- MSL933003A - Apply critical control point requirements
Assessor Resource
MSL933003A
Apply critical control point requirements
Assessment tool
Version 1.0
Issue Date: April 2024
This unit of competency is applicable to production operators and laboratory assistants in the food processing and manufacturing sectors. Control points refer to those key points in a work process that must be monitored and controlled.
Industry representatives have provided case studies to illustrate the practical application of this unit of competency and to show its relevance in a workplace setting. These are found at the end of this unit of competency under the section 'This competency in practice'.
This unit of competency covers the ability to monitor critical, quality and regulatory control points related to a person's work responsibilities. This unit of competency also covers support for ongoing improvement of the enterprise hazard analysis and critical control points (HACCP) plan.
You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)
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 | |
Critical aspects for assessment and evidence required to demonstrate competency in this unit | Assessors should ensure that candidates can: correctly monitor the critical, quality and regulatory control points for their work prevent contamination from occurring or recurring collect, record and interpret data and take corrective actions support continuous improvement through observation and communication. |
Context of and specific resources for assessment | This unit of competency is to be assessed in the workplace or simulated workplace environment. This unit of competency may be assessed with MSL922001A Record and present data MSL933002A Contribute to the achievement of quality objectives. Resources may include: quality manuals and procedures HACCP plans and records recording equipment case studies to illustrate a range of HACCP issues. |
Method of assessment | The following assessment methods are suggested: observation of the candidate monitoring control points in the work area feedback from supervisors and peers review of corrective action suggestions by the candidate flow charts or diagrams prepared by the candidate, alternatively, the candidate could explain existing charts or diagrams candidate's response to simulated problems. In all cases, practical assessment should be supported by questions to assess underpinning knowledge and those aspects of competency which are difficult to assess directly. Where applicable, reasonable adjustment must be made to work environments and training situations to accommodate ethnicity, age, gender, demographics and disability. Access must be provided to appropriate learning and/or assessment support when required. The language, literacy and numeracy demands of assessment should not be greater than those required to undertake the unit of competency in a work like environment. |
This competency in practice | Industry representatives have provided the case study below to illustrate the practical application of this unit of competency and show its relevance in a workplace setting. Food processing The laboratory is responsible for the monitoring of the complex hazard analysis and critical control points in the food production process. The laboratory assistant gathers data at these points for the recording and checking of the process. All data outside the critical limits are immediately communicated to the laboratory manager and the production manager. Any approved corrective actions undertaken by the laboratory assistant are recorded in the laboratory log of system non-conformance. Suggestions for improvement of the system are also recorded for discussion at the regular team meeting. |
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 |
Required skills include: monitoring of the critical, quality and regulatory control points preventing contamination from occurring or recurring recording of information using the enterprise reporting system collecting and analysing data to identify variation from limits making approved corrective actions as required supporting continuous improvement through observation and communication |
Required knowledge |
Required knowledge includes: the seven principles of HACCP and relationship to food or pharmaceutical safety preliminary steps for HACCP benefits of HACCP the HACCP plan, including: the critical control points and control limits consequences of non-conforming products being identified continuous improvement practices quality policy, procedures and responsibilities the methods used to monitor each critical, quality, regulatory control point equipment and instrument calibration requirements methods for systematically investigating and responding to problems control points and their potential impact on work systems relevant health, safety and environment requirements products and services provided by the enterprise layout of the enterprise, divisions, and laboratory organisational structure of the enterprise lines of communication role of laboratory services to the enterprise and customers scheduling of tests and procedures to meet customer requirements enterprise procedures associated with the candidate's regular technical duties |
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. | |
Codes of practice | Where reference is made to industry codes of practice, and Australian/international standards, it is expected the latest version will be used |
Standards, codes, procedures and/or enterprise requirements | Standards, codes, procedures and/or enterprise requirements may include: Australia New Zealand Food Standards (ANZFS) Code food safety plans and/or pharmaceutical safety requirements HACCP plans/documents/procedures principles of good laboratory practice (GLP) Australian code of good manufacturing practice for medicinal products (GMP) product safety plan production/quality procedures/requirements quality manuals standard operating procedures (SOPs) state/territory/national legislation |
Control points | Control points may be: critical quality regulatory |
Products/materials handled by laboratory assistants | Products/materials handled by laboratory assistants may include: raw materials ingredients adjuncts/process aids consumables finished product chemicals food additives |
Occupational health and safety (OHS) and environmental management requirements | OHS and environmental management requirements: all operations must comply with enterprise OHS and environmental management requirements, which may be imposed through state/territory or federal legislation - these requirements must not be compromised at any time all operations assume the potentially hazardous nature of samples and require standard precautions to be applied where relevant, users should access and apply current industry understanding of infection control issued by the National Health and Medical Research Council (NHMRC) and State and Territory Departments of Health |
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 |
|---|---|---|---|
| Obtain information about control points in the manufacturing process | |||
| Locate control points for own work area responsibilities | |||
| Perform relevant checks and inspections on materials and equipment to establish conformance to meet food safety requirements | |||
| Identify variations or common faults | |||
| Record inspection results and report to appropriate personnel | |||
| Recognise non-conformance to the HACCP plan | |||
| Identify likely causes for non-conformance | |||
| Record and report non-conformances to appropriate personnel |
Forms
Assessment Cover Sheet
MSL933003A - Apply critical control point 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
MSL933003A - Apply critical control point 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: