| Title | Principles of quality sampling and testing in food operations | |
| Level | 3 | |
| Credit value | 3 | |
| Learning Outcomes | Assessment Criteria | |
| The learner will: | The learner can: | |
| 1. Understand the requirements of sampling for quality control | 1.1 Summarise the operational and regulatory requirements for sampling product quality | |
| 1.2 Outline the purpose and methods of sampling | ||
| 1.3 Describe the implications of not carrying out adequate sampling of product quality sampling | ||
| 1.4 Explain what the acceptable levels of tolerance are in interpretation and decision-making. | ||
| 2. Understand how to prepare for sampling | 2.1 Describe how to choose the correct resources and equipment and to check that they are fit for purpose | |
| 2.2 Outline how to prepare products for assessment against specifications | ||
| 2.3 Describe how to identify suitable samples for testing | ||
| 2.4 Outline methods of safe storage and sample preparation | ||
| 3. Understand the procedures for sampling for quality control | 3.1 Outline controls used in the sampling process | |
| 3.2 Explain how to calculate test results and assess these against key factors identified in product specifications | ||
| 3.3 Explain the importance of tolerance | ||
| 3.4 Explain the importance of labelling, identifying and maintaining the integrity of samples | ||
| 3.5 Summarise how to record sampling results for traceability purposes. | ||
| 4. Understand how to feedback test outcomes. | 4.1 Describe the importance of effective communication in delivering test outcomes | |
| 4.2 Explain how to report results to relevant people | ||
| 4.3 Outline how to select the appropriate methods of communication for the audience | ||
| 4.4 Explain the importance of presenting key points of test outcomes in the appropriate format. | ||
| Additional information about the unit | ||
| This unit supports workforce and/or vocational development for those who need to understand the principles of quality sampling and testing, in a food production business or in a learning environment. | ||
| Unit purpose and aim(s) | The unit is designed for use primarily by food production supervisors (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. | |
| Unit expiry date | 31-Aug-15 | |
| Details of the relationship between the unit and relevant national occupational standards or other professional standards or curricula (if appropriate) | This unit of assessment relates directly to the following Improve Sector Performance Standard (approved as National occupational Standard) knowledge units: | |
| QI.106K Understand how to carry out sampling for quality control in food manufacture | ||
| QI.108K Understand testing for quality control in food manufacture | ||
| PL205 Understand how to communicate effectively | ||
| FR110 Understand how to manage and store information | ||
| FR112 Understand how to interpret and communicate information and data in food manufacture | ||
| Assessment requirements or guidance specified by a sector or regulatory body (if appropriate) | This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of quality sampling and testing. 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. | ||
| The Improve Assessment Strategy sets out the overarching assessment requirements. | ||
| Support for the unit from a SSC or appropriate other body (if required) | Improve Food & Drink Skills Council | |
| Location of the unit within the subject/sector classification system | 04 Engineering and Manufacturing Technologies | |
| Name of the organisation submitting the unit | FDQ on behalf of Improve Awarding Organisation Forum | |
| Availability for use | Shared | |
| Unit available from | Aug-10 | |
| Unit guided learning hours | 18 | |
| Unit Category | Occupational Skills (OS) | |
| Unit Reference | QI.106.1K | |
| RITS Reference | L/602/3987 | |