Assessor Resource

AMPCOR203
Comply with Quality Assurance and HACCP requirements

Assessment tool

Version 1.0
Issue Date: May 2024


This unit describes the skills and knowledge required to apply Quality Assurance (QA) procedures and Hazard and Critical Control Points (HACCP) requirements in a meat establishment.

This unit is applicable to workers in abattoirs, knackeries, boning rooms, game processing plants, food services operations, wholesalers and meat retail operations.

This unit must be delivered and assessed in the context of Australian meat industry standards and regulations.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Identify hazards and control points

1.1 Identify hazards to food safety and quality for own work area according to workplace and regulatory requirements

1.2 Identify control points for own work area according to workplace requirements

2. Identify elements of the Quality Assurance (QA) system

2.1 Identify the purpose and elements of the QA and Hazard Analysis Critical Control Point (HACCP) systems and relate them to workplace requirements

2.2 Identify product specifications for own work area

3. Follow requirements of a HACCP-based QA system

3.1 Identify and follow workplace requirements of the HACCP system

3.2 Communicate non-conforming products to supervisor where this forms part of workplace requirements

3.3 Explain the consequences of not following workplace requirements

4. Identify quality control practices in a HACCP-based QA system

4.1 Identify quality control measures (including receival procedures and temperature monitoring)

4.2 Identify inspection and re-inspection procedures

5 Inspect own work

5.1 Inspect own work according to workplace requirements

5.2 Take corrective action according to workplace requirements

The candidate must be observed consistently complying with Quality Assurance and HACCP requirements in the workplace under normal production conditions.

The candidate must:

comply with regulatory requirements

determine critical control points

follow workplace requirements related to HACCP and QA

identify hazards to food safety

inspect own work

identify and apply relevant workplace health and safety requirements

monitor critical control points

The candidate must demonstrate a basic factual, technical and procedural knowledge of:

corrective actions relevant to critical control points

nature of food safety hazards

purpose of a HACCP program

requirements for, and the nature of a HACCP plan

regulatory requirements relevant to own work area

nature and importance of work instructions, Standard Operating Procedures (SOPs), explanations and reports

potential risk, loss or damage if the required actions are not performed

control points for a specific task or activity and how hazards are controlled

hazards to food safety and quality for specific work areas

reasons for quality control, including inspection and sampling

As a minimum, the following three forms of evidence must be used:

quiz of underpinning knowledge

workplace demonstration

workplace referee or third-party report of performance over time

Assessors must satisfy current standards for RTOs.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Identify hazards and control points

1.1 Identify hazards to food safety and quality for own work area according to workplace and regulatory requirements

1.2 Identify control points for own work area according to workplace requirements

2. Identify elements of the Quality Assurance (QA) system

2.1 Identify the purpose and elements of the QA and Hazard Analysis Critical Control Point (HACCP) systems and relate them to workplace requirements

2.2 Identify product specifications for own work area

3. Follow requirements of a HACCP-based QA system

3.1 Identify and follow workplace requirements of the HACCP system

3.2 Communicate non-conforming products to supervisor where this forms part of workplace requirements

3.3 Explain the consequences of not following workplace requirements

4. Identify quality control practices in a HACCP-based QA system

4.1 Identify quality control measures (including receival procedures and temperature monitoring)

4.2 Identify inspection and re-inspection procedures

5 Inspect own work

5.1 Inspect own work according to workplace requirements

5.2 Take corrective action according to workplace requirements

The candidate must be observed consistently complying with Quality Assurance and HACCP requirements in the workplace under normal production conditions.

The candidate must:

comply with regulatory requirements

determine critical control points

follow workplace requirements related to HACCP and QA

identify hazards to food safety

inspect own work

identify and apply relevant workplace health and safety requirements

monitor critical control points

The candidate must demonstrate a basic factual, technical and procedural knowledge of:

corrective actions relevant to critical control points

nature of food safety hazards

purpose of a HACCP program

requirements for, and the nature of a HACCP plan

regulatory requirements relevant to own work area

nature and importance of work instructions, Standard Operating Procedures (SOPs), explanations and reports

potential risk, loss or damage if the required actions are not performed

control points for a specific task or activity and how hazards are controlled

hazards to food safety and quality for specific work areas

reasons for quality control, including inspection and sampling

As a minimum, the following three forms of evidence must be used:

quiz of underpinning knowledge

workplace demonstration

workplace referee or third-party report of performance over time

Assessors must satisfy current standards for RTOs.
Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Identify hazards to food safety and quality for own work area according to workplace and regulatory requirements 
Identify control points for own work area according to workplace requirements 
Identify the purpose and elements of the QA and Hazard Analysis Critical Control Point (HACCP) systems and relate them to workplace requirements 
Identify product specifications for own work area 
Identify and follow workplace requirements of the HACCP system 
Communicate non-conforming products to supervisor where this forms part of workplace requirements 
Explain the consequences of not following workplace requirements 
Identify quality control measures (including receival procedures and temperature monitoring) 
Identify inspection and re-inspection procedures 
Inspect own work according to workplace requirements 
Take corrective action according to workplace requirements 
Identify hazards to food safety and quality for own work area according to workplace and regulatory requirements 
Identify control points for own work area according to workplace requirements 
Identify the purpose and elements of the QA and Hazard Analysis Critical Control Point (HACCP) systems and relate them to workplace requirements 
Identify product specifications for own work area 
Identify and follow workplace requirements of the HACCP system 
Communicate non-conforming products to supervisor where this forms part of workplace requirements 
Explain the consequences of not following workplace requirements 
Identify quality control measures (including receival procedures and temperature monitoring) 
Identify inspection and re-inspection procedures 
Inspect own work according to workplace requirements 
Take corrective action according to workplace requirements 

Forms

Assessment Cover Sheet

AMPCOR203 - Comply with Quality Assurance and HACCP requirements
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

AMPCOR203 - Comply with Quality Assurance and HACCP requirements

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: