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.
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1 | Review existing HACCP plans | 1.1 | Collect data and results from HACCP records |
| 1.2 | Identify major and minor non-conformances to the HACCP plan |
| 1.3 | Monitor critical control points to confirm performance |
| 1.4 | Analyse problem areas using appropriate quality improvement tools and techniques |
| 1.5 | Suggest corrective actions and strategies to prevent recurrence of the problem |
| 1.6 | Document required amendments to the HACCP plan |
| 1.7 | Report and present recommendations to appropriate personnel |
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2 | Provide support for the implementation of HACCP plans | 2.1 | Analyse roles, duties and current competency of associated personnel in relation to HACCP responsibilities |
| 2.2 | Identify training needs and skill development in relation to the successful implementation of the HACCP plan and assist with delivery |
| 2.3 | Maintain resource requirements to support HACCP plan |
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3 | Review the implementation plan | 3.1 | Implement any approved recommendations |
| 3.2 | Update any changes to the documents |
| 3.3 | Validate the effectiveness of changes to the HACCP plan |
Evidence of competence in this unit must satisfy all of the requirements of the elements and performance criteria, and include demonstration of:
collecting and analysing data obtained from hazard analysis and critical control points (HACCP) records
analysing data and recognising major and minor non-conformances
constructing flow diagrams and hazard analysis tables
using quality improvement tools and techniques, including statistical process control
using problem-solving techniques to identify causes and options to remedy problems
identifying corrective actions and developing a corrective action plan
implementing approved corrective actions
reviewing existing HACCP plans
monitoring and evaluating effectiveness of any changes/actions within the context of the ongoing development of HACCP plan
delivering training to workplace personnel to assist their understanding of their roles and responsibilities for the implementation of HACCP
consulting and communicating appropriately with associated personnel
documenting and presenting recommendations and changes
completing the review and update of documents and systems related to HACCP plans.
Must provide evidence that demonstrates knowledge of:
the seven principles of HACCP and relationship to food or pharmaceutical safety, benefits of HACCP and preliminary steps for HACCP
HACCP plan contents, including:
critical control points and control limits
consequences of non-conforming products being identified
products and services provided by the workplace, and production process
layout of the workplace, divisions and laboratory
organisational structure of the workplace, communication channels and consultative arrangements
role of laboratory services to the workplace and customers
scheduling of tests and procedures to meet customer requirements
quality policy, procedures and responsibilities of job role
workplace procedures associated with the candidate's regular technical duties
methods used to monitor each critical, quality and regulatory control point
methods for systematically investigating and responding to problems
flow charts, symbols, control charts, control limits and control measures
equipment and instrument calibration requirements
procedures for addressing non-compliance and continuous improvement practices
relevant hazards, work health and safety (WHS) and environment requirements.
Judgement of competence must be based on holistic assessment of the evidence. Assessment methods must confirm consistency of performance over time, rather than a single assessment event.
This unit of competency is to be assessed in the workplace or a simulated workplace environment. A simulated workplace environment must reflect realistic operational workplace conditions that cover all aspects of workplace performance, including the environment, task skills, task management skills, contingency management skills and job role environment skills.
Foundation skills are integral to competent performance of the unit and should not be assessed separately.
Assessment processes and techniques must be appropriate to the language, literacy and numeracy requirements of the work being performed and the needs of the candidate.
Knowledge evidence may be collected concurrently with performance evidence or through an independent process, such as workbooks, written assessments or interviews (provided a record is kept in each case).
This unit of competency may be assessed with:
MSL933002 Contribute to the achievement of quality objectives
MSL933003 Apply critical control point requirements
TAEDEL301A Provide work skill instruction
Holistic assessment methods include:
review of documentation completed by the candidate as part of the development of HACCP plans
review of data and reports obtained from HACCP records by the candidate
feedback obtained from managers on implementation and review of HACCP plans.
Access is required to instruments, equipment, materials, workplace documentation, procedures and specifications associated with this unit, including, but not limited to:
workplace documentation, such as HACCP plan and quality manuals.
Assessors must satisfy the assessor competency requirements that are in place at the time of the assessment as set by the VET regulator.
The assessor must demonstrate both technical competency and currency.
Technical competence can be demonstrated through:
relevant VET or other qualification/Statement of Attainment AND/OR
relevant workplace experience.
Currency can be demonstrated through:
performing the competency being assessed as part of current employment OR
having consulted with a laboratory about performing the competency being assessed within the last twelve months.