INSTRUCTIONS

Using List A "product information" identify and record which items will go on Checklist B "products to be used for the days’ output" and Checklist C "products that do not meet workplace Quality requirements and will be discarded as per workplace wastage procedures".

List A Product Information

Three Column Table Two Column Table

Checklist B – Materials to be kept for use

As per QA requirements at your workplace, all materials are donated from local fresh food suppliers. It is important to first check and record use by/best before dates of all packaged foods and the temperature of all cold storage. Using this first record, determine if the goods should be kept and used in today’s production or if they need to go on Checklist C – Wastage.

All learners should work with a partner or by themselves to read List A and record the raw produce on the correct Checklists (B and C) on the following pages. An example is at the beginning of each list for you to get started. Ask your Trainer for help if you get stuck.

The date is recorded on the top of all the Lists to ensure that you can meet the use by / best before dates.

Untitled

Date

15/09/2020

Untitled

Use on: 15/09/2020

Untitled

Margarine

Yes

EW

Untitled

Checklist C – Wastage/Recycling/Farmer pick up

Checklist C is a wastage checklist. Workplace procedures require that all wastage is recorded to comply with stock control practices and to provide management with necessary information of environmental impact of the business and to allocate best wastage process to follow, recycling bin, general waste or for the farmer to collect.

All learners should work with a partner or by themselves to read List A and record the raw produce on the correct Checklists (B and C) on the following pages. An example is at the beginning of each list for you to get started. Ask your Trainer for help if you get stuck.

The date is recorded on the top of all the Lists to ensure that you can meet the use by / best before dates.

Untitled

Date

15/09/2020

Untitled

Disposal Options Recycle Rubbish Farmer

Untitled

Potatoes

Farmer

EW

Untitled

FBPOPR2070 APPLY QUALITY SYSTEMS AND PROCEDURES

Written Questions

Your task is to write the answers to each of the following questions. You can discuss your answers with your Trainer and classmates.

1. Identify the elements of the Quality System in your workplace; quality policy, procedure and responsibilities.

2. What is Quality Assurance in a workplace?

3. Briefly explain sources of information used in your workplace to undertake quality work.

4. Briefly identify and explain the roles of:

5. Briefly explain the basic concepts of quality assurance, including

6. Briefly outline the requirements of internal and external customers.

7. Discuss control points for your own work, including

8. Explain process control requirements for these different functions at your workplace.

9. Using your own words, explain what you would do if the process for your job needed to be changed or modified due to a faulty piece of equipment or a change in raw product delivered.

10. Discuss evidence of out-of-specification or unacceptable performance, in other words, what would your Supervisor check to confirm you have achieved your daily set tasks?

11. Briefly explain what might happen if you do not meet work outputs or the final product made does not meet workplace standards?

12. How should you conduct work?

Project

This project requires you to work in pairs or on your own to complete in different sections.

Learners are required to work with typical quality lists that may be found in their workplace.

The first list, List A, is a list of commonly received materials at work, these have had their use by/best before dates and temperatures recorded.

The second list, Checklist B, has workplace information, the date, the guidelines for best before usage and use by dates.

The third list, Checklist C, is a wastage checklist.

INSTRUCTIONS

Using List A "product information" identify and record which items will go on Checklist B "products to be used for the days’ output" and Checklist C "products that do not meet workplace Quality requirements and will be discarded as per workplace wastage procedures".

List A Product Information

Checklist B – Materials to be kept for use

All learners should work with a partner or by themselves to read List A and record the raw produce on the correct Checklists (B and C) on the following pages. An example is at the beginning of each list for you to get started. Ask your Trainer for help if you get stuck.

The date is recorded on the top of all the Lists to ensure that you can meet the use by / best before dates.

Date

15/09/2020

Use on: 15/09/2020

Margarine

Yes

EW

Checklist C – Wastage/Recycling/Farmer pick up

All learners should work with a partner or by themselves to read List A and record the raw produce on the correct Checklists (B and C) on the following pages. An example is at the beginning of each list for you to get started. Ask your Trainer for help if you get stuck.

The date is recorded on the top of all the Lists to ensure that you can meet the use by / best before dates.

Date

15/09/2020

Disposal Options Recycle Rubbish Farmer

Potatoes

Farmer

EW