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Elements and Performance Criteria

1. Involve management and staff in developing the quality system
   • Involve relevant staff members and managers in clarifying purpose and scope of program
   • Clearly define enterprise needs and expectations
   • Incorporate other systems, including AUS-MEAT, workplace health and safety and meat inspection in accordance with workplace needs
2. Establish the scope of the system
   • Define the scope of the HACCP-based quality system to encompass food safety, quality, regulatory compliance, animal welfare and preventative maintenance
   • Set up the system to prevent and control food safety hazards and other hazards, including product quality and workplace health and safety hazards
   • Seek consensus from relevant workplace areas on coverage and scope of system
3. Conduct hazard analysis and assessment
   • Assess every step in the production process for potential food safety hazards
   • Establish Critical Control Points (CCPs) to identify methods for preventing and controlling significant hazards
   • Establish critical limits for each CCP
   • Assign measurable or recognisable standards for each CCP to define the critical limits
   • Technically and scientifically validate critical limits
4. Ensure all documents, work procedures and processes required for the system are developed, available and in use
   • Describe all products and processes covered by the HACCP-based quality system in a standardised format defining product characteristics relevant to food safety
   • Review work instructions and Standard Operating Procedures (SOPs) for accuracy, relevancy and sufficiency to prevent potential hazards
   • Implement documented procedures for monitoring CCPs
   • Implement documented procedures designed to ensure any CCPs which are out of control are brought back under control, and any affected products are suitably handled
   • Implement documented procedures to ensure the whole HACCP system is regularly audited and verified as working effectively
   • Ensure availability, currency and current usage of all documents and records required for system
5. Audit, verify and validate the system
   • Routinely revise, verify and validate HACCP plan through reassessing hazards, CCPs, critical limits, testing methods, and all related HACCP system procedures, to ensure their ongoing relevancy to plant operations
   • Take corrective action and record follow up on audit findings
   • Review HACCP system to account for any process or product changes
6. Involve management and staff in developing the quality system
   • Involve relevant staff members and managers in clarifying purpose and scope of program
   • Clearly define enterprise needs and expectations
   • Incorporate other systems, including AUS-MEAT, workplace health and safety and meat inspection in accordance with workplace needs
7. Establish the scope of the system
   • Define the scope of the HACCP-based quality system to encompass food safety, quality, regulatory compliance, animal welfare and preventative maintenance
   • Set up the system to prevent and control food safety hazards and other hazards, including product quality and workplace health and safety hazards
   • Seek consensus from relevant workplace areas on coverage and scope of system
8. Conduct hazard analysis and assessment
   • Assess every step in the production process for potential food safety hazards
   • Establish Critical Control Points (CCPs) to identify methods for preventing and controlling significant hazards
   • Establish critical limits for each CCP
   • Assign measurable or recognisable standards for each CCP to define the critical limits
   • Technically and scientifically validate critical limits
9. Ensure all documents, work procedures and processes required for the system are developed, available and in use
   • Describe all products and processes covered by the HACCP-based quality system in a standardised format defining product characteristics relevant to food safety
   • Review work instructions and Standard Operating Procedures (SOPs) for accuracy, relevancy and sufficiency to prevent potential hazards
   • Implement documented procedures for monitoring CCPs
   • Implement documented procedures designed to ensure any CCPs which are out of control are brought back under control, and any affected products are suitably handled
   • Implement documented procedures to ensure the whole HACCP system is regularly audited and verified as working effectively
   • Ensure availability, currency and current usage of all documents and records required for system
10. Audit, verify and validate the system
    • Routinely revise, verify and validate HACCP plan through reassessing hazards, CCPs, critical limits, testing methods, and all related HACCP system procedures, to ensure their ongoing relevancy to plant operations
    • Take corrective action and record follow up on audit findings
    • Review HACCP system to account for any process or product changes

Range Statement

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Performance Evidence

The candidate must participate in the ongoing development and implementation of an HACCP and QA system. The candidate must demonstrate competency in the workplace while using an existing approved HACCP plan.

The candidate must:

conduct monitoring of a CCP

validate CCPs and critical limits

record and analyse monitoring and verification data

use relevant communication skills

use communications technology including computers, as relevant to the task

develop and implement changes in a HACCP-based QA system

identify and apply relevant workplace health and safety, regulatory and workplace requirements

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Knowledge Evidence

The candidate must demonstrate a broad factual, technical and theoretical knowledge of:

objectives of a HACCP-based QA system

the process for validating critical limits and CCPs

the role of pre-requisite programs and Good Manufacturing Processes (GMPs) in a HACCP-based program

the process of auditing and verifying a HACCP-based QA system

the steps involved in developing a HACCP-based QA system

the steps involved in systematically introducing a HACCP-based QA system

the documentation required to support a HACCP-based QA system

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