Assessor Resource

FDFFST4002A
Monitor the development and implementation of a food QA system

Assessment tool

Version 1.0
Issue Date: May 2024


This unit applies to quality assurance and technical staff who have responsibility for developing and/or implementing a HACCP-based QA system in a food processing environment.

This unit covers the skills and knowledge required to develop and manage a HACCP-based Quality Assurance (QA) Program.

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

Prerequisites

Not applicable.

Employability Skills

This unit contains employability skills.



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.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

A person who demonstrates competency in this unit must be able to develop and manage a HACCP-based Quality Assurance (QA) Program.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Critical aspects of evidence that the candidate can monitor the development and implementation of a food QA system must include the following:

scoping the requirements for a QA system

analysing a production process to identify CCPs and establish critical limits

developing procedures for implementing and monitoring a QA system

maintaining data and documentation for a QA system

contributing to a review of a QA system, including verification and validation.

Context of and specific resources for assessment

Assessment of performance requirements in this unit should be undertaken within the context of food technology. Competency is demonstrated by performance of the processes specified, including the critical aspects and knowledge and skills elaborated in the Evidence Guide, and within the scope as defined by the Range Statements applicable to the workplace environment.

Assessment must occur in a real or simulated workplace where the assessee has access to:

production process and related equipment, manufacturers’ advice and operating procedures

methods and related software systems as required for collecting data and calculating yields, efficiencies and material variances appropriate to production environment

tests used to report relevant product/process information and recorded results.

Method of assessment

The following assessment methods are suggested:

written and/or oral questioning to assess knowledge and understanding

the development of a HACCP-based quality system for a food product

a report on review of a HACCP-based quality production system

workplace evidence and third party verification of participation in the development and implementation of a HACCP-based QA system

Case studies

Field Reports.

Guidance information for assessment

Evidence should be gathered over a period of time in a range of actual or simulated environments.

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.

Required skills include:

Ability to:

define the scope of the quality system and food safety system to ensure requirements are met

apply the HACCP principles and the process for developing a quality assurance or food safety program

conduct monitoring of a CCP

determine and take corrective and preventative action

apply workplace, regulatory and customer requirements critical to the workplace’s operation and success

identify critical limits for enterprise product or processes

identify the actual and potential risks associated with uncontrolled changes in procedures

interpret the resulting trends of product monitoring and testing

interpret the results and trends of process monitoring

monitor records and documentation for accuracy and compliance

monitor the accurate and timely recording of quality data

outline legal obligations of the enterprise and individuals for maintenance of the Quality Assurance system

identify and apply relevant OH&S, regulatory and workplace requirements

identify the documentation required to support a HACCP-based QA system

record and analyse monitoring and verification data

validate CCPs and critical limits

identify and describe implementation of a change in the process

identify causes of variation and non-conformance and explain appropriate course(s) of action to rectify problems

outline team requirements and team management processes or strategies

prepare process and product status reports recommending changes to improve processes and procedures

prepare reports using primary and summary data, and appropriate language

review communication systems (spoken and written) to minimise the potential for misreporting and misunderstanding of food safety requirements, procedures and plans

use relevant communication skills

Utilise available technology to record, manipulate, analyse and present or report data

apply appropriate mathematical concepts and measures

assemble product and process inspection, test and other quality data in prescribed format.

Required knowledge includes:

Knowledge of:

the steps in the development of a HACCP-based QA system

the steps in the systematic introduction of a HACCP-based QA system

enterprise recall and traceability procedures

post collection procedures for handling samples

purpose of the HACCP development and review process

risks associated with samples and how they may be minimised

the types of data the enterprise uses to record performance

the document controls associated with a procedure change

the purpose of calibrating equipment

the purpose of SOPs and work instructions

sampling procedures

the process of auditing and verifying a HACCP-based QA system

the objectives of a HACCP-based QA system

the process for validating critical limits and CCPs

the role of pre-requisite programs and Good Manufacturing Processes (GMPs) in a HACCP-based program.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Occupational health and safety requirements

Codes of practice

Material Safety Data Sheets

Enterprise OHS policies, procedures and programs.

Regulations

Australian and international standards including:

Australia New Zealand Food Standards Code

ISO Standards

codex alimentarius

industry guidelines and codes of practice

industry regulations

State food regulations.

Workplace requirements

Enterprise QA policy, practices and procedures

Enterprise-specific procedures

SOPs

Enterprise task requirements and work instructions.

Production system and product requirements

These may include food safety, product quality, regulatory compliance, animal welfare (if required) and preventative maintenance.

Verification of a QA system

Verification refers to methods and procedures used to carry out monitoring, including sampling and testing to provide evidence that the specifications set by relevant legislation and codes of practice continue to be met.

Validation of a QA system

Validation refers to obtaining evidence to confirm that a HACCPbased QA program is complete and effective and will deliver the expected outcomes.

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
Enterprise needs and expectations in product quality are clearly defined 
Existing systems and requirements are detailed for incorporation into the QA system 
Scope of the HACCP-based quality system is defined to encompass production system and product requirements 
System is directed to prevent and control identified hazards 
Every step in the production process is assessed for potential food safety hazards 
Critical Control Points (CCPs) are established to identify where each significant hazard can be prevented or controlled 
A measurable or recognisable standard is assigned for each CCP to define the critical limits 
Critical limits are technically and scientifically validated 
All products and processes covered by the QA system are described in a standardised format defining product characteristics relevant to food safety 
Work instructions and Standard Operating Procedures (SOPs) are reviewed for accuracy, relevance and sufficiency to prevent hazards 
Documented procedures for monitoring CCPs are implemented 
Documented procedures which ensure any CCPs which are outside critical limits are brought back within limits, and affected product is suitably handled, are implemented 
Documented procedures are implemented to ensure the QA system is regularly verified and audited as working effectively 
Availability and data storage of all records and documents for the system is maintained 
Procedures for taking corrective action are identified 
Corrective and preventative measures are implemented to prevent recurrence.4.3 Procedures are devised or revised to support control measures 
Processes or conditions which could result in a breach of procedures are identified and corrective action is taken 
Process changes are introduced and controlled so that quality assurance requirements are accomplished 
Product sampling procedures are identified 
Post collection procedures are identified according to SOPs 
Test results are reviewed and responded to in accordance with workplace requirements 
HACCP plans are routinely revised, verified and validated to reassess hazards, CCPs, critical limits, testing methods and all related procedures of the QA system to ensure they are appropriate to the enterprise requirements 
Internal or external audit findings are followed up and acted upon 
Reported quality hazards and non conformances are investigated and acted upon 
The HACCP-based QA system is reviewed to take account of any process changes or product specifications 

Forms

Assessment Cover Sheet

FDFFST4002A - Monitor the development and implementation of a food QA system
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I declare that the assessment tasks submitted for this unit are my own work.

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Assessment Record Sheet

FDFFST4002A - Monitor the development and implementation of a food QA system

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

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Overall assessment result: Competent Not yet competent

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