Specification - Edexcel · 2020-06-16 · Specification Edexcel Level 4 Award, Certificate and Diploma for Proficiency in Food Manufacturing Excellence (QCF) For first registration

Specification

Edexcel Level 4 Award, Certificate and Diploma for Proficiency in Food Manufacturing Excellence (QCF)

For first registration September 2010

Edexcel competence-based qualifications

Edexcel, a Pearson company, is the UK’s largest awarding organisation offering vocational and academic qualifications and testing, to employers, training providers, colleges, schools, and other places of learning in the UK, and in over 85 countries worldwide.

Our specialist suite of qualifications include NVQs, Apprenticeships, WorkSkills, Functional Skills and Foundation Learning, as well as our exclusive range of BTECs, from entry level right through to Higher National Diplomas.

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 Roger Beard Prepared by Thomas Gudgeon

Publications Code N025192

All the material in this publication is copyright © Edexcel Limited 2010

Contents

Qualification titles covered by this specification 1

Key features of the Edexcel Level 4 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 4 Award for Proficiency in Food Manufacturing Excellence (QCF)? 5

What is the qualification structure of the Edexcel Level 4 Certificate for Proficiency in Food Manufacturing Excellence (QCF)? 8

What is the qualification structure of the Edexcel Level 4 Diploma for Proficiency in Food Manufacturing Excellence (QCF)? 11

How are the qualifications graded and assessed? 14 Assessment strategy 14

Types of evidence 15

Centre recognition and approval 16 Centre recognition 16

Approvals agreement 16

Quality assurance 16

What resources are required to deliver these qualifications? 16

Unit format 17

Units 19 Unit 1: Direct the Implementation of an Achieving Excellence Strategy in

Food Operations 21

Unit 2: Understand how to Direct the Implementation of an Achieving Excellence Strategy in Food Operations 25

Unit 3: Lead the Identification of Priorities in Achieving Excellence in Food Operations 29

Unit 4: Lead the Quantification of Current Performance in Achieving Excellence in Food Operations 33

Unit 5: Lead the Analysis of Current Performance in Achieving Excellence in Food Operations 37

Unit 6: Lead the Improvement of Performance in Achieving Excellence in Food Operations 41

Unit 7: Lead the Control of Performance in Achieving Excellence in Food Operations 45

Unit 8: Develop an Achieving Excellence Strategy in Food Operations 49

Unit 9: Understand how to Develop an Achieving Excellence Strategy in Food Operations 55

Unit 10: Secure Commitment to an Achieving Excellence Strategy in Food Operations 59

Unit 11: Understand how to Secure Commitment to an Achieving Excellence Strategy in Food Operations 63

Unit 12: Lead Organisational Change to Sustain Excellence in Food Operations 67

Unit 13: Understand how to Lead Organisational Change to Sustain Excellence in Food Operations 71

Unit 14: Communicate a Vision and Policy for Achieving Excellence in Food Operations 75

Unit 15: Understand how to Communicate a Vision and Policy for Achieving Excellence in Food Operations 79

Unit 16: Ensure Compliance to Support Achieving Excellence in Food Operations 83

Unit 17: Understand how to Ensure Compliance to Support Achieving Excellence in Food Operations 87

Unit 18: Develop an Achieving Excellence Culture in Food Operations 91

Unit 19: Understand how to Develop an Achieving Excellence Culture in Food Operations 95

Unit 20: Manage Risk to Control Achieving Excellence in Food Operations 99

Unit 21: Understand how to Manage Risk to Control Achieving Excellence in Food Operations 103

Unit 22: Encourage Innovation in Achieving Excellence in Food Operations 107

Unit 23: Understand how to Encourage Innovation in Achieving Excellence in Food Operations 111

Unit 24: Develop and Manage Relationships with External Organisations in Food Operations 115

Unit 25: Understand how to Develop and Manage Relationships with External Organisations in Food Operations 119

Unit 26: Ensure Compliance with Legal, Regulatory, Ethical and Social Requirements 123

Unit 27: Develop and Evaluate Operational Plans for own Area of Responsibility 125

Unit 28: Develop, Implement and Evaluate Quality Assurance Systems in Food Operations 129

Unit 29: Evaluate and Improve Quality Assurance Systems in Food Operations 133

Unit 30: Understand Quality Assurance Systems in Food Operations 137

Unit 31: Assess Operations for Effectiveness and Compliance with Food Safety Standards in Operations 141

Unit 32: Report on Compliance with Food Safety Requirements in Operations 145

Unit 33: Understand how to Report on Compliance with Food Safety Requirements in Operations 149

Unit 34: Develop a Strategy to Achieve Sustainability in Food Operations 153

Unit 35: Principles of Food Policy and Regulation 157

Unit 36: Principles of using Information Communication Technology (ICT) and Management Information Systems (MIS) in Food Technology 161

Unit 37: Principles of Energy Efficiency in Food Operations 165

Unit 38: Principles of Waste Minimisation in Food Operations 169

Unit 39: Principles of Efficient Water Usage in a Food Environment 175

Unit 40: Principles of Efficient Transport Usage in Food Operations 181

Unit 41: Principles of Change Project Management in Food Operations 185

Unit 42: Principles of an Achieving Excellence Strategy in Food Operations 189

Unit 43: Principles of Achieving an Excellence Culture in Food Operations 193

Unit 44: Principles of achieving excellence in food operations 197

Unit 45: Principles of Quality Improvement Methodologies in Achieving Excellence in Food Operations 201

Unit 46: Principles of Quality Improvement Tools and Techniques in Achieving Excellence in Food Operations 205

Unit 47: Principles of Defining Improvement Opportunities in Achieving Excellence in Food Operations 209

Unit 48: Principles of Measuring Organisational Performance in Achieving Excellence in Food Operations 213

Unit 49: Principles of Analysing Current Organisational Performance in Achieving Excellence in Food Operations 217

Unit 50: Principles of Improving Organisational Performance in Achieving Excellence in Food Operations 221

Unit 51: Principles of Controlling Organisational Performance in Achieving Excellence in Food Operations 225

Further information 229

Useful publications 229 How to obtain National Occupational Standards 229

Professional development and training 230

Annexe A: Progression pathways 231 The Edexcel/BTEC qualification framework for the Food and Drink Manufacturing sector 231

Annexe B: Quality assurance 235 Key principles of quality assurance 235

Quality assurance processes 235

Annexe C: Centre certification and registration 237 What are the access arrangements and special considerations for the qualifications in this specification? 237

Annexe D: Assessment strategy 239 Assessment Strategy 242

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N025192 –

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N025192 – Specification – Edexcel Level 4 Award, Certificate and Diploma for Proficiency in Food Manufacturing Excellence (QCF) – Issue 1 – September 2010 © Edexcel Limited 2010

3

Key features of the Edexcel Level 4 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 are owned by Improve.

The Level 4 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 19 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 may progress to Level 5 from this qualification.

Further information is available in Annexe A.


5

What is the qualification structure of the Edexcel Level 4 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 4 Award, learners must achieve a minimum of 10 credits, comprising the following combination of credits from each of the two unit groups:

Group A – it is not mandatory to take any credits from Group A, but up to 12 credits can be achieved

Group B – it is not mandatory to take any credits from Group B, but up to 5 credits can be achieved

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

Group A – Change Management units

Credit value required: maximum 12.

Unit 1: L/601/9650 – Direct the Implementation of an Achieving Excellence Strategy in Food Operations

Unit 2: R/601/9651 – Understand how to Direct the Implementation of an Achieving Excellence Strategy in Food Operations

Unit 3: Y/601/9652 – Lead the Identification of Priorities in Achieving Excellence in Food Operations

Unit 4: D/601/9653 – Lead the Quantification of Current Performance in Achieving Excellence in Food Operations

Unit 5: H/601/9654 – Lead the Analysis of Current Performance in Achieving Excellence in Food Operations

Unit 6: K/601/9655 – Lead the Improvement of Performance in Achieving Excellence in Food Operations

Unit 7: M/601/9656 – Lead the Control of Performance in Achieving Excellence in Food Operations

Unit 8: T/601/9657 – Develop an Achieving Excellence Strategy in Food Operations

Unit 9: A/601/9658 – Understand how to Develop an Achieving Excellence Strategy in Food Operations

Unit 10: F/601/9659 – Secure Commitment to an Achieving Excellence Strategy in Food Operations

Unit 11: T/601/9660 – Understand how to Secure Commitment to an Achieving Excellence Strategy in Food Operations

Unit 12: A/601/9661 – Lead Organisational Change to Sustain Excellence in Food Operations


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Unit 13: F/601/9662 – Understand how to Lead Organisational Change to Sustain Excellence in Food Operations

Unit 14: J/601/9663 – Communicate a Vision and Policy for Achieving Excellence in Food Operations

Unit 15: L/601/9664 – Understand how to Communicate a Vision and Policy for Achieving Excellence in Food Operations

Unit 16: R/601/9665 – Ensure Compliance to Support Achieving Excellence in Food Operations

Unit 17: Y/601/9666 – Understand how to Ensure Compliance to Support Achieving Excellence in Food Operations

Unit 18: D/601/9667 – Develop an Achieving Excellence Culture in Food Operations

Unit 19: H/601/9668 – Understand how to Develop an Achieving Excellence Culture in Food Operations

Unit 20: K/601/9669 – Manage Risk to Control Achieving Excellence in Food Operations

Unit 21: D/601/9670 – Understand how to Manage Risk to Control Achieving Excellence in Food Operations

Unit 22: K/601/9672 – Encourage Innovation in Achieving Excellence in Food Operations

Unit 23: M/601/9673 – Understand how to Encourage Innovation in Achieving Excellence in Food Operations

Unit 24: T/601/9674 – Develop and Manage Relationships with External Organisations in Food Operations

Unit 25: A/601/9675 – Understand how to Develop and Manage Relationships with External Organisations in Food Operations

Unit 26: H/600/9609 – Ensure Compliance with Legal, Regulatory, Ethical and Social Requirements

Unit 27: Y/600/9588 – Develop and Evaluate Operational Plans for Own Area of Responsibility

Unit 28: F/601/9676 – Develop, Implement and Evaluate Quality Assurance Systems in Food Operations

Unit 29: J/601/9677 – Evaluate and Improve Quality Assurance Systems in Food Operations

Unit 30: L/601/9678 – Understand Quality Assurance Systems in Food Operations

Unit 31: R/601/9679 – Assess Operations for Effectiveness and Compliance with Food Safety Standards in Operations

Unit 32: J/601/9680 – Report on Compliance with Food Safety Requirements in Operations

Unit 33: L/601/9681 – Understand how to Report on Compliance with Food Safety Requirements in Operations

Unit 34: R/601/9682 – Develop a Strategy to Achieve Sustainability in Food Operations


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Group B – Food Manufacturing Excellence Knowledge units


Unit 35: Y/601/9683 – Principles of Food Policy and Regulation

Unit 36: D/601/9684 – Principles of Using Information Communication Technology (ICT) and Management Information Systems (MIS) in Food Technology

Unit 37: H/601/9685 – Principles of Energy Efficiency in Food Operations

Unit 38: K/601/9686 – Principles of Waste Minimisation in Food Operations

Unit 39: M/601/9687 – Principles of Waste Minimisation in a Food Environment

Unit 40: T/601/9688 – Principles of Efficient Transport Usage in Food Operations

Unit 41: A/601/9689 – Principles of Change Project Management in Food Operations

Unit 42: L/602/2001 – Principles of an Achieving Excellence Strategy in Food Operations

Unit 43: M/601/9690 – Principles of Achieving an Excellence Culture in Food Operations

Unit 44: D/601/9944 – Principles of Achieving Excellence in Food Operations

Unit 45: T/601/9948 – Principles of Quality Improvement Methodologies in Achieving Excellence in Food Operations

Unit 46: T/601/9951 – Principles of Quality Improvement Tools and Techniques in Achieving Excellence in Food Operations

Unit 47: F/601/9953 – Principles of Defining Improvement Opportunities in Achieving Excellence in Food Operations

Unit 48: J/601/9954 – Principles of Measuring Organisational Performance in Achieving Excellence in Food Operations

Unit 49: L/601/9955 – Principles of Analysing Current Organisational Performance in Achieving Excellence in Food Operations

Unit 50: R/601/9956 – Principles of Improving Organisational Performance in Achieving Excellence in Food Operations

Unit 51: Y/601/9957 – Principles of Controlling Organisational Performance in Achieving Excellence in Food Operations


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What is the qualification structure of the Edexcel Level 4 Certificate for Proficiency in Food Manufacturing Excellence (QCF)?


To achieve the full Level 4 Certificate, learners must achieve a minimum of 27 credits, comprising of the following combination of credits from each of the two unit groups:

Group A – a minimum of 20 credits Group B – it is not mandatory to take any credits from Group B, but up to 10 credits can be achieved



Credit value required: minimum 20.















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What is the qualification structure of the Edexcel Level 4 Diploma for Proficiency in Food Manufacturing Excellence (QCF)?


To achieve the full Level 4 Diploma, learners must achieve a minimum of 37 credits, comprising of the following combination of credits from each of the two unit groups:

Group A – a minimum of 30 credits Group B – a minimum of 4 credits and a maximum of 18 credits



Credit value required: minimum 30.















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13


Credit value required: minimum 4, maximum 18.



















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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

• in conditions resembling the workplace, as specified in the assessment requirements/strategy for the sector, 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.


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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 persists 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.

http://www.edexcel.com/


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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.


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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.


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19

Units


20


21

Unit 1: Direct the Implementation of an Achieving Excellence Strategy in Food Operations

Unit reference number: L/601/9650

QCF level: 4

Credit value: 4

Guided learning hours: 19

Unit summary

This unit supports workforce development for those who direct the implementation of an achieving excellence strategy in food manufacturing or supply operations.

The unit is designed for use primarily by managers, technicians and others who carry out these FME 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 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, when directing the implementation of an achieving excellence strategy 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 presenting relevant evidence of workplace performance, and may be supported by witness testimony and other workplace evidence. Any 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 or in conditions resembling 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.

N025192 –

Spec

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Edex

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Cer

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te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

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mited

2010

22

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and

info

rmat

ion

2.2

put

pro

cess

es a

nd r

esourc

es in p

lace

to d

irec

t pote

ntial

ris

ks a

risi

ng fro

m c

han

ges

and/o

r im

pro

vem

ents

and d

eal w

ith c

ontingen

cies

2.3

im

ple

men

t ow

n p

lan,

sele

ctin

g a

nd a

pply

ing a

ra

nge

of

direc

tive

tools

and t

echniq

ues

to m

onitor,

co

ntr

ol an

d r

evie

w p

rogre

ss

2.4

co

mm

unic

ate

pro

gre

ss t

o m

anagem

ent,

any

key

stak

ehold

ers

and a

ny

oth

ers

on a

reg

ula

r bas

is

2.5

id

entify

, in

the

light

of pro

gre

ss,

any

chan

ges

re

quired

to p

lan,

obta

inin

g a

gre

emen

t fr

om

the

rele

vant

peo

ple

wher

e nec

essa

ry

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

23

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

2.6

ac

hie

ve p

lan for

change

and im

pro

vem

ent

obje

ctiv

es u

sing t

he

agre

ed lev

el o

f re

sourc

es

2.7

co

nfirm

satisf

acto

ry c

om

ple

tion o

f obje

ctiv

es w

ith

the

rele

vant

peo

ple

and a

ny

key

stak

ehold

ers.

3

Obta

in a

nd p

rovi

de

feed

back

on d

irec

ting

chan

ge

and im

pro

vem

ent

3.1

ev

aluat

e th

e su

cces

s of

the

imple

men

tation o

f obje

ctiv

es,

iden

tify

ing w

hat

les

sons

can b

e le

arn

ed

and r

ecognis

ing t

he

contr

ibutions

of an

y m

anag

ers

and o

ther

colle

agues

3.2

se

ek fee

dbac

k on t

he

valu

e of ow

n c

ontr

ibution t

o

chan

ge

manag

emen

t an

d im

pro

vem

ent

as

required

by

the

ach

ievi

ng e

xcel

lence

str

ateg

y

3.3

ch

eck

curr

ent

stat

us

of th

e im

pac

t of

chan

ge

and

impro

vem

ent

imple

men

tation

3.4

pro

vide

feed

bac

k on o

wn c

ontr

ibution t

o d

irec

ting

chan

ge

manag

emen

t an

d im

pro

vem

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:___________________________

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

24


25

Unit 2: Understand how to Direct the Implementation of an Achieving Excellence Strategy in Food Operations

Unit reference number: R/601/9651

QCF level: 4

Credit value: 4


Unit summary

This unit supports workforce development for those who understand how to direct the implementation of an achieving excellence strategy in food manufacturing or supply operations.

The unit is designed for use primarily by managers, technicians and others who carry out these FME 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 the 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 directing the implementation of an achieving excellence strategy 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.



N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

26

Lear

ning

out

com

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 initia

te

imple

men

tation o

f th

e st

rate

gy

1.1

su

mm

aris

e th

e org

anis

atio

n’s

:

–

achie

ving e

xcel

lence

vis

ion

–

stra

tegy

–

obje

ctiv

es

–

reas

ons

for

impro

vem

ent

–

risk

s an

d e

xpec

ted b

enef

its

1.2

ex

pla

in t

he

adva

nta

ges

and d

isad

vanta

ges

of m

ain

model

s an

d m

ethods

for

direc

ting c

han

ge

effe

ctiv

ely

for

achie

ving e

xcel

lence

.

2

Under

stan

d h

ow

to p

lan

and m

anage

risk

in

imple

men

tation o

f th

e st

rate

gy

2.1

ex

pla

in h

ow

to d

evis

e an

d a

gre

e pla

ns

for

chan

ge

and im

pro

vem

ent

in lin

e w

ith t

he

stra

tegy

for

ach

ievi

ng e

xcel

lence

2.2

ex

pla

in h

ow

to m

ake

chan

ges

to p

lans

and c

arr

y out

corr

ective

direc

tion a

s ci

rcum

stan

ces

dic

tate

an

d t

he

asso

ciat

ed m

anag

emen

t of priorities

and

rationale

for

colle

agues

2.3

su

mm

aris

e th

e im

port

ance

of

contingen

cy p

lannin

g

and h

ow

to d

o s

o e

ffec

tive

ly

2.4

ex

pla

in h

ow

to a

sses

s an

d m

anag

e th

e risk

s an

d

ben

efits

asso

ciat

ed w

ith im

ple

men

tation o

f org

anis

atio

nal

change

and im

pro

vem

ent

2.5

des

crib

e how

to m

ake

cri

tica

l dec

isio

ns

about

direc

ting im

ple

men

tation.

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

27

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 d

eal

with c

ritica

l ac

tivi

ties

and

reso

urc

es t

o s

upport

im

ple

men

tation o

f th

e st

rate

gy

3.1

des

crib

e th

e busi

nes

s an

d o

per

ational

critica

l ac

tivi

ties

and inte

rdep

enden

cies

ass

oci

ate

d w

ith

chan

ge

manag

emen

t an

d im

pro

vem

ent

3.2

su

mm

aris

e th

e in

tern

al a

nd r

esourc

e bar

rier

s to

ch

ange,

and t

he

tech

niq

ues

that

dea

l w

ith t

hes

e

3.3

des

crib

e how

to d

eal w

ith s

take

hold

er a

nd lin

e m

anag

emen

t ex

pec

tations

and h

ow

they

influen

ce

the

imple

men

tation p

roce

ss.

4

Under

stan

d h

ow

to

com

munic

ate

and

eval

uat

e im

ple

men

tation

of th

e st

rate

gy

4.1

co

mpare

the

com

munic

atio

n c

han

nel

s use

d t

o

info

rm,

both

form

al a

nd info

rmal

4.2

outlin

e th

e polic

y an

d s

yste

ms

use

d t

o m

onitor,

co

ntr

ol an

d r

evie

w p

rogre

ss d

uring m

anagem

ent

of

chan

ge

and im

pro

vem

ent

in a

chie

ving e

xcel

lence

4.3

ex

pla

in h

ow

to e

valu

ate

the

succ

ess

and im

pac

t of

imple

men

tation o

f th

e st

rate

gy

4.4

su

mm

aris

e th

e ra

nge

of in

form

atio

n s

ourc

es a

nd

case

stu

die

s ava

ilable

to s

upport

ach

ievi

ng

exce

llence

4.5

des

crib

e how

to g

ive

and r

ecei

ve fee

dback

about

the

imple

men

tation o

f th

e ach

ievi

ng e

xcel

lence

st

rate

gy

and s

pec

ific

man

agem

ent

of

change

and

impro

vem

ent

issu

es.

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

28

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:___________________________


29

Unit 3: Lead the Identification of Priorities in Achieving Excellence in Food Operations

Unit reference number: Y/601/9652

QCF level: 4

Credit value: 5


Unit summary

This unit supports workforce development for those who lead the identification of priorities in achieving excellence in food manufacturing or supply operations.



This unit is designed to assess the skills of learners in the workplace, when leading the identification of priorities in achieving excellence 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 presenting relevant evidence of workplace performance, and may be supported by witness testimony and other workplace evidence. Any observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.



N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

30

Lear

ning

out

com

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

Dev

elop a

nd m

ainta

in

pro

cedure

s fo

r id

entify

ing

and d

efin

ing im

pro

vem

ent

opport

unitie

s in

food

man

ufa

cturing e

xcel

lence

(F

ME)

1.1

ag

ree

the

dev

elopm

ent

and m

ainte

nan

ce o

f pro

cedure

s in

lin

e w

ith o

rgan

isational

FM

E s

trat

egy

or

appro

ach

1.2

dev

elop p

roce

dure

s fo

r id

entify

ing p

riorities

and

def

inin

g o

pport

unitie

s fo

r im

pro

ving o

rgan

isat

ional

per

form

ance

1.3

am

end a

nd m

ainta

in p

roce

dure

s fo

r id

entify

ing

priori

ties

and d

efin

ing o

pport

unitie

s fo

r im

pro

ving

org

anis

atio

nal

per

form

ance

1.4

se

cure

the

par

tici

pat

ion o

f re

leva

nt

colle

agues

in

the

dev

elopm

ent

and m

ainte

nance

of

pro

cedure

s to

id

entify

and d

efin

e im

pro

vem

ent

opport

unitie

s in

cludin

g:

–

def

inin

g t

he

pro

ble

m

–

cust

om

er’s

nee

ds

–

scope

of

impro

vem

ent

activi

ty

–

mea

sure

men

ts a

nd t

arget

s

–

lead

tim

es

–

reso

urc

e im

plic

atio

ns

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

31

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

1.5

co

nsu

lt w

ith inte

rnal

and e

xter

nal

exp

erts

wher

e te

chnic

al input

for

the

pro

cedure

s is

req

uired

1.6

pro

mote

and c

om

munic

ate

the

iden

tifica

tion o

f priorities

for

impro

ving o

rgan

isat

ional

per

form

ance

as

part

of

the

FME s

trat

egy

or

appro

ach

within

the

org

anis

atio

n.

2

Lead

the

iden

tifica

tion a

nd

def

initio

n o

f im

pro

vem

ent

opport

unitie

s in

food

man

ufa

cturing e

xcel

lence

(F

ME)

2.1

dev

ise

pla

ns

to iden

tify

and d

efin

e im

pro

vem

ent

opport

unitie

s in

acc

ord

ance

with t

he

FME a

ppro

ach

2.2

id

entify

and s

elec

t th

e te

am

and r

esourc

es r

equired

to

iden

tify

and d

efin

e im

pro

vem

ent

opport

unitie

s

2.3

ag

ree

the

activi

ty b

rief

, ta

rget

s an

d o

utp

uts

re

quired

of

the

team

2.4

m

onitor

and s

upport

the

team

and a

ctiv

ity

to

iden

tify

and d

efin

e im

pro

vem

ent

opport

unitie

s

2.5

re

ceiv

e re

port

s an

d o

utp

uts

of

the

act

ivity

def

inin

g

the

scope,

par

amet

ers

and m

easu

rable

targ

ets

for

impro

vem

ent

opport

unitie

s

2.6

id

entify

and a

gre

e th

e priorities

for

impro

vem

ent

opport

unitie

s w

ith r

elev

ant

colle

agues

.

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

32

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 iden

tify

ing

and d

efin

ing im

pro

vem

ent

priorities

to s

upport

food

man

ufa

cturing e

xcel

lence

(F

ME)

3.1

ev

aluat

e th

e im

pac

t of act

ivitie

s, iden

tify

ing w

hat

le

ssons

can b

e le

arned

and r

ecognis

ing t

he

contr

ibutions

of th

e te

am a

nd a

ny

oth

ers

3.2

se

ek fee

dbac

k on t

he

valu

e of th

e co

ntr

ibution t

o

activi

ties

3.3

pro

vide

feed

bac

k on o

wn c

ontr

ibution t

o a

ctiv

itie

s to

the

rele

vant

colle

ague.

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: Lead the Quantification of Current Performance in Achieving Excellence in Food Operations

Unit reference number: D/601/9653

QCF level: 4

Credit value: 5


Unit summary

This unit supports workforce development for those who lead the quantification of current performance in achieving excellence in food manufacturing or supply operations.



This unit is designed to assess the skills of learners in the workplace, when leading the quantification of current performance in achieving excellence 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 presenting relevant evidence of workplace performance, and may be supported by witness testimony and other workplace evidence. Any observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.



N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

34

Lear

ning

out

com

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

Dev

elop a

nd m

ainta

in

pro

cedure

s fo

r quantify

ing

curr

ent

per

form

ance

in

food m

anufa

cturing

exce

llence

(FM

E)

1.1

ag

ree

the

dev

elopm

ent

and m

ainte

nan

ce o

f pro

cedure

s in

lin

e w

ith o

rgan

isational

FM

E s

trat

egy

or

appro

ach

1.2

dev

elop p

roce

dure

s fo

r m

easu

ring a

nd q

uan

tify

ing

curr

ent

org

anis

atio

nal

per

form

ance

for

impro

vem

ent

1.3

am

end a

nd m

ainta

in p

roce

dure

s fo

r m

easu

ring a

nd

quan

tify

ing c

urr

ent

org

anis

ational

per

form

ance

for

impro

vem

ent

1.4

se

cure

the

par

tici

pat

ion o

f re

leva

nt

colle

agues

in

the

dev

elopm

ent

and m

ainte

nance

of

pro

cedure

s to

m

easu

re a

nd q

uan

tify

curr

ent

per

form

ance

1.5

co

nsu

lt w

ith inte

rnal

and e

xter

nal

exp

erts

wher

e te

chnic

al input

for

the

pro

cedure

s is

req

uired

1.6

pro

mote

and c

om

munic

ate

the

quan

tifica

tion o

f cu

rren

t org

anis

atio

nal

per

form

ance

as

part

of th

e FM

E s

trate

gy

or

appro

ach w

ithin

the

org

anis

atio

n

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

35

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

Lead t

he

quantifica

tion o

f cu

rren

t per

form

ance

in

food m

anufa

cturing

exce

llence

(FM

E)

2.1

dev

ise

pla

ns

to m

easu

re a

nd q

uan

tify

curr

ent

per

form

ance

in a

ccord

ance

with t

he

FME a

ppro

ach

2.2

id

entify

and s

elec

t th

e te

am

and r

esourc

es r

equired

to

mea

sure

and q

uantify

curr

ent

per

form

ance

2.3

ag

ree

the

activi

ty b

rief

and o

utp

uts

req

uired

of th

e te

am incl

udin

g:

–

colle

ctio

n o

f data

and info

rmation

–

sele

ctio

n o

f re

leva

nt

mea

sure

men

t to

ols

and

tech

niq

ues

–

applic

atio

n o

f re

leva

nt

mea

sure

men

t to

ols

and

tech

niq

ues

–

report

ing a

rran

gem

ents

2.4

m

onitor

and s

upport

the

team

and a

ctiv

ity

to

mea

sure

and q

uan

tify

curr

ent

per

form

ance

2.5

re

ceiv

e re

port

s an

d o

utp

uts

of

the

act

ivity

to

mea

sure

and q

uan

tify

curr

ent

per

form

ance

2.6

m

ake

valid

judgm

ents

about

the

valu

atio

n o

f cu

rren

t per

form

ance

and its

var

iation in c

apab

ility

2.7

id

entify

and a

gre

e th

e va

luat

ion o

f cu

rren

t per

form

ance

and its

var

iation in c

apabili

ty w

ith

rele

vant

colle

agues

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

36

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.

O

bta

in a

nd p

rovi

de

feed

back

on t

he

quan

tifica

tion o

f cu

rren

t per

form

ance

to s

upport

fo

od m

anufa

cturing

exce

llence

(FM

E)

3.1

ev

aluat

e th

e im

pac

t of act

ivitie

s, iden

tify

ing w

hat

le

ssons

can b

e le

arned

and r

ecognis

ing t

he

contr

ibutions

of th

e te

am a

nd a

ny

oth

ers

3.2

se

ek fee

dbac

k on t

he

valu

e of th

e co

ntr

ibution t

o

activi

ties

3.3

pro

vide

feed

bac

k on o

wn c

ontr

ibution t

o a

ctiv

itie

s to

the

rele

vant

colle

ague

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 5: Lead the Analysis of Current Performance in Achieving Excellence in Food Operations

Unit reference number: H/601/9654

QCF level: 4

Credit value: 5


Unit summary

This unit supports workforce development for those who lead the analysis of current performance in achieving excellence in food manufacturing or supply operations.



This unit is designed to assess the skills of learners in the workplace, when leading the analysis of current performance in achieving excellence 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 presenting relevant evidence of workplace performance, and may be supported by witness testimony and other workplace evidence. Any observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.



N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

38

Lear

ning

out

com

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

Dev

elop a

nd m

ainta

in

pro

cedure

s fo

r analy

sing

curr

ent

per

form

ance

in

food m

anufa

cturing

exce

llence

(FM

E)

1.1

ag

ree

the

dev

elopm

ent

and m

ainte

nan

ce o

f pro

cedure

s in

lin

e w

ith o

rgan

isational

FM

E s

trat

egy

or

appro

ach

1.2

dev

elop p

roce

dure

s fo

r an

alys

ing c

urr

ent

per

form

ance

for

impro

ving o

rganis

atio

nal

per

form

ance

1.3

am

end a

nd m

ainta

in p

roce

dure

s fo

r an

alys

ing

curr

ent

pra

ctic

e fo

r im

pro

ving o

rgan

isat

ional

per

form

ance

1.4

se

cure

the

par

tici

pat

ion o

f re

leva

nt

colle

agues

in

the

dev

elopm

ent

and m

ainte

nance

of

pro

cedure

s to

an

alys

e cu

rren

t per

form

ance

1.5

co

nsu

lt w

ith inte

rnal

and e

xter

nal

exp

erts

wher

e te

chnic

al input

for

the

pro

cedure

s is

req

uired

1.6

pro

mote

and c

om

munic

ate

the

anal

ysis

of

org

anis

atio

nal

per

form

ance

as

par

t of

the

FME

stra

tegy

or

appro

ach w

ithin

the

org

anis

atio

n

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

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

2

Lead

the

anal

ysis

of

curr

ent

per

form

ance

in

food m

anufa

cturing

exce

llence

(FM

E)

2.1

dev

ise

pla

ns

to a

nal

yse

curr

ent

per

form

ance

in

acco

rdan

ce w

ith t

he

FME a

ppro

ach

2.2

id

entify

and s

elec

t th

e te

am

and r

esourc

es r

equired

to

anal

yse

curr

ent

per

form

ance

2.3

ag

ree

the

activi

ty b

rief

and o

utp

uts

req

uired

of th

e te

am incl

udin

g;

–

sele

ctio

n o

f an

alyt

ical

and s

tatist

ical

to

ols

/met

hods

–

applic

atio

n o

f re

leva

nt

anal

ytic

al a

nd s

tatist

ical

to

ols

/met

hods

–

iden

tifica

tion o

f def

ects

/pro

ble

ms

–

report

ing a

rran

gem

ents

and o

utc

om

es

2.4

m

onitor

and s

upport

the

team

and a

ctiv

ity

to

anal

yse

curr

ent

per

form

ance

2.5

re

ceiv

e re

port

s an

d o

utp

uts

of

the

act

ivity

to

anal

yse

curr

ent

per

form

ance

2.6

m

ake

valid

judgem

ents

about

the

valu

e of

the

anal

ysis

of cu

rren

t per

form

ance

and m

ake

re

com

men

dat

ions

for

pote

ntial

im

pro

vem

ent

solu

tions

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

40

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

2.7

ag

ree

the

anal

ysis

of

curr

ent

per

form

ance

and a

ny

pote

ntial

rec

om

men

dat

ions

for

impro

vem

ent

solu

tions

with r

elev

ant

colle

agues

3

Obta

in a

nd p

rovi

de

feed

back

on t

he

anal

ysis

of

curr

ent

per

form

ance

to

support

food

man

ufa

cturing e

xcel

lence

(F

ME)

3.1

ev

aluat

e th

e im

pac

t of act

ivitie

s, iden

tify

ing w

hat

le

ssons

can b

e le

arned

and r

ecognis

ing t

he

contr

ibutions

of th

e te

am a

nd a

ny

oth

ers

3.2

se

ek fee

dbac

k on t

he

valu

e of th

e co

ntr

ibution t

o

activi

ties

3.3

pro

vide

feed

bac

k on o

wn c

ontr

ibution t

o a

ctiv

itie

s to

the

rele

vant

colle

ague

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:___________________________


41

Unit 6: Lead the Improvement of Performance in Achieving Excellence in Food Operations

Unit reference number: K/601/9655

QCF level: 4

Credit value: 5


Unit summary

This unit supports workforce development for those who lead the improvement of performance in achieving excellence in food manufacturing or supply operations.



This unit is designed to assess the skills of learners in the workplace, when leading the improvement of performance in achieving excellence 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 presenting relevant evidence of workplace performance, and may be supported by witness testimony and other workplace evidence. Any observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.



N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

42

Lear

ning

out

com

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

Dev

elop a

nd m

ainta

in

pro

cedure

s fo

r im

pro

ving

org

anis

atio

nal

per

form

ance

in f

ood

man

ufa

cturing e

xcel

lence

(F

ME)

1.1

a

gre

e th

e dev

elopm

ent

and m

ainte

nan

ce o

f pro

cedure

s in

lin

e w

ith o

rgan

isational

FM

E s

trat

egy

or

appro

ach

1.2

dev

elop p

roce

dure

s fo

r im

pro

ving o

rgan

isat

ional

an

d p

roce

ss p

erfo

rmance

1.3

am

end a

nd m

ainta

in p

roce

dure

s fo

r im

pro

ving

org

anis

atio

nal

and p

roce

ss p

erfo

rman

ce

1.4

se

cure

the

par

tici

pat

ion o

f re

leva

nt

colle

agues

in

the

dev

elopm

ent

and m

ainte

nance

of

pro

cedure

s to

im

pro

ve o

rgan

isat

ional

and p

roce

ss p

erfo

rman

ce

1.5

co

nsu

lt w

ith inte

rnal

and e

xter

nal

exp

erts

wher

e te

chnic

al input

for

the

pro

cedure

s is

req

uired

1.6

pro

mote

and c

om

munic

ate

the

impro

vem

ent

of

org

anis

atio

nal

per

form

ance

as

par

t of

the

FME

stra

tegy

or

appro

ach w

ithin

the

org

anis

atio

n

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

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

2

Lead

the

imple

men

tation

priorities

for

impro

vem

ent

and a

nal

ysis

of

pro

cess

per

form

ance

in f

ood

man

ufa

cturing e

xcel

lence

(F

ME)

2.1

dev

ise

pla

ns

to im

pro

ve p

erfo

rman

ce in a

ccord

ance

w

ith t

he

FME a

ppro

ach

2.2

id

entify

and s

elec

t th

e te

am

and r

esourc

es r

equired

to

im

pro

ve p

roce

ss p

erfo

rman

ce

2.3

ag

ree

the

activi

ty b

rief

and o

utp

uts

req

uired

of th

e te

am incl

udin

g:

–

iden

tifica

tion o

f so

lutions

–

solu

tion t

esting

–

solu

tion v

alid

atio

n

–

solu

tion a

gre

emen

t

–

mea

sure

s an

d t

arget

s to

ass

ess

impro

vem

ent

–

report

ing a

rran

gem

ents

and o

utc

om

es

2.4

m

onitor

and s

upport

the

team

and a

ctiv

ity

to

impro

ve p

roce

ss p

erfo

rman

ce

2.5

re

ceiv

e re

port

s an

d o

utp

uts

of

the

act

ivity

to

impro

ve p

roce

ss p

erfo

rman

ce

2.6

m

ake

valid

judgem

ents

about

the

mea

sure

s an

d

targ

ets

nec

essa

ry t

o a

nal

yse

per

form

ance

im

pro

vem

ent

and m

ake

reco

mm

endat

ions

for

contr

olli

ng t

he

impro

vem

ent

solu

tions

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

44

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

2.7

ag

ree

the

anal

ysis

arr

angem

ents

for

per

form

ance

im

pro

vem

ent

and a

ny

pote

ntial

rec

om

men

dat

ions

for

contr

olli

ng im

pro

vem

ent

solu

tions

with r

elev

ant

colle

agues

3

Obta

in a

nd p

rovi

de

feed

back

on im

pro

ving

curr

ent

per

form

ance

to

support

food

man

ufa

cturing e

xcel

lence

(F

ME)

3.1

ev

aluat

e th

e im

pac

t of act

ivitie

s, iden

tify

ing w

hat

le

ssons

can b

e le

arned

and r

ecognis

ing t

he

contr

ibutions

of th

e te

am a

nd a

ny

oth

ers

3.2

se

ek fee

dbac

k on t

he

valu

e of th

e co

ntr

ibution t

o

activi

ties

3.3

pro

vide

feed

bac

k on o

wn c

ontr

ibution t

o a

ctiv

itie

s to

the

rele

vant

colle

ague

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:___________________________


45

Unit 7: Lead the Control of Performance in Achieving Excellence in Food Operations

Unit reference number: M/601/9656

QCF level: 4

Credit value: 5


Unit summary

This unit supports workforce development for those who lead the control of performance in achieving excellence in food manufacturing or supply operations.



This unit is designed to assess the skills of learners in the workplace, when leading the control of performance in achieving excellence 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 presenting relevant evidence of workplace performance, and may be supported by witness testimony and other workplace evidence. Any observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.



N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

46

Lear

ning

out

com

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

Dev

elop a

nd m

ainta

in

pro

cedure

s fo

r co

ntr

olli

ng

org

anis

atio

nal

per

form

ance

in f

ood

man

ufa

cturing e

xcel

lence

(F

ME)

1.1

ag

ree

the

dev

elopm

ent

and m

ainte

nan

ce o

f pro

cedure

s in

lin

e w

ith o

rgan

isational

FM

E s

trat

egy

or

appro

ach

1.2

dev

elop p

roce

dure

s fo

r co

ntr

olli

ng o

rgan

isat

ional

an

d p

roce

ss p

erfo

rmance

1.3

am

end a

nd m

ainta

in p

roce

dure

s fo

r co

ntr

olli

ng

org

anis

atio

nal

and p

roce

ss p

erfo

rman

ce

1.4

se

cure

the

par

tici

pat

ion o

f re

leva

nt

colle

agues

in

the

dev

elopm

ent

and m

ainte

nance

of

pro

cedure

s to

co

ntr

ol org

anis

atio

nal

and p

roce

ss p

erfo

rman

ce

1.5

co

nsu

lt w

ith inte

rnal

and e

xter

nal

exp

erts

wher

e te

chnic

al input

for

the

pro

cedure

s is

req

uired

1.6

pro

mote

and c

om

munic

ate

the

contr

ol of

org

anis

atio

nal

per

form

ance

as

par

t of

the

FME

stra

tegy

or

appro

ach w

ithin

the

org

anis

atio

n

2

Lead t

he

evalu

ation a

nd

contr

ol of

pro

cess

per

form

ance

in f

ood

man

ufa

cturing e

xcel

lence

(F

ME)

2.1

dev

ise

pla

ns

to e

valu

ate

and c

ontr

ol per

form

ance

in

acco

rdan

ce w

ith t

he

FME a

ppro

ach

2.2

id

entify

and s

elec

t th

e te

am

and r

esourc

es r

equired

to

eva

luat

e an

d c

ontr

ol pro

cess

per

form

ance

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

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

2.3

ag

ree

the

activi

ty b

rief

and o

utp

uts

req

uired

of th

e te

am incl

udin

g:

–

solu

tion t

esting

–

valid

atio

n

–

reorien

tation/a

dap

tation

–

agre

emen

t an

d f

eedbac

k

–

mea

sure

men

t an

d e

valu

atio

n m

ethods

–

report

ing a

rran

gem

ents

and o

utc

om

es

2.4

m

onitor

and s

upport

the

team

and a

ctiv

ity

to

eval

uat

e and c

ontr

ol pro

cess

per

form

ance

2.5

en

sure

that

com

plia

nce

with r

egula

tory

, org

anis

atio

nal

and s

oci

al r

equirem

ents

is

mai

nta

ined

2.6

re

ceiv

e re

port

s an

d o

utp

uts

of

the

act

ivity

to

eval

uat

e and c

ontr

ol pro

cess

per

form

ance

2.7

m

ake

valid

judgem

ents

about

per

form

ance

ev

aluat

ion a

nd c

ontr

ols

and m

ake

re

com

men

dat

ions

for

ongoin

g c

han

ge

and c

ontr

ol

of th

e per

form

ance

im

pro

vem

ent

solu

tions

2.8

ag

ree

the

eval

uat

ion o

f per

form

ance

im

pro

vem

ent

and a

ny

pote

ntial re

com

men

dations

for

ongoin

g

contr

ol of

per

form

ance

im

pro

vem

ent

with r

elev

ant

colle

agues

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

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

Obta

in a

nd p

rovi

de

feed

back

on t

he

eval

uat

ion a

nd c

ontr

ol of

per

form

ance

to s

upport

fo

od m

anufa

cturing

exce

llence

(FM

E)

3.1

ev

aluat

e th

e im

pac

t of act

ivitie

s, iden

tify

ing w

hat

le

ssons

can b

e le

arned

and r

ecognis

ing t

he

contr

ibutions

of th

e te

am a

nd a

ny

oth

ers

3.2

se

ek fee

dbac

k on t

he

valu

e of th

e co

ntr

ibution t

o

activi

ties

3.3

pro

vide

feed

bac

k on o

wn c

ontr

ibution t

o a

ctiv

itie

s to

the

rele

vant

colle

ague

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 8: Develop an Achieving Excellence Strategy in Food Operations

Unit reference number: T/601/9657

QCF level: 4

Credit value: 5


Unit summary

This unit supports workforce development for those who develop an achieving excellence strategy in food manufacturing or supply operations.



This unit is designed to assess the skills of learners in the workplace, when developing an achieving excellence strategy 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 presenting relevant evidence of workplace performance, and may be supported by witness testimony and other workplace evidence. Any observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.



N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

50

Lear

ning

out

com

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

Est

ablis

h im

pro

vem

ent

opport

unitie

s 1.1

re

view

org

anis

atio

nal

per

form

ance

dat

a to

det

erm

ine

the

scope

of busi

nes

s nee

ds

to a

chie

ve

exce

llence

1.2

es

tablis

h im

pro

vem

ent

targ

ets

by

ben

chm

arki

ng

org

anis

atio

nal

pra

ctic

es a

gai

nst

indust

ry b

est

pra

ctic

e

1.3

as

sess

pote

ntial

ben

efits

to t

he

org

anis

atio

n t

hat

ca

n b

e ach

ieve

d t

hro

ugh a

ctiv

itie

s su

pport

ing

exce

llence

1.4

sp

ecify

impro

vem

ent

opport

unitie

s fo

r ow

n

org

anis

atio

n

1.5

as

sess

pote

ntial

bar

rier

s to

im

ple

men

ting a

n

achie

ving e

xcel

lence

str

ateg

y

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

51

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

Est

ablis

h a

n a

chie

ving

exce

llence

str

ateg

y

2.1

pro

duce

ter

ms

of re

fere

nce

, def

initio

ns

and

obje

ctiv

es f

or

an a

chie

ving e

xcel

lence

str

ateg

y

2.2

obta

in t

he

reso

urc

es r

equired

to s

upport

the

inte

gra

tion o

f an

ach

ievi

ng e

xcel

lence

str

ateg

y in

to

org

anis

atio

nal

act

ivitie

s

2.3

dev

elop s

trat

egie

s to

ove

rcom

e barr

iers

to

imple

men

ting a

n a

chie

ving e

xcel

lence

str

ateg

y

2.4

en

sure

the

rele

vance

of an

ach

ievi

ng e

xcel

lence

st

rate

gy

thro

ugh c

onsu

ltat

ion w

ith inte

rest

ed

par

ties

2.5

es

tablis

h p

roce

sses

to m

onitor

and r

evie

w a

n

achie

ving e

xcel

lence

str

ateg

y im

ple

men

tation

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

52

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

Support

the

imple

men

tation o

f ach

ievi

ng e

xcel

lence

3.1

in

form

oth

ers

about

the

import

ance

to t

he

org

anis

atio

n o

f ac

hie

ving e

xcel

lence

3.2

pro

vide

guid

ance

on t

he

imple

men

tation

requirem

ents

ass

oci

ate

d w

ith im

pro

vem

ent

incl

udin

g:

–

role

s

–

resp

onsi

bili

ties

–

skill

s

–

leve

ls o

f auth

ority

3.3

su

pport

the

imple

men

tation o

f an

ach

ievi

ng

exce

llence

str

ateg

y

3.4

pro

mote

the

ben

efits

to s

take

hold

ers

of ach

ievi

ng

exce

llence

3.5

m

onitor

and r

evie

w t

he

impac

t of an

ach

ievi

ng

exce

llence

str

ateg

y

3.6

re

port

on im

pro

vem

ent

to s

take

hold

ers

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

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 9: Understand how to Develop an Achieving Excellence Strategy in Food Operations

Unit reference number: A/601/9658

QCF level: 4

Credit value: 5


Unit summary

This unit supports workforce development for those who need to understand how to develop an achieving excellence strategy in food manufacturing or supply operations.



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





N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

56

Lear

ning

out

com

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 initia

te

the

stra

tegy

1.1

su

mm

aris

e th

e princi

ple

s of ac

hie

ving e

xcel

lence

in

resp

ect

of

all org

anis

atio

nal

act

ivitie

s

1.2

outlin

e how

to g

ain s

take

hold

er c

om

mitm

ent

to a

n

achie

ving e

xcel

lence

str

ateg

y

1.3

ex

pla

in h

ow

to e

stablis

h t

he

influen

ce o

f ach

ievi

ng

exce

llence

on t

he

org

anis

atio

n’s

sust

ainab

ility

1.4

ex

pla

in w

her

e to

sourc

e ad

vice

and g

uid

ance

on

impro

vem

ent

opport

unitie

s to

ach

ieve

exc

elle

nce

1.5

outlin

e how

to c

om

munic

ate

effe

ctiv

ely

with

stake

hold

ers

on a

n a

chie

ving e

xcel

lence

str

ateg

y

2

Under

stan

d h

ow

to

man

ipula

te t

he

influen

ces

on a

nd b

arrier

s to

the

stra

tegy

2.1

ex

pla

in h

ow

the

act

ions

of oth

ers

within

the

supply

ch

ain c

an influen

ce im

pro

vem

ent

opport

unitie

s

2.2

des

crib

e how

to q

uantify

the

influen

ces

whic

h

impac

t on a

chie

ving e

xcel

lence

2.3

as

sess

the

pote

ntial

bar

rier

s to

the

imple

men

tation

of an

ach

ievi

ng e

xcel

lence

str

ate

gy

2.4

as

sess

how

to q

uan

tify

pote

ntial

bar

rier

s to

ac

hie

ving e

xcel

lence

and h

ow

thes

e ca

n b

e ove

rcom

e

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

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

3

Under

stan

d h

ow

to

man

ipula

te im

pro

vem

ent

tech

niq

ues

and r

esourc

es

within

the

stra

tegy

3.1

des

crib

e how

to s

elec

t re

leva

nt

busi

nes

s im

pro

vem

ent

tech

niq

ues

to a

nal

yse

curr

ent

per

form

ance

and t

o fac

ilita

te im

pro

vem

ent

3.2

ex

pla

in h

ow

to q

uan

tify

im

pro

vem

ent

opport

unitie

s w

hic

h im

pac

t on a

ll th

e co

mponen

t fu

nct

ions

of ow

n

org

anis

atio

n

3.3

su

mm

aris

e how

to d

eter

min

e th

e re

sourc

e re

quirem

ents

ass

oci

ate

d w

ith t

he

imple

men

tation o

f an

ach

ievi

ng e

xcel

lence

str

ate

gy

4

Under

stan

d h

ow

to

man

ipula

te p

erfo

rmance

an

d b

enef

its

of

the

stra

tegy

4.1

ex

pla

in h

ow

to e

stablis

h t

arget

s fo

r im

pro

vem

ent

incl

udin

g t

he

use

of

ben

chm

ark

ing

4.2

ex

pla

in h

ow

to r

evie

w p

erfo

rman

ce d

ata

and

det

erm

ine

the

scope

of pote

ntial im

pro

vem

ents

4.3

ex

pla

in h

ow

to r

eport

on p

erfo

rman

ce a

nd

impro

vem

ents

to m

eet

the

org

anis

atio

n’s

ach

ievi

ng

exce

llence

str

ateg

y

4.4

des

crib

e how

to iden

tify

the

ben

efits

to im

pro

ved

busi

nes

s per

form

ance

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

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 10: Secure Commitment to an Achieving Excellence Strategy in Food Operations

Unit reference number: F/601/9659

QCF level: 4

Credit value: 4


Unit summary

This unit supports workforce development for those who secure commitment to an achieving excellence strategy in food manufacturing or supply operations.



This unit is designed to assess the skills of learners in the workplace, when securing commitment to an achieving excellence strategy 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 presenting relevant evidence of workplace performance, and may be supported by witness testimony and other workplace evidence. Any observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.



N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

60

Lear

ning

out

com

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

Produce

pla

ns

for

secu

ring

com

mitm

ent

to t

he

stra

tegy

1.1

re

view

the

implic

atio

ns

and r

equirem

ents

of th

e ac

hie

ving e

xcel

lence

str

ateg

y

1.2

dra

ft a

nd a

gre

e pla

ns

for

secu

ring c

om

mitm

ent

to

the

stra

tegy

with t

he

rele

vant

colle

agues

and

stak

ehold

ers

1.3

co

nfirm

the

key

obje

ctiv

es,

scope

of th

e pla

ns

and

the

ava

ilable

res

ourc

es w

ith r

elev

ant

colle

agues

an

d a

ny

key

stak

ehold

ers

1.4

m

ake

final ch

anges

to p

lans

wher

e nec

essa

ry a

nd

confirm

the

final

pla

ns

with t

he

rele

vant

peo

ple

2

Sec

ure

com

mitm

ent

to t

he

stra

tegy

2.1

brief

colle

agues

and a

ny

chan

ge

and im

pro

vem

ent

team

man

ager

s on p

lans,

and c

larify

thei

r ro

les

and

resp

onsi

bili

ties

2.2

im

ple

men

t ow

n p

lan f

or

secu

ring c

om

mitm

ent

2.3

se

lect

and a

pply

a r

ange

of direc

tive

tools

and

tech

niq

ues

appro

priate

to t

he

nee

ds

for:

–

neg

otiating

–

influen

cing

–

per

suadin

g

–

agre

eing

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

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

2.4

co

mm

unic

ate

pro

gre

ss t

o m

anagem

ent,

any

key

stak

ehold

ers

and o

ther

rel

evan

t peo

ple

on a

reg

ula

r bas

is

2.5

id

entify

, in

the

light

of pro

gre

ss,

any

chan

ges

re

quired

to p

lan for

secu

ring c

om

mitm

ent,

obta

inin

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emen

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om

the

rele

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peo

ple

w

her

e nec

essa

ry

2.6

ac

hie

ve o

wn p

lans

for

secu

ring c

om

mitm

ent

2.7

co

nfirm

satisf

acto

ry c

om

ple

tion o

f ow

n p

lan w

ith

the

rele

vant

peo

ple

and a

ny

key

stak

ehold

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3

Obta

in a

nd p

rovi

de

feed

back

on s

ecuring

com

mitm

ent

to t

he

stra

tegy

3.1

ev

aluat

e th

e im

pac

t of act

ivitie

s to

sec

ure

co

mm

itm

ent,

iden

tify

ing w

hat

les

sons

can b

e le

arned

and r

ecognis

ing t

he

contr

ibutions

of an

y co

lleag

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3.2

se

ek fee

dbac

k on t

he

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ontr

ibution t

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ent

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3.3

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vide

feed

bac

k on o

wn c

ontr

ibution t

o s

ecuring

the

com

mitm

ent

to t

he

stra

tegy

to t

he

rele

vant

per

son

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

62

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 11: Understand how to Secure Commitment to an Achieving Excellence Strategy in Food Operations


QCF level: 4

Credit value: 5


Unit summary

This unit supports workforce development for those who need to understand how to secure commitment to an achieving excellence strategy in food manufacturing or supply operations.



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





N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

64

Lear

ning

out

com

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 initia

te

com

mitm

ent

to t

he

stra

tegy

1.1

su

mm

aris

e th

e org

anis

atio

n’s

:

–

the

org

anis

atio

n’s

em

ergin

g a

chie

ving e

xcel

lence

vi

sion

–

the

org

anis

atio

n’s

str

ateg

y

–

the

rationale

for

the

stra

tegy

–

the

implic

ations

for

ow

n o

rgan

isat

ion o

f ch

ange

and im

pro

vem

ent

1.2

co

mpare

the

adva

nta

ges

and d

isad

vanta

ges

of

mai

n m

odel

s an

d m

ethods

suitable

for

secu

ring

com

mitm

ent

nee

ded

for

achie

ving e

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lence

to b

e fo

rmally

adopte

d b

y th

e org

anis

atio

n

1.3

des

crib

e how

to iden

tify

and m

ake

conta

ct w

ith t

he

rele

vant

peo

ple

and s

take

hold

ers

to s

ecure

co

mm

itm

ent

to t

he

stra

tegy

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

65

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

to p

lan

and m

anage

risk

in

secu

ring c

om

mitm

ent

to

the

stra

tegy

2.1

ex

pla

in h

ow

to d

evis

e an

d a

gre

e pla

ns

for

secu

ring

com

mitm

ent

to a

n a

chie

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lence

str

ateg

y

2.2

ex

pla

in h

ow

to m

ake

chan

ges

to p

lans

and c

arr

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corr

ective

direc

tion a

s ci

rcum

stan

ces

dic

tate

an

d t

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asso

ciat

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anag

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and

rationale

for

colle

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2.3

su

mm

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e th

e im

port

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of

contingen

cy p

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g

and h

ow

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ly

2.4

ex

pla

in h

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anag

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d

ben

efits

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ciat

ed w

ith s

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om

mitm

ent

to a

n

achie

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str

ateg

y, a

nd t

he

implic

atio

ns

for

org

anis

atio

nal

change

and im

pro

vem

ent

2.5

des

crib

e how

to m

ake

cri

tica

l dec

isio

ns

about

secu

ring c

om

mitm

ent

to t

he

stra

tegy

3

Under

stan

d h

ow

to a

pply

sk

ills

and r

esourc

es t

o

support

com

mitm

ent

to

the

stra

tegy

3.1

des

crib

e th

e sk

ills

required

to s

ecure

com

mitm

ent

to t

he

stra

tegy

incl

udin

g n

egotiat

ing,

influen

cing,

per

suadin

g a

nd a

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eing a

nd h

ow

to a

pply

thes

e sk

ills

at t

he

appro

priat

e le

vel

3.2

su

mm

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e th

e in

tern

al a

nd r

esourc

e bar

rier

s to

se

curi

ng c

om

mitm

ent

to s

trat

egy,

and t

he

tech

niq

ues

that

dea

l w

ith t

hes

e

3.3

des

crib

e how

to d

eal w

ith s

take

hold

er a

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e m

anag

emen

t ex

pec

tations

and h

ow

they

influen

ce

the

com

mitm

ent

pro

cess

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

66

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 h

ow

to

com

munic

ate

and

eval

uat

e co

mm

itm

ent

to

the

stra

tegy

4.1

co

mpare

the

com

munic

atio

n c

han

nel

s use

d t

o

info

rm,

both

form

al a

nd info

rmal

4.2

ex

pla

in h

ow

to e

valu

ate

the

succ

ess

and im

pac

t of

secu

ring c

om

mitm

ent

4.3

su

mm

aris

e th

e ra

nge

of in

form

atio

n s

ourc

es a

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case

stu

die

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ilable

to s

upport

the

rational

e fo

r ach

ievi

ng e

xcel

lence

4.4

outlin

e how

to g

ive

and r

ecei

ve f

eedback

about

secu

ring c

om

mitm

ent

and r

elate

d m

anagem

ent

of

chan

ge

and im

pro

vem

ent

issu

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:___________________________


67

Unit 12: Lead Organisational Change to Sustain Excellence in Food Operations


QCF level: 4

Credit value: 4


Unit summary

This unit supports workforce development for those who lead organisational change to sustain excellence in food manufacturing or supply operations.



This unit is designed to assess the skills of learners in the workplace, when leading organisational change to sustain excellence 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 presenting relevant evidence of workplace performance, and may be supported by witness testimony and other workplace evidence. Any observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.



N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

68

Lear

ning

out

com

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

Est

ablis

h a

n im

pro

vem

ent

pro

gra

mm

e 1.1

co

mm

unic

ate

the

nee

d for

impro

vem

ent

and t

he

asso

ciate

d b

enef

its

to e

very

one

invo

lved

1.2

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all th

ose

within

the

oper

atio

nal ar

ea t

o

contr

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idea

s fo

r im

pro

vem

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1.3

se

t an

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e obje

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impro

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ple

1.4

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aluat

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ugh c

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ion

1.5

pro

vide

posi

tive

fee

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k to

the

origin

ators

of

idea

s fo

r im

pro

vem

ent

1.6

en

sure

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the

reso

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Allo

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2.2

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r ro

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ties

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

69

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

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Lead

an im

pro

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ent

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mm

e 3.1

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sure

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effe

ctiv

e applic

atio

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pro

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ent

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3.6

as

sess

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4

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in a

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and im

pro

vem

ent

4.1

ev

aluat

e th

e su

cces

s of

the

change,

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tify

ing

what

les

sons

can b

e le

arned

and r

ecognis

ing t

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ibutions

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4.2

se

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uired

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the

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ng

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llence

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ateg

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4.3

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ent

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us

of th

e im

pac

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4.4

pro

vide

feed

bac

k on o

wn c

ontr

ibution t

o lea

din

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chan

ge

manag

emen

t an

d im

pro

vem

ent

to t

he

rele

vant

per

son

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

70

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:___________________________


71

Unit 13: Understand how to Lead Organisational Change to Sustain Excellence in Food Operations


QCF level: 4

Credit value: 4


Unit summary

This unit supports workforce development for those who understand how to lead organisational change to sustain excellence in food manufacturing or supply operations.



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





N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

72

Lear

ning

out

com

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 lea

der

ship

, ta

rget

set

ting a

nd

motiva

tion o

f st

aff

1.1

su

mm

aris

e th

e st

rength

s of

diffe

rent

lead

ersh

ip

styl

es a

nd b

ehav

iours

1.2

outlin

e how

to s

elec

t an

d u

se t

he

appro

priat

e st

yle

for

diffe

rent

circ

um

stan

ces

1.3

ex

pla

in w

hy

it is

import

ant

to s

et s

pec

ific

, m

easu

rable

, ac

hie

vable

, re

alis

tic

and t

ime-

bound

(sm

art)

obje

ctiv

es t

o a

chie

ve im

pro

ved

per

form

ance

1.4

ex

pla

in h

ow

to m

otiva

te s

taff

and g

ain t

hei

r co

mm

itm

ent

to p

artici

pat

e in

im

pro

vem

ent

pro

gra

mm

es.

2

Under

stan

d h

ow

to p

lan

impro

vem

ent

2.1

ex

pla

in w

hy

effe

ctiv

e pla

nnin

g is

esse

ntial

to

impro

vem

ent

pro

gra

mm

es

2.2

outlin

e how

to just

ify,

pre

sent

and c

om

munic

ate

reco

mm

endat

ions

for

an im

pro

vem

ent

pla

n

2.3

ex

pla

in h

ow

to d

evel

op a

rea

listic

impro

vem

ent

pla

n

2.4

des

crib

e how

to e

nsu

re t

hat

rec

om

men

dations

are

suffic

iently

det

aile

d t

o e

nab

le e

ffec

tive

im

ple

men

tation o

f th

e re

sults

from

the

impro

vem

ent

pla

n.

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

73

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

food

oper

atio

n

3.1

outlin

e th

e fo

od o

per

atio

n a

nd t

he

pro

cess

es

emplo

yed

3.2

su

mm

aris

e th

e le

gal re

quirem

ents

reg

ardin

g h

ealth,

safe

ty,

hyg

iene,

qualit

y an

d t

he

envi

ronm

ent

3.3

su

mm

aris

e th

e org

anis

atio

nal

pro

cedure

s fo

r m

ainta

inin

g:

–

hea

lth

–

safe

ty

–

hyg

iene

–

qual

ity

–

the

envi

ronm

ent.

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:___________________________


74


75

Unit 14: Communicate a Vision and Policy for Achieving Excellence in Food Operations

Unit reference number: J/601/9663

QCF level: 4

Credit value: 5


Unit summary

This unit supports workforce development for those who communicate a vision and policy for achieving excellence in food manufacturing or supply operations.



This unit is designed to assess the skills of learners in the workplace, when communicating a vision and policy for achieving excellence 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 presenting relevant evidence of workplace performance, and may be supported by witness testimony and other workplace evidence. Any observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.



N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

76

Lear

ning

out

com

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

Produce

a c

om

munic

atio

n

pla

n f

or

the

visi

on a

nd

polic

y

1.1

re

view

the

brief

ing for

usi

ng t

he

visi

on in lin

e w

ith

ow

n o

rgan

isat

ion’s

ove

rall

bra

ndin

g g

uid

ance

and

rela

ted c

om

munic

atio

ns

guid

ance

1.2

dra

ft a

nd a

gre

e th

e pla

ns

to c

om

munic

ate

the

visi

on a

nd p

olic

y

1.3

co

nfirm

the

key

obje

ctiv

es a

nd s

cope

of

the

pla

ns

and t

he

avai

lable

res

ourc

es w

ith r

elev

ant

colle

agues

and a

ny

key

stak

ehold

ers

1.4

m

ake

final ch

anges

to p

lans

wher

e nec

essa

ry a

nd

confirm

the

final

pla

ns

with t

he

rele

vant

peo

ple

2

Direc

t th

e co

mm

unic

atio

n

of th

e vi

sion a

nd p

olic

y fo

r ach

ievi

ng e

xcel

lence

2.1

brief

colle

agues

and a

ny

chan

ge

and im

pro

vem

ent

team

man

ager

s on p

lans,

thei

r ro

les

and

resp

onsi

bili

ties

and p

rovi

de

ongoin

g s

upport

, en

coura

gem

ent

and info

rmation

2.2

put

pro

cess

es a

nd r

esourc

es in p

lace

to d

irec

t pote

ntial

ris

ks a

risi

ng fro

m t

hei

r pla

ns

and d

eal w

ith

contingen

cies

2.3

im

ple

men

t ow

n c

om

munic

atio

n p

lan,

sele

ctin

g a

nd

apply

ing a

ran

ge

of

direc

tive

tools

and t

echniq

ues

ap

pro

priat

e to

nee

ds

2.4

co

mm

unic

ate

pro

gre

ss t

o m

anagem

ent,

any

key

stak

ehold

ers

and a

ny

oth

ers

on a

reg

ula

r bas

is

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

77

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

2.5

id

entify

, in

the

light

of pro

gre

ss,

any

chan

ges

re

quired

to t

he

com

munic

atio

n p

lan,

obta

inin

g

agre

emen

t fr

om

the

rele

vant

peo

ple

wher

e nec

essa

ry

2.6

ac

hie

ve p

lanned

com

munic

atio

n o

bje

ctiv

es u

sing

the

agre

ed lev

el o

f re

sourc

es

2.7

co

nfirm

satisf

acto

ry c

om

ple

tion o

f obje

ctiv

es w

ith

the

rele

vant

peo

ple

and a

ny

key

stak

ehold

ers

3

Obta

in a

nd p

rovi

de

feed

back

on d

irec

ting

com

munic

atio

n o

f th

e vi

sion a

nd p

olic

y

3.1

ev

aluat

e th

e im

pac

t of ow

n c

om

munic

atio

n

activi

ties

, id

entify

ing w

hat

les

sons

can b

e le

arned

an

d r

ecognis

ing t

he

contr

ibutions

of an

y m

anag

ers

and o

ther

colle

agues

3.2

se

ek fee

dbac

k on t

he

valu

e of ow

n c

ontr

ibution t

o

com

munic

atin

g t

he

visi

on a

nd p

olic

y as

required

by

ach

ievi

ng e

xcel

lence

3.3

pro

vide

feed

bac

k on o

wn c

ontr

ibution t

o d

irec

ting

com

munic

atio

n t

o t

he

rele

vant

per

son

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

78

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:___________________________


79

Unit 15: Understand how to Communicate a Vision and Policy for Achieving Excellence in Food Operations


QCF level: 4

Credit value: 5


Unit summary

This unit supports workforce development for those who need to understand how to communicate a vision and policy for achieving excellence in food manufacturing or supply operations.



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





N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

80

Lear

ning

out

com

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

stra

tegy,

co

mm

unic

atio

n g

uid

ance

an

d m

ethods

for

achie

ving

exce

llence

1.1

su

mm

aris

e th

e org

anis

atio

n’s

:

–

achie

ving e

xcel

lence

vis

ion

–

stra

tegy

–

obje

ctiv

es

–

reas

ons

for

impro

vem

ent

–

risk

s an

d e

xpec

ted b

enef

its

1.2

ex

pla

in h

ow

the

org

anis

atio

n’s

ove

rall

bra

nd

guid

elin

es a

nd r

elat

ed c

om

munic

atio

ns

guid

ance

im

pac

t on c

om

munic

atin

g t

he

ach

ievi

ng e

xcel

lence

vi

sion a

nd p

olic

y

1.3

ex

pla

in t

he

adva

nta

ges

and d

isad

vanta

ges

of m

ain

model

s an

d m

ethods

suitab

le for

direc

ting

com

munic

ation e

ffec

tive

ly f

or

ach

ievi

ng e

xcel

lence

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

81

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

to p

lan

and m

anage

risk

in t

he

stra

tegy

2.1

ex

pla

in h

ow

to d

evis

e an

d a

gre

e pla

ns

to

com

munic

ate

the

visi

on a

nd p

olic

y in

lin

e w

ith t

he

stra

tegy

for

achie

ving e

xcel

lence

2.2

ex

pla

in h

ow

to m

ake

chan

ges

to p

lans

as

circ

um

stan

ces

dic

tate

and h

ow

to c

arr

y out

corr

ective

direc

tion a

nd t

he

asso

ciat

ed

man

agem

ent

of priorities

and r

atio

nal

e fo

r co

lleag

ues

2.3

des

crib

e th

e im

port

ance

of

contingen

cy p

lannin

g

and h

ow

to d

o s

o e

ffec

tive

ly

2.4

ex

pla

in h

ow

to a

sses

s an

d m

anag

e th

e risk

s an

d

ben

efits

asso

ciat

ed w

ith t

he

com

munic

atio

n o

f th

e vi

sion a

nd p

olic

y, a

nd its

im

plic

ations

for

org

anis

atio

nal

change

and im

pro

vem

ent

2.5

ex

pla

in h

ow

to m

ake

critic

al d

ecis

ions

in

com

munic

atin

g t

he

visi

on a

nd p

olic

y

3

Under

stan

d t

he

critic

al

activi

ties

, bar

rier

s an

d

expec

tations

of th

e st

rate

gy

3.1

ex

pla

in t

he

busi

nes

s an

d o

per

atio

nal

critica

l ac

tivi

ties

and inte

rdep

enden

cies

ass

oci

ate

d w

ith

direc

ting c

om

munic

ation o

f th

e ac

hie

ving e

xcel

lence

vi

sion a

nd p

olic

y

3.2

des

crib

e th

e in

tern

al a

nd r

esourc

e barr

iers

to

under

stan

din

g a

com

munic

ated

vis

ion a

nd p

olic

y

3.3

outlin

e th

e te

chniq

ues

that

dea

l w

ith b

arri

ers

3.4

ex

pla

in h

ow

to d

eal w

ith s

take

hold

er a

nd lin

e m

anag

emen

t ex

pec

tations

and d

escr

ibe

how

they

in

fluen

ce t

he

com

munic

atio

n p

roce

ss

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

82

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 h

ow

to

revi

ew,

eval

uat

e an

d

colla

te f

eedbac

k on t

he

stra

tegy

4.1

co

mpare

the

com

munic

atio

n c

han

nel

s use

d t

o

info

rm,

both

form

al a

nd info

rmal

4.2

ex

pla

in h

ow

to m

anage

the

polic

y an

d s

yste

ms

use

d t

o m

onitor,

contr

ol an

d r

evie

w p

rogre

ss d

uring

man

agem

ent

of

change

and im

pro

vem

ent

in

ach

ievi

ng e

xcel

lence

4.3

outlin

e how

to e

valu

ate

the

succ

ess

and im

pac

t of

ow

n c

om

munic

atio

n a

ctiv

itie

s

4.4

su

mm

aris

e th

e ra

nge

of in

form

atio

n s

ourc

es

ava

ilable

to s

upport

ach

ievi

ng e

xcel

lence

4.5

des

crib

e how

to g

ive

and r

ecei

ve fee

dback

about

the

com

munic

atio

n o

f th

e ac

hie

ving e

xcel

lence

vi

sion a

nd p

olic

y an

d r

elat

ed m

anag

emen

t of

chan

ge

and im

pro

vem

ent

issu

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:___________________________


83

Unit 16: Ensure Compliance to Support Achieving Excellence in Food Operations


QCF level: 4

Credit value: 5


Unit summary

This unit supports workforce development for those who ensure compliance to support achieving excellence in food manufacturing or supply operations.



This unit is designed to assess the skills of learners in the workplace, when ensuring compliance to support achieving excellence 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 presenting relevant evidence of workplace performance, and may be supported by witness testimony and other workplace evidence. Any observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.



N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

84

Lear

ning

out

com

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

Ensu

re c

om

plia

nce

with

org

anis

atio

nal

re

quirem

ents

1.1

m

onitor

chan

ges

to p

olic

ies

and p

roce

dure

s, t

he

effe

ct t

hey

hav

e on o

wn a

rea o

f re

sponsi

bili

ty a

nd

impac

t of

them

not

bei

ng m

et

1.2

dev

elop p

olic

ies

and p

roce

dure

s to

mee

t org

anis

atio

nal

obje

ctiv

es,

alig

ned

to a

chie

ving

exce

llence

1.3

en

sure

all

rele

vant

peo

ple

under

stan

d t

he

polic

ies

and p

roce

dure

s an

d t

hei

r im

port

ance

1.4

su

pport

and m

onitor

the

imple

men

tation o

f polic

ies

and p

roce

dure

s, a

ligned

to a

chie

ving e

xcel

lence

2

Dea

l ef

fect

ivel

y w

ith n

on-

com

plia

nce

2.1

en

coura

ge

a cl

imat

e of open

nes

s ab

out

mee

ting

and n

ot

mee

ting t

he

polic

ies

and p

roce

dure

s

2.2

id

entify

and c

orr

ect

any

failu

res

to m

eet

polic

ies

and p

roce

dure

s

2.3

as

sess

rea

sons

for

not

mee

ting r

equir

emen

ts a

nd

chan

ge

polic

ies

and p

roce

dure

s to

red

uce

the

likel

ihood o

f fa

ilure

s in

the

futu

re

2.4

re

port

failu

res

to m

eet

requirem

ents

to r

elev

ant

per

son

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

85

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

Rep

ort

fai

lure

s to

mee

t re

quirem

ents

to r

elev

ant

per

son

3.1

se

ek fee

dbac

k on t

he

valu

e of ow

n c

om

plia

nce

st

atu

s to

ach

ievi

ng e

xcel

lence

3.2

ch

eck

curr

ent

com

plia

nce

lev

els

and t

arget

s

3.3

re

port

com

plia

nce

sta

tus

to t

he

rele

vant

per

son

3.4

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:___________________________


86


87

Unit 17: Understand how to Ensure Compliance to Support Achieving Excellence in Food Operations


QCF level: 4

Credit value: 5


Unit summary

This unit supports workforce development for those who understand how to ensure compliance to support achieving excellence in food manufacturing or supply operations.



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





N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

88

Lear

ning

out

com

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

stra

tegy,

va

lues

and c

ulture

for

ach

ievi

ng e

xcel

lence

1.1

su

mm

aris

e th

e ach

ievi

ng e

xcel

lence

vis

ion,

stra

tegy

and o

bje

ctiv

es o

f ow

n o

rgan

isat

ion

1.2

ex

pla

in h

ow

to c

onsu

lt w

ith c

olle

agues

reg

ardin

g

com

plia

nce

iss

ues

and h

ow

they

im

pact

on

ach

ievi

ng e

xcel

lence

1.3

des

crib

e th

e im

port

ance

of an

eth

ical

and v

alue-

bas

ed a

ppro

ach t

o p

olic

ies

and p

roce

dure

s

1.4

ex

pla

in t

he

culture

and v

alu

es o

f ow

n o

rganis

atio

n

and h

ow

they

aff

ect

corp

ora

te g

ove

rnan

ce

2

Under

stan

d r

egula

tory

and

soci

al c

once

rns

in t

he

stra

tegy

2.1

su

mm

aris

e th

e le

gal re

quirem

ents

affec

ting t

he

runnin

g o

f org

anis

atio

ns

2.2

des

crib

e th

e le

gal, r

egula

tory

and e

thic

al

requirem

ents

of

ow

n s

ecto

r, b

oth

nat

ional

and

inte

rnat

ional

2.3

cl

arify

the

curr

ent

and e

mer

gin

g s

oci

al at

titu

des

to

man

agem

ent

and lea

der

ship

2.4

ex

pla

in t

he

curr

ent

and e

mer

gin

g s

oci

al co

nce

rns

and t

he

impac

t of oth

er o

rgan

isat

ions

expec

tations

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

89

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 p

olic

ies,

pro

cedure

s and n

on-

com

plia

nce

within

the

stra

tegy

3.1

outlin

e th

e polic

ies

and p

roce

dure

s th

at e

nsu

re

peo

ple

mee

t busi

nes

s re

quirem

ents

3.2

ex

pla

in t

he

pro

cess

es for

main

tain

ing e

ffec

tive

and

sust

ain

able

polic

ies

and p

roce

dure

s

3.3

su

mm

aris

e how

to f

ollo

w p

roce

dure

s if leg

al,

regula

tory

and e

thic

al r

equirem

ents

are

not

met

3.4

ex

pla

in h

ow

rel

evan

t peo

ple

may

fai

l to

mee

t co

mplia

nce

req

uirem

ents

and t

he

risk

of th

is

hap

pen

ing

3.5

ex

pla

in h

ow

to d

eal w

ith p

eople

who d

o n

ot

mee

t org

anis

atio

nal

com

plia

nce

req

uirem

ents

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:___________________________


90


91

Unit 18: Develop an Achieving Excellence Culture in Food Operations


QCF level: 4

Credit value: 5


Unit summary

This unit supports workforce development for those who develop an achieving excellence culture in food manufacturing or supply operations.



This unit is designed to assess the skills of learners in the workplace, when developing an achieving excellence culture 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 presenting relevant evidence of workplace performance, and may be supported by witness testimony and other workplace evidence. Any observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.



N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

92

Lear

ning

out

com

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

Sco

pe

the

org

anis

atio

n’s

va

lues

and a

ssum

ptions

and p

lan d

evel

opm

ent

1.1

co

nfirm

the

exis

ting v

alues

and a

ssum

ptions

within

th

e org

anis

atio

n

1.2

det

erm

ine

the

scope

for

dev

elopin

g t

he

org

anis

atio

n’s

culture

1.3

pla

n t

he

dev

elopm

ent

of an

ach

ievi

ng e

xcel

lence

cu

lture

2

Dev

elop a

culture

to

support

ach

ievi

ng

exce

llence

2.1

dev

elop a

n a

chie

ving e

xcel

lence

cultura

l vi

sion

2.2

dev

elop a

str

ateg

y fo

r va

lues

and a

ssum

ptions

to

support

the

achie

ving e

xcel

lence

culture

2.3

dev

elop o

rgan

isat

ional

dev

elopm

ent

obje

ctiv

es for

the

ach

ievi

ng e

xcel

lence

culture

2.4

co

nsu

lt w

ith r

elev

ant

peo

ple

and s

take

hold

ers

2.5

re

ceiv

e an

d c

olla

te f

eedbac

k fr

om

consu

ltation

2.6

ag

ree

valu

es a

nd a

ssum

ptions

to u

nder

pin

an

achie

ving e

xcel

lence

culture

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

93

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

Imple

men

t cu

lture

im

pro

vem

ents

to s

upport

ach

ievi

ng e

xcel

lence

3.1

re

info

rce

agre

ed v

alues

with o

wn p

erso

nal

beh

avio

ur,

act

ions

and w

ord

s

3.2

co

mm

unic

ate

agre

ed v

alues

to w

ork

forc

e an

d

motiva

te t

hem

to p

ut

this

into

pra

ctic

e

3.3

su

pport

agre

ed v

alues

with p

olic

ies,

pro

gra

mm

es

and s

yste

ms

3.4

ta

ke o

pport

unitie

s to

counte

r in

stan

ces

of

conflic

t am

ongst

colle

agues

with a

gre

ed v

alu

es

3.5

co

ntinuousl

y m

onitor

and a

dju

st v

alues

and t

he

way

they

are

applie

d

4

Eva

luat

e cu

lture

im

pro

vem

ent

pro

gre

ss t

o

support

ach

ievi

ng

exce

llence

4.1

obta

in fee

dbac

k on c

ultura

l dev

elopm

ent

from

co

lleag

ues

4.2

an

alys

e is

sues

arisi

ng fro

m f

eedbac

k

4.3

ev

aluat

e cu

ltura

l pro

gre

ss

4.4

re

port

outc

om

es t

o t

he

rele

vant

peo

ple

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

94

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:___________________________


95

Unit 19: Understand how to Develop an Achieving Excellence Culture in Food Operations


QCF level: 4

Credit value: 5


Unit summary

This unit supports workforce development for those who understand how to develop an achieving excellence culture in food manufacturing or supply operations.



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





N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

96

Lear

ning

out

com

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

dev

elop a

cultura

l vi

sion

for

achie

ving e

xcel

lence

1.1

su

mm

aris

e th

e org

anis

atio

n’s

vis

ion,

stra

tegy

and

obje

ctiv

es f

or

achie

ving e

xcel

lence

1.2

ex

pla

in h

ow

to d

evel

op a

cultura

l vi

sion a

nd s

et o

f org

anis

atio

nal

dev

elopm

ent

obje

ctiv

es t

o u

nder

pin

th

e org

anis

atio

n’s

ach

ieve

men

t of ex

celle

nce

st

rate

gy

1.3

des

crib

e th

e im

port

ance

of

def

inin

g a

nd

com

munic

atin

g o

rganis

atio

nal

culture

2

Under

stan

d t

he

issu

es

whic

h a

ffec

t org

anis

atio

nal

cu

lture

in t

he

stra

tegy

2.1

su

mm

aris

e th

e va

lues

and a

ssum

ptions

that

are

cr

itic

al in

form

ing a

nd s

upport

ing indiv

idual

and

team

per

form

ance

2.2

ex

pla

in t

he

key

fact

ors

and b

arri

ers

that

influen

ce

the

dev

elopm

ent

of org

anis

ational

culture

in o

wn

org

anis

atio

n

2.3

des

crib

e th

e re

lationsh

ip b

etw

een o

rgan

isational

cu

lture

, th

e ac

hie

ving e

xcel

lence

str

ateg

y an

d

org

anis

atio

nal

per

form

ance

2.4

ex

pla

in h

ow

the

dev

elopm

ent

of

an a

chie

ving

exce

llence

culture

can b

e ef

fect

ivel

y m

anaged

ac

ross

all

area

s of ow

n o

rgan

isat

ion

2.5

cl

arify

how

to t

ake

into

acc

ount

the

regula

tory

, so

cial

and e

thic

al fr

am

ework

for

cultura

l dev

elopm

ent

within

ow

n o

rgan

isat

ion

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

97

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

addre

ss t

he

dev

elopm

ent

of a c

ulture

for

ach

ievi

ng

exce

llence

3.1

des

crib

e th

e cu

rren

t cu

lture

in o

wn o

rgan

isat

ion

3.2

an

alys

e th

e gap

bet

wee

n e

xist

ing a

nd f

utu

re

cultura

l vi

sion in o

wn o

rgan

isat

ion

3.3

ex

pla

in h

ow

to b

uild

and d

evel

op e

ffec

tive

tea

ms

3.4

ex

pla

in h

ow

to d

evel

op p

olic

ies

and p

roce

dure

s to

su

pport

an a

chie

ving e

xcel

lence

culture

in o

wn

org

anis

atio

n

3.5

des

crib

e th

e im

port

ance

of

indiv

idual

act

ions

at

work

to u

nder

pin

the

dev

elopm

ent

and

sust

ain

abili

ty o

f ow

n a

chie

ving e

xcel

lence

culture

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:___________________________

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

98


99

Unit 20: Manage Risk to Control Achieving Excellence in Food Operations


QCF level: 4

Credit value: 5


Unit summary

This unit supports workforce development for those who manage risk to control achieving excellence in food manufacturing or supply operations.



This unit is designed to assess the skills of learners in the workplace, when managing risk to control achieving excellence 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 presenting relevant evidence of workplace performance, and may be supported by witness testimony and other workplace evidence. Any observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.



N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

100

Lear

ning

out

com

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

Dev

elop a

ris

k m

anag

emen

t polic

y fo

r ach

ievi

ng e

xcel

lence

1.1

pro

duce

a r

isk

man

agem

ent

polic

y to

contr

ol

achie

ving e

xcel

lence

and c

om

munic

ate

it t

o t

he

org

anis

atio

n

1.2

es

tablis

h a

nd r

evie

w r

isk

criter

ia for

ow

n

org

anis

atio

n

1.3

id

entify

pote

ntial

ris

ks,

thei

r nat

ure

, pro

babili

ty o

f occ

urr

ence

and c

onse

quen

ces

in o

wn o

rgan

isat

ion

1.4

pro

duce

a r

isk

pro

file

for

ow

n o

rgan

isat

ion,

prioritisi

ng iden

tified

ris

ks a

nd c

ontr

ol of

achie

ving

exce

llence

2

Est

ablis

h a

nd m

ainta

in t

he

risk

man

agem

ent

polic

y fo

r ac

hie

ving e

xcel

lence

2.1

co

mm

unic

ate

iden

tified

ris

ks a

cross

the

org

anis

atio

n a

nd w

her

e nec

essa

ry e

nab

le a

ctio

n t

o

be

take

n

2.2

co

llect

and e

valu

ate

info

rmation o

n h

ow

iden

tified

risk

s hav

e bee

n r

esolv

ed a

nd w

hat

act

ion p

oin

ts

hav

e bee

n p

ut

into

pla

ce

2.3

dev

elop a

nd s

upport

a c

ulture

wher

e th

e org

anis

atio

n’s

work

forc

e ar

e risk

aw

are

but

are

able

to

lea

rn f

rom

mis

take

s

2.4

en

sure

ther

e is

sen

ior

man

agem

ent

com

mitm

ent

to

man

agin

g r

isk

to c

ontr

ol ac

hie

ving e

xcel

lence

2.5

su

pport

effec

tive

ris

k m

anag

emen

t by

allo

cation o

f su

ffic

ient

reso

urc

es

2.6

as

sess

pote

ntial

im

pro

vem

ents

to t

he

risk

m

anag

emen

t pro

cess

by

monitoring a

nd r

evie

w

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

101

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 m

anag

ing

risk

to s

upport

ach

ievi

ng

exce

llence

3.1

ev

aluat

e th

e im

pac

t of m

anag

ing r

isk

asse

ssm

ent

activi

ties

, id

entify

ing w

hat

les

sons

can b

e le

arned

an

d r

ecognis

ing t

he

contr

ibutions

of an

y m

anag

ers

and o

ther

colle

agues

3.2

se

ek fee

dbac

k on t

he

valu

e of ow

n c

ontr

ibution t

o

man

agin

g r

isk

ass

essm

ent

as

required

by

achie

ving

exce

llence

3.3

pro

vide

feed

bac

k on o

wn c

ontr

ibution t

o m

anag

ing

risk

ass

essm

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:___________________________

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

102


103

Unit 21: Understand how to Manage Risk to Control Achieving Excellence in Food Operations


QCF level: 4

Credit value: 5


Unit summary

This unit supports workforce development for those who need to understand how to manage risk to control achieving excellence in food manufacturing or supply operations.



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





N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

104

Lear

ning

out

com

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

stra

tegy

and h

ow

to m

anag

e risk

fo

r ac

hie

ving e

xcel

lence

1.1

su

mm

aris

e ow

n o

rganis

atio

n’s

vis

ion,

stra

tegy

and

obje

ctiv

es f

or

achie

ving e

xcel

lence

1.2

ex

pla

in t

he

types

of

risk

and t

he

fact

ors

influen

cing

the

org

anis

atio

n

1.3

outlin

e th

e ke

y st

ages

in t

he

risk

man

agem

ent

pro

cess

, in

cludin

g t

hose

affec

ting t

he

contr

ol of

ach

ievi

ng e

xcel

lence

1.4

su

mm

aris

e how

to iden

tify

the

view

s of

stak

ehold

ers

in r

elat

ion t

o r

isk

1.5

ex

pla

in w

hy

it is

import

ant

for

senio

r m

anag

emen

t to

show

a c

om

mitm

ent

to r

isk

man

agem

ent

in

rela

tion t

o t

he

contr

ol of ac

hie

ving e

xcel

lence

2

Under

stan

d h

ow

to

dev

elop a

nd r

evis

e th

e risk

man

agem

ent

polic

y an

d s

yste

ms

2.1

ex

pla

in h

ow

to d

evel

op a

nd w

rite

a r

isk

man

agem

ent

polic

y

2.2

des

crib

e how

to c

om

munic

ate

the

risk

manag

emen

t polic

y acr

oss

the

work

forc

e and o

ther

rel

evan

t par

ties

2.3

ex

pla

in h

ow

and w

hen

to r

evis

e th

e risk

m

anag

emen

t polic

y

2.4

cl

arify

the

import

ance

of

the

view

s of

the

work

forc

e an

d r

elev

ant

stak

ehold

ers

in t

he

dev

elopm

ent

of

risk

crite

ria

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

105

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

2.5

des

crib

e how

and w

her

e to

fin

d c

urr

ent

and

pla

nned

org

anis

atio

nal

act

ivitie

s

2.6

ex

pla

in h

ow

to e

stablis

h e

ffec

tive

sys

tem

s fo

r m

onitoring r

isk

man

agem

ent

3

Under

stan

d h

ow

to

iden

tify

ris

k 3.1

des

crib

e how

to iden

tify

ris

k

3.2

ex

pla

in t

he

nat

ure

of

risk

, pro

babili

ty o

f occ

urr

ence

an

d c

onse

quen

ces

in r

elat

ion t

o c

urr

ent

and

pla

nned

act

ivitie

s

3.3

ex

pla

in t

he

import

ance

of co

mm

unic

atin

g iden

tified

risk

s an

d t

he

contr

ol of ach

ievi

ng e

xcel

lence

in r

isk

man

agem

ent

to t

he

work

forc

e an

d s

take

hold

ers

3.4

su

mm

aris

e th

e ty

pes

of dec

isio

ns

and a

ctio

ns

take

n

in r

elat

ion t

o iden

tified

ris

k

4

Under

stan

d h

ow

to

eval

uat

e in

form

ation,

dea

l w

ith c

ulture

, dev

elopm

ent

and r

esourc

es

4.1

ex

pla

in t

he

import

ance

of co

llect

ing a

nd e

valu

atin

g

risk

info

rmat

ion,

incl

udin

g h

ow

to d

eal w

ith r

isks

an

d a

ctio

n p

lans

4.2

ex

pla

in h

ow

to d

evel

op a

n o

rganis

atio

nal

culture

w

her

e th

e org

anis

atio

n’s

work

forc

e ar

e risk

aw

are

but

are

able

to lea

rn fro

m m

ista

kes

4.3

des

crib

e th

e ty

pe

of

reso

urc

es n

eeded

to im

ple

men

t th

e risk

man

agem

ent

polic

y ef

fect

ivel

y

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

106

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:___________________________


107

Unit 22: Encourage Innovation in Achieving Excellence in Food Operations


QCF level: 4

Credit value: 5


Unit summary

This unit supports workforce development for those who encourage innovation in achieving excellence in food manufacturing or supply operations.



This unit is designed to assess the skills of learners in the workplace, when encouraging innovation in achieving excellence 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 presenting relevant evidence of workplace performance, and may be supported by witness testimony and other workplace evidence. Any observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.



N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

108

Lear

ning

out

com

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

Dev

elop a

n innova

tion

polic

y fo

r ach

ievi

ng

exce

llence

1.1

re

view

the

appro

aches

to innova

tion in t

he

org

anis

atio

n

1.2

pro

duce

an innova

tion s

trat

egy

to s

upport

ac

hie

ving e

xcel

lence

and c

om

munic

ate

this

to

rele

vant

peo

ple

1.3

m

otiva

te t

he

work

forc

e to

iden

tify

and s

hare

idea

s,

incl

udin

g e

nco

ura

gin

g c

onst

ruct

ive

feed

bac

k

1.4

pro

vide

tim

e an

d r

esourc

es t

o a

llow

the

dev

elopm

ent

of id

eas

1.5

es

tablis

h e

xter

nal co

nta

cts

with e

xper

ts a

nd o

ther

org

anis

atio

ns

to a

llow

the

exch

ange

of id

eas

2

Enco

ura

ge

and s

upport

in

nova

tion for

ach

ievi

ng

exce

llence

2.1

cr

eate

and s

upport

a c

ulture

wher

e ta

king

acce

pta

ble

ris

ks in p

urs

uin

g innova

tion is

acce

pta

ble

in a

n a

chie

ving e

xcel

lence

envi

ronm

ent

2.2

ev

aluat

e new

idea

s and a

ppro

ve t

hose

whic

h

appea

r vi

able

2.3

m

onitor

and r

evie

w t

he

pro

gre

ss o

f ap

pro

ved idea

s

2.4

cr

eate

sys

tem

s fo

r th

e m

easu

rem

ent

of

innova

tion

2.5

giv

e posi

tive

rec

ognitio

n t

o o

rigin

ators

and

dev

eloper

s of su

cces

sful id

eas

2.6

sh

are

info

rmat

ion o

n innova

tion a

cross

ow

n

org

anis

atio

n

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

109

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 innova

tion

polic

y to

support

ach

ievi

ng

exce

llence

3.1

ev

aluat

e th

e im

pac

t of en

coura

gin

g innova

tion

activi

ties

, id

entify

ing w

hat

les

sons

can b

e le

arned

an

d r

ecognis

ing t

he

contr

ibutions

of an

y m

anag

ers

and o

ther

colle

agues

3.2

se

ek fee

dbac

k on t

he

valu

e of ow

n c

ontr

ibution t

o

innova

tion p

olic

y as

required

by

achie

ving

exce

llence

3.3

pro

vide

feed

bac

k on o

wn c

ontr

ibution t

o innova

tion

polic

y 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:___________________________

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

110


111

Unit 23: Understand how to Encourage Innovation in Achieving Excellence in Food Operations


QCF level: 4

Credit value: 5


Unit summary

This unit supports workforce development for those who need to understand how to encourage innovation in achieving excellence in food manufacturing or supply operations.



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





N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

112

Lear

ning

out

com

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

stra

tegy,

ben

efits

and lev

els

of

innova

tion for

ach

ievi

ng

exce

llence

1.1

su

mm

aris

e ow

n o

rganis

atio

n’s

vis

ion,

stra

tegy

and

obje

ctiv

es f

or

achie

ving e

xcel

lence

1.2

ex

pla

in t

he

ben

efits

of in

nova

tion t

o t

he

org

anis

atio

n,

cust

om

ers

and s

take

hold

ers

1.3

ex

pla

in t

he

diffe

rence

bet

wee

n c

reat

ivity

and

innova

tion

1.4

des

crib

e how

to iden

tify

the

leve

l of in

nova

tion

within

ow

n o

rgan

isat

ion,

incl

udin

g:

–

the

kind o

f ap

pro

ach t

aken

–

stre

ngth

s an

d w

eakn

esse

s

–

obst

acl

es t

o t

he

use

of in

nova

tion in a

chie

ving

exce

llence

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

113

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

to

dev

elop a

n innova

tion

stra

tegy

and t

he

obst

acle

s to

innova

tion

2.1

ex

pla

in h

ow

to d

evel

op a

n innova

tion s

trate

gy

that

is

key

to a

chie

ving e

xcel

lence

in o

wn o

rganis

atio

n

and h

ow

to c

om

munic

ate

it a

cross

the

work

forc

e

2.2

des

crib

e how

to c

hoose

and u

se d

iffe

rent

met

hods

to m

otiva

te t

he

work

forc

e to

gen

erate

, dev

elop a

nd

shar

e id

eas

2.3

su

mm

aris

e th

e m

ethods

of

esta

blis

hin

g

par

tner

ship

s w

ith e

xter

nal

exp

erts

and

org

anis

atio

ns

whic

h c

an h

elp in t

he

gen

erat

ion o

f new

idea

s

2.4

ex

pla

in t

he

import

ance

of

com

munic

atio

n in t

he

crea

tive

pro

cess

2.5

des

crib

e th

e pote

ntial obst

acle

s to

innova

tion a

nd

whet

her

/how

they

can b

e re

move

d

3

Under

stan

d t

he

crea

tive

an

d innova

tion p

roce

sses

an

d h

ow

to p

rovi

de

feed

back

3.1

outlin

e th

e ke

y st

ages

in t

he

crea

tive

pro

cess

3.2

outlin

e th

e ke

y st

ages

in t

he

innova

tion p

roce

ss

3.3

ex

pla

in w

hy

it is

import

ant

to lea

rn f

rom

mis

take

s

3.4

ex

pla

in h

ow

to r

ecognis

e an

d m

anag

e risk

in

innova

tion

3.5

su

mm

aris

e how

to p

rovi

de

const

ruct

ive

feed

bac

k on

idea

s

3.6

su

mm

aris

e how

idea

s ca

n b

e dev

eloped

and t

rial

led

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

114

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 h

ow

to p

rote

ct

and e

valu

ate

innova

tion,

and d

eal w

ith r

esourc

es

and s

yste

ms

4.1

ex

pla

in w

hy

it is

import

ant

to p

rovi

de

tim

e an

d

reso

urc

es t

o s

upport

the

crea

tive

and innova

tion

pro

cess

es

4.2

outlin

e how

to inden

tify

req

uirem

ents

for

support

ing t

he

crea

tive

and innova

tion p

roce

sses

4.3

ex

pla

in h

ow

to p

rote

ct idea

s an

d innova

tion

4.4

ex

pla

in h

ow

to e

valu

ate

idea

s, t

he

implic

ations

of

putt

ing t

hem

into

pra

ctic

e an

d h

ow

to a

ppro

ve

those

whic

h a

ppea

r vi

able

4.5

su

mm

aris

e how

to g

ive

posi

tive

rec

ognitio

n t

o

origin

ato

rs a

nd d

evel

oper

s of

succ

essf

ul id

eas

4.6

ex

pla

in h

ow

to e

stablis

h s

yste

ms

for

mea

suring a

nd

report

ing o

n innova

tion a

nd p

rovi

de

feed

bac

k to

re

leva

nt

team

s an

d indiv

idual

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:___________________________


115

Unit 24: Develop and Manage Relationships with External Organisations in Food Operations


QCF level: 4

Credit value: 3


Unit summary

This unit supports workforce development for those who develop and manage relationships with external organisations in a food business.

The unit is designed for use primarily by food manufacture managers 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 developing and managing relationships with external organisations 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.



N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

116

Lear

ning

out

com

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

wel

l w

ith c

olle

agues

1.1

dea

l w

ith c

olle

agues

and m

anager

s in

an

appro

priat

e m

anner

1.2

dea

l w

ith d

iffe

rence

s of opin

ion in w

ays

that

do n

ot

cause

off

ence

1.3

re

spec

t th

e opin

ions

and b

elie

fs o

f co

lleagues

fro

m

diffe

rent

ethnic

and r

elig

ious

back

gro

unds

to o

wn

2

Exc

han

ge

info

rmation

2.1

ac

tive

ly s

eek

info

rmation t

o h

elp c

om

ple

te o

wn

work

effec

tive

ly

2.2

ex

chan

ge

info

rmation a

nd o

pin

ions

to a

ssis

t co

lleag

ues

with t

hei

r w

ork

2.3

offer

use

ful hel

p,

advi

ce a

nd s

upport

when

ap

pro

priat

e

3

Res

pond a

nd a

ct w

ithout

del

ay

3.1

re

spond a

ppro

priat

ely

to r

eques

ts t

hat

are

ow

n

resp

onsi

bili

ty

3.2

re

spond t

o r

eques

ts w

hile

kee

pin

g t

o s

tandar

ds

for

hea

lth a

nd s

afe

ty,

food s

afet

y an

d e

nvi

ronm

ent

3.3

in

form

the

appro

priate

per

son w

hen

exp

erie

nci

ng

difficu

lty

with a

par

ticu

lar

colle

ague

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

117

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:___________________________


118


119

Unit 25: Understand how to Develop and Manage Relationships with External Organisations in Food Operations


QCF level: 4

Credit value: 3


Unit summary

This unit supports workforce development for those who understand how to manage relationships with external organisations, in a food business.

The unit is designed for use primarily by managers 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 managing relationships with external organisations in food operations. It can be assessed on or off the job.





N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

120

Lear

ning

out

com

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 m

anag

e re

lationsh

ips

1.1

ex

pla

in h

ow

to d

eal w

ith e

nquirie

s

1.2

des

crib

e th

e ben

efits

of dev

elopin

g p

roduct

ive

work

ing r

elat

ionsh

ips

with e

xter

nal

org

anis

atio

ns

1.3

det

ail th

e princi

ple

s of

clea

r an

d e

ffec

tive

co

mm

unic

atio

n a

nd t

hei

r applic

atio

n

1.4

des

crib

e how

to iden

tify

conflic

ts o

f in

tere

st a

nd

way

s to

res

olv

e th

em

1.5

ex

pla

in w

hy

it is

import

ant

to p

lan a

nd p

repar

e fo

r vi

sits

1.6

des

crib

e w

hat

const

itute

s a

pro

duct

ive

rela

tionsh

ip

with a

n e

xter

nal

org

anis

atio

n

2

Know

what

the

requirem

ents

are

for

dev

elopin

g a

nd m

anagin

g

rela

tionsh

ips

2.1

det

ail yo

ur

rights

and r

esponsi

bili

ties

in r

espec

t of

insp

ection a

nd r

egula

tory

auth

orities

2.2

ex

pla

in h

ow

you a

gre

e te

rms

of busi

nes

s w

ith

advi

ce a

nd g

uid

ance

consu

ltan

cies

2.3

det

ail th

e polic

ies,

pro

cedure

s and c

odes

of pra

ctic

e fo

r eq

ual

ity

of opport

unity,

hea

lth a

nd s

afe

ty,

food

safe

ty a

nd q

ual

ity

syst

ems

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

121

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

what

the

legal

requirem

ents

are

for

food

man

ufa

cturing

3.1

des

crib

e pro

ject

man

agem

ent

tech

niq

ues

co

mm

only

use

d in t

he

indust

ry o

r se

ctor

3.2

des

crib

e ri

sks

and c

ontingen

cies

com

mon t

o t

he

indust

ry/s

ecto

r

3.3

outlin

e in

dust

ry/s

ecto

r sp

ecific

leg

isla

tion,

regula

tions,

guid

elin

es a

nd c

odes

of pra

ctic

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:___________________________


122


123

Unit 26: Ensure Compliance with Legal, Regulatory, Ethical and Social Requirements


QCF level: 4

Credit value: 5


Unit summary

This unit helps learners to identify and correct failures in compliance with legal, regulatory, ethical and social requirements relating to their own areas of responsibility.



N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

124

Lear

ning

out

com

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

Be

able

to m

onitor

the

oper

atio

nal co

mplia

nce

of

pro

cedure

s in

mee

ting

legal

, re

gula

tory

, et

hic

al

and s

oci

al re

quirem

ents

1.1

m

onitor

the

oper

atio

nal

com

plia

nce

of

pro

cedure

s in

mee

ting leg

al, r

egula

tory

, et

hic

al a

nd s

oci

al

requirem

ents

.

2

Be

able

to iden

tify

and

mak

e re

com

men

dat

ions

on a

reas

of non-

com

plia

nce

with

pro

cedure

s fo

r le

gal

, re

gula

tory

, et

hic

al a

nd

soci

al r

equirem

ents

re

lating t

o o

wn a

rea o

f re

sponsi

bili

ty

2.1

id

entify

are

as o

f non-c

om

plia

nce

with leg

al,

regula

tory

, et

hic

al a

nd s

oci

al pro

cedure

s

2.2

ex

amin

e re

asons

for

non-c

om

plia

nce

with

pro

cedure

s

2.3

m

ake

reco

mm

endat

ions

for

corr

ections

to e

nsu

re

com

plia

nce

with p

roce

dure

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:___________________________


125

Unit 27: Develop and Evaluate Operational Plans for own Area of Responsibility


QCF level: 5

Credit value: 6


Unit summary

This unit helps learners to develop, implement, monitor and review operational plans for own area of responsibility.



N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

126

Lear

ning

out

com

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

Be

able

to a

lign o

bje

ctiv

es

of ow

n a

rea

of

resp

onsi

bili

ty w

ith t

hose

of

ow

n o

rgan

isat

ion

1.1

id

entify

oper

atio

nal obje

ctiv

es w

ithin

ow

n a

rea o

f re

sponsi

bili

ty

1.2

an

alys

e obje

ctiv

es o

f ow

n a

rea o

f re

sponsi

bili

ty in

rela

tion t

o t

hose

of ow

n o

rgan

isat

ion

2

Be

able

to im

ple

men

t oper

atio

nal pla

ns

in o

wn

area

of

resp

onsi

bili

ty

2.1

as

sess

ris

ks a

ssoci

ate

d w

ith o

per

atio

nal pla

ns

and

incl

ude

contingen

cy a

rran

gem

ents

2.2

id

entify

support

fro

m r

elev

ant

stak

ehold

ers

2.3

im

ple

men

t oper

ational

pla

n w

ithin

ow

n a

rea

of

resp

onsi

bili

ty

3

Be

able

to m

onitor

and

eval

uat

e oper

atio

nal

pla

ns

in o

wn a

rea

of

resp

onsi

bili

ty

3.1

m

onitor

pro

cedure

s w

ithin

the

oper

atio

nal pla

n

3.2

ev

aluat

e oper

atio

nal

pla

ns

and im

ple

men

t an

y nec

essa

ry a

ctio

ns

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

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

4

Eva

luat

e th

e su

cces

ses

or

failu

res

within

a q

ual

ity

assu

rance

sys

tem

4.1

outlin

e th

e m

eanin

g o

f qual

ity

in t

he

conte

xt o

f m

anag

ing a

ctiv

itie

s

4.2

ex

pla

in p

rinci

ple

s under

pin

nin

g e

ffec

tive

qual

ity

assu

rance

sys

tem

s and h

ow

to a

pply

them

4.3

cr

itic

ally

rev

iew

the

import

ance

of m

ainta

inin

g

effe

ctiv

e qual

ity

ass

ura

nce

sys

tem

s

4.4

su

mm

aris

e how

to a

nal

yse

work

pro

cess

es a

nd

det

erm

ine

the

most

appro

priat

e st

ruct

ure

for

a

qual

ity

assu

rance

sys

tem

4.5

re

port

on t

he

effe

ctiv

enes

s of

various

types

of

qual

ity

assu

rance

sys

tem

s and t

hei

r re

lative

ad

vanta

ges

and d

isadva

nta

ges

to t

he

activi

ties

in

ow

n b

usi

nes

s

4.6

ex

pla

in h

ow

to s

pec

ify

the

requirem

ents

of

a qualit

y as

sura

nce

sys

tem

for

ow

n o

rganis

atio

n

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:___________________________


128


129

Unit 28: Develop, Implement and Evaluate Quality Assurance Systems in Food Operations


QCF level: 4

Credit value: 4


Unit summary

This unit supports workforce development for those who develop, implement and evaluate quality assurance systems in a food business.

The unit is designed for use primarily by managers 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, developing, implementing and evaluating quality assurance systems 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.



N025192 –

Spec

ific

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n –

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Cer

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for

Pro

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in F

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Man

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(Q

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– I

ssue

1 –

Sep

tem

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2010

© E

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2010

130

Lear

ning

out

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nd a

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iter

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Ass

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iteri

a

Evid

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ce

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e

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re

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D

ate

1

Dev

elop q

ualit

y ass

ura

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sy

stem

s 1.1

det

erm

ine

the

key

requirem

ents

for

mea

sure

men

t,

contr

ol an

d s

am

ple

s th

rough a

n a

nal

ysis

of

pro

cess

es w

hic

h w

ill b

e use

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or

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pro

pose

d

syst

em

1.2

dev

elop a

qual

ity

ass

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sys

tem

whic

h

inco

rpora

tes

the

appro

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mea

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s, c

ontr

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an

d s

am

plin

g a

rran

gem

ents

to m

eet

cust

om

er a

nd

regula

tory

nee

ds

1.3

pro

vide

opport

unitie

s fo

r th

ose

invo

lved

in q

ual

ity

assu

rance

to c

ontr

ibute

to s

yste

m d

evel

opm

ent

1.4

pre

sent

ow

n p

ropose

d q

ual

ity

ass

ura

nce

sys

tem

to

the

rele

vant

peo

ple

at

an a

ppro

priat

e le

vel an

d

pac

e an

d g

ive

them

opport

unitie

s to

ques

tion a

nd

deb

ate

1.5

co

nsi

der

fee

dbac

k fr

om

colle

agues

in o

wn q

ual

ity

assu

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sys

tem

and im

ple

men

tation p

lan,

and

agre

e th

ese

with t

he

rele

vant

peo

ple

N025192 –

Spec

ific

atio

n –

Edex

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war

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Cer

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Pro

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in F

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Man

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xcel

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(Q

CF)

– I

ssue

1 –

Sep

tem

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2010

© E

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mited

2010

131

Learn

ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

Po

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re

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D

ate

2

Imple

men

t qual

ity

assu

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sys

tem

s 2.1

co

mm

unic

ate

the

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men

tation p

lan c

lear

ly t

o

the

rele

vant

peo

ple

2.2

pro

mote

the

ben

efits

of qual

ity

assu

rance

and g

ain

com

mitm

ent

of

the

rele

vant

peo

ple

to t

he

syst

ems

2.3

im

ple

men

t th

e qual

ity

ass

ura

nce

sys

tem

with

appro

priat

e re

sourc

es a

nd c

onfirm

the

rele

vant

peo

ple

’s u

nder

stan

din

g o

f, a

nd c

om

mitm

ent

to,

the

syst

em

2.4

re

solv

e an

y im

ple

men

tation p

roble

ms

and c

orr

ect

any

syst

em d

efic

ienci

es

3

Monitor

the

oper

atio

n o

f qual

ity

assu

rance

sys

tem

s to

ass

ess

the

effe

ctiv

enes

s of im

ple

men

tation

3.1

se

ek a

nd r

ecei

ve f

eedbac

k fr

om

those

invo

lved

with

imple

men

tation a

nd o

per

atio

n o

f th

e qualit

y as

sura

nce

sys

tem

3.2

m

onitor

the

oper

atio

n o

f th

e qual

ity

ass

ura

nce

sy

stem

and g

ather

dat

a w

hic

h e

nab

les

effe

ctiv

e ev

aluat

ion o

f im

ple

men

tation

3.3

re

port

on t

he

effe

ctiv

enes

s of th

e im

ple

men

tation

activi

ty t

o t

he

rele

vant

peo

ple

and m

ake

re

com

men

dat

ions

for

impro

vem

ents

to f

utu

re

imple

men

tation p

lans

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

132

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:___________________________


133

Unit 29: Evaluate and Improve Quality Assurance Systems in Food Operations


QCF level: 4

Credit value: 4


Unit summary

This unit supports workforce development for those who evaluate and improve quality assurance systems in a food business.



This unit is designed to assess the skills of learners in the workplace, evaluating and improving quality assurance systems 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.




N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

134

Lear

ning

out

com

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

Eva

luat

e qual

ity

assu

rance

sy

stem

s 1.1

m

onitor

qual

ity

ass

ura

nce

oper

ations

and c

olle

ct

rele

vant

info

rmation a

nd d

ata

1.2

ev

aluat

e fe

edbac

k about

the

oper

atio

n a

nd

per

form

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of

the

qual

ity

ass

ura

nce

sys

tem

fro

m

rele

vant

peo

ple

1.3

an

alys

e th

e ef

fect

iven

ess

of qual

ity

ass

ura

nce

sy

stem

s in

res

pec

t of

the

purp

ose

for

whic

h t

hey

w

ere

des

igned

1.4

m

ake

judgem

ents

about

qualit

y as

sura

nce

sys

tem

s,

per

form

ance

in m

easu

ring a

nd m

ainta

inin

g

consi

sten

t qual

ity

standar

ds

1.5

pre

sent

ow

n e

valu

atio

n t

o t

he

rele

vant

peo

ple

and

at a

n a

ppro

priat

e le

vel an

d p

ace

, giv

ing

opport

unitie

s fo

r th

em t

o q

ues

tion a

nd d

ebat

e

1.6

co

nsi

der

fee

dbac

k fr

om

colle

agues

in fin

al

eval

uat

ion a

nd r

eport

to t

he

rele

vant

peo

ple

2

Agre

e obje

ctiv

es for

a qual

ity

assu

rance

sys

tem

im

pro

vem

ent

pla

n

2.1

co

nsi

der

rel

evan

t outc

om

es t

hat

hav

e re

sulted

fro

m

the

evalu

ation o

f a q

ualit

y ass

ura

nce

sys

tem

2.2

m

onitor

qual

ity

ass

ura

nce

act

ivitie

s at

tim

es m

ost

lik

ely

to iden

tify

pote

ntial

im

pro

vem

ents

2.3

pre

sent

ow

n p

lans

for

qual

ity

assu

rance

sys

tem

im

pro

vem

ents

to t

he

rele

vant

peo

ple

2.4

ag

ree

an im

pro

vem

ent

pla

n w

ith t

he

rele

vant

peo

ple

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

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nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

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

3

Imple

men

t an

d e

valu

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a

qual

ity

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rance

sys

tem

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pro

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ent

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mm

e

3.1

in

itia

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ent

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mm

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a p

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anner

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ing r

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’s u

nder

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of th

e im

plic

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chan

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and t

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r co

mm

itm

ent

to it

3.2

co

ord

inat

e th

e act

ivitie

s w

hic

h a

re n

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sary

to

imple

men

t th

e im

pro

vem

ent

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e an

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mai

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in c

om

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ation w

ith t

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invo

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3.3

m

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chan

ge

and g

ather

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nt

info

rmat

ion t

o

eval

uat

e th

e ef

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iven

ess

of th

e im

pro

vem

ents

3.4

re

port

res

ults

of th

e ch

ange

to t

he

rele

vant

peo

ple

as

req

uired

3.5

en

able

agre

ed im

pro

vem

ents

to b

e in

corp

ora

ted

into

sta

ndar

d q

ualit

y as

sura

nce

sys

tem

s and

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:___________________________

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

136


137

Unit 30: Understand Quality Assurance Systems in Food Operations


QCF level: 4

Credit value: 4


Unit summary

This unit supports workforce development for those who understand quality assurance systems, in a food business.



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





N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

138

Lear

ning

out

com

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 e

valu

ate

tren

ds

and d

evel

opm

ents

w

ithin

qual

ity

assu

rance

1.1

ex

pla

in h

ow

to k

eep u

p t

o d

ate

with indust

ry q

ual

ity

assu

rance

sys

tem

tre

nds

and d

evel

opm

ents

1.2

co

mpare

and c

ontr

ast

curr

ent

indust

ry t

rends

and

dev

elopm

ents

for

qualit

y as

sura

nce

sys

tem

s

1.3

re

view

the

key

tech

nic

al m

easu

res

whic

h b

est

contr

ibute

to d

evel

opin

g a

n e

ffec

tive

qual

ity

assu

rance

sys

tem

1.4

ev

aluat

e ex

ample

s of

good indust

ry p

ract

ice

for

qual

ity

ass

ura

nce

sys

tem

s dev

elopm

ent

and

imple

men

tation

2

Know

how

to e

valu

ate

bes

t pra

ctic

e fo

r co

mm

unic

atin

g q

ual

ity

issu

es

2.1

ex

pla

in h

ow

bes

t to

com

munic

ate

eff

ective

ly w

ith

man

ager

s an

d o

ther

spec

ialis

ts

2.2

ju

stify

the

bes

t m

ethods

for

maki

ng

reco

mm

endat

ions

2.3

det

erm

ine

who r

eport

, pre

senta

tion a

nd

reco

mm

endat

ions

should

be

mad

e to

2.4

su

mm

aris

e how

to h

andle

dis

cuss

ions

on q

ual

ity

issu

es

2.5

ju

stify

the

org

anis

atio

nal

pro

cedure

s an

d t

imin

g f

or

com

munic

atio

n,

report

ing a

nd a

ppro

vals

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

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

how

to e

valu

ate

the

imple

men

tation o

f a

qual

ity

ass

ura

nce

pro

gra

mm

e

3.1

ex

pla

in h

ow

to d

evel

op a

n e

ffec

tive

case

for

the

imple

men

tation o

f qual

ity

ass

ura

nce

sys

tem

s

3.2

ev

aluat

e th

e im

port

ance

of

consu

ltin

g o

n t

he

dev

elopm

ent

and intr

oduct

ion o

f qualit

y ass

ura

nce

sy

stem

s and h

ow

to d

o s

o e

ffec

tive

ly

3.3

cr

itic

ally

rev

iew

way

s of

seek

ing a

nd r

ecei

ving

effe

ctiv

e fe

edbac

k about

qualit

y as

sura

nce

sys

tem

s

3.4

ex

pla

in t

he

princi

ple

s of ef

fect

ive

imple

men

tation

pla

nnin

g

3.5

su

mm

aris

e how

to d

evel

op a

rea

listic

imple

men

tation p

lan t

o m

eet

the

org

anis

ational

nee

ds

3.6

des

crib

e how

to a

dju

st im

ple

men

tation p

lans

to

mee

t ch

angin

g o

rgan

isat

ional

cir

cum

stan

ces

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:___________________________


140


141

Unit 31: Assess Operations for Effectiveness and Compliance with Food Safety Standards in Operations


QCF level: 4

Credit value: 4


Unit summary

This unit supports workforce development for those who assess operations for effectiveness and compliance with food safety standards in a food or animal feed business.



This unit is designed to assess the skills of learners in the workplace, assessing operations for effectiveness and compliance with food safety standards in operations or animal feed production. 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.



N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

142

Lear

ning

out

com

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

Car

ry o

ut

audit o

per

atio

ns

1.1

def

ine

and a

gre

e th

e sc

ope

of

the

audit

1.2

under

take

an o

per

atio

nal

audit a

t th

e le

vel

appro

priat

e to

the

food s

afet

y risk

1.3

au

dit f

ood s

afet

y m

anag

emen

t re

view

dat

es t

o

ensu

re t

he

pro

cess

is

active

1.4

ex

amin

e re

cord

s fo

r co

mplia

nce

with inte

rnal

sy

stem

s and leg

isla

tion

1.5

ev

aluat

e pre

vious

audits

and c

ust

om

er c

om

pla

ints

to

gain

his

tori

c in

form

atio

n a

bout

oper

atio

ns

1.6

as

sess

the

effe

ctiv

enes

s of st

aff tr

ainin

g f

or

those

in

key

role

s

2

Com

ply

with food s

afet

y m

anag

emen

t pro

cedure

s 2.1

en

sure

food s

afe

ty m

anag

emen

t pro

cedure

s are

bas

ed o

n f

ood s

afet

y st

andar

ds

and t

hat

they

co

mply

with leg

isla

tive

and c

ust

om

er r

equirem

ents

2.2

co

nfirm

that

the

audit h

as v

alid

ated

the

food s

afet

y m

anag

emen

t pro

cedure

s

2.3

en

sure

that

pro

duct

s ar

e co

rrec

tly

iden

tified

2.4

as

sess

tra

ceab

ility

sys

tem

s to

ensu

re t

hat

they

m

eet

legal re

quirem

ents

2.5

obse

rve

a sa

mple

of

oper

atio

ns

for

com

plia

nce

with

food s

afe

ty s

tandar

ds

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

143

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:___________________________


144


145

Unit 32: Report on Compliance with Food Safety Requirements in Operations


QCF level: 4

Credit value: 4


Unit summary

This unit supports workforce development for those who report on compliance with food safety requirements in a food or animal feed business.



This unit is designed to assess the skills of learners in the workplace, reporting on compliance with food safety requirements in operations or animal feed production. 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.



N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

146

Lear

ning

out

com

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

Eva

luat

e in

tern

al a

udits

of

the

food s

afet

y m

anag

emen

t sy

stem

1.1

sp

ecify

the

scope

of th

e au

dit c

onduct

ed

1.2

re

port

eff

ective

work

ing o

f fo

od s

afet

y m

anag

emen

t sy

stem

s

1.3

an

alys

e an

d d

ocu

men

t ar

eas

of

non-c

om

plia

nce

w

ith t

he

food s

afet

y m

anag

emen

t sy

stem

1.4

as

sess

the

risk

s an

d im

pac

t of non-c

om

plia

nce

1.5

ev

aluat

e th

e re

sults

agai

nst

the

org

anis

ation’s

qual

ity

syst

ems,

rel

evan

t st

andar

ds

and b

est

pra

ctic

e

2

Produce

tim

esca

les

for

action

2.1

pro

duce

and a

gre

e a t

imes

cale

in c

onju

nct

ion w

ith

oth

ers

to e

nsu

re c

om

plia

nce

is

mai

nta

ined

2.2

dis

cuss

im

ple

men

tation o

f pre

venta

tive

act

ion t

o

min

imis

e in

stan

ces

of non-c

om

plia

nce

3

Pre

sent

inte

rnal

audit

report

s 3.1

ve

rify

pre

venta

tive

and c

orr

ective

act

ion a

s part

of

the

audit

3.2

co

mpile

a r

eport

on long t

erm

audit t

rends

3.3

ci

rcula

te a

udit r

eport

to k

ey o

rgan

isat

ional

conta

cts

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

147

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:___________________________


148


149

Unit 33: Understand how to Report on Compliance with Food Safety Requirements in Operations


QCF level: 4

Credit value: 4


Unit summary

This unit supports workforce development for those who need to understand food safety auditing, in a food or animal feed business.



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





N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

150

Lear

ning

out

com

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

reco

rds

and

report

s re

lating t

o inte

rnal

au

dits

1.1

ex

pla

in r

ecord

ing a

nd r

eport

ing p

roce

dure

s re

lating

to q

ualit

y co

ntr

ol, inte

rnal

audits

and food s

afe

ty

man

agem

ent

syst

ems

1.2

ex

pla

in h

ow

to m

ake

reco

mm

endat

ions

to im

pro

ve

qual

ity

contr

ol an

d inte

rnal

audits

1.3

def

ine

good m

anufa

cturing p

ract

ices

(gm

p)

rele

vant

to t

he

scope

of th

e audit

1.4

ex

pla

in a

uditin

g p

ract

ices

incl

udin

g s

econd a

nd

third p

arty

insp

ections

2

Know

about

regula

tions

rela

ting t

o f

ood s

afe

ty

stan

dar

ds

2.1

diffe

rentiat

e bet

wee

n t

he

regula

tions

and leg

al a

nd

cert

ific

atio

n r

equirem

ents

for

the

oper

atio

nal

in

spec

tion

2.2

ex

pla

in h

ow

to a

pply

eff

ective

food s

afet

y st

andar

ds

2.3

ex

pla

in w

hat

const

itute

s non-c

om

plia

nce

and t

he

org

anis

atio

nal

im

plic

ations

for

food s

afet

y

2.4

des

crib

e how

to r

evie

w t

he

effe

ctiv

enes

s of

corr

ective

act

ions

3

Know

about

the

role

s an

d

resp

onsi

bili

ties

of th

ose

in

volv

ed in t

he

audit

pro

cess

3.1

ex

pla

in t

he

role

s, r

esponsi

bili

ties

and lev

els

of

auth

ority

of th

e fo

od s

afet

y m

anag

emen

t te

am

3.2

ex

pla

in t

he

role

s an

d r

esponsi

bili

ties

of an

auditor

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

151

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:___________________________


152


153

Unit 34: Develop a Strategy to Achieve Sustainability in Food Operations


QCF level: 4

Credit value: 4


Unit summary

This unit supports workforce development for those who develop a strategy to achieve sustainability in a food manufacturing business.



This unit is designed to assess the skills of learners in the workplace, who develop a strategy to achieve sustainability 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.



N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

154

Lear

ning

out

com

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

Est

ablis

h c

urr

ent

leve

l of

sust

ain

abili

ty

1.1

lia

ise

with 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

requirem

ents

on o

rganis

atio

nal su

stain

abili

ty

1.2

id

entify

influen

ces

whic

h im

pact

on t

he

sust

ain

abili

ty o

f org

anis

atio

nal

act

ivitie

s

1.3

org

anis

e th

e co

llect

ion a

nd a

nal

ysis

of

dat

a re

leva

nt

to r

esourc

e utilis

ation r

elating t

o s

ust

ainabili

ty

1.4

es

tablis

h s

ust

ainabili

ty t

arg

ets

by

ben

chm

ark

ing

org

anis

atio

nal

pra

ctic

es a

gai

nst

indust

ry b

est

pra

ctic

e

1.5

id

entify

ben

efits

to t

he

org

anis

ation t

hat

can

be

achie

ved t

hro

ugh s

ust

ainab

le a

ctiv

itie

s

1.6

sp

ecify

targ

ets

for

sust

ainab

le p

ract

ice

within

all

activi

ties

1.7

id

entify

pote

ntial

bar

rier

s to

ach

ievi

ng s

ust

ainab

ility

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

155

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

Est

ablis

h s

trat

egy

to

support

the

achie

vem

ent

of

sust

ainabili

ty

2.1

su

pport

the

inte

gra

tion o

f su

stain

abili

ty t

arg

ets

into

al

l act

ivitie

s

2.2

dev

elop s

trat

egie

s to

ove

rcom

e barr

iers

to

sust

ain

able

dev

elopm

ent

2.3

en

sure

the

rele

vance

of

sust

ainabili

ty t

arget

s th

rough c

onsu

ltat

ion w

ith inte

rest

ed p

arties

2.4

es

tablis

h p

roce

sses

to m

onitor

and r

evie

w p

rogre

ss

tow

ards

sust

ainab

ility

3

Monitor

corr

ective

act

ions

and c

om

ple

te

docu

men

tation

3.1

su

pport

the

imple

men

tation o

f st

rate

gy

that

str

ives

to

ach

ieve

org

anis

atio

nal

sust

ain

abili

ty

3.2

pro

mote

the

ben

efits

of su

stai

nab

ility

to

stak

ehold

ers

3.3

m

onitor

and r

evie

w p

rogre

ss t

ow

ards

sust

ainab

ility

3.4

re

port

to s

take

hold

ers

on p

erfo

rman

ce a

nd

impro

vem

ents

in s

ust

ainab

le p

ract

ice

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:___________________________

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

156


157

Unit 35: Principles of Food Policy and Regulation


QCF level: 4

Credit value: 5


Unit summary

This unit supports workforce and/or vocational development for those who need to understand the principles of food policy and regulation, 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 food policy and regulation. It can be assessed on or off the job.




N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

158

Lear

ning

out

com

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

des

crib

e fo

od p

olic

y and

regula

tion

1.1

ex

pla

in t

he

legal an

d r

egula

tory

req

uirem

ents

that

co

ntr

ol th

e m

anufa

cture

and s

upply

of fo

od

1.2

ex

pla

in h

ow

eth

ical

and s

oci

al is

sues

aff

ect

food

busi

nes

ses

1.3

des

crib

e how

to a

cces

s so

urc

es o

f ad

vice

and

guid

ance

that

support

food p

olic

y dev

elopm

ent

1.4

ex

pla

in h

ow

to q

uan

tify

the

impac

t on food

busi

nes

ses

of:

–

legal

–

regula

tory

–

ethic

al

–

soci

al r

equirem

ents

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

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 h

ow

to

dev

elop f

ood p

olic

y and

pro

cedure

s

2.1

ex

pla

in t

he

purp

ose

of org

anis

atio

nal

polic

y an

d

pro

cedure

s

2.2

outlin

e th

e ef

fect

iven

ess

of m

ethods

use

d f

or

colle

ctin

g a

nd a

nal

ysin

g d

ata

2.3

ex

pla

in h

ow

the

culture

and v

alu

es o

f busi

nes

ses

affe

ct c

orp

ora

te g

ove

rnan

ce

2.4

ex

pla

in h

ow

to d

evel

op o

rgan

isat

ional

food p

olic

y to

su

pport

org

anis

atio

nal

culture

and v

alu

es

2.5

des

crib

e how

to s

upport

the

effe

ctiv

e im

ple

men

tation o

f fo

od p

olic

ies

2.6

outlin

e th

e m

ethods

use

d f

or

com

munic

ating

polic

ies

2.7

ex

pla

in h

ow

polic

y is

influen

ced b

y an

d influen

ces

stak

ehold

ers

3

Know

how

to m

onitor

food

polic

ies

3.1

outlin

e th

e te

chniq

ues

use

d f

or

monitoring p

olic

ies

and p

roce

dure

s

3.2

ex

pla

in h

ow

to d

evel

op c

ontingen

cy p

roce

sses

to

dea

l w

ith p

olic

y fa

ilure

s

3.3

ex

pla

in w

hy

qualit

y ass

ura

nce

pro

cess

es a

re

nee

ded

to s

upport

org

anis

atio

nal

polic

y dev

elopm

ent

and im

ple

men

tation

3.4

outlin

e th

e m

ethods

for

contr

olli

ng p

olic

y an

d

ensu

ring o

ngoin

g c

om

plia

nce

with r

egula

tions

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

160

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 36: Principles of using Information Communication Technology (ICT) and Management Information Systems (MIS) in Food Technology


QCF level: 4

Credit value: 4


Unit summary

This unit supports workforce and/or vocational development for those who need to understand the principles of using Information Communication Technology (ICT) and Management Information Systems (MIS) in food technology 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 using Information Communication Technology and Management Information Systems in food technology. It can be assessed on or off the job.




N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

162

Lear

ning

out

com

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 I

CT a

nd M

IS

syst

ems

use

d w

ithin

food

and d

rink

busi

nes

ses

1.1

id

entify

the

types

of

ICT a

nd M

IS s

yste

ms

and h

ow

th

ey a

re u

sed w

ithin

food a

nd d

rink

busi

nes

ses

1.2

outlin

e th

e pro

cess

es,

faci

litie

s an

d e

quip

men

t th

at

are

required

to p

rovi

de

ICT a

nd M

IS s

yste

ms

1.3

des

crib

e th

e pote

ntial

short

falls

of IC

T a

nd M

IS

syst

ems

2

Under

stan

d h

ow

ICT a

nd

MIS

sys

tem

s are

use

d

within

food a

nd d

rink

busi

nes

ses

2.1

ex

pla

in h

ow

ICT s

yste

ms

are

use

d t

o c

olle

ct a

nd

store

pro

cess

dat

a

2.2

des

crib

e how

to u

se I

CT a

nd M

IS s

yste

ms

to:

–

input

dat

a

–

store

dat

a

–

pro

cess

data

–

retr

ieve

data

–

eval

uat

e dat

a

–

pre

sent

data

2.3

ex

pla

in h

ow

to m

ainta

in t

he

secu

rity

, in

tegrity

and

accu

racy

of IC

T a

nd M

IS s

yste

ms

2.4

des

crib

e how

to e

valu

ate

the

effe

ctiv

enes

s of IC

T

and M

IS s

yste

ms

2.5

des

crib

e how

ICT a

nd M

IS s

yste

ms

influen

ce a

nd

are

influen

ced b

y qualit

y as

sura

nce

sys

tem

s

2.6

outlin

e how

to p

lan,

monitor

and c

ontr

ol th

e ap

plic

atio

n a

nd p

erfo

rman

ce o

f IC

T a

nd M

IS

syst

ems

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

163

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:___________________________

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

164


165

Unit 37: Principles of Energy Efficiency in Food Operations


QCF level: 4

Credit value: 4


Unit summary

This unit supports workforce and/or vocational development for those who need to understand the principles of energy efficiency, 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 energy efficiency in food operations. It can be assessed on or off the job.




N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

166

Lear

ning

out

com

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 en

ergy

effici

ency

1.1

ex

pla

in h

ow

ener

gy

consu

mption im

pac

ts o

n

clim

ate

chan

ge

1.2

ex

pla

in t

he

role

of en

ergy

effici

ency

in a

chie

ving

sust

ain

abili

ty

1.3

ex

pla

in h

ow

ener

gy

effici

ency

can

hel

p r

educe

ca

rbon e

mis

sions

1.4

des

crib

e th

e ben

efits

of:

–

low

-carb

on e

ner

gy

–

ener

gy

effici

ency

2

Under

stan

d t

he

fact

ors

in

fluen

cing t

he

sett

ing o

f en

ergy

effici

ency

tar

get

s

2.1

ex

pla

in c

limat

e ch

ange

legis

lation a

nd h

ow

it

contr

ols

org

anis

atio

nal

ener

gy

usa

ge

2.2

des

crib

e th

e gove

rnm

ent

targ

ets

and leg

al

requirem

ents

for

carb

on r

educt

ion a

nd c

limat

e ch

ange

and t

hei

r im

plic

atio

ns

in food o

per

atio

ns

2.3

ex

pla

in h

ow

to u

se c

arbon f

ootp

rints

as

a m

easu

re

of en

ergy

effici

ency

2.4

ex

pla

in t

he

princi

ple

s of en

ergy

effici

ency

ben

chm

ark

ing a

s a

met

hod o

f id

entify

ing

opport

unitie

s fo

r im

pro

ving e

ner

gy

effici

ency

2.5

ex

pla

in h

ow

to e

stablis

h c

urr

ent

leve

ls o

f en

ergy

usa

ge

for

all org

anis

atio

nal

act

ivitie

s

2.6

des

crib

e th

e ar

eas

of

ener

gy

usa

ge

and

opport

unitie

s fo

r im

pro

ving e

ner

gy

effici

ency

2.7

ex

pla

in h

ow

to d

evel

op t

arget

s fo

r en

ergy

effici

ency

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

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

3

Under

stan

d t

he

fact

ors

in

fluen

cing s

upport

for

ener

gy

effici

ency

3.1

des

crib

e th

e m

ethods

for

pro

moting o

rgan

isat

ional

en

ergy

effici

enci

es

3.2

ex

pla

in h

ow

to d

efin

e an

d a

lloca

te r

ole

s and

resp

onsi

bili

ties

for

all th

ose

invo

lved

in im

pro

ving

ener

gy

effici

ency

3.3

ex

pla

in h

ow

to iden

tify

tra

inin

g n

eeds

and o

rgan

ise

staf

f tr

ainin

g t

o s

upport

the

more

effic

ient

use

of

ener

gy

4

Under

stan

d t

he

fact

ors

in

fluen

cing t

he

ach

ieve

men

t of

ener

gy

effici

ency

4.1

des

crib

e th

e so

urc

es o

f lo

w-c

arbon e

ner

gy,

in

cludin

g o

ptions

for

on-s

ite

ener

gy

gen

erat

ion

4.2

ex

pla

in h

ow

to m

onitor

and c

ontr

ol en

ergy

effici

ency

4.3

des

crib

e th

e bar

rier

s th

at c

an lim

it e

ner

gy

effici

ency

an

d t

he

stra

tegie

s th

at c

an b

e use

d t

o o

verc

om

e th

ese

bar

rier

s

4.4

ex

pla

in h

ow

pro

cess

and p

roduct

des

ign c

an im

pac

t on e

ner

gy

effici

ency

4.5

ex

pla

in h

ow

pro

cess

contr

ol an

d q

ual

ity

ass

ura

nce

ca

n s

upport

ener

gy

effici

ency

4.6

ex

pla

in h

ow

to m

onitor,

contr

ol an

d m

ainta

in

sust

ain

able

ener

gy

usa

ge

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

168

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

5

Under

stan

d t

he

fact

ors

nec

essa

ry t

o a

sses

s th

e ef

fect

iven

ess

of en

ergy

effici

ency

initia

tive

s

5.1

ex

pla

in h

ow

to e

valu

ate

the

impac

t of m

easu

res

to

impro

ve e

ner

gy

effici

ency

5.2

ex

pla

in h

ow

to c

om

ple

te a

n o

rgan

isat

ional

co

st/b

enef

it a

nal

ysis

in r

espec

t to

ener

gy

effici

ency

m

easu

res

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 38: Principles of Waste Minimisation in Food Operations


QCF level: 4

Credit value: 4


Unit summary

This unit supports workforce and/or vocational development for those who need to understand the principles of waste minimisation, 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 waste minimisation in food operations. It can be assessed on or off the job.




N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

170

Lear

ning

out

com

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 w

ast

e m

inim

isat

ion

1.1

ex

pla

in h

ow

the

pro

duct

ion o

f w

aste

im

pact

s on

envi

ronm

enta

l is

sues

such

as

clim

ate

chan

ge

1.2

des

crib

e th

e im

pac

t of w

ast

e on s

ust

ain

abili

ty

1.3

ex

pla

in h

ow

was

te a

void

ance

and m

inim

isat

ion

support

sust

ainab

ility

1.4

des

crib

e th

e ben

efits

of w

ast

e m

inim

isat

ion t

o t

he

org

anis

atio

n

1.5

ex

pla

in h

ow

was

te m

inim

isat

ion c

an h

elp r

educe

ca

rbon e

mis

sions

1.6

des

crib

e th

e w

aste

man

agem

ent

hie

rarc

hie

s

1.7

des

crib

e th

e diffe

rent

types

of w

aste

and e

xpla

in

wher

e an

d h

ow

they

can

be

dis

pose

d o

f le

gal

ly

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

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

fact

ors

in

fluen

cing t

he

sett

ing o

f w

aste

min

imis

atio

n

targ

ets

2.1

des

crib

e th

e le

gis

lation t

hat

contr

ols

an

org

anis

atio

n’s

wast

e polic

ies

and p

roce

dure

s

2.2

des

crib

e th

e gove

rnm

ent

targ

ets

and s

tandar

ds

for:

–

was

te r

educt

ion

–

reso

urc

e re

-use

–

recy

clin

g

2.3

ex

pla

in h

ow

and w

her

e w

ast

e is

gen

erate

d a

s a

resu

lt o

f org

anis

atio

nal act

ivitie

s

2.4

ex

pla

in h

ow

to e

stablis

h c

urr

ent

leve

ls o

f diffe

rent

types

of w

aste

gen

erat

ed b

y th

e org

anis

ation

acro

ss a

ll ac

tivi

ties

2.5

ex

pla

in t

he

princi

ple

s of w

ast

e ben

chm

arki

ng a

s a

met

hod o

f id

entify

ing o

pport

unitie

s fo

r re

duci

ng

was

te

2.6

ex

pla

in h

ow

to d

evel

op t

arg

ets

for:

–

was

te r

educt

ion

–

re-u

se

–

recy

clin

g

2.7

des

crib

e th

e fa

ctors

that

lim

it t

he

org

anis

ation’s

re

cycl

ing a

nd r

e-use

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

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 t

he

fact

ors

in

fluen

cing s

upport

for

was

te m

inim

isat

ion

3.1

des

crib

e th

e m

ethods

of pro

moting w

aste

av

oid

ance

and m

inim

isat

ion

3.2

ex

pla

in h

ow

to d

efin

e an

d a

lloca

te r

ole

s and

resp

onsi

bili

ties

for

all th

ose

invo

lved

in r

educi

ng

was

te a

cross

all

the

act

ivitie

s under

take

n b

y th

e org

anis

atio

n

3.3

ex

pla

in h

ow

to iden

tify

tra

inin

g n

eeds

and o

rgan

ise

staf

f tr

ainin

g t

o s

upport

wast

e m

inim

isat

ion

4

Under

stan

d t

he

fact

ors

in

fluen

cing t

he

ach

ieve

men

t of

wast

e m

inim

isat

ion

4.1

des

crib

e th

e bar

rier

s th

at c

an lim

it t

he

impac

t of

mea

sure

s to

min

imis

e w

aste

and e

xpla

in h

ow

thes

e bar

rier

s ca

n b

e ove

rcom

e

4.2

ex

pla

in h

ow

pro

cess

and p

roduct

des

ign c

an h

elp

avoid

and m

inim

ise

the

gen

erat

ion o

f w

ast

e

4.3

des

crib

e th

e opport

unitie

s ava

ilable

to a

n

org

anis

atio

n for

reduci

ng w

ast

e

4.4

ex

pla

in h

ow

pro

cess

and p

roduct

des

ign c

an im

pac

t on t

he

pro

duct

ion o

f w

aste

4.5

ex

pla

in h

ow

pro

cess

contr

ol an

d q

ual

ity

ass

ura

nce

ca

n s

upport

was

te m

inim

isat

ion

4.6

ex

pla

in h

ow

to m

onitor,

contr

ol an

d m

ain

tain

wast

e m

inim

isat

ion

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

173

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

5

Under

stan

d t

he

fact

ors

nec

essa

ry t

o a

sses

s th

e ef

fect

iven

ess

of

was

te

min

imis

atio

n initia

tive

s

5.1

ex

pla

in h

ow

to c

om

ple

te a

n o

rgan

isat

ional

co

st/b

enef

it a

nal

ysis

in r

espec

t to

was

te

5.2

ex

pla

in h

ow

to a

sses

s ef

fect

iven

ess

of

wast

e m

anag

emen

t sy

stem

s

5.3

ex

pla

in h

ow

to e

valu

ate

the

impac

t of m

easu

res

to

reduce

wast

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:___________________________


174


175

Unit 39: Principles of Efficient Water Usage in a Food Environment


QCF level: 4

Credit value: 4


Unit summary

This unit supports workforce and/or vocational development for those who need to understand the principles of efficient water usage, in a food environment 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 efficient water usage. It can be assessed on or off the job.




N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

176

Lear

ning

out

com

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 ef

fici

ent

wat

er u

sage

1.1

des

crib

e th

e im

pac

t of w

ater

usa

ge

on

envi

ronm

enta

l is

sues

such

as

clim

ate

chan

ge

and

sust

ain

abili

ty

1.2

des

crib

e th

e ben

efits

of ef

fici

ent

wat

er u

sage

to t

he

org

anis

atio

n

2

Under

stan

d t

he

org

anis

atio

n’s

wate

r cy

cle

2.1

des

crib

e how

wat

er is

use

d in s

upport

of all

org

anis

atio

nal

act

ivitie

s, incl

udin

g e

mbed

ded

wat

er

2.2

des

crib

e th

e w

ater

supply

ava

ilabili

ty,

trea

tmen

t m

ethods

and q

ual

ity

with r

espec

t to

org

anis

atio

nal

w

ater

supplie

s

2.3

des

crib

e th

e pro

cess

es u

sed t

o s

upport

wat

er:

–

trea

tmen

t

–

recy

clin

g

–

re-u

se

–

dis

char

ge

contr

ol

2.4

des

crib

e how

wat

er is

dis

char

ged

, in

cludin

g

trea

tmen

t m

ethods

and q

ual

ity

spec

ific

atio

ns

2.5

des

crib

e th

e pote

ntial ca

use

s an

d s

ourc

es o

f w

ate

r pollu

tion a

nd its

ass

oci

ated

im

plic

atio

ns

in a

food

envi

ronm

ent

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

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 t

he

fact

ors

in

fluen

cing t

he

sett

ing o

f w

ater

eff

icie

ncy

tar

get

s

3.1

des

crib

e th

e le

gal re

quirem

ents

that

contr

ol w

ater

:

–

extr

act

ion

–

consu

mption

–

trea

tmen

t

–

dis

char

ge

3.2

des

crib

e th

e gove

rnm

ent

targ

ets

for

sust

ain

able

w

ater

usa

ge

3.3

ex

pla

in h

ow

to e

stablis

h c

urr

ent

leve

ls o

f w

ater

usa

ge

with r

espec

t to

all

org

anis

atio

nal

act

ivitie

s

3.4

des

crib

e th

e fa

ctors

that

lim

it t

he

org

anis

ation’s

w

ate

r re

cycl

ing a

nd r

e-use

3.5

ex

pla

in t

he

princi

ple

s of ben

chm

arki

ng a

s a m

ethod

of id

entify

ing o

pport

unitie

s fo

r im

pro

ving e

ffic

ient

wat

er u

sage

4

Under

stan

d t

he

fact

ors

in

fluen

cing s

upport

for

wat

er e

ffic

iency

4.1

des

crib

e th

e m

ethods

for

pro

moting e

ffic

ient

wat

er

usa

ge

4.2

ex

pla

in h

ow

to d

efin

e an

d a

lloca

te r

ole

s and

resp

onsi

bili

ties

for

all th

ose

invo

lved

in im

pro

ving

effici

ent

wat

er u

sage

acro

ss a

ll ac

tivi

ties

under

take

n b

y th

e org

anis

atio

n

4.3

ex

pla

in h

ow

to iden

tify

tra

inin

g n

eeds

and o

rgan

ise

staf

f tr

ainin

g t

o s

upport

eff

icie

nt

wat

er u

sage

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

178

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

5

Under

stan

d t

he

fact

ors

in

fluen

cing t

he

ach

ieve

men

t of

wate

r ef

fici

ency

5.1

des

crib

e th

e opport

unitie

s ava

ilable

to t

he

org

anis

atio

n for

reduci

ng w

ater

usa

ge

and

impro

ving w

ater

effic

iency

acr

oss

all

act

ivitie

s

5.2

des

crib

e th

e bar

rier

s th

at c

an lim

it t

he

impac

t of

wat

er e

ffic

iency

and h

ow

thes

e bar

rier

s ca

n b

e ove

rcom

e

5.3

ex

pla

in h

ow

pro

cess

and p

roduct

des

ign c

an im

pac

t on e

ffic

ient

wat

er u

sage

5.4

ex

pla

in h

ow

eff

ective

pro

cess

contr

ol an

d q

ual

ity

assu

rance

can

support

eff

icie

nt

wat

er u

sage

5.5

des

crib

e th

e va

lue

of

wat

er-m

eter

ing a

nd

monitoring in a

food e

nvi

ronm

ent

5.6

ex

pla

in h

ow

to m

onitor,

contr

ol an

d m

ain

tain

wat

er

usa

ge

6

Under

stan

d t

he

fact

ors

nec

essa

ry t

o a

sses

s th

e ef

fect

iven

ess

of en

ergy

effici

ency

initia

tive

s

6.1

ex

pla

in h

ow

to c

om

ple

te a

cost

/ben

efit a

nal

ysis

of

the

org

anis

atio

n’s

wat

er u

sage

6.2

ex

pla

in h

ow

to a

nal

yse

org

anis

atio

nal

wat

er u

sage

dat

a

6.3

ex

pla

in h

ow

to e

valu

ate

the

impac

t of m

easu

res

to

impro

ve e

ffic

ient

wat

er u

sage

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

179

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:___________________________


180


181

Unit 40: Principles of Efficient Transport Usage in Food Operations


QCF level: 4

Credit value: 4


Unit summary

This unit supports workforce and/or vocational development for those who need to understand the principles of efficient transport usage, 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 efficient transport usage in food operations. It can be assessed on or off the job.




N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

182

Lear

ning

out

com

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 ef

fici

ent

tran

sport

usa

ge

1.1

des

crib

e th

e im

pac

t of fo

od t

ransp

ort

on t

he

envi

ronm

ent

and s

ust

ainab

ility

1.2

ex

pla

in h

ow

tra

nsp

ort

usa

ge

impac

ts o

n

envi

ronm

enta

l is

sues

such

as

clim

ate

chan

ge

1.3

des

crib

e th

e en

viro

nm

enta

l, e

conom

ic a

nd s

oci

al

cost

of

food m

iles

1.4

ex

pla

in h

ow

food m

iles

are

det

erm

ined

1.5

ex

pla

in w

hat

tra

nsp

ort

cost

s are

and h

ow

they

are

fo

rmed

2

Under

stan

d t

he

fact

ors

in

fluen

cing t

he

sett

ing o

f tr

ansp

ort

effic

iency

ta

rget

s

2.1

des

crib

e th

e le

gal re

quirem

ents

that

contr

ol

tran

sport

usa

ge

2.2

des

crib

e th

e gove

rnm

ent

targ

ets

for

reduci

ng food

mile

s

2.3

des

crib

e th

e ben

efits

of ef

fici

ent

transp

ort

usa

ge

to

the

org

anis

atio

n:

–

soci

al

–

cost

–

envi

ronm

enta

l

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

183

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

2.4

ex

pla

in h

ow

to e

stablis

h c

urr

ent

leve

ls o

f tr

ansp

ort

usa

ge

in r

espec

t to

all

org

anis

atio

nal

act

ivitie

s an

d

the

supply

chai

n

2.5

ex

pla

in logis

tica

l ef

fici

ency

and t

he

ben

efits

it o

ffer

s

2.6

ex

pla

in t

he

princi

ple

s of ben

chm

arki

ng s

ust

ainab

le

food t

ransp

ort

agai

nst

bes

t pra

ctic

e in

indust

ry

2.7

des

crib

e th

e opport

unitie

s ava

ilable

to a

n

org

anis

atio

n for

reduci

ng food m

iles

3

Under

stan

d t

he

fact

ors

in

fluen

cing s

upport

for

tran

sport

effic

iency

3.1

des

crib

e th

e m

ethods

of pro

moting e

ffic

ient

tran

sport

usa

ge

3.2

ex

pla

in h

ow

to d

efin

e an

d a

lloca

te r

ole

s and

resp

onsi

bili

ties

for

all th

ose

invo

lved

in im

pro

ving

tran

sport

effic

iency

acr

oss

all

activi

ties

under

take

n

by

the

org

anis

atio

n

3.3

ex

pla

in h

ow

to iden

tify

tra

inin

g n

eeds

and o

rgan

ise

staf

f tr

ainin

g t

o s

upport

eff

icie

nt

tran

sport

usa

ge

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

184

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

achie

vem

ent

of tr

ansp

ort

ef

fici

ency

4.1

des

crib

e th

e m

ethods

avai

lable

for

reduci

ng food

mile

s

4.2

des

crib

e th

e ben

efits

of bes

t pra

ctic

e in

itia

tive

s

4.3

des

crib

e th

e bar

rier

s th

at c

an lim

it t

he

reduct

ion o

f fo

od m

iles

and h

ow

thes

e bar

rier

s ca

n b

e ove

rcom

e

4.4

ex

pla

in h

ow

to m

onitor

and m

ainta

in a

red

uct

ion in

food m

iles

4.5

ex

pla

in h

ow

pro

cess

contr

ol an

d q

ual

ity

ass

ura

nce

ca

n s

upport

eff

icie

ncy

within

the

supply

chai

n

4.6

ex

pla

in h

ow

to m

onitor,

contr

ol an

d m

ainta

in t

he

effici

ent

use

of tr

ansp

ort

5

Under

stan

d t

he

fact

ors

nec

essa

ry t

o a

sses

s th

e ef

fect

iven

ess

of

tran

sport

ef

fici

ency

initia

tive

s

5.1

ex

pla

in h

ow

to a

sses

s org

anis

atio

nal

eff

icie

ncy

in

food t

ransp

ort

5.2

ex

pla

in h

ow

to c

om

ple

te a

cost

/ben

efit a

nal

ysis

in

resp

ect

to

the

org

anis

atio

n’s

tra

nsp

ort

usa

ge

5.3

ex

pla

in h

ow

to e

valu

ate

the

impac

t of m

easu

res

to

impro

ve t

ransp

ort

effic

iency

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:___________________________


185

Unit 41: Principles of Change Project Management in Food Operations


QCF level: 4

Credit value: 4


Unit summary

This unit supports workforce and/or vocational development for those who need to understand the principles of change project management in food manufacturing or supply 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 change project management in food manufacturing or supply operations. It can be assessed on or off the job.




N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

186

Lear

ning

out

com

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

pla

nnin

g

of a c

hange

man

agem

ent

pro

ject

1.1

su

mm

aris

e how

a c

hange

man

agem

ent

pro

ject

is

scoped

out

to d

eter

min

e th

e re

quirem

ents

of a full

pro

ject

pla

n

1.2

ex

pla

in t

he

nee

d for

spec

ific

, m

easu

rable

and

realis

tic

pro

ject

obje

ctiv

es a

nd d

eliv

erable

s,

allo

win

g p

rogre

ss t

o b

e m

onitore

d a

nd m

easu

red

ove

r a

tim

elin

e

1.3

des

crib

e w

hat

tools

and t

echniq

ues

are

ava

ilable

for

pro

ject

pla

nnin

g a

nd m

onitoring

1.4

cl

arify

how

chan

ge

man

agem

ent

pro

ject

s ar

e bro

ken d

ow

n into

indiv

idual

del

iver

able

tas

ks

2

Under

stan

d p

roje

ct t

eam

fo

rmation a

nd

dev

elopm

ent

of a

change

man

agem

ent

pro

ject

2.1

ex

pla

in h

ow

pro

ject

tea

ms

are

bes

t fo

rmed

and

dev

eloped

to m

eet

the

iden

tified

obje

ctiv

es

2.2

ex

pla

in h

ow

spec

ific

tas

ks a

nd r

esponsi

bili

ties

are

bes

t al

loca

ted a

nd m

atch

ed t

o t

eam

mem

ber

ski

lls

and a

bili

ties

2.3

cl

arify

when

spec

ialis

t hel

p m

ay

be

requir

ed in t

he

pro

ject

2.4

su

mm

aris

e how

pro

ject

mee

tings

should

be

conduct

ed

2.5

ex

pla

in w

hy

effe

ctiv

e lis

tenin

g a

nd q

ues

tionin

g is

required

to m

ake

pro

ject

del

iver

y ef

fect

ive

2.6

su

mm

aris

e w

hy

the

pro

visi

on o

f ef

fect

ive

feed

bac

k,

support

and c

oac

hin

g o

f oth

ers

is im

port

ant

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

187

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 info

rmat

ion

and p

roble

m s

olv

ing o

f a

chan

ge

manag

emen

t pro

ject

3.1

su

mm

aris

e th

e so

urc

es o

f re

leva

nt

and s

pec

ific

in

form

atio

n t

o s

upport

the

runnin

g o

f th

e pro

ject

3.2

des

crib

e how

info

rmat

ion is

most

effec

tive

ly

pre

sente

d t

o o

ther

s

3.3

ex

pla

in h

ow

pro

ble

ms

are

solv

ed a

nd

bar

rier

s/difficu

ltie

s ove

rcom

e as

they

are

en

counte

red

3.4

cl

arify

the

most

rel

evan

t ar

rangem

ents

for

pro

ject

m

anag

emen

t in

cludin

g:

–

pro

gre

ss m

onitoring

–

closu

re

–

com

ple

tion a

nd f

inal

sta

tus

3.5

ex

pla

in w

hy

it is

import

ant

to b

e cl

ear

about

leve

ls

of au

thority

for

the

pro

ject

tea

m in t

he

appro

ach

to

pro

ble

m r

esolu

tion

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:___________________________


188


189

Unit 42: Principles of an Achieving Excellence Strategy in Food Operations


QCF level: 4

Credit value: 4


Unit summary

This unit supports workforce and/or vocational development for those who need to understand the principles of an achieving excellence strategy in food manufacturing or supply operations, or in a learning environment.

The unit is designed for use primarily by managers, technicians and others who carry out FME 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 an achieving excellence strategy in food manufacturing or supply operations. It can be assessed on or off the job.




N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

190

Lear

ning

out

com

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 im

pro

vem

ent

to a

n

exce

llence

str

ateg

y

1.1

ex

pla

in t

he

princi

ple

s of org

anis

atio

nal

im

pro

vem

ent

with r

espec

t to

all

org

anis

atio

nal

ac

tivi

ties

1.2

su

mm

aris

e how

im

pro

vem

ent

tech

niq

ues

are

use

d

to b

oth

anal

yse

curr

ent

per

form

ance

and t

o

faci

litate

im

pro

vem

ent

1.3

des

crib

e re

leva

nt

sourc

es o

f ad

vice

and g

uid

ance

on im

pro

vem

ent

in f

ood m

anufa

cture

and/o

r su

pply

1.4

ex

pla

in t

he

ben

efits

of im

pro

ved b

usi

nes

s per

form

ance

to t

he

org

anis

ation a

nd its

st

akeh

old

ers

2

Under

stan

d t

he

mai

n

com

ponen

ts o

f an

ex

celle

nce

str

ateg

y

2.1

des

crib

e pote

ntial barr

iers

to t

he

imple

men

tation o

f an

im

pro

vem

ent

stra

tegy

2.2

su

mm

aris

e th

e re

sourc

e re

quir

emen

ts a

ssoci

ated

w

ith t

he

imple

men

tation o

f an

im

pro

vem

ent

stra

tegy

2.3

ex

pla

in h

ow

to g

ain s

take

hold

er c

om

mitm

ent

to a

n

impro

vem

ent

stra

tegy

2.4

des

crib

e th

e in

fluen

ces

whic

h im

pac

t on

impro

vem

ent

pro

gra

mm

es

2.5

ex

pla

in h

ow

to e

stablis

h s

trate

gic

tar

get

s fo

r im

pro

vem

ent,

incl

udin

g t

he

use

of ben

chm

arki

ng

2.6

ex

pla

in h

ow

the

stra

tegy

should

acc

om

modat

e th

e ac

tions

of

oth

ers

within

the

supply

chain

influen

cing

impro

vem

ent

opport

unitie

s

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

191

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

a

stra

tegy

should

addre

ss

key

impro

vem

ent

issu

es

within

the

busi

nes

s

3.1

des

crib

e pote

ntial st

rate

gic

barr

iers

to iden

tify

ing

and im

ple

men

ting im

pro

vem

ent

pro

gra

mm

es a

nd

how

thes

e ca

n b

e ove

rcom

e

3.2

ex

pla

in h

ow

a s

trat

egy

should

addre

ss t

he

impac

t w

hic

h im

pro

vem

ent

opport

unitie

s have

on

com

ponen

t fu

nct

ions

of an

org

anis

atio

n

3.3

su

mm

aris

e how

a s

trat

egy

should

appro

ach

the

revi

ew o

f per

form

ance

data

and d

eter

min

e th

e sc

ope

of

pote

ntial im

pro

vem

ents

3.4

cl

arify

how

a s

trat

egy

mig

ht

expla

in h

ow

co

ntinuous

impro

vem

ent

can s

upport

sust

ainab

ility

3.5

ex

pla

in h

ow

a s

trat

egy

can b

est

report

and

com

munic

ate

per

form

ance

and im

pro

vem

ents

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:___________________________

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

192


193

Unit 43: Principles of Achieving an Excellence Culture in Food Operations


QCF level: 4

Credit value: 5


Unit summary

This unit supports workforce and/or vocational development for those who need to understand the principles of achieving an excellence culture in food manufacturing or supply 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 achieving an excellence culture in food operations. It can be assessed on or off the job.




N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

194

Lear

ning

out

com

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

conce

pt

of

org

anis

atio

nal

culture

1.1

ex

pla

in t

he

conce

pt

of

culture

as

applie

d t

o

achie

ving e

xcel

lence

and o

rgan

isat

ional

dev

elopm

ent

1.2

ev

alu

ate

diffe

rent

def

initio

ns

and t

ypes

of

org

anis

atio

nal

culture

1.3

ex

pla

in h

ow

org

anis

ational

and indiv

idual

per

form

ance

is

under

pin

ned

by

org

anis

atio

nal

va

lues

and a

ssum

ptions

2

Under

stan

d c

ultura

l fa

ctors

, m

ethods

and

requirem

ents

2.1

ex

pla

in t

he

fact

ors

that

influen

ce o

rgan

isational

cu

lture

incl

udin

g n

ational

culture

2.2

des

crib

e how

org

anis

atio

nal

culture

, st

rate

gy

and

per

form

ance

are

rel

ate

d

2.3

su

mm

aris

e th

e princi

ple

s an

d m

ethods

of

man

agin

g

culture

chan

ge

2.4

cl

arify

the

legal

, re

gula

tory

, so

cial

and e

thic

al

requirem

ents

of

sect

or

org

anis

atio

ns

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

195

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 s

et

polic

ies

and t

ypes

of

org

anis

atio

nal

culture

3.1

ex

pla

in t

he

adva

nta

ges

and d

isad

vanta

ges

of m

ain

types

of

org

anis

atio

nal

culture

in t

he

sect

or

3.2

outlin

e how

to d

evel

op a

nd s

et p

olic

ies

and

pro

cedure

s to

support

cultura

l and o

rgan

isat

ional

dev

elopm

ent

3.3

ex

pla

in h

ow

the

asp

irat

ions

of

peo

ple

are

im

port

ant

in d

evel

opin

g c

ultura

l va

lues

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:___________________________


196


197

Unit 44: Principles of achieving excellence in food operations


QCF level: 4

Credit value: 4


Unit summary

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

The unit is designed for use primarily by managers, technicians and others who carry out these FME 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 achieving excellence in food manufacturing or supply operations. It can be assessed on or off the job.




N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

198

Lear

ning

out

com

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 food

man

ufa

cturing e

xcel

lence

(F

ME)

1.1

ex

pla

in t

he

princi

ple

of co

ntinuous

impro

vem

ent

and its

im

port

ance

within

FM

E

1.2

an

alys

e th

e ro

le o

f qual

ity

impro

vem

ent

met

hodolo

gie

s an

d t

hei

r im

port

ance

within

FM

E,

incl

udin

g:

–

Six

Sig

ma

–

Tota

l Q

ual

ity

Man

agem

ent

(TQ

M)

–

Kai

zen

1.3

an

alys

e th

e ro

le o

f qual

ity

impro

vem

ent

tools

and

thei

r im

port

ance

within

FM

E

1.4

cl

arify

the

role

of

sust

ainab

le im

pro

vem

ent

man

agem

ent

syst

ems

and t

hei

r im

port

ance

within

FM

E incl

udin

g:

–

chan

ge

manag

emen

t

–

peo

ple

and t

eam

dev

elopm

ent

–

org

anis

atio

nal

culture

1.5

su

mm

aris

e th

e m

ain c

om

ponen

ts o

f an

FM

E

appro

ach

that

can

pro

vide

sust

ainab

le a

nd

continuous

pro

duct

ivity

impro

vem

ent

1.6

def

ine

the

visi

on,

purp

ose

and s

cope

of

FME w

ithin

ow

n o

r a

typic

al f

ood s

ecto

r org

anis

atio

n.

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

199

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

food

man

ufa

cturing e

xcel

lence

(F

ME)

can b

e ach

ieve

d

2.1

ju

stify

how

an F

ME a

ppro

ach is

bes

t dev

eloped

and

imple

men

ted t

o m

axi

mis

e org

anis

atio

nal

adva

nta

ge

2.2

ex

pla

in t

he

import

ance

and r

ole

s of an

FM

E

stra

tegy

and im

ple

men

tation/a

ctio

n p

lan t

o s

teer

im

pro

vem

ent

within

the

busi

nes

s

2.3

an

alys

e how

bes

t to

drive

FM

E

imple

men

tation/u

tilis

atio

n u

sing c

ontinuous

impro

vem

ent

and o

rgan

isat

ional

dev

elopm

ent

man

ager

s an

d t

eam

s

2.4

su

mm

aris

e how

qual

ity

impro

vem

ent

met

hodolo

gie

s ar

e bes

t id

entified

, utilis

ed a

nd

eval

uat

ed w

ithin

the

busi

nes

s

2.5

su

mm

aris

e how

qual

ity

impro

vem

ent

tools

are

bes

t id

entified

, utilis

ed a

nd e

valu

ated

within

the

busi

nes

s

2.6

ju

stify

at w

hat

lev

el a

nd h

ow

key

dec

isio

ns

are

bes

t m

ade

within

FM

E im

ple

men

tation/u

tilis

atio

n

2.7

cl

arify

the

role

of

senio

r m

anag

emen

t in

FM

E

imple

men

tation/u

tilis

atio

n.

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

200

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

busi

nes

s outp

uts

and b

enef

its

of

food m

anufa

cturing

exce

llence

(FM

E)

3.1

re

view

the

import

ance

of id

entify

ing a

nd m

easu

ring

outp

uts

and b

enef

its

in F

ME

3.2

ev

aluat

e how

outp

uts

are

bes

t id

entified

, se

t an

d

mea

sure

d in F

ME

3.3

su

mm

aris

e th

e sh

ort

ter

m b

enef

its

whic

h c

an b

e ach

ieve

d b

y FM

E

3.4

su

mm

aris

e th

e m

ediu

m t

o long t

erm

ben

efits

whic

h

can b

e ach

ieve

d b

y FM

E

3.5

cl

arify

how

ben

efits

are

bes

t ju

stifie

d a

nd p

rom

ote

d

to s

upport

org

anis

atio

nal

cre

dib

ility

3.6

ex

pla

in t

he

critic

al im

port

ance

of FM

E t

o b

usi

nes

s ef

fici

ency

, su

cces

s an

d 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:___________________________


201

Unit 45: Principles of Quality Improvement Methodologies in Achieving Excellence in Food Operations


QCF level: 4

Credit value: 5


Unit summary

This unit supports workforce and/or vocational development for those who need to understand the principles of quality improvement methodologies in achieving excellence in food manufacturing or supply 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 improvement methodologies in achieving excellence in food manufacturing or supply operations. It can be assessed on or off the job.




N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

202

Lear

ning

out

com

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 q

ual

ity

impro

vem

ent

met

hodolo

gie

s an

d h

ow

th

ey c

ontr

ibute

to f

ood

man

ufa

cturing e

xcel

lence

(F

ME)

1.1

su

mm

aris

e th

e purp

ose

of

qual

ity

impro

vem

ent

met

hodolo

gie

s w

ithin

an F

ME a

ppro

ach

1.2

cl

arify

the

import

ance

of qual

ity

impro

vem

ent

met

hodolo

gie

s w

ithin

FM

E,

incl

udin

g:

–

Six

Sig

ma

–

Tota

l Q

ual

ity

Man

agem

ent

(TQ

M)

–

Kai

zen

1.3

ex

pla

in t

he

diffe

rence

and r

elat

ionsh

ip b

etw

een

qual

ity

impro

vem

ent

met

hodolo

gie

s an

d q

ual

ity

impro

vem

ent

tools

within

FM

E

1.4

co

mpare

how

met

hodolo

gie

s in

terr

elat

e w

ith e

ach

oth

er:

–

Six

Sig

ma

–

Tota

l Q

ual

ity

Man

agem

ent

(TQ

M)

–

Kai

zen

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

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 t

he

princi

ple

s of Six

Sig

ma

within

food

man

ufa

cturing e

xcel

lence

(F

ME)

2.1

ex

pla

in t

he

bas

is a

nd r

ole

of Six

Sig

ma in d

rivi

ng

qual

ity

impro

vem

ent

2.2

ju

stify

how

a S

ix S

igm

a ap

pro

ach

is

bes

t dev

eloped

an

d im

ple

men

ted t

o m

axim

ise

org

anis

atio

nal

ad

vanta

ge

2.3

su

mm

aris

e th

e st

rength

s an

d w

eakn

esse

s of usi

ng

the

Six

Sig

ma

met

hodolo

gy

2.4

ex

pla

in t

he

ben

efits

of usi

ng S

ix S

igm

a as

par

t of

FME

3

Under

stan

d t

he

princi

ple

s of Tota

l Q

ual

ity

Man

agem

ent

(TQ

M)

within

fo

od m

anufa

cturing

exce

llence

(FM

E)

3.1

ex

pla

in t

he

bas

is a

nd r

ole

of TQ

M in d

rivi

ng q

ual

ity

impro

vem

ent

3.2

ju

stify

how

a T

QM

appro

ach is

bes

t dev

eloped

and

imple

men

ted t

o m

axi

mis

e org

anis

atio

nal

adva

nta

ge

3.3

su

mm

aris

e th

e st

rength

s an

d w

eakn

esse

s of usi

ng

the

TQ

M m

ethodolo

gy

3.4

ex

pla

in t

he

ben

efits

of usi

ng T

QM

as

part

of

FME

3.5

des

crib

e how

TQ

M a

cknow

ledges

the

import

ance

of

org

anis

atio

nal

culture

for

effe

ctiv

e FM

E

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

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

4

Under

stan

d t

he

princi

ple

s of Kaiz

en w

ithin

food

man

ufa

cturing e

xcel

lence

(F

ME)

4.1

ex

pla

in t

he

bas

is a

nd r

ole

of Kai

zen in d

rivi

ng

qual

ity

impro

vem

ent

4.2

ju

stify

how

a K

aize

n a

ppro

ach

is

bes

t dev

eloped

an

d im

ple

men

ted t

o m

axim

ise

org

anis

atio

nal

ad

vanta

ge

4.3

su

mm

aris

e th

e st

rength

s an

d w

eakn

esse

s of usi

ng

the

Kai

zen m

ethodolo

gy

4.4

ex

pla

in t

he

ben

efits

of usi

ng K

aize

n a

s part

of FM

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:___________________________


205

Unit 46: Principles of Quality Improvement Tools and Techniques in Achieving Excellence in Food Operations


QCF level: 4

Credit value: 5


Unit summary

This unit supports workforce and/or vocational development for those who need to understand the principles of quality improvement tools and techniques in achieving excellence in food manufacturing or supply 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 improvement tools and techniques in achieving excellence in food manufacturing or supply operations. It can be assessed on or off the job.




N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

206

Lear

ning

out

com

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

qual

ity

impro

vem

ent

tools

and

tech

niq

ues

contr

ibute

to

food m

anufa

cturing

exce

llence

(FM

E)

1.1

def

ine

what

qual

ity

impro

vem

ent

tools

and

tech

niq

ues

are

1.2

su

mm

aris

e th

e purp

ose

and o

vera

ll obje

ctiv

es o

f qual

ity

impro

vem

ent

tools

and t

echniq

ues

within

an

FME a

ppro

ach

1.3

cl

arify

the

import

ance

of qual

ity

impro

vem

ent

tools

an

d t

echniq

ues

to F

ME

1.4

ex

pla

in t

he

diffe

rence

and r

elat

ionsh

ip b

etw

een

qual

ity

impro

vem

ent

met

hodolo

gie

s an

d q

ual

ity

impro

vem

ent

tools

and t

echniq

ues

within

FM

E

1.5

su

mm

aris

e how

qual

ity

impro

vem

ent

tools

and

tech

niq

ues

are

pla

ced w

ithin

and c

ontr

ibute

to

war

ds

an F

ME s

trat

egy

or

appro

ach

2

Under

stan

d t

he

princi

ple

s of qual

ity

impro

vem

ent

tools

and t

echniq

ues

2.1

ex

pla

in t

he

bas

is a

nd r

ole

of qualit

y im

pro

vem

ent

tools

and t

echniq

ues

in d

rivi

ng q

ual

ity

impro

vem

ent

2.2

ju

stify

how

qual

ity

impro

vem

ent

tools

and

tech

niq

ues

are

bes

t id

entified

and s

elec

ted t

o

max

imis

e org

anis

atio

nal

adva

nta

ge

2.3

ju

stify

how

qual

ity

impro

vem

ent

tools

and

tech

niq

ues

are

bes

t im

ple

men

ted a

nd u

tilis

ed t

o

max

imis

e org

anis

atio

nal

adva

nta

ge

2.4

su

mm

aris

e th

e st

rength

s an

d w

eakn

esse

s of usi

ng

qual

ity

impro

vem

ent

tools

and t

echniq

ues

2.5

ex

pla

in t

he

ben

efits

of usi

ng q

ual

ity

impro

vem

ent

tools

and t

echniq

ues

as

part

of

an F

ME a

ppro

ach

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

207

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 qual

ity

impro

vem

ent

tools

and t

echniq

ues

w

ithin

food m

anufa

cturing

exce

llence

(FM

E)

3.1

su

mm

aris

e th

e ty

pe

of m

anagem

ent

exper

tise

, re

sourc

es a

nd s

yste

ms

requir

ed t

o u

tilis

e qual

ity

impro

vem

ent

tools

and t

echniq

ues

3.2

su

mm

aris

e th

e ty

pe

of te

chnic

al e

xper

tise

and

reso

urc

es r

equired

to u

tilis

e qualit

y im

pro

vem

ent

tools

and t

echniq

ues

3.3

ex

pla

in h

ow

qual

ity

impro

vem

ent

tools

and

tech

niq

ues

are

bes

t m

onitore

d a

nd e

valu

ate

d t

o

max

imis

e org

anis

atio

nal

adva

nta

ges

3.4

ju

stify

at w

hat

lev

el a

nd h

ow

key

dec

isio

ns

are

bes

t m

ade

about

the

imple

men

tation/u

tilis

atio

n o

f qual

ity

impro

vem

ent

tools

and t

echniq

ues

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:___________________________

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

208


209

Unit 47: Principles of Defining Improvement Opportunities in Achieving Excellence in Food Operations


QCF level: 4

Credit value: 5


Unit summary

This unit supports workforce and/or vocational development for those who need to understand the principles of defining improvement opportunities in achieving excellence in food manufacturing or supply 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.




N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

210

Lear

ning

out

com

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 d

efin

e im

pro

vem

ent

opport

unitie

s an

d h

ow

th

ey c

ontr

ibute

to f

ood

man

ufa

cturing e

xcel

lence

(F

ME)

1.1

su

mm

aris

e th

e purp

ose

and o

vera

ll obje

ctiv

es o

f def

inin

g im

pro

vem

ent

opport

unitie

s

1.2

cl

arify

the

import

ance

and b

enef

its

of

def

inin

g

impro

vem

ent

opport

unitie

s to

an F

ME a

ppro

ach

1.3

su

mm

aris

e how

def

inin

g im

pro

vem

ent

opport

unitie

s is

pla

ced w

ithin

and c

ontr

ibute

s to

war

ds

an F

ME

stra

tegy

or

appro

ach

2

Under

stan

d t

he

princi

ple

s of def

inin

g im

pro

vem

ent

opport

unitie

s in

food

pro

cess

ing/s

upply

ca

pab

ility

2.1

cl

arify

the

role

of def

inin

g im

pro

vem

ent

opport

unitie

s in

drivi

ng q

ual

ity

impro

vem

ent

of

pro

cess

es

2.2

ex

pla

in h

ow

def

inin

g im

pro

vem

ent

opport

unitie

s is

im

port

ant

in t

he

DM

AIC

model

for

qualit

y im

pro

vem

ent

and its

rel

ationsh

ip w

ith S

ix S

igm

a

2.3

ex

pla

in h

ow

def

inin

g im

pro

vem

ent

opport

unitie

s is

im

port

ant

in t

he

DM

AD

V m

odel

for

qualit

y im

pro

vem

ent

and its

rel

ationsh

ip w

ith S

ix S

igm

a

2.4

su

mm

aris

e how

to d

eter

min

e th

e sc

ope

for

impro

vem

ent

to a

ccura

tely

def

ine

the

impro

vem

ent

opport

unity

and m

axi

mis

e org

anis

atio

nal

adva

nta

ge

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

211

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

2.5

su

mm

aris

e how

to d

eter

min

e th

e ta

rget

s nec

essa

ry

to s

et r

ealis

tic

and m

easu

rable

goal

s fo

r def

inin

g

ach

ieve

men

t of

the

impro

vem

ent

opport

unitie

s

2.6

su

mm

aris

e how

to d

eter

min

e th

e par

am

eter

s w

hen

def

inin

g im

pro

vem

ent

opport

unitie

s in

cludin

g:

–

what

the

pro

ble

m is

–

expec

tations

–

cust

om

er’s

nee

ds

–

lead

tim

es

–

reso

urc

e im

plic

atio

ns

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

212

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 def

inin

g im

pro

vem

ent

opport

unitie

s to

support

fo

od m

anufa

cturing

exce

llence

(FM

E)

3.1

su

mm

aris

e th

e ty

pe

of m

anagem

ent

exper

tise

, re

sourc

es a

nd s

yste

ms

requir

ed t

o d

efin

e im

pro

vem

ent

opport

unitie

s

3.2

su

mm

aris

e th

e ty

pe

of te

chnic

al e

xper

tise

and

reso

urc

es r

equired

to d

efin

e im

pro

vem

ent

opport

unitie

s

3.3

ex

pla

in h

ow

the

pro

cess

of def

inin

g im

pro

vem

ent

opport

unitie

s is

bes

t ev

aluat

ed a

nd r

evie

wed

to

max

imis

e th

e ef

fect

iven

ess

of det

erm

inin

g

impro

vem

ent

priorities

and a

chie

vem

ents

3.4

ju

stify

at w

hat

lev

el a

nd h

ow

key

dec

isio

ns

are

bes

t m

ade

when

def

inin

g im

pro

vem

ent

opport

unitie

s to

su

stain

FM

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:___________________________


213

Unit 48: Principles of Measuring Organisational Performance in Achieving Excellence in Food Operations


QCF level: 4

Credit value: 5


Unit summary

This unit supports workforce and/or vocational development for those who need to understand the principles of measuring organisational performance in achieving excellence in food manufacturing or supply 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 measuring organisational performance in achieving excellence in food manufacturing or supply operations. It can be assessed on or off the job.




N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

214

Lear

ning

out

com

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

mea

sure

org

anis

ational

per

form

ance

and h

ow

it

contr

ibute

s to

food

man

ufa

cturing e

xcel

lence

(F

ME)

1.1

su

mm

aris

e th

e purp

ose

and o

vera

ll obje

ctiv

es o

f m

easu

ring o

rgan

isat

ional

per

form

ance

1.2

cl

arify

the

import

ance

and b

enef

its

of

mea

suring

org

anis

atio

nal

per

form

ance

to a

n F

ME a

ppro

ach

1.3

su

mm

aris

e how

mea

suring o

rganis

atio

nal

per

form

ance

is

pla

ced w

ithin

and c

ontr

ibute

s to

war

ds

an F

ME s

trat

egy

or

appro

ach

2

Under

stan

d t

he

princi

ple

s of m

easu

ring

org

anis

atio

nal

per

form

ance

of

food

pro

cess

ing/s

upply

ca

pab

ility

2.1

cl

arify

the

role

of

mea

suring o

rgan

isat

ional

per

form

ance

in d

rivi

ng q

ual

ity

impro

vem

ent

of

pro

cess

es

2.2

ex

pla

in h

ow

mea

suring o

rgan

isat

ional

per

form

ance

is

im

port

ant

in t

he

dm

aic

model

for

qualit

y im

pro

vem

ent

and its

rel

ationsh

ip w

ith s

ix s

igm

a

2.3

ex

pla

in h

ow

mea

suring o

rgan

isat

ional

per

form

ance

is

im

port

ant

in t

he

dm

adv

model

for

qual

ity

impro

vem

ent

and its

rel

ationsh

ip w

ith s

ix s

igm

a

2.4

su

mm

aris

e how

to o

rgan

ise

the

colle

ctio

n o

f re

pre

senta

tive

dat

a a

nd info

rmation t

o d

eter

min

e per

form

ance

in p

roce

ss c

apabili

ty

2.5

su

mm

aris

e how

to s

elec

t an

d a

pply

the

rele

vant

tools

and t

echniq

ues

to m

easu

re c

urr

ent

per

form

ance

of

pro

cess

cap

abili

ty

2.6

su

mm

aris

e how

to e

valu

ate

curr

ent

per

form

ance

an

d its

var

iation in p

roce

ss c

apabili

ty.

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

215

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 m

easu

ring

org

anis

atio

nal

per

form

ance

to s

upport

fo

od m

anufa

cturing

exce

llence

(FM

E)

3.1

su

mm

aris

e th

e ty

pe

of m

anagem

ent

exper

tise

, re

sourc

es a

nd s

yste

ms

requir

ed t

o m

easu

re

org

anis

atio

nal

per

form

ance

3.2

su

mm

aris

e th

e ty

pe

of te

chnic

al e

xper

tise

and

reso

urc

es r

equired

to m

easu

re o

rgan

isat

ional

per

form

ance

3.3

ex

pla

in h

ow

the

pro

cess

of m

easu

ring

org

anis

atio

nal

per

form

ance

is

bes

t ev

alu

ate

d a

nd

revi

ewed

to m

axi

mis

e th

e ef

fect

iven

ess

of

qual

ity

impro

vem

ent

and a

chie

vem

ents

3.4

ju

stify

at w

hat

lev

el a

nd h

ow

key

dec

isio

ns

are

bes

t m

ade

about

mea

suring o

rgan

isat

ional

per

form

ance

to

sust

ain

FM

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:___________________________

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

216


217

Unit 49: Principles of Analysing Current Organisational Performance in Achieving Excellence in Food Operations


QCF level: 4

Credit value: 5


Unit summary

This unit supports workforce and/or vocational development for those who need to understand the principles of analysing current organisational performance in achieving excellence in food manufacturing or supply 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 current organisational performance in achieving excellence in food manufacturing or supply operations. It can be assessed on or off the job.




N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

218

Lear

ning

out

com

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

anal

yse

curr

ent

org

anis

atio

nal

per

form

ance

and h

ow

it

contr

ibute

s to

food

man

ufa

cturing e

xcel

lence

(F

ME)

1.1

su

mm

aris

e th

e purp

ose

and o

vera

ll obje

ctiv

es o

f an

alys

ing c

urr

ent

org

anis

atio

nal

per

form

ance

1.2

cl

arify

the

import

ance

and b

enef

its

of an

alys

ing

curr

ent

org

anis

atio

nal

per

form

ance

to a

n F

ME

appro

ach

1.3

su

mm

aris

e how

analy

sing c

urr

ent

org

anis

atio

nal

per

form

ance

is

pla

ced w

ithin

and c

ontr

ibute

s to

war

ds

an F

ME s

trat

egy

or

appro

ach

2

Under

stan

d t

he

princi

ple

s of an

aly

sing c

urr

ent

org

anis

atio

nal

per

form

ance

of

food

pro

cess

ing/s

upply

ca

pab

ility

2.1

cl

arify

the

role

of

analy

sing c

urr

ent

org

anis

atio

nal

per

form

ance

in d

rivi

ng q

ual

ity

impro

vem

ent

of

pro

cess

es

2.2

ex

pla

in h

ow

anal

ysin

g c

urr

ent

org

anis

ational

per

form

ance

is

import

ant

in t

he

dm

aic

model

for

qual

ity

impro

vem

ent

and its

rel

atio

nsh

ip w

ith s

ix

sigm

a

2.3

ex

pla

in h

ow

anal

ysin

g c

urr

ent

org

anis

ational

per

form

ance

is

import

ant

in t

he

dm

adv

model

for

qual

ity

impro

vem

ent

and its

rel

atio

nsh

ip w

ith s

ix

sigm

a

2.4

su

mm

aris

e how

to o

rgan

ise

the

accu

rate

anal

ysis

of

curr

ent

per

form

ance

to d

eter

min

e w

hen

, w

her

e an

d

how

def

ects

or

pro

ble

ms

occ

ur

in p

roce

ss c

apab

ility

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

219

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

2.5

su

mm

aris

e how

to s

elec

t an

d a

pply

the

rele

vant

anal

ytic

al a

nd s

tatist

ical

tools

to iden

tify

cause

s of

pro

ble

ms

2.6

su

mm

aris

e how

to judge

the

valu

e an

d

effe

ctiv

enes

s of

anal

ysis

outc

om

es s

o t

hat

they

in

form

rec

om

men

dat

ions

or

solu

tions

for

pro

cess

im

pro

vem

ent

3

Under

stan

d t

he

applic

atio

n

of an

aly

sing c

urr

ent

org

anis

atio

nal

per

form

ance

to s

upport

fo

od m

anufa

cturing

exce

llence

(FM

E)

3.1

su

mm

aris

e th

e ty

pe

of m

anagem

ent

exper

tise

, re

sourc

es a

nd s

yste

ms

requir

ed t

o a

nal

yse

curr

ent

org

anis

atio

nal

per

form

ance

3.2

su

mm

aris

e th

e ty

pe

of te

chnic

al e

xper

tise

and

reso

urc

es r

equired

to a

nal

yse

curr

ent

org

anis

atio

nal

per

form

ance

3.3

ex

pla

in h

ow

the

pro

cess

of an

alys

ing c

urr

ent

org

anis

atio

nal

per

form

ance

is

bes

t ev

alu

ate

d a

nd

revi

ewed

to m

axi

mis

e th

e ef

fect

iven

ess

of

qual

ity

impro

vem

ent

and a

chie

vem

ents

3.4

ju

stify

at w

hat

lev

el a

nd h

ow

key

dec

isio

ns

are

bes

t m

ade

about

anal

ysin

g c

urr

ent

org

anis

ational

per

form

ance

to s

ust

ain

FM

E

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

220

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:___________________________


221

Unit 50: Principles of Improving Organisational Performance in Achieving Excellence in Food Operations


QCF level: 4

Credit value: 5


Unit summary

This unit supports workforce and/or vocational development for those who need to understand the principles of improving organisational performance in achieving excellence in food manufacturing or supply 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 improving organisational performance in achieving excellence in food manufacturing or supply 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 used to generate satisfactory evidence of knowledge and understanding.



N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

222

Lear

ning

out

com

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

impro

ve o

rgan

isat

ional

per

form

ance

and h

ow

it

contr

ibute

s to

food

man

ufa

cturing e

xcel

lence

(F

ME)

1.1

su

mm

aris

e th

e purp

ose

and o

vera

ll obje

ctiv

es o

f im

pro

ving o

rgan

isat

ional

per

form

ance

1.2

cl

arify

the

import

ance

and b

enef

its

of

impro

ving

org

anis

atio

nal

per

form

ance

to a

n F

ME a

ppro

ach

1.3

su

mm

aris

e how

im

pro

ving o

rganis

atio

nal

per

form

ance

is

pla

ced w

ithin

and c

ontr

ibute

s to

war

ds

an F

ME s

trat

egy

or

appro

ach.

2

Under

stan

d t

he

princi

ple

s of im

pro

ving

org

anis

atio

nal

per

form

ance

of

food

pro

cess

ing/s

upply

ca

pab

ility

2.1

cl

arify

the

role

of

impro

ving o

rgan

isat

ional

per

form

ance

in d

rivi

ng q

ual

ity

impro

vem

ent

of

pro

cess

es

2.2

ex

pla

in h

ow

im

pro

ving o

rganis

ational

per

form

ance

is

im

port

ant

in t

he

dm

aic

model

for

qualit

y im

pro

vem

ent

and its

rel

ationsh

ip w

ith S

ix S

igm

a

2.3

ex

pla

in h

ow

im

pro

ving o

rganis

ational

per

form

ance

is

im

port

ant

in t

he

dm

adv

model

for

qual

ity

impro

vem

ent

and its

rel

ationsh

ip w

ith S

ix S

igm

a

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

223

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

2.4

su

mm

aris

e how

to o

rgan

ise

pla

ns

for

imple

men

ting

per

form

ance

im

pro

vem

ent

priorities

in p

roce

ss

capab

ility

, in

cludin

g:

–

iden

tifica

tion o

f so

lutions

–

solu

tion t

esting

–

solu

tion v

alid

atio

n

–

solu

tion a

gre

emen

t

2.5

su

mm

aris

e how

to im

ple

men

t so

lutions

for

per

form

ance

im

pro

vem

ent

in p

roce

ss c

apabili

ty

incl

udin

g:

–

iden

tifica

tion

–

test

ing

–

valid

atio

n

–

agre

emen

t

2.6

su

mm

aris

e how

to iden

tify

the

mea

sure

s an

d

targ

ets

nee

ded

to a

nal

yse

per

form

ance

im

pro

vem

ent

in p

roce

ss c

apab

ility

.

N025192 –

Spec

ific

atio

n –

Edex

cel Le

vel 4 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

ency

in F

ood

Man

ufa

cturing E

xcel

lence

(Q

CF)

– I

ssue

1 –

Sep

tem

ber

2010

© E

dex

cel Li

mited

2010

224

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 im

pro

ving

org

anis

atio

nal

per

form

ance

to s

upport

fo

od m

anufa

cturing

exce

llence

(FM

E)

3.1

su

mm

aris

e th

e ty

pe

of m

anagem

ent

exper

tise

, re

sourc

es a

nd s

yste

ms

requir

ed t

o im

pro

ve

org

anis

atio

nal

per

form

ance

3.2

su

mm

aris

e th

e ty

pe

of te

chnic

al e

xper

tise

and

reso

urc

es r

equired

to im

pro

ve o

rgan

isational

per

form

ance

3.3

ex

pla

in h

ow

the

pro

cess

of im

pro

ving o

rgan

isat

ional

per

form

ance

is

bes

t ev

aluat

ed a

nd r

evie

wed

to

max

imis

e th

e ef

fect

iven

ess

of qual

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impro

vem

ent

and a

chie

vem

ents

3.4

ju

stify

at w

hat

lev

el a

nd h

ow

key

dec

isio

ns

are

bes

t m

ade

about

impro

ving o

rgan

isat

ional

per

form

ance

to

sust

ain

fm

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:___________________________


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Unit 51: Principles of Controlling Organisational Performance in Achieving Excellence in Food Operations


QCF level: 4

Credit value: 5


Unit summary

This unit supports workforce and/or vocational development for those who need to understand the principles of controlling organisational performance in achieving excellence in food manufacturing or supply 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 controlling organisational performance in achieving excellence in food manufacturing or supply operations. It can be assessed on or off the job.




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Lear

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out

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anis

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per

form

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it

contr

ibute

s to

food

man

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(F

ME)

1.1

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cl

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role

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per

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ex

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in t

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AD

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ix S

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Learn

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at w

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229

Further information

Our customer service numbers are:

BTEC and NVQ 0844 576 0026

GCSE 0844 576 0027

GCE 0844 576 0025

The Diploma 0844 576 0028

DiDA and other qualifications 0844 576 0031

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

Improve Ltd Ground Floor Providence House 2 Innovation Close Heslington York YO10 5ZF Telephone: 0845 644 0448 Fax: 0845 644 0449 Email: [email protected] Website: www.improveltd.co.uk

mailto:[email protected]


230

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.

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Ann

exe

A:

Prog

ress

ion

path

way

s

The

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BTEC

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n fr

amew

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for

the

Food

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(Q

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– I

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2010

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Level

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• Supply

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iplo

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Pro

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in F

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(Q

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– I

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1 –

Sep

tem

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Level

Gen

era

l q

uali

fica

tio

ns

Dip

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as

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all

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sp

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Level

Gen

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l q

uali

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all

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/

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En

try


235

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 processes 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 bureaucracy on centres and works to support centres in providing robust quality assurance systems.

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 provide, through effective standardisation of assessors and internal verification of assessor decisions. Centre quality assurance and assessment processes are monitored by Edexcel.


236

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.


238


239

Annexe D: Assessment strategy

Assessment Strategy for Improve Proficiency

Qualifications IPQs accredited within the Qualifications

and Credit Framework (QCF) approved by Improve


240

Table of Contents

Section 1 242 1.1 Purpose 242

1.2 Scope 242

1.3 Features 242

1.4 Equality of Opportunity and Diversity 244

Section 2 245 2.1 Working with Awarding Organisations 245

2.2 External quality control of assessment 245

2.3 Approval of centres to offer Proficiency Qualifications 246

Section 3 247 3.1 Approved Centres 247

3.2 Occupational competence of assessors 247

3.3 Occupational competence of internal verifiers 248

Section 4 250 4.1 Assessment evidence 250

4.2 Workplace testimony 250

4.3 The use of simulation for providing evidence 251

4.4 Recognition of prior learning and experience 251

Section 5 252 5.1 The role of external verifiers 252

5.2 External quality assurance of assessment for employer approved centres 253

Annex 1 254 1.1 The Qualifications for Proficiency in Food Manufacturing

Excellence (FME) 254

1.2 Occupational competence of assessors for FME 254

1.3 Occupational competence of internal verifiers for FME 255

1.4 Occupational competence of external quality assurance personnel for FME 256


241

Annex 2 257 1.1 The Level 2 Award in Proficient Poultry Meat Inspection 257

1.2 The Role of Poultry Processing Company Staff 257

1.3 Occupational competence of assessors 258

1.4 Occupational competence of internal verifiers 258


242

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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Specification - Edexcel · 2020-06-16 · Specification Edexcel Level 4 Award, Certificate and Diploma for Proficiency in Food Manufacturing Excellence (QCF) For first registration