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.

Name

Date

1. List communication and consultation processes you can follow to ensure you are following your Supervisors instructions.

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2. What are some of the common terms/acronyms used in your workplace? List at least (4)

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3. Discuss the purpose and process followed to inspect and sort produce at your workplace.

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4. Are there any particular standards or sorting criteria that the produce must meet to be accepted at your workplace?

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5. Explain the relationship that exists between the procedures used for visual inspection and sorting, and the other inspection procedures used within workplaces.

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6. What are the typical reasons for unacceptable or out-of-specification products?

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7. Identify the stages that occur in the inspection and sorting process and discuss the effects that these have on products.

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8. How should you record or transfer materials and products to their required locations?

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9. What are the typical equipment faults you might encounter? For each identified, discuss the signs, symptoms and early warning signs of potential problems, faulty equipment, and the related causes.

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10. What are the main contamination and food safety risks associated with sorting processes, and their related control measures?

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11. Discuss the WHS hazards you might encounter in your workplace, and the controls that could be implemented.

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12. What limitations might you encounter with the personal protective clothing and equipment used?

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13. Whose responsibility is the reporting production and performance information, and how do they do this?

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14. Identify two (2) environmental issues relevant to equipment operation, and their related controls.

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15. List the main equipment/records used in material and product inspection and sorting.

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16. What will you need to do if you identify items that are of unacceptable quality?

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17. What documents does your team have for recording and inspecting and sorting results?

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18. Briefly discuss the importance of maintaining a clean and tidy workplace throughout your work.

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FBPOPR2076 INSPECT AND SORT MATERIALS AND PRODUCTS

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. List communication and consultation processes you can follow to ensure you are following your Supervisors instructions.

2. What are some of the common terms/acronyms used in your workplace? List at least (4)

3. Discuss the purpose and process followed to inspect and sort produce at your workplace.

4. Are there any particular standards or sorting criteria that the produce must meet to be accepted at your workplace?

5. Explain the relationship that exists between the procedures used for visual inspection and sorting, and the other inspection procedures used within workplaces.

6. What are the typical reasons for unacceptable or out-of-specification products?

7. Identify the stages that occur in the inspection and sorting process and discuss the effects that these have on products.

8. How should you record or transfer materials and products to their required locations?

9. What are the typical equipment faults you might encounter? For each identified, discuss the signs, symptoms and early warning signs of potential problems, faulty equipment, and the related causes.

10. What are the main contamination and food safety risks associated with sorting processes, and their related control measures?

11. Discuss the WHS hazards you might encounter in your workplace, and the controls that could be implemented.

12. What limitations might you encounter with the personal protective clothing and equipment used?

13. Whose responsibility is the reporting production and performance information, and how do they do this?

14. Identify two (2) environmental issues relevant to equipment operation, and their related controls.

15. List the main equipment/records used in material and product inspection and sorting.

16. What will you need to do if you identify items that are of unacceptable quality?

17. What documents does your team have for recording and inspecting and sorting results?

18. Briefly discuss the importance of maintaining a clean and tidy workplace throughout your work.