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Elements and Performance Criteria

1. Identify hazards and control points
   • 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
2. Identify elements of the Quality Assurance (QA) system
   • 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
3. Follow requirements of a HACCP-based QA system
   • 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
4. Identify quality control practices in a HACCP-based QA system
   • Identify quality control measures (including receival procedures and temperature monitoring)
   • Identify inspection and re-inspection procedures
5. Inspect own work
   • Inspect own work according to workplace requirements
   • Take corrective action according to workplace requirements
6. Identify hazards and control points
   • 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
7. Identify elements of the Quality Assurance (QA) system
   • 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
8. Follow requirements of a HACCP-based QA system
   • 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
9. Identify quality control practices in a HACCP-based QA system
   • Identify quality control measures (including receival procedures and temperature monitoring)
   • Identify inspection and re-inspection procedures
10. Inspect own work
    • Inspect own work according to workplace requirements
    • Take corrective action according to workplace requirements

Range Statement

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Performance Evidence

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

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Knowledge Evidence

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

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