Elements and Performance Criteria
- Facilitate the ongoing implementation of the QA program in the workplace
- Identify regulatory basis for compliance with the company's HACCP-based QA program
- Identify nature and importance of work instructions and Standard Operating Procedures (SOPs) and coach workers in their implications
- Write work instructions and SOPs to comprehensively document requirements for competent performance
- Review work instructions and SOPs for accuracy
- Monitor implementation of work instructions and operating procedures
- Monitor inspection and test records
- Identify control and critical control points in the HACCP program
- Identify and implement appropriate procedures for monitoring products and processes
- Identify critical limits and causes for product or process not conforming
- Monitor inspection and test records to verify product quality and identify performance trends
- Include descriptions of proposals in status reports to introduce improved processes or procedures
- Respond to non-conforming product or processes
- Identify procedures for taking corrective action
- Implement corrective and preventative measures to prevent recurrence
- Devise or revise procedures to support control measures
- Identify processes or conditions which could result in a breach of meat safety procedures and take corrective action
- Introduce and control process changes to meet QA requirements
- Review product samples and test results
- Calculate yield, wastage and productivity indicators
- Calculate calibration adjustments
- Facilitate the ongoing implementation of the QA program in the workplace
- Identify regulatory basis for compliance with the company's HACCP-based QA program
- Identify nature and importance of work instructions and Standard Operating Procedures (SOPs) and coach workers in their implications
- Write work instructions and SOPs to comprehensively document requirements for competent performance
- Review work instructions and SOPs for accuracy
- Monitor implementation of work instructions and operating procedures
- Monitor inspection and test records
- Identify control and critical control points in the HACCP program
- Identify and implement appropriate procedures for monitoring products and processes
- Identify critical limits and causes for product or process not conforming
- Monitor inspection and test records to verify product quality and identify performance trends
- Include descriptions of proposals in status reports to introduce improved processes or procedures
- Respond to non-conforming product or processes
- Identify procedures for taking corrective action
- Implement corrective and preventative measures to prevent recurrence
- Devise or revise procedures to support control measures
- Identify processes or conditions which could result in a breach of meat safety procedures and take corrective action
- Introduce and control process changes to meet QA requirements
- Review product samples and test results
- Calculate yield, wastage and productivity indicators
- Calculate calibration adjustments