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Elements and Performance Criteria

1. Follow quality assurance practices
   • Determine the elements of the industry quality assurance requirements
   • Identify hazards to food safety and quality for work area if applicable
   • Determine critical control points for work area
   • Complete record keeping
   • Conduct a safety hazard analysis and risk assessment and implement the Critical Control Point (HACCP) approach to quality assurance
2. Implement standard operating procedures
   • Implement standard operating procedures
   • Report non-conforming or defective product to supervisor
   • Take corrective action as required
3. Report problems that affect quality
   • Identify potential or existing quality problems
   • Identify instances of variation in quality from specifications or work instructions
   • Report variations and potential problems to supervisor

Range Statement

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Performance Evidence

The candidate must be assessed on their ability to integrate and apply the performance requirements of this unit in a workplace setting. Performance must be demonstrated consistently over time and in a suitable range of contexts.

The candidate must provide evidence that they can:

identify and reporting issues that impact on product quality

follow quality assurance practices

implement standard operating procedures

contribute to reviews of work output against quality standards

complete records

determine critical control points for work area

use industry standard terminology.

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Knowledge Evidence

The candidate must demonstrate knowledge of:

industry quality assurance requirements

work processes in own field of work

Hazard Analysis and Critical Control Point (HACCP) approach to quality assurance

workplace procedures, policies, guidelines and standard operating procedures for own area of work.

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