excellence in food operations. It can be assessed on or off the job.





N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

90

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Know

about

the

import

ance

of co

ntinuous

impro

vem

ent

in food

oper

atio

ns

1.1

st

ate

whic

h w

ork

are

a/f

ood o

per

ations

act

ivity

is t

o

be

consi

der

ed f

or

continuous

impro

vem

ent

pra

ctic

e

1.2

outlin

e th

e hea

lth,

safe

ty a

nd h

ygie

ne

requirem

ents

of th

e ar

ea in w

hic

h t

he

continuous

impro

vem

ent

act

ivity

is t

o b

e ca

rrie

d o

ut

1.3

st

ate

why

continuous

impro

vem

ent

is n

eces

sary

an

d w

hat

the

pote

ntial

ben

efits

are

1.4

des

crib

e th

e fo

od o

per

atio

ns

act

ivity

consi

der

ed for

revi

ew

1.5

outlin

e th

e im

port

ance

of pla

nnin

g im

pro

vem

ents

2

Know

about

the

reso

urc

es

and m

easu

res

to s

upport

a

continuous

impro

vem

ent

activi

ty in f

ood o

per

ations

2.1

st

ate

the

required

pro

duct

ion/a

ctiv

ity

rate

for

the

oper

atio

ns

activi

ty

2.2

outlin

e th

e re

sourc

es r

equired

by

the

oper

ations

activi

ty

2.3

outlin

e th

e pote

ntial

sourc

es o

f w

aste

ass

oci

ated

w

ith t

he

oper

atio

ns

activi

ty

2.4

st

ate

the

mea

sure

s av

aila

ble

to c

ontr

ol w

aste

2.5

st

ate

the

impro

vem

ent

targ

ets

and o

bje

ctiv

es s

et

for

the

work

oper

atio

n

2.6

st

ate

the

role

of

stan

dar

d o

per

ating p

roce

dure

s in

co

ntr

ibuting t

o c

ontinuous

impro

vem

ent

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

91

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

3

Know

how

to s

upport

and

com

munic

ate

continuous

impro

vem

ent

act

ivity

in

food o

per

ations

3.1

outlin

e how

ow

n k

now

ledge

and e

xper

ience

can

add

valu

e to

the

impro

vem

ent

pro

cess

3.2

des

crib

e how

to s

upport

the

iden

tifica

tion o

f pote

ntial

im

pro

vem

ents

3.3

des

crib

e how

to iden

tify

pro

ble

ms

and o

pport

unitie

s fo

r so

lvin

g t

hem

3.4

des

crib

e how

to c

ontr

ibute

to d

iscu

ssio

ns

and

resp

ond t

o p

oss

ible

dis

agre

emen

ts in a

posi

tive

and

const

ruct

ive

man

ner

3.5

st

ate

the

exte

nt

of

ow

n a

uth

ori

ty,

and t

he

per

son

to r

eport

to in t

he

even

t of pro

ble

ms

that

can

not

be

reso

lved

3.6

st

ate

how

im

pro

vem

ents

are

com

munic

ated

in o

wn

work

are

a

3.7

outlin

e how

to p

rovi

de

info

rmation t

o s

upport

the

eval

uat

ion o

f im

pro

vem

ent

act

ivitie

s

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________


92


93

Unit 21: Contribute to the Measurement and Collection of Data for Achieving Excellence in Food Operations


QCF level: 2

Credit value: 3


Unit summary

This unit supports workforce development for those who contribute to the measurement and collection of data in a food business.



This unit is designed to assess the skills of learners in the workplace, contributing to measuring and collecting data for achieving excellence. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.



N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

94

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Contr

ibute

to p

lannin

g for

the

mea

sure

men

t an

d

reco

rdin

g o

f im

pro

vem

ents

1.1

co

ntr

ibute

to s

elec

ting a

n im

pro

vem

ent

act

ivity

to

be

mea

sure

d a

s re

quired

by

the

achie

ving

exce

llence

str

ateg

y

1.2

co

nfirm

the

mea

sure

men

t obje

ctiv

es a

nd p

lan w

ith

colle

agues

1.3

co

ntr

ibute

to t

he

pre

senta

tion o

f ow

n p

lans

for

mea

sure

men

t of im

pro

vem

ent

act

ivitie

s cl

early

and

accu

rate

ly

1.4

co

nfirm

the

reso

urc

es n

eces

sary

for

the

mea

sure

men

t act

ivity

2

Contr

ibute

to

mea

sure

men

t an

d

reco

rdin

g o

f im

pro

vem

ents

2.1

det

ail

act

ivitie

s of th

e im

pro

vem

ent

pla

n

2.2

gat

her

rel

iable

, re

leva

nt

and v

alid

evi

den

ce t

o

furt

her

your

under

stan

din

g o

f th

e im

pro

vem

ent

activi

ty

2.3

ca

rry

out

mea

sure

men

ts u

tilis

ing k

now

ledge

of

oper

atio

ns

monitoring,

tren

ds

and d

evel

opm

ents

2.4

co

mple

te t

he

activi

ties

whic

h a

re n

eces

sary

to

obta

in m

easu

rem

ents

and m

ainta

in e

ffec

tive

co

mm

unic

atio

n w

ith t

hose

invo

lved

2.5

ac

cura

tely

rec

ord

and log y

our

mea

sure

men

ts

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

95

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

3

Contr

ibute

to c

olle

ctio

n

and r

eport

ing o

f im

pro

vem

ent

dat

a

3.1

co

llect

and u

pdat

e data

fro

m t

he

rele

vant

sourc

es

3.2

re

move

out

of dat

e or

irre

leva

nt

dat

a p

rom

ptly

3.3

co

llate

dat

a in

a form

at w

hic

h s

upport

s th

e ach

ievi

ng e

xcel

lence

req

uirem

ents

3.4

ass

ist

in t

he

report

ing a

nd p

rese

nta

tion o

f ow

n d

ata

to y

our

colle

agues

3.5

re

port

in a

way

whic

h is

alig

ned

to t

he

achie

vem

ent

of th

e org

anis

atio

n’s

vis

ion,

aim

s an

d o

bje

ctiv

es for

ach

ievi

ng e

xcel

lence

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

96


97

Unit 22: Understand how to Contribute to the Measurement and Collection of Data for Achieving Excellence in Food Operations


QCF level: 2

Credit value: 2


Unit summary

This unit supports workforce development for those who need to understand how to contribute to the measurement and collection of data for achieving excellence, in a food business.



This unit is designed to assess the knowledge and understanding of learners in the workplace context, when contributing to the measurement and collection of data for achieving excellence in food operations. It can be assessed on or off the job.





N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

98

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Know

about

the

org

anis

atio

nal

vis

ion a

nd

obje

ctiv

es f

or

impro

vem

ent

in food

oper

atio

ns

1.1

outlin

e th

e org

anis

atio

n’s

ach

ievi

ng e

xcel

lence

vi

sion a

nd k

ey o

bje

ctiv

es

1.2

st

ate

why

impro

vem

ent

is im

port

ant

to t

he

org

anis

atio

n

1.3

outlin

e th

e org

anis

atio

nal

im

pro

vem

ent

act

ivitie

s an

d t

hei

r im

ple

men

tation p

lans

1.4

des

crib

e w

hy

it is

import

ant

to r

evie

w im

pro

vem

ent

activi

ties

2

Know

how

to u

se d

ata

for

impro

vem

ent

in food

oper

atio

ns

2.1

des

crib

e w

hy

mea

sure

men

ts a

nd d

ata a

re n

eeded

an

d h

ow

they

are

use

d

2.2

st

ate

wher

e to

fin

d e

xist

ing d

ata

and w

ho is

resp

onsi

ble

for

this

2.3

outlin

e th

e im

port

ance

of co

llect

ing a

nd r

ecord

ing

dat

a acc

ura

tely

2.4

des

crib

e how

to c

arr

y out

mea

sure

men

ts a

nd

reco

rdin

g d

ata

2.5

outlin

e how

to g

ather

rel

iable

, re

leva

nt

and v

alid

ev

iden

ce t

o info

rm m

easu

rem

ents

and d

ata

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

99

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

3

Know

how

to

com

munic

ate

and r

ecord

dat

a fo

r im

pro

vem

ent

in

food o

per

ations

3.1

st

ate

how

to r

ecord

and log m

easu

rem

ents

usi

ng

pap

er a

nd e

lect

ronic

sys

tem

s

3.2

outlin

e how

to u

se o

wn o

rgan

isat

ion’s

data

re

cord

ing s

yste

ms

3.3

des

crib

e how

to a

ssis

t a

resp

onsi

ble

per

son in t

he

report

ing/p

rese

nting o

f dat

a

3.4

outlin

e how

to c

om

munic

ate

mea

sure

men

ts a

nd

dat

a in

way

whic

h a

ssis

ts u

nder

stan

din

g

3.5

st

ate

the

limits

of ow

n a

uth

ori

ty,

and r

eport

ing

arra

ngem

ents

in t

he

even

t of pro

ble

ms

with

mea

sure

men

ts a

nd d

ata

that

you c

annot

reso

lve

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

100


101

Unit 23: Contribute to the Application of Improvement Techniques for Achieving Excellence in Food Operations


QCF level: 2

Credit value: 3


Unit summary

This unit supports workforce development for those who contribute to the application of improvement techniques in a food business.



This unit is designed to assess the skills of learners in the workplace, contributing to applying improvement techniques for achieving excellence. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.



N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

102

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Iden

tify

opport

unitie

s fo

r th

e ap

plic

ation o

f im

pro

vem

ent

tech

niq

ues

1.1

id

entify

opport

unitie

s an

d m

ake

posi

tive

su

gges

tions

about

impro

vem

ent

tech

niq

ues

1.2

gat

her

initia

l in

form

atio

n t

o info

rm p

ote

ntial

applic

atio

n im

pro

vem

ents

1.3

as

sess

info

rmat

ion a

nd c

hec

k th

at o

wn s

ugges

tions

can b

e ju

stifie

d a

nd a

re r

ealis

tic

1.4

se

cure

appro

val fo

r ow

n c

ontr

ibution t

o a

pplic

ation

2

Apply

im

pro

vem

ent

tech

niq

ues

2.1

use

im

pro

vem

ent

tech

niq

ues

within

ow

n w

ork

are

a

2.2

obta

in a

ll th

e in

form

ation,

docu

men

tation a

nd

reso

urc

es r

equired

to u

se im

pro

vem

ent

tech

niq

ues

2.3

id

entify

any

targ

ets

or

key

per

form

ance

indic

ators

w

hic

h r

elat

e to

the

use

of th

e im

pro

vem

ent

tech

niq

ues

2.4

en

sure

that

the

use

of im

pro

vem

ent

tech

niq

ues

are

co

mple

men

tary

to t

he

requirem

ents

of th

e fo

od

safe

ty m

anag

emen

t sy

stem

2.5

id

entify

any

def

icie

nci

es in d

ocu

men

tation o

r re

sourc

es r

equired

2.6

m

ake

valid

rec

om

men

dat

ions

for

chan

ges

to p

olic

y or

pro

cedure

s to

support

the

applic

atio

n o

f im

pro

vem

ent

tech

niq

ues

2.7

re

fer

any

issu

es o

uts

ide

the

limit o

f ow

n a

uth

ority

to

a r

esponsi

ble

per

son

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

103

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

3

Obta

in a

nd p

rovi

de

feed

back

on a

pplic

atio

n o

f im

pro

vem

ent

tech

niq

ues

3.1

se

ek fee

dbac

k on t

he

valu

e of ow

n c

ontr

ibution t

o

the

applic

ation

3.2

ch

eck

pro

gre

ss t

ow

ards

the

ach

ieve

men

t of ta

rget

s or

per

form

ance

indic

ators

3.3

pro

vide

feed

bac

k on o

wn c

ontr

ibution t

o a

pplic

atio

n

to t

he

rele

vant

per

son

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

104


105

Unit 24: Understand how to Contribute to the Application of Improvement Techniques for Achieving Excellence in Food Operations


QCF level: 2

Credit value: 3


Unit summary

This unit supports workforce development for those who need to understand how to contribute to the application of improvement techniques for achieving excellence, in a food business.



This unit is designed to assess the knowledge and understanding of learners in the workplace context, when contributing to the application of improvement techniques for achieving excellence in food operations. It can be assessed on or off the job.





N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

106

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Know

about

the

obje

ctiv

es

and b

enef

its

of

impro

vem

ent

tech

niq

ues

in

food o

per

atio

ns

1.1

outlin

e th

e hea

lth,

safe

ty a

nd food h

ygie

ne

requirem

ents

of

the

area

in w

hic

h im

pro

vem

ent

tech

niq

ues

are

bei

ng a

pplie

d

1.2

st

ate

the

purp

ose

and o

bje

ctiv

es o

f th

e im

pro

vem

ent

tech

niq

ues

bei

ng a

pplie

d

1.3

des

crib

e how

im

pro

vem

ent

tech

niq

ues

can p

roduce

per

form

ance

ben

efits

and s

upport

or

sust

ain

food

safe

ty s

tandar

ds

1.4

st

ate

the

com

pan

y polic

y or

pro

toco

l fo

r ap

ply

ing

impro

vem

ent

tech

niq

ues

2

Know

how

to u

se

info

rmat

ion a

nd

com

munic

atio

n f

or

impro

vem

ent

tech

niq

ues

in

food o

per

atio

ns

2.1

outlin

e w

hat

docu

men

tation is

required

to info

rm

impro

vem

ent

tech

niq

ues

2.2

outlin

e th

e sc

ope

of

info

rmation a

nd d

ata

req

uired

to

apply

im

pro

vem

ent

tech

niq

ues

2.3

des

crib

e th

e re

lationsh

ip b

etw

een im

pro

vem

ent

tech

niq

ues

and s

tandar

d o

per

atin

g p

roce

dure

s,

qual

ity

and c

ontinuous

impro

vem

ent

2.4

st

ate

how

im

pro

vem

ent

tech

niq

ues

and t

hei

r ap

plic

atio

n a

re c

om

munic

ated

in o

wn w

ork

pla

ce

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

107

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

3

Know

how

to m

ake

reco

mm

endat

ions

and

feed

back

im

pro

vem

ent

issu

es in f

ood o

per

atio

ns

3.1

st

ate

what

the

bes

t m

ethod is

for

mak

ing

reco

mm

endat

ions

3.2

outlin

e how

to p

rese

nt

reco

mm

endat

ions

to

colle

agues

3.3

st

ate

how

bes

t to

giv

e an

d r

ecei

ve f

eedbac

k re

gar

din

g o

wn c

ontr

ibution t

o a

pplic

atio

n o

f im

pro

vem

ent

tech

niq

ues

3.4

des

crib

e th

e lim

its

of

ow

n a

uth

ority

, an

d r

eport

ing

arra

ngem

ents

in t

he

even

t of pro

ble

ms

that

cannot

be

reso

lved

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

108


109

Unit 25: Undertake Proactive Plant Maintenance in Food Operations


QCF level: 2

Credit value: 3


Unit summary

This unit supports workforce development for those who undertake proactive plant maintenance in a food business.



This unit is designed to assess the skills of learners in the workplace, undertaking proactive plant maintenance. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.



N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

110

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Iden

tify

opport

unitie

s fo

r pro

active

mai

nte

nan

ce

1.1

id

entify

and m

ake

posi

tive

sugges

tions

about

pro

active

mai

nte

nan

ce n

eeds

1.2

gat

her

acc

ura

te info

rmat

ion a

nd d

ata

1.3

as

sess

pla

nt

conditio

n a

nd c

hec

k th

at

your

sugges

tions

can b

e ju

stifie

d a

nd a

re r

ealis

tic

1.4

se

cure

appro

val fo

r pro

active

main

tenance

act

ivity

2

Under

take

pro

active

m

ainte

nan

ce

2.1

use

info

rmat

ion a

nd d

ata

effe

ctiv

ely

2.2

ca

rry

out

pro

active

mai

nte

nan

ce u

sing p

lanned

te

chniq

ues

2.3

use

rel

evant

mea

sure

s of

pla

nt

effe

ctiv

enes

s an

d

oth

er r

elia

ble

info

rmat

ion s

ourc

es t

o info

rm

impro

vem

ent

3

Imple

men

t im

pro

vem

ents

to

pra

ctic

e by

pro

act

ive

mai

nte

nan

ce

3.1

w

ork

with o

ther

s to

agre

e an

effec

tive

act

ion p

lan

for

impro

ving p

lant

effe

ctiv

enes

s

3.2

m

ake

a posi

tive

contr

ibution t

o p

utt

ing t

he

pla

n

into

act

ion

3.3

en

sure

that

action p

lan is

com

ple

ted a

nd s

igned

off

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

111

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

112


113

Unit 26: Understand how to Undertake Proactive Plant Maintenance in Food Operations


QCF level: 2

Credit value: 3


Unit summary

This unit supports workforce development for those who need to understand how to undertake proactive plant maintenance in a food business.



This unit is designed to assess the knowledge and understanding of learners in the workplace context, when undertaking proactive plant maintenance in food operations. It can be assessed on or off the job.





N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

114

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Know

about

the

purp

ose

an

d o

bje

ctiv

es o

f pro

active

mai

nte

nan

ce

1.1

outlin

e how

pro

act

ive

mai

nte

nan

ce f

orm

s par

t of

org

anis

atio

nal

tota

l pro

duct

ive

mai

nte

nan

ce

syst

ems

1.2

st

ate

the

per

form

ance

ben

efits

and h

ow

pro

active

m

ainte

nan

ce c

an s

upport

food s

afet

y st

andar

ds

1.3

des

crib

e th

e im

port

ance

of

org

anis

atio

nal

pro

cedure

s fo

r under

taki

ng p

roac

tive

mai

nte

nan

ce

1.4

outlin

e th

e ro

les:

–

stan

dar

d o

per

atin

g p

roce

dure

s

–

food s

afe

ty m

anagem

ent

pro

cedure

s

–

and o

ther

food o

per

atio

nal

pro

cedure

s

–

pla

y in

pro

active

main

tenan

ce a

ctiv

itie

s

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

115

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

2

Know

about

the

import

ant

role

info

rmat

ion a

nd d

ata

pla

y in

pro

active

m

ainte

nan

ce

2.1

des

crib

e w

hy

it is

nec

essa

ry t

o c

alcu

late

and

inte

rpre

t pla

nt

effe

ctiv

enes

s m

easu

res

2.2

outlin

e how

pro

act

ive

mai

nte

nan

ce inte

ract

s w

ith

pla

nt

effe

ctiv

enes

s m

easu

res

and w

ork

pla

ce

org

anis

atio

n a

ctiv

itie

s

2.3

des

crib

e th

e si

x lo

sses

and h

ow

they

contr

ibute

to

pro

active

mai

nte

nan

ce

2.4

id

entify

the

valu

e of

chro

nic

and s

pora

dic

loss

2.5

des

crib

e th

e diffe

rence

bet

wee

n c

hro

nic

and

spora

dic

loss

es t

o f

ood o

per

atio

ns

2.6

outlin

e th

e re

port

ing a

rran

gem

ents

for

pro

ble

ms

that

can

not

be

reso

lved

3

Know

how

to iden

tify

and

com

munic

ate

impro

vem

ents

3.1

st

ate

how

to c

hoose

pla

nt

item

s to

under

take

pro

active

mai

nte

nan

ce a

ctiv

itie

s

3.2

des

crib

e how

pro

cess

im

pro

vem

ent

tech

niq

ues

and

activi

ties

contr

ibute

to p

roac

tive

mai

nte

nan

ce

3.3

outlin

e how

opport

unitie

s fo

r im

pro

vem

ent

are

typic

ally

iden

tified

3.4

st

ate

how

ow

n k

now

ledge

and e

xper

ience

can

add

valu

e to

work

pla

ce im

pro

vem

ent

3.5

outlin

e how

to c

om

munic

ate

pro

active

mai

nte

nan

ce

activi

ties

and im

pro

vem

ents

in o

wn w

ork

are

a

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

116

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________


117

Unit 27: Contribute to the Development of Standard Operating Procedures (SOP) in Food Operations


QCF level: 2

Credit value: 3


Unit summary

This unit supports workforce development for those who contribute to the development of Standard Operating Procedures (SOP) in a food business.



This unit is designed to assess the skills of learners in the workplace, contributing to the development of Standard Operating Procedures (SOP). It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.



N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

118

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Iden

tify

opport

unitie

s fo

r SO

P d

evel

opm

ent

1.1

id

entify

opport

unitie

s an

d m

ake

posi

tive

su

gges

tions

about

sop d

evel

opm

ent

1.2

gat

her

initia

l in

form

atio

n t

o info

rm p

ote

ntial

dev

elopm

ent

1.3

as

sess

info

rmat

ion a

nd c

hec

k th

at y

our

sugges

tions

can b

e ju

stifie

d a

nd a

re r

ealis

tic

1.4

se

cure

appro

val fo

r co

ntr

ibution t

o S

OP

dev

elopm

ent

2

Mak

e re

com

men

dat

ions

for

SO

P dev

elopm

ent

2.1

co

llate

info

rmat

ion a

nd d

ata o

n c

urr

ent

or

sim

ilar

oper

atio

ns

2.2

so

urc

e an

d iden

tify

the

requirem

ents

of th

e fo

od

safe

ty m

anag

emen

t sy

stem

2.3

id

entify

docu

men

tation,

utilit

ies,

tools

, eq

uip

men

t an

d r

esourc

es r

equired

for

the

oper

atio

n

2.4

use

rel

evant

mea

sure

s of

pla

nt

effe

ctiv

enes

s an

d

impro

vem

ent

to info

rm d

evel

opm

ent

2.5

m

ake

valid

rec

om

men

dat

ions

for

SO

P d

evel

opm

ent

2.6

re

fer

any

issu

es o

uts

ide

the

limit o

f yo

ur

auth

ority

to

a r

esponsi

ble

per

son

2.7

ch

eck

and c

onfirm

that

your

reco

mm

endat

ions

mee

t al

l w

ork

pla

ce r

equirem

ents

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

119

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

3

Obta

in a

nd p

rovi

de

feed

back

on S

OP

dev

elopm

ent

3.1

se

ek fee

dbac

k on t

he

valu

e of

your

contr

ibution t

o

dev

elopm

ent

3.2

ch

eck

the

conte

nt

of

the

new

or

updat

ed S

OP

again

st t

he

info

rmation p

rovi

ded

in f

eedback

3.3

pro

vide

feed

bac

k on y

our

contr

ibution t

o

dev

elopm

ent

to t

he

rele

vant

per

son

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

120


121

Unit 28: Understand how to Contribute to the Development of Standard Operating Procedures (SOP) in Food Operations


QCF level: 2

Credit value: 2


Unit summary

This unit supports workforce development for those who need to understand how to contribute to the development of standard operating procedures in a food business.



This unit is designed to assess the knowledge and understanding of learners in the workplace context, when contributing to the development of standard operating procedures in food operations. It can be assessed on or off the job.





N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

122

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Know

about

the

purp

ose

an

d o

bje

ctiv

es o

f SO

P

1.1

st

ate

com

pan

y polic

y or

pro

toco

l fo

r SO

P dev

elopm

ent

1.2

des

crib

e how

ow

n c

om

pan

y st

ruct

ure

s an

d p

rese

nts

SO

P

1.3

id

entify

the

required

docu

men

tation t

o info

rm S

OP

1.4

outlin

e th

e re

lationsh

ip b

etw

een S

OP,

qual

ity

and

continuous

impro

vem

ent

1.5

st

ate

how

SO

P c

an p

roduce

per

form

ance

ben

efits

and s

upport

and/o

r su

stai

n food s

afe

ty s

tandar

ds

2

Know

about

the

pro

cess

of

dev

elopin

g S

OPs

and h

ow

to

com

munic

ate

2.1

id

entify

the

type

of

info

rmation a

nd d

ata

required

to

dev

elop S

OP

2.2

st

ate

wher

e to

fin

d S

OP

rela

ting t

o y

our

role

2.3

des

crib

e th

e im

port

ance

of

the

eight

wast

es in food

pro

cess

es

2.4

st

ate

how

to r

educe

or

elim

inat

e th

e ei

ght

was

tes

expla

inin

g t

hei

r va

lue

in info

rmin

g S

OP

dev

elopm

ent

2.5

outlin

e how

SO

P dev

elopm

ents

are

com

munic

ated

2.6

st

ate

how

to p

rese

nt

reco

mm

endat

ions

for

SO

P dev

elopm

ent

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

123

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

124


125

Unit 29: Reduce and Manage Conflict in Achieving Excellence in Food Operations


QCF level: 2

Credit value: 3


Unit summary

This unit supports workforce development for those who reduce and manage conflict in a food business.



This unit is designed to assess the skills of learners in the workplace, reducing and managing conflict. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.



N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

126

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Tak

e pre

-em

ptive

act

ion

to a

void

conflic

t 1.1

co

mm

unic

ate

clea

rly

the

stan

dard

s of

work

and

beh

avio

ur

expec

ted o

f te

am

mem

ber

s an

d

indiv

idual

s

1.2

as

sist

tea

m m

ember

s an

d indiv

idual

s under

stan

d

how

diffe

rent

mem

ber

s in

terf

ace

and s

upport

eac

h

oth

er

1.3

id

entify

and a

ddre

ss a

ny

issu

es w

ith o

rganis

atio

nal

sy

stem

s or

pro

cedure

s th

at

are

likel

y to

giv

e ri

se t

o

conflic

t

1.4

id

entify

pote

ntial

conflic

t bet

wee

n t

eam

mem

ber

s or

with indiv

iduals

and t

ake

pre

-em

ptive

act

ion t

o

avo

id t

hes

e

1.5

en

coura

ge

team

mem

ber

s to

res

olv

e th

eir

ow

n

pro

ble

ms

and c

onflic

ts t

hem

selv

es

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

127

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

2

Dea

l w

ith c

onflic

t 2.1

ta

ke p

rom

pt

act

ion t

o d

eal w

ith c

onflic

ts w

her

e te

am m

ember

s or

indiv

iduals

are

unab

le t

o r

esolv

e th

e co

nflic

ts t

hem

selv

es

2.2

sh

ow

res

pec

t fo

r m

ember

s an

d indiv

iduals

em

otions

in c

onflic

t an

d s

eek

to m

anag

e neg

ativ

e em

otions

2.3

in

vest

igate

the

cause

s of

conflic

t, p

rovi

din

g

opport

unitie

s to

pre

sent

fact

s and p

erce

ptions

about

conflic

t

2.4

id

entify

and a

gre

e how

to r

esolv

e co

nflic

ts w

ithout

apport

ionin

g b

lam

e

2.5

re

info

rce

the

goals

, att

itudes

and b

ehavi

ours

ex

pec

ted o

f te

am

mem

ber

s an

d indiv

iduals

3

Obta

in s

upport

and

com

ple

te c

onflic

t re

cord

s 3.1

se

ek h

elp f

rom

colle

agues

or

spec

ialis

ts w

her

e ap

pro

priat

e

3.2

co

mply

with r

egula

tory

and o

rganis

atio

nal

re

quirem

ents

when

res

olv

ing c

onflic

ts

3.3

m

ainta

in c

om

ple

te a

nd c

onfiden

tial

rec

ord

s of

conflic

ts a

nd t

hei

r outc

om

es

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

128


129

Unit 30: Understand how to Reduce and Manage Conflict in Achieving Excellence in Food Operations


QCF level: 2

Credit value: 3


Unit summary

This unit supports workforce development for those who need to understand how to reduce and manage conflict in achieving excellence in a food business.



This unit is designed to assess the knowledge and understanding of learners in the workplace context, when reducing and managing conflict in achieving excellence in food operations. It can be assessed on or off the job.





N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

130

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Know

how

to

com

munic

ate

effe

ctiv

ely

1.1

st

ate

the

princi

ple

s of

effe

ctiv

e co

mm

unic

ation

1.2

st

ate

how

to a

pply

eff

ective

com

munic

atio

n

1.3

outlin

e how

to a

ssis

t te

am m

ember

s an

d indiv

idual

s under

stan

d r

ole

s an

d s

upport

eac

h a

noth

er

2

Know

about

com

pan

y sy

stem

s fo

r dea

ling w

ith

conflic

t

2.1

st

ate

how

to iden

tify

the

cause

s of

conflic

t

2.2

st

ate

the

import

ance

of id

entify

ing a

nd a

gre

eing

with t

eam

mem

ber

s an

d indiv

idual

s how

to r

esolv

e co

nflic

ts

2.3

outlin

e yo

ur

com

pan

y’s

polic

y and p

roce

dure

s fo

r re

solv

ing c

onflic

ts

2.4

des

crib

e how

to c

om

ple

te a

ccura

te r

ecord

s of

conflic

ts

2.5

st

ate

the

import

ance

of

mai

nta

inin

g c

onfiden

tial

re

cord

s of

conflic

ts

2.6

outlin

e w

hen

it

is a

ppro

pri

ate

to s

eek

hel

p fro

m

colle

agues

or

spec

ialis

ts

2.7

st

ate

how

to iden

tify

and a

ddre

ss s

yste

ms

and

pro

cedure

s th

at c

ontr

ibute

to c

onflic

t

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

131

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

3

Know

about

diffe

rent

way

s of m

anag

ing c

onflic

t 3.1

st

ate

the

import

ance

of id

entify

ing p

ote

ntial

conflic

t si

tuat

ions

and t

aki

ng p

re-e

mptive

act

ion t

o a

void

th

ese

3.2

st

ate

how

to e

nco

ura

ge

team

mem

ber

s an

d

indiv

idual

s to

tal

k ab

out

work

iss

ues

and p

ote

ntial

conflic

t

3.3

des

crib

e th

e im

port

ance

of

giv

ing t

eam

mem

ber

s an

d indiv

idual

s opport

unitie

s to

dis

cuss

pro

ble

ms

affe

ctin

g w

ork

3.4

st

ate

the

import

ance

of

taki

ng p

rom

pt

act

ion t

o

dea

l w

ith c

onflic

ts a

s th

ey a

rise

3.5

outlin

e m

ethods

of dea

ling w

ith c

onflic

ts

3.6

st

ate

the

import

ance

of ac

know

ledgin

g a

nd s

how

ing

resp

ect

for

team

mem

ber

s an

d indiv

iduals

during

conflic

t

3.7

st

ate

how

to m

anage

neg

ativ

e em

otions

of te

am

m

ember

s an

d indiv

idual

s in

volv

ed in c

onflic

t

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

132


133

Unit 31: Contribute to Compliance for Achieving Excellence in Food Operations


QCF level: 2

Credit value: 3


Unit summary

This unit supports workforce development for those who contribute to compliance in a food business.



This unit is designed to assess the skills of learners in the workplace, contributing to compliance. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.



N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

134

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Com

ply

with r

egula

tions

in o

wn w

ork

are

a 1.1

id

entify

the

regula

tions

whic

h a

pply

to o

wn w

ork

ar

ea

1.2

ac

cess

info

rmat

ion a

bout

the

regula

tions

1.3

use

per

sonal

and p

rote

ctiv

e cl

oth

ing a

nd e

quip

men

t

1.4

fo

llow

all

org

anis

ational

pro

cedure

s w

hic

h a

pply

to

ow

n w

ork

are

a

1.5

id

entify

contr

ol haz

ards

in t

he

work

pla

ce

1.6

re

port

pote

ntial

ris

ks a

nd h

aza

rds

to t

he

resp

onsi

ble

per

son

1.7

id

entify

the

learn

ing n

eeds

of in

div

idual

s th

at n

eed

support

to m

eet

com

plia

nce

sta

ndar

ds

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

135

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

2

Mak

e re

com

men

dat

ions

for

impro

ving c

om

plia

nce

2.1

id

entify

opport

unitie

s fo

r im

pro

ving c

om

plia

nce

to

mee

t org

anis

atio

nal

nee

ds

2.2

so

urc

e an

d iden

tify

the

requirem

ents

of fo

od s

afe

ty

man

agem

ent

syst

ems

2.3

co

llate

info

rmat

ion,

dat

a an

d r

esourc

es t

o s

upport

pote

ntial

im

pro

vem

ents

2.4

m

ake

reco

mm

endat

ions

to m

anag

emen

t fo

r im

pro

ving c

om

plia

nce

usi

ng m

easu

res

of pla

nt

effe

ctiv

enes

s an

d im

pro

vem

ent

2.5

re

fer

issu

es o

uts

ide

the

limit o

f ow

n a

uth

ority

to a

re

sponsi

ble

per

son

2.6

ch

eck

and c

onfirm

that

rec

om

men

dat

ions

mee

t al

l w

ork

pla

ce r

equirem

ents

3

Obta

in a

nd p

rovi

de

feed

back

on c

om

plia

nce

3.1

se

ek fee

dbac

k on t

he

valu

e of ow

n c

ontr

ibution t

o

com

plia

nce

3.2

ch

eck

curr

ent

com

plia

nce

lev

els

and t

arget

s

3.3

pro

vide

feed

bac

k on o

wn c

ontr

ibution t

o c

om

plia

nce

to

the

rele

vant

per

son

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

136


137

Unit 32: Understand how to Contribute to Compliance for Achieving Excellence in Food Operations


QCF level: 2

Credit value: 2


Unit summary

This unit supports workforce development for those who need to understand how to contribute to compliance for achieving excellence culture in a food business.



This unit is designed to assess the knowledge and understanding of learners in the workplace context, when contributing to compliance for achieving excellence culture in food operations. It can be assessed on or off the job.





N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

138

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Know

about

regula

tions

1.1

st

ate

ow

n r

esponsi

bili

ties

and o

ther

s re

sponsi

bili

ties

under

:

–

hea

lth a

nd s

afe

ty a

t w

ork

reg

ula

tion a

nd

asso

ciate

d r

egula

tion

–

food s

afe

ty r

egula

tion a

nd a

ssoci

ated

reg

ula

tion

1.2

st

ate

how

to loca

te r

egula

tory

info

rmation a

nd

work

pla

ce p

roce

dure

s

2

Know

about

org

anis

ational

pro

cedure

s fo

r en

suri

ng

com

plia

nce

in o

wn w

ork

ar

ea

2.1

det

ail th

e sp

ecific

org

anis

atio

nal

pro

cedure

s re

quired

within

ow

n w

ork

are

a:

–

hea

lth a

nd s

afe

ty

–

food s

afe

ty

2.2

outlin

e th

e pro

cess

or

pro

duct

spec

ific

pro

cedure

s th

at a

re c

ust

om

er f

ocu

ssed

com

plia

nce

re

quirem

ents

to m

eet

inte

rnal

or

exte

rnal

sta

ndar

ds

2.3

det

ail ow

n c

om

pan

y pro

cedure

s fo

r:

–

firs

t aid

–

emer

gen

cy fire

and e

vacu

atio

n

–

safe

lifting a

nd h

andlin

g

2.4

des

crib

e th

e bes

t m

ethods

of fo

rmula

ting

reco

mm

endat

ions

and h

ow

to p

rese

nt

thes

e to

co

lleag

ues

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

139

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

3

Know

about

work

pla

ce

haz

ards

3.1

des

crib

e how

to iden

tify

a:

–

work

pla

ce h

aza

rd

–

dan

ger

ous

occ

urr

ence

–

haz

ardous

mal

funct

ion

3.2

det

ail ow

n r

esponsi

bili

ties

to d

eal w

ith h

azar

ds

and

reduce

ris

k in

the

work

pla

ce

3.3

det

ail pro

cedure

s fo

r id

entify

ing a

nd c

ontr

olli

ng r

isk

by:

–

monitoring

–

insp

ection

–

asse

ssm

ent

–

report

ing

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

140


141

Unit 33: Contribute to Problem Diagnosis in Food Manufacture


QCF level: 2

Credit value: 2


Unit summary

This unit supports workforce development for those who contribute to problem diagnosis in a food business.



This unit is designed to assess the skills of learners in the workplace, contributing to problem diagnosis in food manufacture. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.



N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

142

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Contr

ibute

to iden

tify

ing

pro

ble

ms

1.1

id

entify

variat

ions

to n

orm

al o

per

atin

g c

onditio

ns

1.2

co

ntr

ibute

to t

he

asse

ssm

ent

of

the

impac

t of th

ese

pro

ble

ms

1.3

ta

ke t

he

appro

pri

ate

action t

o m

ake

sure

you a

nd

your

colle

agues

rem

ain

safe

2

Contr

ibute

to p

roble

m

dia

gnosi

s 2.1

co

ntr

ibute

to d

eter

min

ing t

he

nat

ure

, ca

use

and t

he

effe

ct o

f th

e pro

ble

ms

2.2

co

ntr

ibute

to inve

stig

atin

g t

he

pro

ble

ms

in a

saf

e an

d c

ost

-eff

ective

man

ner

, w

ith m

inim

um

del

ay o

r w

asta

ge

3

Contr

ibute

to r

eport

ing

pro

ble

ms

3.1

co

mm

unic

ate

pro

ble

ms

to t

he

appro

priat

e per

son

3.2

co

mple

te a

nd p

roce

ss a

ll re

cord

s of

pro

ble

ms

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________


143

Unit 34: Understand how to Contribute to Problem Diagnosis in Food Manufacture


QCF level: 2

Credit value: 2


Unit summary

This unit supports workforce development for those who need to understand how to contribute to problem diagnosis in a food business.



This unit is designed to assess the knowledge and understanding of learners in the workplace context, when contributing to problem diagnosis in food manufacture. It can be assessed on or off the job.





N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

144

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Know

how

to c

ontr

ibute

to

iden

tify

ing p

roble

ms

in

your

area

of w

ork

1.1

outlin

e th

e im

port

ance

of co

ntr

ibuting t

o p

roble

m

solv

ing is

import

ant

1.2

det

ail how

to r

ecognis

e diffe

rence

s fr

om

sp

ecific

atio

n

1.3

outlin

e th

e re

leva

nt

oper

atin

g p

roce

dure

s

1.4

det

ail oper

atin

g p

roble

ms

and t

hei

r poss

ible

eff

ect

on o

ther

oper

atio

ns

1.5

st

ate

how

to h

elp inve

stig

ate

pro

ble

ms

in a

safe

an

d c

ost

-effec

tive

man

ner

and w

hy

it is

import

ant

to d

o s

o

1.6

st

ate

how

to a

ssis

t th

e te

am

or

indiv

idual

def

ine

and v

erify

the

root

cause

of a p

roble

m

2

Know

how

to c

ontr

ibute

to

anal

ysin

g a

nd r

eport

ing

pro

ble

ms

within

your

work

ar

ea

2.1

st

ate

how

to u

se a

ny

rele

vant

tools

and t

est

equip

men

t

2.2

det

ail diffe

rent

met

hods

can b

e use

d t

o g

ather

ev

iden

ce a

bout

pro

ble

ms

2.3

outlin

e how

to h

elp a

nal

yse

pro

ble

ms

to d

eter

min

e th

eir

nat

ure

, ca

use

and e

ffec

ts

2.4

det

ail lin

es a

nd m

ethods

of ef

fect

ive

com

munic

atio

n

and w

hy

it is

import

ant

to u

se t

hem

2.5

st

ate

docu

men

tation r

equirem

ents

and w

hy

it is

import

ant

to m

eet

them

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

145

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

146


147

Unit 35: Contribute to Problem Resolution in Food Manufacture


QCF level: 2

Credit value: 3


Unit summary

This unit supports workforce development for those who contribute to problem resolution in a food business.



This unit is designed to assess the knowledge and understanding of learners in the workplace context, when contributing to problem diagnosis in food manufacture. It can be assessed on or off the job.





N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

148

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Contr

ibute

to iden

tify

ing

the

cause

s of pro

ble

ms

1.1

ch

eck

and f

ollo

w leg

al or

regula

tory

req

uirem

ents

, hyg

iene,

hea

lth a

nd s

afet

y an

d e

nvi

ronm

enta

l st

andar

ds

1.2

ch

eck

the

avai

lable

info

rmation a

nd c

larify

or

seek

fu

rther

info

rmat

ion

2

Contr

ibute

to

imple

men

ting s

olu

tions

to

pro

ble

ms

2.1

co

ntr

ibute

to s

elec

ting s

olu

tions

whic

h a

re e

ffec

tive

in

rel

atio

n t

o o

per

atio

nal

req

uirem

ents

2.2

hel

p t

o e

nsu

re t

hat

the

corr

ective

act

ions

det

erm

ined

mee

t w

ith o

rgan

isational

req

uirem

ents

2.3

co

ntr

ibute

to p

utt

ing into

act

ion t

he

chose

n s

olu

tion

to r

esto

re o

per

atin

g c

onditio

ns

safe

ly a

nd

effe

ctiv

ely

2.4

m

onitor

oper

atio

ns

to e

nsu

re t

hat

corr

ect

oper

atin

g

conditio

ns

are

met

and m

ainta

ined

2.5

co

mm

unic

ate

the

resu

lts

of ow

n a

ctio

ns

to t

he

appro

priat

e per

son

3

Contr

ibute

to r

eport

ing o

n

action t

o b

e ta

ken t

o

reso

lve

pro

ble

ms

3.1

co

ntr

ibute

to t

he

iden

tifica

tion o

f nee

ds

for

furt

her

w

ork

and r

eport

this

to t

he

rele

vant

per

son in

suff

icie

nt

det

ail fo

r act

ion t

o b

e ta

ken

3.2

m

ake

sugges

tions

for

avoid

ing t

he

pro

ble

m

hap

pen

ing a

gai

n a

nd w

ays

to im

pro

ve o

per

atio

ns

to

man

ager

s an

d c

olle

agues

3.3

co

mple

te a

ll re

cord

s acc

ura

tely

and c

lear

ly,

and

pro

cess

it

pro

mptly

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

149

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

150


151

Unit 36: Understand how to Contribute to Problem Resolution in Food Manufacture


QCF level: 2

Credit value: 2


Unit summary

This unit supports workforce development for those who need to understand how to contribute to problem resolution in a food business.



This unit is designed to assess the knowledge and understanding of learners in the workplace context, when contributing to problem resolution in food manufacture. It can be assessed on or off the job.





N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

152

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Know

how

to c

ontr

ibute

to

pro

ble

ms

in y

our

area

of

work

and h

ow

to

com

munic

ate

to

colle

agues

1.1

st

ate

oper

atin

g p

roble

ms

and t

hei

r poss

ible

effec

t on o

ther

oper

atio

ns

1.2

det

ail th

e oper

atin

g p

roce

dure

s

1.3

st

ate

why

it is

import

ant

to r

ecord

and

com

munic

ate

pro

ble

ms

1.4

det

ail th

e lin

es a

nd m

ethods

of

effe

ctiv

e co

mm

unic

atio

n a

nd w

hy

it is

import

ant

to u

se t

hem

2

Know

how

to c

ontr

ibute

to

iden

tify

ing r

esolu

tions

to

pro

ble

ms

2.1

outlin

e fa

ctors

to t

ake

into

consi

der

atio

n w

hen

co

ntr

ibuting t

o s

elec

ting s

olu

tions

2.2

st

ate

how

to h

elp:

–

reco

gnis

e both

tem

pora

ry a

nd p

erm

anen

t so

lutions,

dec

idin

g w

hic

h s

hould

be

use

d

–

asse

ss t

he

impact

of

solu

tions

on o

ther

oper

atio

ns

–

anal

yse

pro

ble

ms

in a

sys

tem

atic

way

–

ove

rcom

e pro

ble

ms

and r

esto

re o

per

atio

ns

in a

n

effe

ctiv

e w

ay

2.3

st

ate

how

to m

onitor

pro

duct

inte

grity

when

ove

rcom

ing p

roble

ms

and h

ow

they

hav

e bee

n

ove

rcom

e

2.4

st

ate

how

to e

valu

ate

the

effe

ctiv

enes

s of

the

solu

tions

imple

men

ted

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

153

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

154


155

Unit 37: Principles of HACCP-based Food Safety Systems


QCF level: 2

Credit value: 1


Unit summary

This unit supports workforce and/or vocational development for those who need to understand the principles of HACCP based food safety management systems, in food operations or animal feed production.

The unit is designed for use primarily by food processing operatives and others who carry out these workplace activities. It is also designed for those who plan to enter the food and drink industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised national occupational standards.


This unit is designed to assess the underpinning knowledge and understanding of learners on or off-the-job, in the workplace context, for understanding the principles of HACCP food safety management systems. The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.



N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

156

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Know

the

purp

ose

of

an

HACCP s

yste

m

1.1

st

ate

the

nee

d f

or

HACCP

syst

ems

1.2

outlin

e th

e re

quirem

ents

of an

HACCP

syst

em

2

Know

the

feat

ure

s an

d

term

inolo

gy

of H

ACC

P 2.1

des

crib

e th

e fe

atu

res

of a H

ACC

P sy

stem

2.2

outlin

e th

e m

eanin

g o

f te

rms

use

d in t

he

HACCP

syst

em

3

Know

how

an H

ACCP

syst

em is

applie

d in t

he

work

pla

ce

3.1

outlin

e how

an H

AC

CP

pla

n is

dev

eloped

3.2

des

crib

e an o

per

ative

's r

esponsi

bili

ty w

ithin

the

HACCP s

yste

m.

3.3

st

ate

the

import

ance

of docu

men

ting,

verify

ing a

nd

revi

ewin

g t

he

HACCP

syst

em

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________


157

Unit 38: Principles of Sustainability in Food Operations


QCF level: 3

Credit value: 4


Unit summary

This unit supports workforce and/or vocational development for those who need to understand the principles of sustainability, in a food environment or in a learning environment.

The unit is designed for use primarily by managers and others who carry out these workplace activities. It is also designed for those who plan to enter the food and drink industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised national occupational standards.


This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of sustainability. It can be assessed on or off the job.




N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

158

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Under

stan

d t

he

princi

ple

s of

sust

ainabili

ty

1.1

outlin

e th

e ke

y princi

ple

s of en

viro

nm

enta

l su

stain

abili

ty in a

food e

nvi

ronm

ent

in r

elat

ion t

o:

–

ener

gy

–

was

te

–

wat

er u

sage

–

tran

sport

ation

1.2

des

crib

e th

e re

lationsh

ip b

etw

een s

ust

ainabili

ty a

nd

the

thre

e ke

y el

emen

ts o

f co

rpora

te s

oci

al

resp

onsi

bili

ty:

–

econom

ic

–

soci

al

–

envi

ronm

enta

l

1.3

des

crib

e th

e ben

efits

of

sust

ainabili

ty t

o t

he

org

anis

atio

n a

nd its

sta

kehold

ers

1.4

su

mm

aris

e how

sust

ain

abili

ty im

pac

ts o

n a

ll th

e co

mponen

t fu

nct

ions

of an

org

anis

atio

n.

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

159

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

2

Under

stan

d fact

ors

af

fect

ing s

ust

ainabili

ty

targ

ets

2.1

outlin

e how

to e

stablis

h t

arget

s fo

r su

stain

able

dev

elopm

ent,

incl

udin

g t

he

use

of ben

chm

arki

ng

2.2

ex

pla

in h

ow

car

bon c

urr

ency

data

(ca

rbon

footp

rints

) is

use

d a

s an

indic

ato

r of

sust

ain

abili

ty

2.3

ex

pla

in t

he

import

ance

of lia

isin

g w

ith n

atio

nal

polic

y-m

aker

s to

det

erm

ine

the

influen

ce o

f gove

rnm

ent

targ

ets

and leg

al r

equirem

ents

on

org

anis

atio

nal

sust

ain

abili

ty

3

Under

stan

d fact

ors

af

fect

ing s

upport

for

sust

ain

abili

ty t

arget

s

3.1

ex

pla

in h

ow

continuous

impro

vem

ent

support

s su

stain

abili

ty

3.2

ex

pla

in h

ow

to g

ain t

he

com

mitm

ent

of

stak

ehold

ers

to t

he

dev

elopm

ent

of su

stain

able

fo

od p

roduct

ion

3.3

outlin

e how

envi

ronm

enta

l m

anag

emen

t sy

stem

s (E

MS)

are

use

d t

o s

upport

sust

ainab

ility

in a

food

envi

ronm

ent

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

160

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

4

Under

stan

d t

he

fact

ors

in

fluen

cing t

he

ach

ieve

men

t of

sust

ain

abili

ty

4.1

su

mm

aris

e th

e in

fluen

ces

whic

h im

pact

upon t

he

ach

ieve

men

t of

sust

ain

abili

ty

4.2

ex

pla

in h

ow

to c

ontr

ol th

e ef

fici

ent

use

of

reso

urc

es

within

org

anis

atio

nal act

ivitie

s to

hel

p a

chie

ve

sust

ain

abili

ty

4.3

ex

pla

in h

ow

the

act

ions

of oth

ers

within

the

supply

ch

ain c

an influen

ce s

ust

ainab

ility

4.4

ex

pla

in t

he

pote

ntial

bar

rier

s to

ach

ievi

ng

sust

ain

abili

ty a

nd s

um

mar

ise

way

s th

ese

can b

e ove

rcom

e

4.5

des

crib

e how

to a

cces

s so

urc

es o

f ad

vice

and

guid

ance

on a

chie

ving s

ust

ainabili

ty

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________


161

Unit 39: Principles of Workplace Organisation Techniques in Food Operations


QCF level: 2

Credit value: 2


Unit summary

This unit supports workforce and/or vocational development for those who need to understand the principles of workplace organisation techniques in food operations or in a learning environment.

The unit is designed for use primarily by operatives and others who carry out these workplace activities. It is also designed for those who plan to enter the food and drink industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised national occupational standards.


This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of workplace organisation techniques in food operations. It can be assessed on or off the job.




N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

162

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Under

stan

d t

he

work

pla

ce

arra

ngem

ents

and fac

tors

w

hic

h influen

ce

impro

vem

ent

1.1

outlin

e th

e co

mm

on t

echniq

ues

use

d t

o o

rgan

ise

work

and w

ork

are

as incl

udin

g:

–

5S

–

5C

1.2

st

ate

the

pro

cess

es u

sed t

o m

onitor

per

form

ance

an

d iden

tify

opport

unitie

s fo

r im

pro

vem

ent

1.3

des

crib

e how

the

pro

per

ties

of

a fo

od p

roduct

and

pro

cess

ing n

eeds

can influen

ce im

pro

vem

ent

opport

unitie

s

2

Under

stan

d t

he

work

pla

ce

pro

cedure

s and p

roce

sses

2.1

outlin

e th

e pro

cess

of la

bel

ling for

rapid

id

entifica

tion,

and h

ow

to a

cces

s th

e re

late

d

reso

urc

es o

r eq

uip

men

t

2.2

def

ine

the

purp

ose

of

stan

dar

d o

per

atin

g

pro

cedure

s (S

OP)

and o

ther

appro

ved

docu

men

tation

2.3

des

crib

e th

e pro

cess

use

d t

o e

valu

ate

and p

rioritise

im

pro

vem

ents

for

the

work

pla

ce

2.4

des

crib

e pro

cess

use

d t

o s

core

and a

udit w

ork

pla

ce

org

anis

atio

n

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

163

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

3

Under

stan

d t

he

impact

of

visu

al co

ntr

ols

and

auth

ority

in t

he

work

pla

ce

3.1

as

sess

the

role

of

visu

al c

ontr

ols

in w

ork

pla

ce

org

anis

atio

n

3.2

des

crib

e th

e te

chniq

ues

req

uired

to c

om

munic

ate

info

rmat

ion u

sing v

isual

contr

ols

incl

udin

g:

–

shad

ow

boar

ds

–

colo

ur

codin

g

–

line

stat

us

syst

ems

–

pro

cess

contr

ol boar

ds

–

per

form

ance

char

ts

3.3

des

crib

e w

hy

it is

import

ant

to b

e cl

ear

about

the

leve

ls o

f auth

ority

of per

sonnel

lin

ked t

o p

roble

m

reso

lution

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

164


165

Unit 40: Principles of Improvement in Food Operations


QCF level: 3

Credit value: 3


Unit summary

This unit supports workforce and/or vocational development for those who need to understand the principles of improvement in food operations or in a learning environment.

The unit is designed for use primarily by operatives and others who carry out these workplace activities. It is also designed for those who plan to enter the food and drink industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised national occupational standards.


This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of improvement in food operations. It can be assessed on or off the job.




N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

166

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Under

stan

d im

pro

vem

ent,

its

role

and t

he

opport

unitie

s fo

r im

pro

vem

ent

1.1

outlin

e th

e princi

ple

s of im

pro

vem

ent

as

they

apply

in

food a

nd d

rink

manufa

cture

or

supply

1.2

det

ail th

e im

port

ance

of pro

cess

im

pro

vem

ent

to

food a

nd d

rink

man

ufa

cture

s an

d s

upplie

rs

1.3

su

mm

aris

e th

e ro

le o

f im

pro

vem

ent

tech

niq

ues

and

thei

r ap

plic

atio

n in s

upport

of im

pro

vem

ent

incl

udin

g:

–

cellu

lar

manufa

cturing

–

tota

l pro

duct

ive

mai

nte

nan

ce

–

stru

cture

d p

roble

m s

olv

ing

–

visu

al m

anag

emen

t

–

spec

ialis

t te

chniq

ues

1.4

det

ail th

e opport

unitie

s in

the

work

are

a w

her

e im

pro

vem

ents

can

be

mad

e

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

167

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

2

Under

stan

d h

ow

was

te

contr

ol ca

n im

pact

on

impro

vem

ent

2.1

st

ate

why

inve

nto

ry c

ontr

ol is

im

port

ant

to w

aste

re

duct

ion in t

he

food indust

ry

2.2

det

ail how

and w

hy

food/d

rink

pro

cess

ing c

an

crea

te w

ast

e at

sta

ges

, in

cludin

g:

–

ove

r pro

duct

ion

–

ove

r pro

cess

ing

–

tran

sport

and d

istr

ibution

2.3

st

ate

the

impac

t of

wai

ting t

ime

on food w

aste

2.4

su

mm

aris

e how

lev

els

of oper

ator

skill

s an

d

know

ledge

can im

pact

on w

aste

2.5

des

crib

e how

out

of

spec

ific

atio

n r

aw m

ater

ials

and

pro

duct

s ca

use

wast

e

2.6

outlin

e how

the

effe

ctiv

e utilis

ation o

f a w

ork

forc

e ca

n r

educe

was

te

3

Under

stan

d t

he

impact

of

visu

al co

ntr

ols

, th

e D

emin

g C

ycle

and

pro

cedure

s

3.1

su

mm

aris

e th

e m

ethods

use

d t

o v

isually

co

mm

unic

ate

impro

vem

ent

info

rmat

ion

3.2

des

crib

e th

e im

port

ance

of under

stan

din

g t

he

activi

ty u

nder

rev

iew

, an

d h

ow

this

will

aff

ect

the

qual

ity

of

the

pro

ble

m s

olv

ing p

roce

ss

3.3

st

ate

the

role

of

the

dem

ing c

ycle

(pla

n,

do,

chec

k,

act)

in im

pro

vem

ent

activi

ties

3.4

outlin

e th

e purp

ose

of st

andar

d o

per

atin

g

pro

cedure

s and s

pec

ific

ations

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

168

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________


169

Unit 41: Principles of Continuous Improvement Techniques (Kaizen) in Food Operations


QCF level: 3

Credit value: 3


Unit summary

This unit supports workforce and/or vocational development for those who need to understand the principles of continuous improvement techniques (Kaizen) in food operations or in a learning environment.

The unit is designed for use primarily by manager, technicians and others who carry out these workplace activities. It is also designed for those who plan to enter the food and drink industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised national occupational standards.


This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of continuous improvement techniques (Kaizen) in food operations. It can be assessed on or off the job.




N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

170

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Under

stan

d t

he

featu

res,

im

port

ance

of Kai

zen

activi

ty

1.1

ex

pla

in h

ow

the

hea

lth,

safe

ty a

nd h

ygie

ne

requirem

ents

of a w

ork

are

a c

an influen

ce a

Kaiz

en

activi

ty

1.2

su

mm

aris

e th

e m

ain f

eatu

res

of

a Kai

zen a

ctiv

ity

and t

he

esta

blis

hm

ent

of m

easu

rable

im

pro

vem

ents

1.3

ev

aluat

e th

e im

port

ance

of

enco

ura

gin

g p

eople

to

iden

tify

continuous

impro

vem

ents

1.4

ex

pla

in t

he

evalu

atio

n o

f im

pro

vem

ent

idea

s an

d

sele

ctio

n o

f th

ose

that

are

to b

e purs

ued

1.5

ex

pla

in t

he

funct

ion o

f st

andar

d o

per

atin

g

pro

cedure

s and s

pec

ific

ations

1.6

cl

arify

the

reso

urc

es r

equired

to s

upport

pro

duct

ion

sched

ule

s an

d s

pec

ific

atio

ns

1.7

des

crib

e w

hy

it is

import

ant

to b

e cl

ear

about

the

leve

ls o

f auth

ority

of per

sonnel

lin

ked t

o p

roble

m

reso

lution

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

171

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

2

Under

stan

d t

he

criter

ia

and r

equirem

ents

for

Kai

zen a

nd p

roble

m

solv

ing

2.1

ex

pla

in t

he

criter

ia u

sed t

o s

elec

t an

ar

ea/p

roce

ssin

g a

ctiv

ity

for

Kai

zen a

ctiv

ity

2.2

ex

pla

in t

he

import

ance

of under

stan

din

g t

he

food

pro

cess

and/o

r act

ivity

under

rev

iew

2.3

su

mm

aris

e th

e re

quirem

ents

for

the

dep

loym

ent

of

Kai

zen,

and t

he

reso

urc

es r

equired

by

the

activi

ty

2.4

ex

pla

in t

he

import

ance

of w

aste

in K

aize

n a

ctiv

ity

and w

hy

inve

nto

ry c

ontr

ol is

im

port

ant

to w

aste

re

duct

ion

2.5

ex

pla

in h

ow

root

cause

analy

sis

can s

upport

pro

ble

m s

olv

ing

2.6

ex

pla

in h

ow

your

know

ledge

of

food p

roce

ssin

g

activi

ties

can

support

your

pro

ble

m s

olv

ing a

bili

ty

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

172

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

3

Under

stan

d h

ow

to

inte

ract

with K

aize

n

activi

ty

3.1

ex

pla

in t

he

applic

atio

n o

f th

e dem

ing c

ycle

(pla

n,

do,

chec

k, a

ct)

3.2

ex

pla

in h

ow

to e

ngage

the

know

ledge

and

exper

ience

of th

e peo

ple

invo

lved

in t

he

pro

cess

in

the

dev

elopm

ent

of im

pro

vem

ent

activi

ties

3.3

ex

pla

in h

ow

to s

epara

te fac

ts a

nd o

pin

ions

about

the

food o

per

atio

ns

and h

ow

thes

e affec

t im

pro

vem

ent

act

ions

3.4

ex

pla

in t

he

tech

niq

ues

use

d t

o v

isual

ly

com

munic

ate

the

work

of

the

Kai

zen a

ctiv

ity

to

par

tici

pan

ts a

nd o

ther

s

3.5

ex

pla

in h

ow

to u

se c

alcu

lations

for

iden

tify

ing t

he

required

pro

duct

ion r

ate

for

a p

roce

ss

3.6

su

mm

aris

e th

e cy

cle

tim

e of

a pro

cess

3.7

ex

pla

in t

he

tech

niq

ues

use

d t

o d

istr

ibute

work

co

nte

nt

to b

alan

ce c

ycle

tim

es t

o t

he

rate

of

cust

om

er d

eman

d,

and h

ow

to v

isually

rep

rese

nt

it

incl

udin

g

–

line

bal

ance

–

pro

cess

dis

pla

ys

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

173

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

174


175

Unit 42: Principles of Flow Process Analysis in Food Operations


QCF level: 3

Credit value: 3


Unit summary

This unit supports workforce and/or vocational development for those who need to understand the principles of flow process analysis in food operations or in a learning environment.

The unit is designed for use primarily by managers, technicians and others who carry out these workplace activities. It is also designed for those who plan to enter the food and drink industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised national occupational standards.


This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of flow process analysis in food operations. It can be assessed on or off the job.




N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

176

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Under

stan

d a

pro

cess

ing

oper

atio

n c

onsi

der

ed for

flow

pro

cess

anal

ysis

1.1

ex

pla

in h

ow

the

hea

lth,

safe

ty a

nd h

ygie

ne

requirem

ents

of a w

ork

are

a c

an influen

ce t

he

pro

cess

of

anal

ysis

1.2

des

crib

e a

pro

cess

ing o

per

ation t

hat

is

consi

der

ed

for

flow

pro

cess

anal

ysis

1.3

su

mm

aris

e how

a p

roce

ssin

g o

per

atio

n in a

ll its

elem

ents

and a

ctiv

itie

s of w

ork

is

des

crib

ed

1.4

ex

pla

in h

ow

was

te is

han

dle

d a

nd c

ontr

olle

d w

ithin

a

pro

cess

ing o

per

atio

n

2

Under

stan

d flo

w p

roce

ss

anal

ysis

map

pin

g a

nd

valu

e ad

ded

fea

ture

s of

pro

cess

oper

atio

ns

2.1

cl

arify

the

sym

bols

and a

bbre

viat

ions

use

d for

flow

pro

cess

anal

ysis

2.2

ex

pla

in h

ow

a p

roce

ss o

r dep

loym

ent

flow

char

t is

m

apped

usi

ng t

he

reco

gnis

ed s

ymbols

2.3

ev

aluat

e w

hat

are

cla

ssed

as

valu

e ad

ded

and

non-v

alue

added

act

ivitie

s w

ithin

a p

roce

ss

2.4

ju

stify

the

elem

ents

and a

ctiv

itie

s in

the

pro

cess

th

at a

re v

alu

e ad

ded

or

non-v

alue

added

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

177

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

3

Under

stan

d h

ow

to

anal

yse

and s

et a

ctio

n

pla

ns

for

impro

vem

ent

opport

unitie

s

3.1

an

alys

e th

e pote

ntial opport

unitie

s fo

r im

pro

vem

ents

within

a p

roce

ssin

g o

per

atio

n

3.2

ex

pla

in h

ow

dat

a c

an b

e use

d t

o e

limin

ate

act

ivitie

s th

at d

o n

ot

add v

alu

e to

the

pro

cess

3.3

ex

pla

in h

ow

act

ion p

lannin

g is

use

d t

o s

implif

y th

e va

lue

added

act

ivitie

s an

d e

limin

ate

the

non-v

alue

added

act

ivitie

s

3.4

su

mm

aris

e how

act

ion p

lans

are

const

ruct

ed,

incl

udin

g t

he

pay

bac

k m

atr

ix

3.5

des

crib

e w

hy

it is

import

ant

to b

e cl

ear

about

the

leve

ls o

f auth

ority

of per

sonnel

lin

ked t

o p

roble

m

reso

lution

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

178


179

Unit 43: Principles of Measurement System Analysis (MSA) in Food Operations


QCF level: 3

Credit value: 3


Unit summary

This unit supports workforce and/or vocational development for those who need to understand the principles of Measurement System Analysis (MSA) in food operations or in a learning environment.



This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of Measurement System Analysis (MSA) in food operations. It can be assessed on or off the job.




N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

180

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Under

stan

d a

pro

cess

ing

oper

atio

n c

onsi

der

ed for

anal

ysis

1.1

ex

pla

in h

ow

the

hea

lth,

safe

ty a

nd h

ygie

ne

requirem

ents

of a w

ork

are

a c

an influen

ce t

he

pro

cess

of

anal

ysis

1.2

des

crib

e th

e pro

cess

ing o

per

atio

n t

hat

is

bei

ng

anal

ysed

1.3

su

mm

aris

e w

hy

it is

import

ant

to s

tudy

mea

sure

men

t sy

stem

s, t

o a

chie

ving a

n e

xcel

lence

st

rate

gy

2

Under

stan

d t

he

sele

ctio

n

and u

se o

f m

easu

rem

ent

syst

ems

2.1

ex

pla

in h

ow

mea

sure

men

t sy

stem

s are

sel

ecte

d f

or

anal

ysis

2.2

dia

gnose

poss

ible

sourc

es o

f m

easu

rem

ent

syst

ems

variat

ion

2.3

ex

pla

in h

ow

mea

sure

men

t sy

stem

s an

aly

sis

is u

sed

in food o

per

atio

ns

2.4

su

mm

aris

e how

mea

sure

men

t sy

stem

s analy

sis

can

be

use

d in a

six

sig

ma im

pro

vem

ent

pro

ject

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

181

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

3

Under

stan

d t

he

tech

nic

al

applic

atio

n o

f m

easu

rem

ent

syst

em

anal

ysis

3.1

ex

pla

in h

ow

a v

aria

ble

, at

trib

ute

rep

eata

bili

ty a

nd

repro

duci

bili

ty s

tudy

is c

onduct

ed

3.2

su

mm

aris

e te

rmin

olo

gy

use

d in m

easu

rem

ent

syst

em a

nal

ysis

3.3

ex

pla

in h

ow

mea

sure

men

t sy

stem

s an

aly

sis

studie

s ar

e co

nduct

ed

3.4

cl

arify

how

gau

ge

repea

tabili

ty a

nd r

epro

duci

bili

ty

is c

alcu

late

d

3.5

cl

arify

how

gau

ge

pre

cisi

on a

nd t

ole

rance

is

calc

ula

ted

3.6

su

mm

aris

e th

e in

dust

ry r

ule

s fo

r re

pea

tabili

ty a

nd

repro

duci

bili

ty r

esults

3.7

des

crib

e w

hy

it is

import

ant

to b

e cl

ear

about

the

leve

ls o

f auth

ority

of per

sonnel

lin

ked t

o p

roble

m

reso

lution

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

182


183

Unit 44: Principles of Lead Time Analysis in Food Operations


QCF level: 3

Credit value: 3


Unit summary

This unit supports workforce and/or vocational development for those who need to understand the principles of lead time analysis in food operations or in a learning environment.



This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of lead time analysis in food operations. It can be assessed on or off the job.




N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

184

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Under

stan

d a

pro

cess

ing

oper

atio

n a

nd info

rmat

ion

consi

der

ed for

anal

ysis

1.1

ex

pla

in h

ow

the

hea

lth,

safe

ty a

nd h

ygie

ne

requirem

ents

of a w

ork

are

a c

an influen

ce t

he

pro

cess

of

anal

ysis

1.2

des

crib

e th

e pro

cess

ing o

per

atio

n t

hat

is

bei

ng

anal

ysed

1.3

su

mm

aris

e th

e in

form

atio

n r

equired

to c

reat

e le

ad

tim

e pro

file

s to

support

the

ach

ievi

ng e

xcel

lence

st

rate

gy

1.4

su

mm

aris

e th

e in

form

atio

n r

equired

to c

onst

ruct

th

e le

ad t

ime

pro

file

s, a

nd w

her

e th

is info

rmat

ion

can b

e obta

ined

2

Under

stan

d t

he

crea

tion o

f le

ad t

ime

pro

file

s an

d t

he

link

with p

roble

m s

olv

ing

2.1

ex

pla

in t

he

co-o

rdin

atio

n a

nd c

reat

ion o

f le

ad t

ime

pro

file

s

2.2

ex

pla

in t

he

co-o

rdin

atio

n a

nd c

reat

ion o

f fr

equen

cy

char

ts

2.3

su

mm

aris

e th

e te

chniq

ues

use

d t

o c

om

munic

ate

the

info

rmat

ion a

nd r

esults

obta

ined

by

this

pro

cess

2.4

ev

aluat

e th

e diffe

rence

bet

wee

n lea

d t

ime

and c

ycle

tim

e

2.5

cl

arify

how

root

cause

anal

ysis

can

support

pro

ble

m

solv

ing

2.6

des

crib

e w

hy

it is

import

ant

to b

e cl

ear

about

the

leve

ls o

f auth

ority

of per

sonnel

lin

ked t

o p

roble

m

reso

lution

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

185

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

186


187

Unit 45: Principles of Basic Statistical Analysis in Food Operations


QCF level: 3

Credit value: 3


Unit summary

This unit supports workforce and/or vocational development for those who need to understand the principles of basic statistical analysis in food operations or in a learning environment.



This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of basic statistical analysis in food operations. It can be assessed on or off the job.




N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

188

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Under

stan

d a

pro

cess

ing

oper

atio

n a

nd b

asi

c st

atis

tica

l te

chniq

ues

1.1

ex

pla

in h

ow

the

hea

lth,

safe

ty a

nd h

ygie

ne

requirem

ents

of a w

ork

are

a c

an influen

ce t

he

pro

cess

of

anal

ysis

1.2

des

crib

e th

e pro

cess

ing o

per

atio

n t

hat

is

bei

ng

anal

ysed

1.3

ex

pla

in h

ow

to u

se b

asic

sta

tist

ical

tec

hniq

ues

1.4

ju

stify

why

we

nee

d t

o u

se b

asi

c st

atis

tics

1.5

des

crib

e w

hy

it is

import

ant

to b

e cl

ear

about

the

leve

ls o

f auth

ority

of per

sonnel

lin

ked t

o p

roble

m

reso

lution

2

Under

stan

d s

tatist

ical

term

inolo

gy,

curv

es a

nd

dia

gra

ms

2.1

ex

pla

in t

he

mea

nin

g o

f ‘v

aria

tion’, a

nd h

ow

this

can

be

det

ecte

d w

ith s

tatist

ics

2.2

cl

arify

how

var

iation c

an a

ffec

t a

pro

cess

2.3

su

mm

aris

e w

hy

dat

a p

oin

ts a

re im

port

ant

to

stat

istics

2.4

ex

pla

in t

he

mea

nin

g o

f th

e te

rms

‘popula

tion’ an

d

‘sam

ple

’ w

hen

applie

d t

o b

asic

sta

tist

ics

2.5

des

crib

e w

hat

dis

trib

ution c

urv

es w

ill d

emonst

rate

an

d t

he

pro

per

ties

of a

norm

al c

urv

e

2.6

ex

pla

in t

he

crea

tion a

nd u

se o

f ch

arts

and d

iagra

ms

in s

tatist

ics

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

189

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

3

Under

stan

d s

tatist

ical

calc

ula

tion

3.1

ex

pla

in h

ow

to c

alcu

late

mea

n,

med

ian,

mode,

st

andar

d d

evia

tion,

range

and v

aria

nce

3.2

ex

pla

in t

he

diffe

rence

bet

wee

n d

escr

iptive

and

infe

rential

sta

tist

ics

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

190


191

Unit 46: Principles of Taguchi Linear Graphs in Food Operations


QCF level: 3

Credit value: 3


Unit summary

This unit supports workforce and/or vocational development for those who need to understand the principles of Taguchi Linear graphs in food operations or in a learning environment.



This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of Taguchi Linear graphs in food operations. It can be assessed on or off the job.




N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

192

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Under

stan

d a

pro

cess

ing

oper

atio

n c

onsi

der

ed for

anal

ysis

1.1

ex

pla

in h

ow

the

hea

lth,

safe

ty a

nd h

ygie

ne

requirem

ents

of a w

ork

are

a c

an influen

ce t

he

pro

cess

of

anal

ysis

1.2

des

crib

e th

e pro

cess

ing o

per

atio

n t

hat

is

bei

ng

anal

ysed

1.3

ju

stify

the

crea

tion o

f ac

tion p

lans

to e

nsu

re t

hat

im

pro

vem

ents

are

im

ple

men

ted

1.4

des

crib

e w

hy

it is

import

ant

to b

e cl

ear

about

the

leve

ls o

f auth

ority

of per

sonnel

lin

ked t

o p

roble

m

reso

lution

2

Under

stan

d T

aguch

i Li

nea

r te

rmin

olo

gy,

gra

phs

and

sam

ple

siz

es

2.1

ex

pla

in h

ow

mea

sure

men

t sy

stem

s are

sel

ecte

d f

or

anal

ysis

2.2

cl

arify

what

is m

eant

by

the

follo

win

g t

erm

s: fold

ove

r, c

onfo

unded

, al

ias

2.3

ex

pla

in h

ow

to p

roduce

Tag

uch

i lin

ear

gra

ph

des

igns

for

a ra

nge

of ar

rays

2.4

ex

pla

in t

erm

inolo

gy

incl

udin

g;

–

alpha

risk

–

bet

a risk

–

popula

tion

–

sam

ple

2.5

ex

pla

in h

ow

suitab

le s

ample

siz

es a

re c

alcu

late

d

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

193

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

3

Under

stan

d t

he

applic

atio

n

of Tag

uch

i Li

nea

r gra

phs

3.1

ex

pla

in w

hy

we

nee

d t

o u

se T

aguch

i lin

ear

gra

ph

exper

imen

tal des

ign

3.2

su

mm

aris

e how

Tag

uch

i lin

ear

gra

ph e

xper

imen

tal

des

ign is

use

d in a

six

sig

ma im

pro

vem

ent

pro

ject

s

3.3

ex

pla

in h

ow

Tag

uch

i lin

ear

gra

ph e

xper

imen

ts a

re

conduct

ed

3.4

ex

pla

in h

ow

to c

alcu

late

mea

n,

med

ian,

mode,

st

andar

d d

evia

tion,

range

and v

aria

nce

3.5

des

crib

e th

e ca

lcula

tion a

nd g

raphic

al d

ispla

y of

mai

n e

ffec

ts a

nd inte

ract

ions

3.6

ex

pla

in h

ow

suitab

le o

ptim

al co

nditio

ns

can b

e id

entified

3.7

des

crib

e how

Tag

uch

i lin

ear

gra

ph r

eport

s ar

e cr

eate

d,

and t

he

info

rmat

ion t

hey

should

conta

in

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

194


195

Unit 47: Principles of Flexible Production and Manpower Systems in Food Operations


QCF level: 3

Credit value: 4


Unit summary

This unit supports workforce and/or vocational development for those who need to understand the principles of flexible production and manpower systems in food operations or in a learning environment.



This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of flexible production and manpower systems in food operations. It can be assessed on or off the job.




N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

196

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Under

stan

d t

he

def

initio

n

and b

enef

its

of

the

flex

ible

pro

duct

ion a

nd m

anpow

er

syst

ems

1.1

ex

pla

in h

ow

the

hea

lth,

safe

ty a

nd h

ygie

ne

requirem

ents

of a w

ork

are

a c

an influen

ce

impro

vem

ent

act

ivitie

s

1.2

def

ines

a fle

xible

pro

duct

ion a

nd m

anpow

er s

yste

m

1.3

ex

pla

in t

he

ben

efits

of a

flex

ible

pro

duct

ion a

nd

man

pow

er s

yste

m w

ithin

food o

per

atio

ns

1.4

su

mm

aris

e how

wast

e ca

n b

e re

duce

d t

hro

ugh t

he

applic

atio

n o

f flex

ible

pro

duct

ion a

nd m

anpow

er

syst

ems

1.5

des

crib

e w

hy

it is

import

ant

to b

e cl

ear

about

the

leve

ls o

f auth

ority

of per

sonnel

lin

ked t

o p

roble

m

reso

lution

2

Under

stan

d t

erm

inolo

gy

and a

pplic

atio

n o

f sy

stem

co

mponen

ts

2.1

ex

pla

in t

he

mea

nin

g o

f le

vel sc

hed

ule

s, load

and

capac

ity

dia

gra

ms

2.2

ex

pla

in h

ow

to c

alcu

late

Tak

t tim

e

2.3

ex

pla

in t

he

term

‘st

andar

d w

ork

in p

rogre

ss’

2.4

ju

stify

the

applic

atio

n o

f vi

sual

ly c

ontr

olle

d s

yste

ms

and s

ignal

s, b

ased

on t

he

dem

and o

f su

bse

quen

t pro

cess

es

2.5

ex

pla

in t

he

applic

atio

n o

f sk

ills

mat

rice

s and

consi

gnm

ent

stock

ing

2.6

su

mm

aris

e th

e pro

cess

of

work

ing p

ract

ice

sim

plif

ication a

nd t

he

reduct

ion o

f hum

an e

rror

risk

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

197

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

3

Under

stan

d h

ow

to

max

imis

e ef

fect

iven

ess

of

syst

ems

and a

sset

car

e

3.1

ex

pla

in t

he

conse

quen

ces

of in

troduci

ng a

new

im

pro

ved p

art/

pro

cess

/mat

eria

l ro

ute

r

3.2

ex

pla

in h

ow

root

cause

analy

sis

can s

upport

pro

ble

m s

olv

ing

3.3

cl

arify

how

to m

axim

ise

equip

men

t ef

fect

iven

ess

thro

ugh s

tabili

sation a

nd o

ptim

isat

ion

3.4

ex

pla

in w

hat

ass

et c

are

/bes

t pra

ctic

e ef

fect

iven

ess

revi

ew is

3.5

su

mm

aris

e th

e purp

ose

of

robust

routine

asse

t ca

re

and o

per

atio

n

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

198

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

4

Under

stan

d s

yste

m

tech

niq

ues

and w

ork

pla

ce

layo

ut

4.1

ex

pla

in t

he

appro

priate

tec

hniq

ues

that

pro

vide

valu

e to

the

cust

om

er incl

udin

g:

–

Push

-pull

syst

ems

–

Sin

gle

pie

ce flo

w

–

Just

in t

ime

(JIT

)

–

Kan

ban

–

Auto

nom

atio

n

4.2

ex

pla

in t

he

tech

niq

ues

use

d t

o v

isual

ly

com

munic

ate

the

work

done

incl

udin

g:

–

leve

l sc

hed

ule

s

–

load

and c

apac

ity

dia

gra

ms

–

revi

sed b

atc

h s

izes

–

Tak

t tim

e

4.3

des

crib

e th

e la

y out

of an

eff

ective

work

pla

ce

incl

udin

g:

–

cellu

lar

manufa

cturing inco

rpora

ting

par

alle

l lin

es

–

U-s

hap

ed c

ells

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

199

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

200


201

Unit 48: Principles of Statistical Process Control Procedures (SPC) in Food Operations


QCF level: 3

Credit value: 3


Unit summary

This unit supports workforce and/or vocational development for those who need to understand the principles of statistical process control procedures (SPC) in food operations or in a learning environment.



This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of statistical process control procedures (SPC) in food operations. It can be assessed on or off the job.




N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

202

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Under

stan

d t

he

purp

ose

an

d u

se o

f st

atist

ical

pro

cess

contr

ol

1.1

ex

pla

in h

ow

the

hea

lth,

safe

ty a

nd h

ygie

ne

requirem

ents

of a w

ork

are

a c

an influen

ce

stat

istica

l pro

cess

contr

ol

1.2

su

mm

aris

e th

e purp

ose

sta

tist

ical

pro

cess

contr

ol

1.3

ex

pla

in t

he

tech

niq

ues

use

d a

s par

t of

statist

ical

pro

cess

contr

ol

1.4

ex

pla

in w

her

e an

d w

hy

stat

istica

l pro

cess

contr

ol is

use

d a

nd t

he

ben

efits

it o

ffer

s

1.5

cl

arify

wher

e pro

cess

contr

ol fits

within

a

continuous

impro

vem

ent

envi

ronm

ent

1.6

des

crib

e w

hy

it is

import

ant

to b

e cl

ear

about

the

leve

ls o

f auth

ority

of per

sonnel

lin

ked t

o p

roble

m

reso

lution

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

203

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

2

Under

stan

d p

erfo

rmance

an

d v

ariat

ion in s

tatist

ical

pro

cess

contr

ol

2.1

ex

pla

in t

he

import

ance

of pro

cess

per

form

ance

to

cust

om

er s

atis

fact

ion a

nd p

roce

ss c

ost

s

2.2

cl

arify

the

import

ance

of st

andar

dis

ation w

ithin

a

pro

cess

oper

atio

n

2.3

ex

pla

in w

hy

pro

cess

per

form

ance

can

only

be

det

erm

ined

when

it

is c

ontr

olle

d

2.4

des

crib

e how

pro

cess

con

trol ca

n im

pro

ve p

roce

ss

per

form

ance

2.5

su

mm

aris

e th

e ben

efits

of

pre

vention a

nd d

etec

tion

2.6

ex

pla

in c

om

mon c

ause

var

iation w

ithin

food

pro

cess

ing,

and t

he

impac

t it c

an h

ave

2.7

ex

pla

in s

pec

ial ca

use

var

iation w

ithin

food

pro

cess

ing,

and t

he

impac

t it c

an h

ave

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

204

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

3

Under

stan

d t

he

use

of

dat

a an

d c

ontr

ol ch

art

s in

st

atis

tica

l pro

cess

contr

ol

3.1

cl

arify

how

dat

a is

gath

ered

and a

nal

ysis

te

chniq

ues

are

use

d

3.2

ex

pla

in h

ow

dat

a c

an b

e use

d t

o c

om

munic

ate

abnorm

alit

ies

within

a p

roce

ss

3.3

su

mm

aris

e th

e m

ain t

ypes

of

contr

ol ch

arts

use

d

for

spc

and t

hei

r fe

atu

res

and b

enef

its

incl

udin

g;

–

run c

har

ts

–

his

togra

ms

–

box

plo

ts

–

tim

e se

ries

char

ts

–

par

eto d

iagra

ms

–

stem

and lea

f plo

ts

3.4

ex

pla

in t

he

mea

nin

g o

f th

e te

rms

‘popula

tion’ an

d a

‘s

ample

’

3.5

ex

pla

in w

hat

the

mea

sure

men

ts o

f ce

ntr

al t

enden

cy

and v

ariab

ility

are

4

Under

stan

d t

he

norm

al

stat

istica

l cu

rve,

sta

tist

ical

te

rms

and p

roce

ss

capab

ility

4.1

ex

pla

in w

hat

the

pro

per

ties

of

a norm

al cu

rve

of

dis

trib

ution a

re

4.2

ex

pla

in t

he

term

s m

ean,

med

ian,

mode,

sta

ndar

d

dev

iation,

range

and v

aria

nce

4.3

ex

pla

in p

roce

ss c

apabili

ty (

Cp a

nd C

pk)

and h

ow

it

is d

eter

min

ed

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

205

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

206


207

Unit 49: Principles of Design of Experiments (DOE) in Food Operations


QCF level: 3

Credit value: 3


Unit summary

This unit supports workforce and/or vocational development for those who need to understand the principles of Design of Experiments (DOE) in food operations or in a learning environment.



This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of Design of Experiments (DOE) in food operations. It can be assessed on or off the job.




N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

208

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Under

stan

d t

he

purp

ose

, im

port

ance

and

com

ple

tion o

f D

OE

1.1

ex

pla

in h

ow

the

hea

lth,

safe

ty a

nd h

ygie

ne

requirem

ents

of a w

ork

are

a c

an influen

ce t

he

des

ign o

f ex

per

imen

t im

pro

vem

ent

tech

niq

ue

1.2

su

mm

aris

e th

e purp

ose

of

DO

E a

s an

im

pro

vem

ent

tech

niq

ue

in food o

per

atio

ns

1.3

cl

arify

why

DO

E is

use

d a

nd h

ow

this

can

ben

efit a

n

impro

vem

ent

pro

ject

1.4

ex

pla

in t

he

import

ance

of det

erm

inin

g t

he

scope

of

an e

xper

imen

t

1.5

ex

pla

in h

ow

to c

om

ple

te a

DO

E p

roje

ct

1.6

des

crib

e w

hy

it is

import

ant

to b

e cl

ear

about

the

leve

ls o

f auth

ority

of per

sonnel

lin

ked t

o p

roble

m

reso

lution

2

Under

stan

d t

he

tech

niq

ues

, dat

a an

d

term

s use

d in t

he

DO

E

2.1

ex

pla

in t

he

tools

and t

echniq

ues

use

d in t

he

DO

E

2.2

The

dat

a r

equired

to c

arry

out

the

DO

E

2.3

su

mm

aris

e how

popula

tion a

nd s

ample

siz

e ar

e use

d in t

he

DO

E

2.4

ex

pla

in t

he

mea

nin

g o

f th

e te

rms

Alp

ha r

isk

and

Bet

a r

isk

2.5

ex

pla

in t

he

mea

nin

g o

f a p

opula

tion a

nd a

sam

ple

in

ter

ms

of th

e D

OE

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

209

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

3

Under

stan

d t

he

use

of

gra

phic

al d

ispla

ys a

nd t

he

des

ign o

f arr

ays

3.1

ex

pla

in h

ow

to c

alcu

late

mea

n,

med

ian,

mode,

st

andar

d d

evia

tion,

range

and v

aria

nce

3.2

cl

arify

how

gra

phic

al d

ispla

y ca

n b

e use

d t

o s

how

m

ain e

ffec

ts a

nd inte

ract

ions

3.3

ex

pla

in t

he

des

ign o

f Arr

ays

linke

d t

o t

he

des

ign o

f in

tera

ctio

ns

incl

udin

g:

–

Full

fact

ori

al

–

2k

fact

ori

al

–

Frac

tional

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

210


211

Unit 50: Principles of Quality Function Deployment (QFD) in Food Operations


QCF level: 3

Credit value: 4


Unit summary

This unit supports workforce and/or vocational development for those who need to understand the principles of Quality Function Deployment (QFD) in food operations or in a learning environment.



This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of Quality Function Deployment (QFD) in food operations. It can be assessed on or off the job.




N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

212

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Under

stan

d t

he

adva

nta

ges

of Q

FD a

nd

the

qualit

y le

ver

model

1.1

ex

pla

in h

ow

the

hea

lth,

safe

ty a

nd h

ygie

ne

requirem

ents

of a w

ork

are

a c

an influen

ce t

he

QFD

te

chniq

ue

1.2

th

e ad

vanta

ges

of usi

ng Q

FD t

o s

upport

the

del

iver

y of

your

ach

ievi

ng e

xcel

lence

str

ateg

y

1.3

th

e ‘q

ualit

y le

ver’ a

nd h

ow

QFD

fits

this

model

1.4

des

crib

e w

hy

it is

import

ant

to b

e cl

ear

about

the

leve

ls o

f auth

ority

of per

sonnel

lin

ked t

o p

roble

m

reso

lution

2

Under

stan

d h

ow

to p

lan

QFD

and h

ow

it

rela

tes

to

impro

vem

ent

tech

niq

ues

2.1

ex

pla

in t

he

term

s ‘h

ouse

of

qual

ity’

and ‘vo

ice

of

the

cust

om

er’

2.2

des

crib

e how

to d

evel

op a

nd p

lan a

QFD

act

ivity

2.3

ex

pla

in h

ow

QFD

rel

ate

s to

oth

er im

pro

vem

ent

tech

niq

ues

incl

udin

g:

–

Pote

ntial

Fai

lure

Modes

and E

ffec

ts A

naly

sis,

–

Des

ign o

f Exp

erim

ents

–

Val

ue

Anal

ysis

–

Contr

ol Pla

ns

–

Pugh C

once

pt

Dia

gra

ms

2.4

su

mm

aris

e re

leva

nt

tools

and t

echniq

ues

as

par

t of

a Q

FD a

ctiv

ity

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

213

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

3

Under

stan

d t

he

phas

es o

f Q

FD,

cust

om

er’s

re

quirem

ents

and

mat

rice

s

3.1

th

e fo

ur

phas

es o

f Q

FD incl

udin

g n

eces

sary

inputs

an

d o

utp

uts

for

each

phas

e in

cludin

g:

–

pre

-pla

nnin

g

–

des

ign d

eplo

ymen

t

–

pro

cess

and p

roduct

ion p

lannin

g

–

man

agin

g d

eplo

ymen

t

3.2

cl

arify

what

the

cust

om

er’s

req

uirem

ents

are

within

a

QFD

pro

ject

, in

ter

ms

of nee

ds

and e

xpec

tations,

fe

ature

s and funct

ions

3.3

ex

pla

in h

ow

to p

roduce

mat

rice

s fo

r re

lationsh

ips,

sp

ecific

atio

ns,

tec

hnic

al r

equirem

ents

and p

lannin

g

3.4

ex

pla

in h

ow

to s

core

mat

rice

s w

ithin

the

QFD

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________


214


215

Unit 51: Principles of Response Surface Methodology in Food Operations


QCF level: 3

Credit value: 3


Unit summary

This unit supports workforce and/or vocational development for those who need to understand the principles of response surface methodology in food operations or in a learning environment.



This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of response surface methodology in food operations. It can be assessed on or off the job.




N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

216

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Under

stan

d t

he

use

and

work

ing o

f re

sponse

su

rface

met

hodolo

gy

1.1

ex

pla

in h

ow

the

hea

lth,

safe

ty a

nd h

ygie

ne

requirem

ents

of a w

ork

are

a c

an influen

ce t

he

applic

atio

n o

f re

sponse

surf

ace

met

hodolo

gy

1.2

su

mm

aris

e th

e use

of

resp

onse

surf

ace

met

hodolo

gy

and h

ow

it

can b

e use

d in a

six

sig

ma

impro

vem

ent

pro

ject

1.3

ex

pla

in h

ow

res

ponse

surf

ace

met

hodolo

gy

work

s

1.4

su

mm

aris

e th

e to

ols

and t

echniq

ues

whic

h c

an b

e as

soci

ate

d w

ith r

esponse

surf

ace

met

hodolo

gy

1.5

des

crib

e w

hy

it is

import

ant

to b

e cl

ear

about

the

leve

ls o

f auth

ority

of per

sonnel

lin

ked t

o p

roble

m

reso

lution

2

Under

stan

d d

ata a

nd

stat

istica

l va

lidity

in

resp

onse

surf

ace

met

hodolo

gy

2.1

su

mm

aris

e th

e dat

a nec

essa

ry t

o c

arr

y out

a re

sponse

surf

ace

met

hodolo

gy

pro

ject

2.2

ex

pla

in w

hat

const

itute

s a

stat

istica

lly v

alid

sam

ple

si

ze

2.3

th

e m

eanin

g o

f th

e te

rms

popula

tion a

nd a

sam

ple

in

res

ponse

surf

ace

met

hodolo

gy

act

ivity

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

217

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

3

Under

stan

d r

esponse

su

rface

met

hodolo

gy

term

s an

d c

ost

ben

efits

3.1

ex

pla

in w

hat

is

mea

nt

by

a m

ethod o

f st

eepes

t as

cent

3.2

ex

pla

in w

hat

is

mea

nt

by

the

term

s, c

oded

va

riab

les

and u

n-c

oded

variab

les

3.3

des

crib

e w

hat

is

mea

nt

by

Alp

ha

risk

and B

eta r

isk

3.4

ex

pla

in h

ow

to c

alcu

late

: m

ean,

med

ian,

mode,

st

andar

d d

evia

tion,

range

and v

aria

nce

3.5

su

mm

aris

e how

to d

eter

min

e th

e co

st b

enef

its

asso

ciate

d w

ith r

esponse

surf

ace

met

hodolo

gy

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

218


219

Unit 52: Principles of Value Stream Mapping (VSM) in Food Operations


QCF level: 3

Credit value: 3


Unit summary

This unit supports workforce and/or vocational development for those who need to understand the principles of value stream mapping (VSM) in food operations or in a learning environment.



This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of value stream mapping (VSM) in food operations. It can be assessed on or off the job.




N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

220

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Under

stan

d t

he

pro

cess

ing

activi

ty a

nd r

equirem

ents

fo

r VSM

1.1

ex

pla

in t

he

pro

cess

use

d t

o s

elec

t par

ts o

r m

ater

ials

for

a v

alue

stre

am

mappin

g a

ctiv

ity

1.2

ex

pla

in t

he

char

act

eris

tics

of

the

food a

nd t

he

pro

cess

ing a

ctiv

ity

that

can

support

the

VSM

ac

tivi

ty

1.3

su

mm

aris

e th

e pro

cess

use

d t

o s

et V

SM

obje

ctiv

es

1.4

cl

arify

the

reso

urc

es a

nd r

equir

emen

ts o

f a

VSM

ac

tivi

ty

1.5

ex

pla

in t

he

princi

ple

s an

d p

roce

sses

ess

ential

to

valu

e st

ream

mappin

g

1.6

des

crib

e w

hy

it is

import

ant

to b

e cl

ear

about

the

leve

ls o

f auth

ority

of per

sonnel

lin

ked t

o p

roble

m

reso

lution

2

Under

stan

d V

SM

ev

aluat

ion,

targ

ets

and

com

munic

atio

n

2.1

su

mm

aris

e th

e im

pro

vem

ents

that

can

be

achie

ved

usi

ng v

alue

stre

am m

appin

g

2.2

ex

pla

in h

ow

im

pro

vem

ent

opport

unitie

s ca

n b

e ev

aluat

ed

2.3

ex

pla

in h

ow

to s

et q

uan

tifiab

le o

bje

ctiv

es a

nd

targ

ets

for

the

futu

re s

tate

map

s

2.4

su

mm

aris

e th

e te

chniq

ues

use

d t

o v

isually

co

mm

unic

ate

info

rmat

ion a

nd r

esults

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

221

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

3

Under

stan

d t

he

tech

niq

ues

and p

roce

dure

s su

pport

ing

VSM

3.1

ex

pla

in h

ow

root

cause

analy

sis

can s

upport

pro

ble

m s

olv

ing

3.2

ex

pla

in w

hat

sys

tem

lea

d t

ime

and a

ctual

lea

d t

ime

are

3.3

ex

pla

in T

akt

tim

e an

d its

applic

atio

n in s

upport

of

VSM

3.4

su

mm

aris

e w

hat

const

itute

s va

lue

addin

g a

nd n

on-

valu

e ad

din

g a

ctiv

itie

s

3.5

cl

arify

the

purp

ose

of

stan

dar

d o

per

atin

g

pro

cedure

s and s

pec

ific

ations

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

222


223

Unit 53: Principles of Visual Management Systems in Food Operations


QCF level: 3

Credit value: 3


Unit summary

This unit supports workforce and/or vocational development for those who need to understand the principles of visual management systems in food operations or in a learning environment.



This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of visual management systems in food operations. It can be assessed on or off the job.




N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

224

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Under

stan

d t

he

pro

cess

ing

activi

ty a

nd r

equirem

ents

fo

r vi

sual

man

agem

ent

syst

ems

1.1

ex

pla

in h

ow

the

hea

lth,

safe

ty a

nd h

ygie

ne

requirem

ents

of a w

ork

are

a c

an influen

ce v

isual

m

anag

emen

t sy

stem

s

1.2

ju

stify

the

criter

ia u

sed t

o s

elec

t an

are

a/pro

cess

ing

activi

ty

1.3

ex

pla

in t

he

import

ance

of under

stan

din

g t

he

food

pro

cess

/act

ivity

for

whic

h t

he

visu

al m

anagem

ent

syst

ems

are

bei

ng d

evel

oped

1.4

ex

pla

in t

he

qual

ity

fact

ors

of th

e fo

od/d

rink

bei

ng

pro

cess

ed a

nd h

ow

thes

e in

fluen

ce t

he

sele

ctio

n o

f th

e vi

sual m

anag

emen

t sy

stem

s

1.5

su

mm

aris

e th

e fa

ctors

to b

e co

nsi

der

ed w

hen

se

lect

ing a

vis

ual

manag

emen

t sy

stem

1.6

des

crib

e w

hy

it is

import

ant

to b

e cl

ear

about

the

leve

ls o

f auth

ority

of per

sonnel

lin

ked t

o p

roble

m

reso

lution

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

225

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

2

Under

stan

d t

he

crea

tion o

f th

e vi

sual fa

ctory

, an

d t

he

busi

nes

s per

form

ance

m

easu

res

for

visu

al

man

agem

ent

syst

ems

2.1

su

mm

aris

e th

e in

form

atio

n r

equired

to d

evel

op

loca

l vi

sual m

anag

emen

t sy

stem

s

2.2

ex

pla

in h

ow

vis

ual

man

agem

ent

syst

ems

are

use

d

to c

reat

e ‘the

visu

al fac

tory

’ in

cludin

g:

–

Kan

ban

sys

tem

s

–

card

sys

tem

s

–

colo

ur

codin

g

–

floor

footp

rints

–

gra

phs

–

team

boar

ds

2.3

cl

arify

how

busi

nes

s per

form

ance

mea

sure

s are

diffe

rentiat

ed fro

m loca

l per

form

ance

mea

sure

s

2.4

ex

pla

in t

he

mea

sure

s of per

form

ance

in a

lea

n

busi

nes

s oper

atio

n incl

udin

g;

–

hea

lth,

safe

ty a

nd t

he

envi

ronm

ent

–

right

firs

t tim

e

–

cost

–

resp

onsi

venes

s

–

pro

cess

conce

rns

and c

orr

ective

act

ions

–

work

pla

ce o

rgan

isat

ion

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

226

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

3

Under

stan

d m

easu

rem

ent

tech

niq

ues

and t

he

import

ance

of

monitoring

arra

ngem

ents

for

visu

al

man

agem

ent

syst

ems

3.1

ex

pla

in t

he

applic

atio

n o

f th

e m

easu

rem

ent

tech

niq

ues

req

uired

for

com

munic

atin

g t

he

visu

al

man

agem

ent

syst

em incl

udin

g:

–

targ

et v

ersu

s act

ual

–

per

centa

ge

right

firs

t tim

e

–

Pare

to a

naly

sis

–

bar

char

ting

–

action p

lans

–

Payn

ter

char

ts

3.2

su

mm

arise

why

it is

import

ant

to m

onitor

and

mai

nta

in t

he

effe

ctiv

enes

s of

visu

al m

anagem

ent

syst

ems

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________


227

Unit 54: Principles of Analysing and Selecting Areas for Achieving Excellence in Food Operations


QCF level: 3

Credit value: 2


Unit summary

This unit supports workforce and/or vocational development for those who need to understand the principles of analysing and selecting areas for achieving excellence in food operations or in a learning environment.



This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of analysing and selecting areas for achieving excellence in food operations. It can be assessed on or off the job.




N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

228

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Under

stan

d s

elec

tion

info

rmat

ion a

nd t

he

anal

ysis

of gra

phic

al d

ata

1.1

ex

pla

in h

ow

the

hea

lth,

safe

ty a

nd h

ygie

ne

requirem

ents

of a w

ork

are

a c

an influen

ce t

he

pro

cess

of

anal

ysis

1.2

su

mm

aris

e th

e in

form

atio

n r

equired

to c

onduct

the

activi

ty

1.3

ex

pla

in g

raphs

and h

isto

gra

ms

are

crea

ted

1.4

ex

pla

in h

ow

gra

phic

al dat

a is

pre

sente

d incl

udin

g:

–

pie

char

ts

–

bar

char

ts

1.5

ex

pla

in h

ow

gra

phic

al dat

a is

anal

ysed

1.6

des

crib

e w

hy

it is

import

ant

to b

e cl

ear

about

the

leve

ls o

f auth

ority

of per

sonnel

lin

ked t

o p

roble

m

reso

lution

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

229

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

2

Under

stan

d t

he

key

feat

ure

s of th

e an

alys

is

2.1

su

mm

aris

e th

e te

chniq

ues

use

d t

o c

om

munic

ate

info

rmat

ion a

nd r

esults

2.2

ex

pla

in t

he

diffe

rence

bet

wee

n lea

d t

ime

and c

ycle

tim

e

2.3

ex

pla

in h

ow

a b

ill o

f m

ater

ials

(BO

M)

stru

cture

is

configure

d for

each

of th

e re

pre

senta

tive

are

as

2.4

cl

arify

the

origin

/sourc

e of

the

reso

urc

es w

ithin

the

chose

n a

rea

2.5

su

mm

aris

e th

e princi

ple

s of ev

alu

atio

n lin

ked t

o t

he

sele

ctio

n o

f re

pre

senta

tive

res

ourc

es f

or

the

chose

n

area

2.6

ex

pla

in h

ow

root

cause

analy

sis

can s

upport

pro

ble

m s

olv

ing

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________


230


231

Unit 55: Principles of Failure Modes and Effects Analysis (FMEA) in Food Operations


QCF level: 3

Credit value: 2


Unit summary

This unit supports workforce and/or vocational development for those who need to understand the principles of Failure Modes and Effects Analysis (FMEA) in food operations or in a learning environment.



This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of Failure Modes and Effects Analysis (FMEA) in food operations. It can be assessed on or off the job.




N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

232

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Under

stan

d t

he

featu

res

and b

enef

its

the

FMEA

syst

em

1.1

ex

pla

in h

ow

the

hea

lth,

safe

ty a

nd h

ygie

ne

requirem

ents

of a w

ork

are

a c

an influen

ce a

fai

lure

m

odes

and e

ffec

ts a

nal

ysis

1.2

su

mm

aris

e th

e m

ain fea

ture

s an

d b

enef

its

of

carr

ying o

ut

a fa

ilure

modes

and e

ffec

ts a

nal

ysis

1.3

ex

pla

in t

he

role

s an

d r

esponsi

bili

ties

of th

e te

am

nee

ded

to c

onst

ruct

and u

pdate

a f

ailu

re m

odes

an

d e

ffec

ts a

nal

ysis

1.4

ex

pla

in h

ow

Sys

tem

FM

EA,

Conce

pt

FMEA,

Des

ign

FMEA a

nd P

roce

ss F

MEA a

re u

sed

1.5

des

crib

e w

hy

it is

import

ant

to b

e cl

ear

about

the

leve

ls o

f auth

ority

of per

sonnel

lin

ked t

o p

roble

m

reso

lution

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

233

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

2

Under

stan

d F

MEA

term

inolo

gy

and u

se

2.1

ex

pla

in t

he

signific

ance

of

failu

re m

ode,

fai

lure

ef

fect

and f

ailu

re c

ause

to f

ood/d

rink

pro

cess

ing

2.2

ex

pla

in t

he

rating s

cale

use

d in f

ailu

re m

odes

and

effe

cts

analy

sis

pro

ject

s, incl

udin

g t

he:

–

seve

rity

rating s

cale

–

occ

urr

ence

rat

ing s

cale

–

det

ection r

atin

g s

cale

2.3

ex

pla

in h

ow

ris

k priority

num

ber

s (R

PN

) are

ca

lcula

tion a

nd h

ow

they

are

applie

d

2.4

ex

pla

in t

he

purp

ose

of risk

red

uct

ion a

nd t

he

appro

ach

es a

vaila

ble

2.5

ex

pla

in w

hen

to s

tart

a fai

lure

modes

and e

ffec

ts

anal

ysis

2.6

ex

pla

in w

hat

failu

re m

odes

and e

ffec

ts a

nal

ysis

updat

ing a

re

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

234


235

Unit 56: Principles of Six Sigma Process Mapping in Food Operations


QCF level: 3

Credit value: 3


Unit summary

This unit supports workforce and/or vocational development for those who need to understand the principles of Six Sigma process mapping in food operations or in a learning environment.



This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of Six Sigma process mapping in food operations. It can be assessed on or off the job.




N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

236

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Under

stan

d t

he

use

and

ben

efits

Six

Sig

ma

pro

cess

map

pin

g

1.1

ex

pla

in h

ow

the

hea

lth,

safe

ty a

nd h

ygie

ne

requirem

ents

of a w

ork

are

a c

an influen

ce S

ix

Sig

ma p

roce

ss m

appin

g

1.2

su

mm

aris

e how

the

applic

atio

n o

f Six

Sig

ma

pro

cess

map

pin

g m

eets

your

org

anis

atio

n’s

obje

ctiv

es s

et o

ut

in y

our

achie

ving e

xcel

lence

st

rate

gy

1.3

ex

pla

in t

he

ben

efits

of ca

rryi

ng o

ut

Six

Sig

ma

pro

cess

map

pin

g

1.4

su

mm

aris

e w

hat

a S

ix S

igm

a p

roce

ss m

ap is

and

how

it

is c

onst

ruct

ed

1.5

how

the

Six

Sig

ma p

roce

ss m

ap inte

gra

tes

within

a

Six

Sig

ma

pro

ject

1.6

des

crib

e w

hy

it is

import

ant

to b

e cl

ear

about

the

leve

ls o

f auth

ority

of per

sonnel

lin

ked t

o p

roble

m

reso

lution

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

237

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

2

Under

stan

d v

ariab

les

in

Six

Sig

ma

pro

cess

m

appin

g

2.1

ex

pla

in w

hat

is

mea

nt

by

key

pro

cess

input

variab

les

(KPI

Vs)

and k

ey p

roce

ss o

utp

ut

variab

les

(KPO

Vs)

2.2

su

mm

aris

e th

e dat

a co

llect

ion p

oin

ts for

the

key

pro

cess

input

variab

les

and k

ey p

roce

ss o

utp

ut

variab

les

2.3

ex

pla

in w

hat

the

mai

n t

ypes

of

key

pro

cess

input

variab

les

and k

ey p

roce

ss o

utp

ut

variab

les

are

in

term

s of bei

ng c

ontr

olla

ble

, cr

itic

al,

nois

e, o

r st

andar

d o

per

atin

g p

roce

dure

s

3

Under

stan

d r

ole

and

resp

onsi

bili

ties

and v

alu

e ad

ded

act

ivity

in S

ix

Sig

ma p

roce

ss m

appin

g

3.1

ju

stify

the

work

pla

ce r

ole

and r

esponsi

bili

ties

of a

per

son b

est

suited

to c

reat

e th

e si

x si

gm

a p

roce

ss

map

3.2

su

mm

aris

e th

e ro

les

and r

esponsi

bili

ties

of

suitable

in

div

idual

s w

ithin

a f

ood/d

rink

pro

cess

map

pin

g

team

3.3

ex

pla

in t

he

diffe

rence

bet

wee

n a

val

ue

added

ac

tivi

ty a

nd n

on-v

alue

added

act

ivity

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

238


239

Unit 57: Principles of Six Sigma Methodology in Food Operations


QCF level: 3

Credit value: 3


Unit summary

This unit supports workforce and/or vocational development for those who need to understand the principles of Six Sigma methodology in food operations or in a learning environment.



This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of Six Sigma methodology in food operations. It can be assessed on or off the job.




N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

240

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Under

stan

d t

he

use

and

ben

efits

of Six

Sig

ma

pro

cess

met

hodolo

gy

1.1

ex

pla

in h

ow

the

hea

lth,

safe

ty a

nd h

ygie

ne

requirem

ents

of a w

ork

are

a c

an influen

ce S

ix

Sig

ma p

roce

ss m

ethodolo

gy

1.2

ex

pla

in t

he

applic

atio

n o

f Six

Sig

ma

met

hodolo

gy

in

mee

ting t

he

busi

nes

s obje

ctiv

es s

et o

ut

in y

our

achie

ving e

xcel

lence

str

ateg

y

1.3

su

mm

aris

e th

e Six

Sig

ma

infr

ast

ruct

ure

and

philo

sophy

1.4

ex

pla

in t

he

ben

efits

that

will

arise

fro

m a

Six

Sig

ma

pro

ject

2

Under

stan

d S

ix S

igm

a m

ethodolo

gy

2.1

ex

pla

in t

he

‘par

ts p

er m

illio

n o

pport

unitie

s’ g

oal

of

Six

Sig

ma

2.2

ex

pla

in h

ow

to c

alcu

late

def

ects

per

mill

ion

opport

unitie

s (D

PMO

)

2.3

su

mm

aris

e th

e five

phas

es o

f Six

Sig

ma t

hat

are

ap

plie

d t

o a

pro

ject

2.4

ex

pla

in t

he

critic

al t

o q

ual

ity

chara

cter

istic

(CTQ

C)

2.5

cl

arify

how

non-v

alue

added

act

ivity

can s

erve

as

a ro

adblo

ck f

or

ach

ievi

ng Z

ero D

efec

t

2.6

ex

pla

in w

hat

an ‘opport

unity

for

def

ect’ is

2.7

ev

aluat

e th

e re

lationsh

ip b

etw

een k

ey p

roce

ss input

variab

les

(KPI

V)

and k

ey p

roce

ss o

utp

ut

variab

les

(KPO

V),

usi

ng t

he

equat

ion Y

=(f

)x

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

241

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

3

Under

stan

d r

ole

s an

d

resp

onsi

bili

ties

in S

ix

Sig

ma m

ethodolo

gy

3.1

su

mm

aris

e th

e ro

les

and r

esponsi

bili

ties

of th

e ke

y pla

yers

in t

he

Six

Sig

ma p

roce

ss incl

udin

g;

–

cham

pio

n

–

men

tor

–

mas

ter

bla

ck b

elt

–

bla

ck b

elt

–

gre

en b

elt

–

yello

w b

elt

3.2

ex

pla

in t

he

exte

nt

of

your

ow

n w

ork

pla

ce a

uth

ority

, an

d t

o w

hom

you s

hould

rep

ort

in t

he

even

t of

pro

ble

ms

that

you c

annot

reso

lve

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

242


243

Unit 58: Principles of Six Sigma Metrics in Food Operations


QCF level: 3

Credit value: 4


Unit summary

This unit supports workforce and/or vocational development for those who need to understand the principles of Six Sigma metrics in food operations or in a learning environment.



This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of Six Sigma metrics in food operations. It can be assessed on or off the job.




N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

244

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Under

stan

d t

he

use

and

ben

efits

of Six

Sig

ma

met

rics

1.1

ex

pla

in h

ow

the

hea

lth,

safe

ty a

nd h

ygie

ne

requirem

ents

of a w

ork

are

a c

an influen

ce S

ix

Sig

ma p

roce

ss m

etrics

1.2

su

mm

aris

e th

e m

ain fea

ture

s an

d b

enef

its

of

carr

ying o

ut

a Six

Sig

ma

met

rics

act

ivity

1.3

ex

pla

in t

he

import

ance

of usi

ng m

etrics

to d

rive

a

Six

Sig

ma

pro

ject

1.4

des

crib

e w

hy

it is

import

ant

to b

e cl

ear

about

the

leve

ls o

f auth

ority

of per

sonnel

lin

ked t

o p

roble

m

reso

lution

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

245

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

2

Under

stan

d t

he

utilis

atio

n

of Six

Sig

ma

met

rics

2.1

ex

pla

in h

ow

to c

alcu

late

def

ects

per

mill

ion

opport

unitie

s, d

efec

ts p

er u

nit a

nd r

olle

d

thro

ughput

yiel

d

2.2

ex

pla

in t

he

utilis

atio

n o

f Z t

able

s in

the

calc

ula

tion

of th

e Sig

ma

score

2.3

cl

arify

the

tim

e per

iod n

eces

sary

to c

alcu

late

a

mea

nin

gfu

l base

line

2.4

ex

pla

in h

ow

to s

et r

ealis

tic

obje

ctiv

es a

nd t

arget

s fo

r th

e Six

Sig

ma

met

rics

act

ivity

2.5

su

mm

aris

e how

dat

a is

gat

her

ed for

incl

usi

on in a

m

etric

chart

2.6

ex

pla

in h

ow

a S

ix S

igm

a m

etric

char

t is

const

ruct

ed

2.7

ex

pla

in t

he

rela

tionsh

ip b

etw

een ‘par

ts p

er m

illio

n’,

‘def

ects

per

mill

ion o

pport

unitie

s’,

Yrt

and t

he

Sig

ma s

core

3

Under

stan

d d

ata in S

ix

Sig

ma m

etrics

3.1

dis

tinguis

h b

etw

een v

aria

ble

and a

ttribute

dat

a

3.2

ex

pla

in w

hy

it is

adva

nta

geo

us

to t

ransf

orm

at

trib

ute

dat

a in

to v

ariab

le d

ata

3.3

ex

pla

in h

ow

to t

ransf

orm

att

ribute

dat

a in

to

variab

le d

ata

3.4

cl

arify

the

signific

ance

of

the

1.5

S s

hift,

and h

ow

it

can b

e utilis

ed t

o infe

r lo

ng-t

erm

met

ric

valu

es

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

246

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________


247

Unit 59: Principles of a Set-up Reduction Programme in Food Operations


QCF level: 3

Credit value: 4


Unit summary

This unit supports workforce and/or vocational development for those who need to understand the principles of a set-up reduction programme in food operations or in a learning environment.



This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of a set-up reduction programme in food operations. It can be assessed on or off the job.




N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

248

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Under

stan

d t

he

imple

men

tation a

nd

reso

urc

es f

or

a s

et-u

p

reduct

ion p

rogra

mm

e

1.1

ex

pla

in h

ow

the

hea

lth,

safe

ty a

nd h

ygie

ne

requirem

ents

of a w

ork

are

a c

an influen

ce a

set

-up

reduct

ion

1.2

ex

pla

in t

he

criter

ia u

sed t

o s

elec

t an

ar

ea/p

roce

ssin

g a

ctiv

ity

for

a se

t-up r

educt

ion

activi

ty

1.3

su

mm

aris

e th

e im

port

ance

of under

stan

din

g t

he

food/d

rink

pro

cess

or

activi

ty u

nder

rev

iew

1.4

ex

pla

in t

he

qual

itie

s of th

e fo

od/d

rink

bei

ng

pro

cess

ed a

nd h

ow

thes

e in

fluen

ce im

pro

vem

ent

opport

unitie

s

1.5

ju

stify

the

peo

ple

and r

esourc

es n

eeded

to s

upport

th

e se

t-up r

educt

ion a

ctiv

ity

1.6

des

crib

e w

hy

it is

import

ant

to b

e cl

ear

about

the

leve

ls o

f auth

ority

of per

sonnel

lin

ked t

o p

roble

m

reso

lution

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

249

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

2

Under

stan

d t

he

requirem

ents

and

eval

uat

ion o

f a s

et-u

p

reduct

ion p

rogra

mm

e

2.1

ex

pla

in t

he

applic

atio

n o

f th

e D

emin

g c

ycle

(pla

n,

do,

chec

k, a

ct)

2.2

ex

pla

in t

he

stru

cture

and o

per

atio

nal

req

uirem

ents

of a s

et-u

p r

educt

ion a

ctiv

ity

2.3

su

mm

aris

e th

e im

pro

vem

ents

to t

he

set-

up t

hat

ca

n b

e ach

ieve

d

2.4

ex

pla

in h

ow

to e

valu

ate

impro

vem

ent

opport

unitie

s

2.5

des

crib

e how

to s

et q

uan

tifiab

le o

bje

ctiv

es a

nd

targ

ets

for

the

impro

ved s

et-u

p

3

Under

stan

d t

he

com

munic

atio

n a

nd

utilis

atio

n o

f a s

et-u

p

reduct

ion p

rogra

mm

e

3.1

ex

pla

in t

he

purp

ose

of st

andar

d o

per

atin

g

pro

cedure

s (S

OPs

) an

d s

pec

ific

ations

and h

ow

use

ful th

ey a

re t

o a

set

-up r

educt

ion a

ctiv

ity

3.2

ex

pla

in t

he

tech

niq

ues

use

d t

o v

isual

ly

com

munic

ate

impro

vem

ent

opport

unitie

s

3.3

cl

arify

how

root

cause

anal

ysis

can

support

pro

ble

m

solv

ing

3.4

ex

pla

in t

he

diffe

rence

bet

wee

n m

otion a

nd w

ork

3.5

ex

pla

in t

he

diffe

rence

bet

wee

n v

alue

addin

g a

nd

non-v

alue

addin

g a

ctiv

itie

s

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

250

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________


251

Unit 60: Principles of Mistake/Error Proofing (Poka Yoke) in Food Operations


QCF level: 3

Credit value: 3


Unit summary

This unit supports workforce and/or vocational development for those who need to understand the principles of mistake/error proofing (Poka Yoke) in food operations or in a learning environment.



This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of mistake/error proofing (Poka Yoke) in food operations. It can be assessed on or off the job.




N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

252

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Under

stan

d t

he

ben

efits

and r

equirem

ents

for

mis

take

/err

or

pro

ofing

activi

ty

1.1

ex

pla

in h

ow

the

hea

lth,

safe

ty a

nd h

ygie

ne

requirem

ents

of a w

ork

are

a c

an influen

ce a

m

ista

ke/e

rror

pro

ofing a

ctiv

ity

1.2

su

mm

aris

e th

e m

ain fea

ture

s an

d b

enef

its

of

carr

ying o

ut

a m

ista

ke/e

rror

pro

ofing a

ctiv

ity

1.3

ex

pla

in t

he

diffe

rence

bet

wee

n m

ista

ke/e

rror

pro

ofing a

nd p

reve

ntion a

nd d

etec

tion

1.4

su

mm

aris

e th

e cr

iter

ia u

sed t

o s

elec

t an

ar

ea/p

roce

ssin

g a

ctiv

ity

for

a m

ista

ke/e

rror

pro

ofing a

ctiv

ity

1.5

ex

pla

in t

he

import

ance

of under

stan

din

g t

he

food/d

rink

pro

cess

or

activi

ty t

o w

hic

h t

he

mis

take

/err

or

pro

ofing a

ctiv

ity

is b

eing a

pplie

d

1.6

ex

pla

in t

he

qual

itie

s of th

e fo

od b

eing p

roce

ssed

an

d h

ow

thes

e in

fluen

ce t

he

sele

ctio

n o

f th

e ac

tivi

ty

1.7

des

crib

e w

hy

it is

import

ant

to b

e cl

ear

about

the

leve

ls o

f auth

ority

of per

sonnel

lin

ked t

o p

roble

m

reso

lution

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

253

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

2

Under

stan

d t

he

applic

atio

n

of m

ista

ke/e

rror

pro

ofing

activi

ty

2.1

ex

pla

in h

ow

mis

take

/err

or

pro

ofing c

an lea

d t

o z

ero

def

ects

2.2

cl

arify

the

rela

tionsh

ip b

etw

een e

rrors

and d

efec

ts

2.3

su

mm

aris

e th

e diffe

rent

types

and r

ange

of

mis

take

s

2.4

ex

pla

in h

ow

def

ects

origin

ate

in p

roduct

s or

pro

cess

es

2.5

ex

pla

in h

ow

the

role

of

sourc

e in

spec

tion

contr

ibute

s to

the

reduct

ion o

f def

ects

2.6

ex

pla

in h

ow

mis

take

/err

or

pro

ofing (

Poka

yoke

) to

ols

are

applie

d

2.7

ju

stify

the

info

rmat

ion c

onta

ined

in m

ista

ke/e

rror

pro

ofing d

ocu

men

tation

2.8

ex

pla

in t

he

anal

ysis

and c

hart

ing m

ethodolo

gy

use

d

for

mis

take

/err

or

pro

ofing

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

254

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

3

Under

stan

d t

he

utilis

atio

n

of m

ista

ke/e

rror

pro

ofing

activi

ty

3.1

ex

pla

in t

he

finan

cial im

plic

atio

ns

of m

ista

ke/e

rror

pro

ofing p

roje

cts

3.2

ex

pla

in t

he

rela

tionsh

ip b

etw

een m

ista

ke/e

rror

pro

ofing a

nd o

ther

continuous

impro

vem

ent

pro

cess

es

3.3

cl

arify

how

trials

are

use

d t

o m

easu

re t

he

effe

ctiv

enes

s of

mis

take

/err

or

pro

ofing p

roje

cts

3.4

ex

pla

in t

he

diffe

rent

types

and r

ange

of m

ista

ke

pro

ofing d

evic

es u

sed

3.5

su

mm

aris

e th

e ro

les

and r

esponsi

bili

ties

of

indiv

idual

s w

ithin

a m

ista

ke/e

rror

pro

ofing t

eam

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________


255

Unit 61: Principles of a Characteristic Selection Matrix in Food Operations


QCF level: 3

Credit value: 3


Unit summary

This unit supports workforce and/or vocational development for those who need to understand the principles of a characteristic selection matrix in food operations or in a learning environment.



This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of a characteristic selection matrix in food operations. It can be assessed on or off the job.




N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

256

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Under

stan

d t

he

requirem

ents

for

a

char

acte

rist

ic s

elec

tion

mat

rix

1.1

ex

pla

in h

ow

the

hea

lth,

safe

ty a

nd h

ygie

ne

requirem

ents

of a w

ork

are

a c

an influen

ce a

ch

arac

teri

stic

sel

ection m

atri

x

1.2

ex

pla

in w

hat

a c

har

act

eris

tic

sele

ctio

n m

atr

ix is

and

why

we

nee

d t

o p

roduce

them

1.3

id

entify

who is

bes

t pla

ced w

ithin

the

work

pla

ce t

o

crea

te a

char

acte

rist

ic s

elec

tion m

atri

x

1.4

su

mm

aris

e th

e five

ste

p p

roce

ss u

sed t

o g

ener

ate

a ch

arac

teri

stic

sel

ection m

atri

x

1.5

ex

pla

in t

he

mea

nin

g o

f th

e te

rm ‘cu

stom

er’ w

hen

pro

duci

ng a

char

acte

rist

ic s

elec

tion m

atri

x

1.6

des

crib

e w

hy

it is

import

ant

to b

e cl

ear

about

the

leve

ls o

f auth

ority

of per

sonnel

lin

ked t

o p

roble

m

reso

lution

2

Under

stan

d t

he

applic

atio

n

of a c

hara

cter

istic

sele

ctio

n m

atri

x

2.1

ex

pla

in t

he

key

pro

cess

outp

ut

and input

variab

les

2.2

cl

arify

wher

e th

e ch

ara

cter

istic

sele

ctio

n m

atrix

appea

rs in t

he

qual

ity

funct

ion d

eplo

ymen

t m

atrix

2.3

dis

tinguis

h b

etw

een a

char

act

eris

tic

sele

ctio

n

mat

rix

and a

fai

lure

modes

and e

ffec

ts a

nal

ysis

2.4

ex

pla

in t

he

inte

r-re

lationsh

ip b

etw

een s

ix s

igm

a pro

cess

map

pin

g a

nd a

char

act

eris

tic

sele

ctio

n

mat

rix

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

257

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

3

Under

stan

d t

he

utilis

atio

n

of a c

hara

cter

istic

sele

ctio

n m

atri

x

3.1

ex

pla

in t

he

scoring o

f a

char

acte

rist

ic s

elec

tion

mat

rix

3.2

ex

pla

in h

ow

a p

roce

ss m

ap lin

ks into

a

char

acte

rist

ic s

elec

tion m

atri

x

3.3

su

mm

aris

e how

the

resu

lts

from

a c

har

act

eris

tic

sele

ctio

n m

atri

x ca

n b

e utilis

ed

3.4

ex

pla

in h

ow

to p

rioritise

a s

ix s

igm

a pro

ject

tea

m’s

fo

cus

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

258


259

Unit 62: Principles of Capability Studies in Food Operations


QCF level: 3

Credit value: 4


Unit summary

This unit supports workforce and/or vocational development for those who need to understand the principles of capability studies in food operations or in a learning environment.



This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of capability studies in food operations. It can be assessed on or off the job.




N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

260

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Under

stan

d t

he

requirem

ents

and n

eed

for

capabili

ty s

tudie

s

1.1

ex

pla

in h

ow

the

hea

lth,

safe

ty a

nd h

ygie

ne

requirem

ents

of a w

ork

are

a c

an influen

ce

capab

ility

stu

die

s

1.2

ex

pla

in w

hy

we

nee

d t

o a

sses

s pro

cess

capab

ility

, an

d h

ow

this

affec

ts a

Six

Sig

ma

pro

ject

1.3

des

crib

e w

hy

it is

import

ant

to b

e cl

ear

about

the

leve

ls o

f auth

ority

of per

sonnel

lin

ked t

o p

roble

m

reso

lution

2

Under

stan

d t

he

applic

atio

n

of

capab

ility

stu

die

s 2.1

ex

pla

in t

he

mea

nin

g o

f th

e te

rm s

igm

a s

core

(Z)

2.2

ex

pla

in h

ow

the

sigm

a sc

ore

(Z)

is c

alc

ula

ted a

nd

use

d t

o e

stim

ate

the

per

centa

ge

outs

ide

of

spec

ific

atio

n

2.3

cl

arify

what

Cp a

nd C

pk

are

, an

d e

xpla

in h

ow

are

th

ey c

alcu

late

d

2.4

how

long-t

erm

cap

abili

ty is

calc

ula

ted fro

m

short

-ter

m d

ata

2.5

cl

arify

the

num

ber

of

sam

ple

s nee

ded

for

a st

atis

tica

lly v

alid

short

-ter

m c

apab

ility

stu

dy

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

261

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

3

Under

stan

d t

he

utilis

atio

n

of

capab

ility

stu

die

s 3.1

ex

pla

in t

he

mea

nin

g o

f th

e te

rms

a p

opula

tion a

nd

a sa

mple

3.2

ex

pla

in h

ow

to s

elec

t an

appro

priat

e sa

mple

siz

e

3.3

su

mm

aris

e how

par

ts p

er m

illio

n a

re c

alcu

late

d

3.4

ex

pla

in h

ow

to c

alcu

late

mea

n,

med

ian,

mode,

st

andar

d d

evia

tion,

range,

and v

aria

nce

3.5

cl

arify

how

to p

erfo

rm r

atio

nal

sub-g

roupin

g

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

262


263

Unit 63: Principles of Multi-Variance Charts in Food Operations


QCF level: 3

Credit value: 3


Unit summary

This unit supports workforce and/or vocational development for those who need to understand the principles of multi-variance charts in food operations or in a learning environment.



This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of multi-variance charts in food operations. It can be assessed on or off the job.




N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

264

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Under

stan

d t

he

requirem

ents

and b

enef

its

of m

ulti-

varian

ce c

hart

ing

1.1

ex

pla

in h

ow

the

hea

lth,

safe

ty a

nd h

ygie

ne

requirem

ents

of a w

ork

are

a c

an influen

ce m

ulti-

varian

ce c

har

ting

1.2

ju

stify

why

we

nee

d t

o c

arr

y out

multi-

vari

ance

ch

arting a

nd t

he

pote

ntial

ben

efits

to b

e gai

ned

1.3

des

crib

e w

hy

it is

import

ant

to b

e cl

ear

about

the

leve

ls o

f auth

ority

of per

sonnel

lin

ked t

o p

roble

m

reso

lution

2

Under

stan

d t

he

applic

atio

n

of m

ulti-

varian

ce c

hart

ing

2.1

ex

pla

in h

ow

to c

onst

ruct

a d

ata

dem

ogra

phic

s fo

rm

2.2

ex

pla

in h

ow

to c

onst

ruct

a m

ulti-

varian

ce c

har

t

2.3

ex

pla

in h

ow

the

char

t is

use

d t

o a

sses

s w

ithin

-pie

ce

variat

ion,

pie

ce-t

o-p

iece

var

iation a

nd t

ime-

to-t

ime

variat

ion

2.4

su

mm

aris

e th

e am

ount

of dat

a re

quired

to d

raw

st

atis

tica

lly v

alid

concl

usi

ons

from

the

char

t

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

265

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

3

Under

stan

d t

he

utilis

atio

n

of m

ulti-

varian

ce c

hart

ing

3.1

ex

pla

in t

he

use

of

tools

in t

he

dev

elopm

ent

of

furt

her

concl

usi

ons

incl

udin

g;

–

bar

char

ts

–

box

plo

ts

–

his

togra

ms

–

stem

and lea

f dia

gra

ms

–

par

eto d

iagra

ms

–

tim

e se

ries

char

ts

3.2

su

mm

aris

e th

e ben

efits

of

multi-

varian

ce a

nal

ysis

w

ith r

espec

t to

des

ign o

f ex

per

imen

ts (

DO

E)

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

266


267

Unit 64: Principles of Hypothesis Testing in Food Operations


QCF level: 3

Credit value: 3


Unit summary

This unit supports workforce and/or vocational development for those who need to understand the principles of hypothesis testing in food operations or in a learning environment.



This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of hypothesis testing in food operations. It can be assessed on or off the job.




N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

268

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Under

stan

d t

he

funct

ion

and b

enef

its

of hyp

oth

esis

te

stin

g

1.1

ex

pla

in h

ow

the

hea

lth,

safe

ty a

nd h

ygie

ne

requirem

ents

of a w

ork

are

a c

an influen

ce

hyp

oth

esis

tes

ting

1.2

su

mm

aris

e w

hat

hyp

oth

esis

tes

ting is

1.3

ex

pla

in w

hy

hyp

oth

esis

tes

ting is

use

d in f

ood

oper

atio

ns

1.4

ex

pla

in h

ow

hyp

oth

esis

tes

ting c

an b

enef

it a

Six

Sig

ma im

pro

vem

ent

pro

ject

1.5

des

crib

e w

hy

it is

import

ant

to b

e cl

ear

about

the

leve

ls o

f auth

ority

of per

sonnel

lin

ked t

o p

roble

m

reso

lution

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

269

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

2

Under

stan

d s

am

ple

s an

d

test

s in

hyp

oth

esis

tes

ting

2.1

ex

pla

in w

hy

it is

import

ant

to iden

tify

a s

uitab

le

sam

ple

siz

e

2.2

id

entify

suitab

le s

ample

siz

es a

nd e

xpla

in h

ow

they

ar

e ca

lcula

ted

2.3

ex

pla

in h

ow

hyp

oth

esis

tes

ting is

conduct

ed

2.4

su

mm

aris

e how

to d

eter

min

e th

e co

rrec

t st

atis

tic

from

tes

ts incl

udin

g:

–

F-te

st

–

Chi-

Squar

e te

st

–

Norm

ality

test

s

–

Tes

t

–

Leve

ne’

s te

st

–

Bar

tlet

t’s

test

–

Contingen

cy t

able

s

–

One

way

AN

OVA

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

270

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

3

Under

stan

d t

erm

inolo

gy

in

hyp

oth

esis

tes

ting

3.1

ex

pla

in t

he

mea

nin

g o

f th

e te

rms

Alp

ha r

isk,

Bet

a risk

and D

elta

/Sig

ma r

atio

3.2

dis

tinguis

h b

etw

een p

ract

ical

diffe

rence

and

stat

istica

l diffe

rence

3.3

ex

pla

in h

ow

to c

alcu

late

mea

n,

med

ian,

mode,

st

andar

d d

evia

tion,

range

and v

aria

nce

3.4

dis

tinguis

h b

etw

een t

he

term

s popula

tion a

nd

sam

ple

3.5

ex

pla

in t

he

term

s null

hyp

oth

esis

and a

lter

nat

e hyp

oth

esis

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________


271

Unit 65: Principles of Evolutionary Operations (EVOP) in Food Operations


QCF level: 3

Credit value: 3


Unit summary

This unit supports workforce and/or vocational development for those who need to understand the principles of evolutionary operations (EVOP) in food operations or in a learning environment.



This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of evolutionary operations (EVOP) in food operations. It can be assessed on or off the job.




N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

272

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Under

stan

d t

he

ben

efits

and u

se o

f EVO

P 1.1

ex

pla

in h

ow

the

hea

lth,

safe

ty a

nd h

ygie

ne

requirem

ents

of a w

ork

are

a c

an influen

ce

evolu

tionary

oper

atio

ns

1.2

su

mm

aris

e th

e adva

nta

ges

and d

isad

vanta

ges

to

usi

ng E

VO

P

1.3

ex

pla

in w

hy

EVO

P is

use

d a

s an

im

pro

vem

ent

activi

ty

1.4

ex

pla

in h

ow

EVO

P ca

n b

e use

d t

o s

upport

im

pro

vem

ents

in f

ood o

per

atio

ns

1.5

des

crib

e w

hy

it is

import

ant

to b

e cl

ear

about

the

leve

ls o

f auth

ority

of per

sonnel

lin

ked t

o p

roble

m

reso

lution

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

273

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

2

Under

stan

d t

he

applic

atio

n

of EVO

P 2.1

ex

pla

in w

hat

is

mea

nt

by

a cy

cle

and a

phas

e

2.2

su

mm

aris

e th

e dat

a gat

her

ed d

uring a

n E

VO

P ac

tivi

ty

2.3

ex

pla

in h

ow

EVO

P is

use

d in s

ix s

igm

a im

pro

vem

ent

pro

ject

s

2.4

cl

arify

how

, w

hy

and w

hen

an E

VO

P s

hould

be

re-

run

2.5

ex

pla

in w

hat

sta

tist

ics

should

be

calc

ula

ted in

apply

ing E

VO

P

2.6

ex

pla

in h

ow

to c

alcu

late

mea

sure

men

ts o

f ce

ntr

al

tenden

cy a

nd v

ariat

ion

2.7

cl

arify

how

sam

ple

siz

e se

lect

ion e

nsu

res

the

stat

istica

l va

lidity

of

an e

xper

imen

t

2.8

ex

pla

in t

he

signific

ance

of del

ta/s

igm

a r

atio

, al

pha

and b

eta

risk

to e

xper

imen

ts.

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

274

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

3

Under

stan

d t

he

utilis

atio

n

of EVO

P 3.1

ex

pla

in h

ow

EVO

P boar

ds

are

crea

ted a

nd u

sed

3.2

ex

pla

in h

ow

to c

om

ple

te c

ost

/ben

efit a

nal

ysis

w

ithin

EVO

P

3.3

su

mm

aris

e how

full

fact

orial

, 2k

fact

orial

and

frac

tional fa

ctorial

exp

erim

ents

are

use

d

3.4

cl

arify

how

gra

phs

are

use

d t

o d

eter

min

e m

ain

effe

cts

and inte

ract

ions

3.5

ex

pla

in w

hy

it is

import

ant

to iden

tify

suitab

le

optim

al co

nditio

ns

3.6

cl

arify

the

use

of act

ion p

lans

in h

elpin

g t

o e

nsu

re

optim

um

conditio

ns

are

im

ple

men

ted

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________


275

Unit 66: Principles of Central Limit Theorem and Confidence Intervals in Food Operations


QCF level: 3

Credit value: 3


Unit summary

This unit supports workforce and/or vocational development for those who need to understand the principles of central limit theorem and confidence intervals in food operations or in a learning environment.



This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of central limit theorem and confidence intervals in food operations. It can be assessed on or off the job.




N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

276

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Under

stan

d t

he

funct

ion o

f ce

ntr

al lim

it t

heo

rem

and

confiden

ce inte

rval

s

1.1

ex

pla

in h

ow

the

hea

lth,

safe

ty a

nd h

ygie

ne

requirem

ents

of a w

ork

are

a c

an influen

ce c

entr

al

limit t

heo

rem

and c

onfiden

ce inte

rvals

1.2

ex

pla

in w

hat

the

centr

al lim

it t

heo

rem

is

and h

ow

it

can s

upport

im

pro

vem

ent

within

food o

per

atio

ns

1.3

des

crib

e w

hy

it is

import

ant

to b

e cl

ear

about

the

leve

ls o

f auth

ority

of per

sonnel

lin

ked t

o p

roble

m

reso

lution

2

Under

stan

d t

he

applic

atio

n

of

centr

al lim

it t

heo

rem

an

d c

onfiden

ce inte

rval

s

2.1

ex

pla

in w

hat

is

mea

nt

by

the

stan

dar

d e

rror

of th

e m

ean

2.2

cl

arify

how

the

centr

al lim

it t

heo

rem

can

be

use

d t

o

reduce

mea

sure

men

t er

ror

2.3

ex

pla

in t

he

num

ber

of

obse

rvations

that

must

be

mad

e in

ord

er t

o e

stim

ate

a p

opula

tion m

ean w

hen

th

e dat

a is

not

norm

ally

dis

trib

ute

d

2.4

ex

pla

in h

ow

the

stan

dar

d e

rror

of th

e m

ean is

calc

ula

ted

2.5

dis

tinguis

h b

etw

een t

he

stan

dar

d e

rror

of

the

mea

n

and s

am

ple

siz

e

2.6

ex

pla

in h

ow

cen

tral

lim

it t

heo

rem

is

use

d t

o r

educe

m

easu

rem

ent

syst

em e

rror

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

277

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

3

Under

stan

d t

he

utilis

atio

n

of

centr

al lim

it t

heo

rem

an

d c

onfiden

ce inte

rval

s

3.1

ex

pla

in h

ow

to c

alcu

late

mea

n,

med

ian,

mode,

st

andar

d d

evia

tion,

range,

varian

ce,

Cp a

nd C

pk

3.2

ex

pla

in h

ow

confiden

ce inte

rval

s ar

e ca

lcula

ted

from

the

stan

dar

d c

onfiden

ce inte

rval eq

uat

ions

3.3

su

mm

aris

e th

e ‘m

ean o

f m

eans’

princi

ple

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

278


279

Unit 67: Principles of Single Minute Exchange of Dies (SMED) in Food Operations


QCF level: 3

Credit value: 3


Unit summary

This unit supports workforce and/or vocational development for those who need to understand the principles of single minute exchange of dies (SMED) in food operations or in a learning environment.



This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of single minute exchange of dies (SMED) in food operations. It can be assessed on or off the job.




N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

280

Lear

nin

g ou

tcom

es a

nd a

sses

smen

t cr

iter

ia

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

1

Under

stan

d t

he

SM

ED

ap

pro

ach

, obje

ctiv

e and

its

contr

ibution t

o T

ota

l Pr

oduct

ive

Mai

nte

nan

ce

1.1

st

ate

the

nam

e of th

e per

son w

ho d

evel

oped

SM

ED

ap

pro

ach

and m

ethod

1.2

def

ine

what

the

SM

ED

appro

ach a

ims

to a

chie

ve in

pro

duct

chan

geo

vers

1.3

su

mm

aris

e th

e SM

ED

obje

ctiv

e

1.4

ex

pla

in t

he

inte

gra

l re

lationsh

ip o

f SM

ED

with T

ota

l Pr

oduct

ive

Mai

nte

nan

ce (

TPM

) as

one

of th

e si

x m

ajor

loss

es

1.5

outlin

e th

e 4 a

nal

ysis

phas

es o

f SM

ED

2

Under

stan

d a

chan

geo

ver

oper

atio

n a

nd t

echniq

ues

co

nsi

der

ed for

SM

ED

an

alys

is

2.1

ex

pla

in h

ow

the

hea

lth,

safe

ty a

nd h

ygie

ne

requirem

ents

of a w

ork

are

a c

an influen

ce t

he

pro

cess

of

SM

ED

2.2

des

crib

e a

chan

geo

ver

oper

atio

n t

hat

is

consi

der

ed

for

SM

ED

anal

ysis

2.3

su

mm

aris

e th

e ei

ght

tech

niq

ues

that

should

be

consi

der

ed in im

ple

men

ting S

MED

2.4

dis

tinguis

h b

etw

een e

xter

nal se

t up a

nd inte

rnal

set

up o

per

atio

ns

2.5

ex

pla

in w

hy

it is

pre

fera

ble

to c

onve

rt inte

rnal

set

up t

o e

xter

nal

set

up o

per

atio

ns

wher

e poss

ible

2.6

st

ate

the

four

conce

ptu

al st

ages

whic

h S

MED

im

pro

vem

ent

should

pas

s th

rough

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

281

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

rtfo

lio

re

fere

nce

D

ate

3

Under

stan

d h

ow

to

anal

yse

and im

pro

ve

chan

geo

vers

usi

ng S

MED

3.1

su

mm

aris

e th

e se

ven b

asic

ste

ps

to r

educi

ng

chan

geo

ver

usi

ng t

he

SM

ED

sys

tem

3.2

su

mm

aris

e th

e ke

y el

emen

ts w

ithin

a c

han

geo

ver

oper

atio

n w

hic

h w

ould

be

esse

ntial

to o

bse

rve

in a

SM

ED

anal

ysis

3.3

ex

pla

in w

hy

it is

import

ant

to r

ecord

all

nec

essa

ry

dat

a during a

SM

ED

anal

ysis

3.4

ex

pla

in w

hy

it is

nec

essa

ry t

o t

ake

into

acc

ount

par

alle

l oper

atio

ns

in c

arry

ing o

ut

SM

ED

im

pro

vem

ents

3.5

ex

pla

in w

hat

the

econom

ic b

atch

quan

tity

rat

io is

and h

ow

this

im

pact

s on S

MED

act

ivity

and

chan

geo

ver

effici

enci

es

3.6

des

crib

e w

hy

it is

import

ant

to b

e cl

ear

about

the

leve

ls o

f auth

ority

of per

sonnel

lin

ked t

o S

MED

im

pro

vem

ents

4

Under

stan

d t

he

pote

ntial

ben

efits

and a

dded

val

ue

of SM

ED

4.1

ex

pla

in w

hat

the

pote

ntial

ben

efits

are

of usi

ng t

he

SM

ED

appro

ach t

o c

han

geo

ver

impro

vem

ents

4.2

cl

arify

what

valu

e added

to n

orm

al lin

e ru

nnin

g

oper

atio

ns

can b

e gai

ned

fro

m S

MED

act

ivitie

s

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

282

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

r si

gnat

ure

:______________________________________

D

ate:

___________________________

Inte

rnal

ver

ifie

r si

gnatu

re:

________________________________

(i

f sa

mple

d)

Dat

e:___________________________


283

Further information

Our customer service numbers are:

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Calls may be recorded for training purposes.

Useful publications

Related information and publications include:

Centre Handbook for Edexcel QCF NVQs and Competence-based Qualifications published annually

functional skills publications – specifications, tutor support materials and question papers

Regulatory Arrangements for the Qualification and Credit Framework (published by Ofqual, August 2008)

the current Edexcel publications catalogue and update catalogue.

Edexcel publications concerning the Quality Assurance System and the internal and standards verification of vocationally related programmes can be found on the Edexcel website.

NB: Some of our publications are priced. There is also a charge for postage and packing. Please check the cost when you order.

How to obtain National Occupational Standards

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mailto:[email protected]�


284

Professional development and training

Edexcel supports UK and international customers with training related to NVQ and BTEC qualifications. This support is available through a choice of training options offered in our published training directory or through customised training at your centre.

The support we offer focuses on a range of issues including:

planning for the delivery of a new programme

planning for assessment and grading

developing effective assignments

building your team and teamwork skills

developing student-centred learning and teaching approaches

building Functional Skills into your programme

building effective and efficient quality assurance systems.

The national programme of training we offer can be viewed on our website (www.edexcel.com/training). You can request customised training through the website or by contacting one of our advisers in the Training from Edexcel team via Customer Services to discuss your training needs.

The training we provide:

is active

is designed to be supportive and thought provoking

builds on best practice

may be suitable for those seeking evidence for their continuing professional development.

N034092 –

Spec

ific

atio

n –

Edex

cel Le

vel 2 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in

Food M

anufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

3 –

Oct

ober

2012 ©

Pea

rson E

duca

tion L

imited

2012

285

Annex

e A

: Pro

gres

sion

pat

hw

ays

The

Edex

cel/

BT

EC q

ual

ific

atio

n f

ram

ewor

k fo

r th

e Foo

d a

nd D

rink

Man

ufa

cturi

ng

sect

or

Level

Gen

era

l q

uali

fica

tio

ns

Dip

lom

as

BTEC

vo

cati

on

all

y-

rela

ted

q

uali

fica

tio

ns

BTEC

sp

eci

ali

st

qu

alifi

cati

on

/

pro

fess

ion

al

NV

Q/

com

pete

nce

8

7

BTEC L

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Annexe B: Quality assurance

Key principles of quality assurance

A centre delivering Edexcel qualifications must be an Edexcel recognised centre and must have approval for qualifications that it is offering.

The centre agrees as part of gaining recognition to abide by specific terms and conditions around the effective delivery and quality assurance of assessment; the centre must abide by these conditions throughout the period of delivery.

Edexcel makes available to approved centres a range of materials and opportunities to exemplify the processes required for effective assessment and provide examples of effective standards. Approved centres must use the guidance on assessment to ensure that staff who are delivering Edexcel qualifications are applying consistent standards.

An approved centre must follow agreed protocols for: standardisation of assessors; planning, monitoring and recording of assessment processes; internal verification and recording of internal verification processes; and for dealing with special circumstances, appeals and malpractice.

Quality assurance processes

The approach to quality assured assessment is made through a partnership between a recognised centre and Edexcel. Edexcel is committed to ensuring that it follows best practice and employs appropriate technology to support quality assurance process where practicable. Therefore, the specific arrangements for working with centres will vary. Edexcel seeks to ensure that the quality assurance processes that it uses do not place undue bureaucratic processes on centres and works to support centres in providing robust quality assurance processes.

The learning outcomes and assessment criteria in each unit within this specification set out the standard to be achieved by each learner in order to gain each qualification. Edexcel operates a quality assurance process, which is designed to ensure that these standards are maintained by all assessors and verifiers.

For the purposes of quality assurance all individual qualifications and units are considered as a whole. Centres offering these qualifications must be committed to ensuring the quality of the units and qualifications they offer, through effective standardisation of assessors and internal verification of assessor decisions. Centre quality assurance and assessment processes are monitored by Edexcel.


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The Edexcel quality assurance processes will involve:

gaining centre recognition and qualification approval if a centre is not currently approved to offer Edexcel qualifications

annual visits to centres by Edexcel for quality review and development of overarching processes and quality standards. Quality review and development visits will be conducted by an Edexcel quality development reviewer

annual visits by occupationally competent and qualified Edexcel Standards Verifiers for sampling of internal verification and assessor decisions for the occupational sector

the provision of support, advice and guidance towards the achievement of National Occupational Standards.

Centres are required to declare their commitment to ensuring quality and appropriate opportunities for learners that lead to valid and accurate assessment outcomes. In addition, centres will commit to undertaking defined training and online standardisation activities.


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Annexe C: Centre certification and registration

Edexcel Standards Verifiers will provide support, advice and guidance to centres to achieve Direct Claims Status (DCS). Edexcel will maintain the integrity of Edexcel QCF NVQs through ensuring that the awarding of these qualifications is secure. Where there are quality issues identified in the delivery of programmes, Edexcel will exercise the right to:

direct centres to take actions

limit or suspend certification

suspend registration.

The approach of Edexcel in such circumstances is to work with the centre to overcome the problems identified. If additional training is required, Edexcel will aim to secure the appropriate expertise to provide this.

What are the access arrangements and special considerations for the qualifications in this specification?

Centres are required to recruit learners to Edexcel qualifications with integrity.

Appropriate steps should be taken to assess each applicant’s potential and a professional judgement made about their ability to successfully complete the programme of study and achieve the qualification. This assessment will need to take account of the support available to the learner within the centre during their programme of study and any specific support that might be necessary to allow the learner to access the assessment for the qualification. Centres should consult Edexcel’s policy on learners with particular requirements.

Edexcel’s policy on access arrangements and special considerations for Edexcel qualifications aims to enhance access to the qualifications for learners with disabilities and other difficulties (as defined by the 1995 Disability Discrimination Act and the amendments to the Act) without compromising the assessment of skills, knowledge, understanding or competence. Please refer to Access Arrangements and Special Considerations for BTEC and Edexcel NVQ Qualifications for further details. www.edexcel.com.



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Annexe D: Assessment strategy

Assessment Strategy for Improve Proficiency

Qualifications IPQs accredited within the Qualifications

and Credit Framework (QCF) approved by Improve


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Table of Contents

Section 1 296

1.1 Purpose 296

1.2 Scope 296

1.3 Features 296

1.4 Equality of Opportunity and Diversity 298

Section 2 299

2.1 Working with Awarding Organisations 299

2.2 External quality control of assessment 299

2.3 Approval of centres to offer Proficiency Qualifications 300

Section 3 301

3.1 Approved Centres 301

3.2 Occupational competence of assessors 301

3.3 Occupational competence of internal verifiers 302

Section 4 304

4.1 Assessment evidence 304

4.2 Workplace testimony 304

4.3 The use of simulation for providing evidence 305

4.4 Recognition of prior learning and experience 305

Section 5 306

5.1 The role of external verifiers 306

5.2 External quality assurance of assessment for employer approved centres 307

Annex 1 308

1.1 The Qualifications for Proficiency in Food Manufacturing Excellence (FME) 308

1.2 Occupational competence of assessors for FME 308

1.3 Occupational competence of internal verifiers for FME 309

1.4 Occupational competence of external quality assurance personnel for FME 310


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Annex 2 311

1.1 The Level 2 Award in Proficient Poultry Meat Inspection 311

1.2 The Role of Poultry Processing Company Staff 311

1.3 Occupational competence of assessors 312

1.4 Occupational competence of internal verifiers 312


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Assessment Strategy

Section 1

1.1 Purpose

The purpose of this assessment strategy is to set out the quality assurance arrangements for the assessment and verification of Proficiency Qualifications for the food and drink sector. Information is provided about the experience, qualifications and occupational competence requirements for those involved in the process. It also details the evidence requirements and conditions of assessment necessary to achieve the Proficiency Qualifications. This strategy will be useful in informing learners, employers, assessors, quality assurance personnel and Awarding Organisations alike.

1.2 Scope

This assessment strategy covers Proficiency Qualifications which are accredited within the Qualifications and Credit Framework and approved by Improve1. The Qualifications are approved for use in England, Wales and Northern Ireland.

In Scotland, Improve approves Scottish Vocational Qualifications (SVQs), which are accredited for use in the Scottish Credit and Qualification Framework. A separate (SVQ) Assessment Strategy document is available for competence-based qualifications for the food and drink sector in Scotland.

All Proficiency Qualifications for the food and drink sector, which are approved by Improve and subject to the use of the Improve logo for this family of qualifications, are covered by this assessment strategy. Those Proficiency Qualifications which have additional regulatory or specialist assessment requirements are identified and dealt with in specific sections of this strategy.

1.3 Features

Of Proficiency Qualifications

Proficiency Qualifications in food and drink are designed for use in the food and drink sector. They cover the food supply chain from the availability and processing of raw materials through storage, transportation, wholesaling, manufacturing and processing, logistics and presentational processing in sales environments.

They are competency-based qualifications designed for use in the workplace and first developed in 2008. Their purpose is to raise skills levels and performance across the workforce.

1 Improve is the Sector Skills Council for the Food and Drink Sector. For details visit www.improveltd.co.uk


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They ensure that individuals develop the skills and knowledge, which are exactly those needed to perform reliably and consistently at work. The knowledge content of the qualifications is designed to support and suit individual’s needs. It will support those who require the basics, but will also develop those who require significantly more detailed knowledge and understanding.

This flexible approach to designing Proficiency Qualifications allows employers and individuals to select those competences which are critical to performance at work, and also to support progression in employment. This way it is possible to develop the workforce and produce the technicians and managers of tomorrow. With such a key focus on the development and recognition of competence at work, these qualifications are ideal to use within workplace training and assessment systems. They will be essential to upskilling, driving up performance and increasing productivity across the food and drink sector.

Of the Qualifications and Credit Framework (QCF)

All qualifications accredited on the Qualification and Credit Framework are made up of units of assessment which are allocated a credit value. This credit value is based on the average amount of time taken to complete the learning and assessment required by each unit. The calculation is based on notional learning hours; 10 notional learning hours = 1 credit. Units with differing credit values are therefore a feature of qualifications, reflecting the varying learning and assessment requirements of units.

Credits become the common currency between qualifications and are accumulated in different sized qualifications. These are:

Award 1 – 12 credits

Certificate 13 – 36 credits

Diploma 37+ credits

Each unit of assessment is also allocated a level which reflects the degree of challenge of each unit.

The units of assessment detail the learning outcomes and assessment criteria which a candidate can accumulate, and combine together within a qualification of the appropriate size and level to meet their individual and employer needs.


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The Qualifications and Credit Framework

For further details about the QCF, visit the Ofqual website www.ofqual.gov.uk

1.4 Equality of Opportunity and Diversity

Improve is committed to developing and implementing high quality qualifications for the Qualifications and Credit Framework (QCF) which comply with all current relevant legislation and Ofqual regulations. For further details of how we work to ensure equality of opportunity and diversity, please refer to our Equality and Diversity Policy.

Awarding Organisation policy, procedures and guidance will detail the equality of opportunity and diversity implications for assessors and verifiers.

http://www.ofqual.gov.uk/�


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Section 2

2.1 Working with Awarding Organisations

An effective working relationship between Improve and Awarding Organisations, whose markets relate to the food and drink sector, is central to the successful delivery of Improve’s Sector Qualifications Strategy (SQS). Improve will continue to work closely with Awarding Organisations through its Awarding Organisation Forum, and to develop this forum, to ensure that the SQS can be effectively implemented, through the SQS Action Plan.

In addition to engagement and technical activity at a forum level, individual memoranda of understanding and/or action plans are agreed with each Awarding Organisation to drive forward a range of operational and development activity.

Improve respects the individuality and confidentiality of each Awarding Organisation offering qualifications to the sector and the market place in which they are offered. Improve understands the need for differentiation in types and levels of service provided by Awarding Organisations to meet wide-ranging conditions across the sector, its labour market and potential sector entrants.

2.2 External quality control of assessment

The sector view is that it is important for external quality control to be achieved through an effective external quality sampling process combined with an annual approved centre risk rating system. Primarily, external quality control is aimed at improving internal quality assurance and assessment practice, and the effective exchange of information between centres, Awarding Organisations and Improve.

External quality control will be achieved through these requirements:

Each year external quality assurance personnel will complete the recommended number of days of Continuing Professional Development (CPD), comprised of training or other developmental activities relevant to the food and drink sector and approved by the Awarding Organisation. Training should include relevant updating in respect of changes to legislation and regulations impacting on the sector, standardisation activities and good practice developments in assessment and improving quality assurance. Improve will be invited by Awarding Organisations to observe and/or provide relevant input to CPD activity as appropriate.


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Awarding Organisations will operate a risk rating system that is applied to each active approved centre. Details of the risk rating system should be provided as part of the submission for accreditation of the qualification to the relevant qualifications regulatory authority. The Awarding Organisations will carry out risk assessment and risk rate each approved centre for food and drink Proficiency Qualifications. External quality assurance activity, and in particular the scope and rigour of sampling, is required to reflect the risk rating status of each centre.

Improve, through its Standards and Qualifications Development team, will maintain ongoing dialogue with Awarding Organisations to monitor practices, consider issues and gain feedback, which impact on qualifications design and the use of units of assessment.

2.3 Approval of centres to offer Proficiency Qualifications

Approval procedures and quality assurance systems are developed by Awarding Organisations. Awarding Organisations will approve and quality assure provision of Proficiency Qualifications within centres. This allows assessment and quality assurance services to be tailored to the professional needs of centres in the best interests of candidates.


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Section 3

3.1 Approved Centres

Approved Centres who are learning and skills providers deliver training and assessment services to learners and their employers in and around the workplace. Providers usually employ or contract with assessors, who often work peripatetically, to visit learners in their workplace at pre-arranged or contracted times.

For some employers, there may be business and operational advantages to becoming a centre to deliver Proficiency Qualifications and obtaining centre approval from an Awarding Organisation. This involves setting up and maintaining the quality systems and controls required by Awarding Organisations to offer Proficiency Qualifications within the company. Employers deliver training and assessment services to learners employed in their workplace. They use assessors (sometimes referred to as in-house assessors as they are company employees) to assess learner employees. However, they may also contract out externally with assessors who work peripatetically, to visit learners in their workplace at contracted times.

Units of assessment completed by learners and assessment practice are subject to internal quality assurance through an agreed and planned sampling process. This is carried out by a centre’s internal quality assurance personnel, who may be employed or under contract, to quality assure the assessment processes and practice.

3.2 Occupational competence of assessors

The role of an assessor is a demanding and complex one, requiring a high degree of both interpersonal and organisational skills. They are required to make accurate and objective decisions as to whether the learner’s performance meets the assessment requirements laid out in units of assessment.

For assessments to be considered valid, the assessor must meet the following requirements. Any assessments carried out by personnel who do not meet these requirements will be deemed a contribution to workplace testimony.

Assessors are required to:

Provide current evidence of competence, knowledge and understanding in the areas to be assessed, to the satisfaction of the Awarding Organisation. This will normally be achieved through demonstrating competence in the roles which are to be assessed, which may be recorded in company training records. Alternatively, this can be demonstrated by relevant experience and continuing professional development which may include the achievement of qualifications relevant to the areas being assessed.


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Demonstrate competent practice in workplace assessment methods, and must demonstrate understanding of the principles and practices of the assessment process. This practice must be commensurate with the National Occupational Standard for Learning and Development March 2010, Standard 9; Assess Learner Achievement. They are not required to hold assessor qualifications or units, but the achievement of these will indicate assessor capability at a given point, and this should be complemented by continuous professional development to update and maintain practice standards. Assessor capability may also be demonstrated by the outcomes of formal training in assessment techniques for company based training systems or qualifications, or for auditing against quality criteria for an externally audited quality standard. Recognition of assessors in this way is only valid between a centre and an Awarding Organisation in respect of specific qualifications, and is not transferable to other bodies or qualifications.

Demonstrate their continuing professional development to ensure they are up to date with work practices in their sector area of expertise and developments in the Proficiency Qualifications they assess.

Have a full and current understanding of the units of assessment and requirements of the qualifications being assessed.

Operate safely as an assessor in a food environment, therefore it is strongly recommended that a relevant food safety/hygiene qualification is achieved.

Assessors ‘in training’ who are not fully recognised as competent by Awarding Organisations may carry out assessment practice. For the period in training and working towards recognition, the assessor must have assessment activity monitored and signed off (countersigned) by a fully recognised and competent assessor. The ‘in training’ period should be limited to twelve months and have clear development goals set for achieving recognition and competence.

3.3 Occupational competence of internal quality assurance personnel

Approved centres appoint internal quality assurance personnel and their role is to ensure consistency, maintain and improve the quality of assessment within the centre. The internal quality assurance personnel will monitor assessment activities and provide feedback to assessors, co-ordinate standardisation and provide guidance to assessors.


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For assessments and internal quality assurance to be considered valid, the internal quality assurance personnel must meet the following requirements:

Demonstrate sufficient and current understanding of the qualifications to be internally quality assured, and know how they are applied in business, to the satisfaction of the Awarding Organisation. Relevant knowledge and understanding of the workplace areas to be sampled during quality assurance activity is required. Relevant experience of working in or with the sector area(s) is preferable.

Demonstrate competent practice in internal quality assurance of assessment, and demonstrate understanding of the principles and practices of internal quality assurance of assessment. This practice must be commensurate with the National Occupational Standard for Learning and Development March 2010, Standard 11; Internally monitor and maintain the quality of assessment. They are not required to hold internal quality assurance of assessment qualifications or units, but the achievement of these will indicate capability at a given point, and this should be complemented by continuous professional development to update and maintain practice standards. Internal quality assurance of assessment capability may also be demonstrated by the outcomes of formal training in quality assurance and improvement techniques for company based training systems or qualifications, or for auditing against quality criteria for an externally audited quality standard. Recognition of internal quality assurance personnel in this way is only valid between a centre and an Awarding Organisation in respect of specific qualifications, and is not transferable to other bodies or qualifications.

Demonstrate their continuing professional development to ensure they are up to date with work practices and developments in the qualifications they quality assure.

Know where and when to access specialist sector advice, where additional specialist or technical knowledge relating to assessment and quality assurance decisions are concerned.

Operate safely in a food environment, therefore it is strongly recommended that a relevant food safety/hygiene qualification is achieved.

Internal quality assurance personnel ‘in training’ who are not fully recognised as competent by Awarding Organisations may carry out internal quality assurance of assessment practice. For the period in training and working towards recognition, they must have quality assurance activity monitored and signed off (countersigned) by a fully recognised and competent internal quality assurer. The ‘in training’ period should be limited to twelve months and have clear development goals set for achieving recognition and competence.


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Section 4

4.1 Assessment evidence

Proficiency Qualifications are specifically designed to be assessed in the workplace therefore workplace performance evidence is essential for all units of assessment. The Proficiency Qualifications contain three types of units of assessment.

1 Occupational skills units must normally be assessed by observation in the workplace. Assessment requirements and guidance are outlined on each unit.

2 Occupational knowledge units must be assessed through questioning methods relevant to the needs of the learner on or off-the job. It is important to follow the assessment requirements and guidance outlined on each unit.

3 Underpinning knowledge units must be assessed through questioning methods relevant to the needs of the learner on or off-the-job. It is important to follow the assessment requirements and guidance outlined on each unit.

The use of employer’s training and assessment processes and records in the workplace are strongly encouraged, where this supports evidence of competent learner performance. This is particularly significant where such evidence is audited as part of external quality standards relevant to the food and drink sector. Learner records of assessment and internal quality assurance activity will in this case reflect employer systems and records.

Where employer’s assessment processes or records are insufficiently rigorous to generate credible evidence of learner performance, then formal assessment processes must be implemented to confirm learner’s competence and this evidence captured in portfolio based records of assessment and internal quality assurance.

4.2 Workplace testimony

Workplace personnel, who are not recognised as assessors, may contribute to the assessment process by providing workplace testimony. Those providing the testimony must be familiar with the activity being carried out and able to make a judgement that the task has been completed to organisational procedures and to the required standard. The person providing the testimony is not in a position to decide if the learner is competent overall, they are only able to judge the specific instance they observe. The overall decision regarding competence of the learner will be made by the assessor and subject to internal quality assurance of assessment.


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4.3 The use of simulation for providing evidence

The use of simulation to replace normal working practice is not acceptable.

The only exception to this rule is for units of assessment which address rare conditions or emergency situations which might endanger learner safety. These exceptions are clearly defined in the assessment guidance in the relevant unit of assessment. In such cases this will require the agreement of external quality assurance personnel.

When simulations are used they must be designed to mirror the same activity, as it would be carried out in the workplace and include:

The number and sequence of actions needed to complete the activity

The number and complexity of factors needed to complete the activity

The urgency with which the activity must be completed and

Achievement of an outcome(s) in the same time constraints that might apply in the workplace

Simulation cannot be used to provide the sole evidence for any one complete unit of assessment.

4.4 Recognition of prior learning and experience

Evidence from past achievement may be included as evidence within assessment methods for Proficiency Qualifications.

Evidence of knowledge and understanding can be presented as supplementary evidence, provided it is a measurable assessed outcome of learning which links to outcomes detailed in the units of assessment and confirms current competence.

Assessors should make best use of all the assessment methods available to them in ensuring the most reliable and effective use is made of claims of prior learning and experience which relate to the individual learner’s circumstances.

All learners, presenting evidence from past achievements, must also be able to demonstrate current competence.


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Section 5

5.1 The role of external quality assurance personnel

Awarding Organisations appoint external quality assurance personnel to perform a number of quality assurance tasks on their behalf. They visit centres to monitor the assessment and internal quality assurance processes and sample learners work to ensure that standards are maintained and are compliant with Awarding Organisation procedures. External quality assurance personnel also have a developmental role in assisting centres to develop best practice and to provide information on new qualifications and developments in assessment and quality assurance.

External quality assurance personnel are required to:

Demonstrate sufficient and current understanding of the areas within the sector being externally quality assured.

Demonstrate sufficient and current understanding of the Proficiency Qualifications to be externally quality assured, and know how they are applied in the sector, to the satisfaction of the Awarding Organisation.

Demonstrate competent practice in external quality assurance of assessment, and demonstrate understanding of the principles and practices of external quality assurance of assessment. This practice must be commensurate with the National Occupational Standard for Learning and Development March 2010, Standard 12; Externally monitor and maintain the quality of assessment. They are not required to hold external quality assurance of assessment qualifications or units, but the achievement of these will indicate capability at a given point, and this should be complemented by continuous professional development to update and maintain practice standards. External quality assurance of assessment capability may also be demonstrated by the outcomes of formal training in quality assurance and improvement techniques for company based training systems or qualifications, or for auditing against quality criteria for an externally audited quality standard. Recognition of external quality assurance personnel in this way is only valid between a centre and an Awarding Organisation in respect of specific qualifications, and is not transferable to other bodies or qualifications.

Complete a minimum of two days Continuing Professional Development (CPD) each year, composed of training or other developmental activities relevant to the food and drink sector and approved by the Awarding Organisation.

Have good report writing, auditing and communication skills to the satisfaction of the Awarding Organisation

Know where and when to access specialist sector advice, where additional specialist knowledge relating to assessment and quality assurance decisions is concerned.


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5.2 External quality assurance of assessment for employer approved centres

Awarding Organisations approving employer centres may wish to consider flexibilities in the external quality assurance of these centres to meet the specific learning and development needs of employers and employees (learners). The purpose of these flexibilities is to build effective and pragmatic links to employer training, where the external quality assurance of proficiency qualifications is not compromised in principle, but that the application of external quality assurance is better aligned to good workplace training and development practice to maintain the required rigour.

Flexibilities in external quality assurance of assessment can only be considered where the employer can demonstrate a sufficiently structured and internally quality assured approach to learning, development and assessment. In the food sector this is often linked to the use of externally recognised quality assurance arrangements (e.g. BRC, Efsis, ISO 9000 series). The external audit of training systems and records implicated by some of these arrangements will provide additional evidence to Awarding Organisations of the rigour of internal quality assurance.

To approve such employer centres Awarding Organisations will work closely with appropriate employers to evaluate their training systems. This may include:

the alignment/mapping of employers training and assessment arrangements to proficiency qualifications

an analysis of the effectiveness of internal quality and recording systems

evaluating the extent to which external audits of training contribute to overall quality arrangements.

Flexible external quality assurance arrangements to align with the training systems of individual employers in an employer centre may not always be necessary and will normally comply with section 5.1. However, flexibilities may be agreed as an outcome of the evaluation activity, where a rationale for such flexibility is justified. Awarding Organisations will formally agree the arrangements with the employer centres. For example, a sector specialist external quality assurer may be involved in the evaluation, setting up and approval of an employer centre to ensure that technical expertise is suitably involved in recognising employer training and the centre, allowing a non-sector external quality assurer to provide ongoing external quality assurance of assessment. In this instance, the sector specialist external quality assurer should be available for consultation and to re-evaluate the centre should the employer training systems or circumstances change.


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Annex 1

1.1 The Qualifications for Proficiency in Food Manufacturing Excellence (FME)

The Qualifications (Awards, Certificates, Diplomas) for Proficiency in Food Manufacturing Excellence have additional assessment and quality assurance requirements to those set out in sections 1 – 5 of this strategy. These qualifications are aimed at developing, confirming competence and sustaining a mix of skills which will support lean, improvement and change management practice in food and drink manufacturing across the sector. These skills are vitally important to the future economic success of the sector. The skills are critical to driving improvements in food manufacturing and processing from both a technical as well as practical perspective, and more importantly sustaining these improvements. It is also critical because the mix of skills is based upon empowerment, company cultural development and visionary leadership and management.

With such a significant range of competences set out, employers feel that it is important to fully define the types of assessment and quality assurance requirements for this qualification, which will make a positive difference to their operations through skills, in this business critical area.

1.2 Occupational competence of assessors for FME The requirements below are in addition to those set out in section 3 of this assessment strategy; Assessors are required to:

Have experience in the implementation, application and sustainability of lean and/or improvement skills practice in relevant manufacturing, processing or logistics roles in the food and drink sector, where there have been measurable and beneficial productivity gains to companies.

Demonstrate achievement in learning and/or competence in lean and improvement skill practice in the food and drink sector to the satisfaction of the Awarding Organisation. Examples may include; green/black belt 6 sigma courses, Proficiency Qualification in Food Manufacturing Excellence, N/SVQ in Business Improvement Techniques at an appropriate level.

Have a sound underpinning achievement in the application of mathematics and communication in order to demonstrate competence in using and articulating the mathematical requirements of improvement techniques.

Assessors who cannot demonstrate that they are working directly and currently in the food and drink sector in a leading edge lean management and implementation role are required to undertake at least one annual update and refresher training session, which covers implementation of improvement techniques. The session should be provided by an approved centre and agreed by the external quality assurer.


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Assessors who cannot demonstrate that they are working directly and currently in the food and drink sector in a leading edge change management/implementation role are required to undertake at least one annual update and refresher training session, which covers leadership, management, workplace cultural development and sustainability of lean and improvement practice. The session should be provided by an approved centre and agreed by the external quality assurer.

These annual update and refresher training sessions will ensure that both lean improvement techniques and leadership, management, workplace cultural development and sustainability of lean and improvement practice in the food and drink sector are:

– assessed using best practice in the workplace

– reflecting the means by which techniques are currently implemented and sustained in the workplace

– reflecting the means by which workforce development supports and sustains the improvement culture in the workplace

– supporting effective and measurable improvement and productivity gains in the workplace.

1.3 Occupational competence of internal quality assurance personnel for FME

Internal quality assurers who cannot demonstrate that they are working directly and currently in the food and drink sector in a leading edge lean management and implementation role are required to undertake at least one annual update and refresher training session, which covers implementation of improvement techniques. The session should be provided by an approved centre and agreed by the external quality assurer.

Internal quality assurers who cannot demonstrate that they are working directly and currently in the food and drink sector in a leading edge change management/implementation role are required to undertake at least one annual update and refresher training session, which covers leadership, management, workplace cultural development and sustainability of lean and improvement practice. The session should be provided by an approved centre and agreed by the external quality assurer.

These annual update and refresher training sessions will ensure that both lean improvement techniques and leadership, management, workplace cultural development and sustainability of lean and improvement practice in the food and drink sector are:

– quality assured using best practice in the workplace





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1.4 Occupational competence of external quality assurance personnel for FME

External quality assurance personnel must meet the requirements set out in section 5 of this assessment strategy. In addition:

External quality assurers who cannot demonstrate that they are working directly and currently in the food and drink sector in a leading edge lean management and implementation role are required to undertake at least one annual update and refresher training session, which covers implementation of improvement techniques. The session should be provided by the Awarding Organisation.

External quality assurers who cannot demonstrate that they are working directly and currently in the food and drink sector in a leading edge change management/implementation role are required to undertake at least one annual update and refresher training session, which covers leadership, management, workplace cultural development and sustainability of lean and improvement practice. The session should be provided by the Awarding Organisation.

These annual update and refresher training sessions will ensure that both lean improvement techniques and leadership, management, workplace cultural development and sustainability of lean and improvement practice in the food and drink sector are: – quality assured using best practice in the workplace





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Annex 2

1.1 The Level 2 Award in Proficient Poultry Meat Inspection

This Proficiency Qualification has additional assessment and quality assurance requirements to those set out in sections 1 – 5 of this strategy.

From January 2009 Plant Inspection Assistants (PIAs), who carry out post-mortem inspection of poultry and who are not previously qualified, need to achieve this Proficiency Qualification to comply with regulation and discharge their responsibilities effectively. PIAs suitably qualified before January 2009 will not be required to achieve this qualification, unless an employer deems this necessary in the interest of updating skills and personal development.

This qualification assesses the proficiency of PIAs to carry out poultry post-mortem checks and comply with food safety management procedures, and will confirm their understanding of what is required to do the job. The qualification can be achieved in respect of post-mortem inspection of one of four specific types of bird; broilers & hens, ducks & geese, non-hunted game birds or turkeys.

1.2 The Role of Poultry Processing Company Staff

Wherever possible, assessment and quality assurance should be conducted by supervisors, managers or other suitably experienced staff employed by poultry processing companies and carried out in the workplace.

Where the capacity or capability of the company is not geared to conduct assessment and quality assurance to the required standards, then external services can be used to provide the quality assurance roles of the qualification. Such assessors and quality assurance personnel are referred to as ‘peripatetic’.

However, the qualification cannot be awarded without the involvement of relevant company personnel managing or otherwise involved with the PIA. Company personnel must contribute to confirming the competence of the PIA, by providing observations, witness testimonies or other supplementary evidence to support assessment decisions in the workplace. External quality assurance personnel will be required to check this provision within the sampling plan for external quality assurance.


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1.3 Occupational competence of assessors

The requirements below are in addition to those set out in section 3 of this assessment strategy;

Assessors are required to:

Provide current evidence of competence and understanding in the post-mortem inspection of poultry, to the satisfaction of the Awarding Organisation. This may be achieved through employment, experience and/or continuing professional development which may include the achievement of vocational qualifications relevant to poultry meat inspection.

1.4 Occupational competence of internal quality assurance personnel

The requirements below are in addition to those set out in section 3 of this assessment strategy;

Internal quality assurers are required to:

Demonstrate sufficient and current understanding of post-mortem inspection of poultry to be internally quality assured, and know how they are applied in the PIA role, to the satisfaction of the Awarding Organisation.

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