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Elements and Performance Criteria

1. Apply a HAT to an existing process.
   • Identify CCPs.
   • Recognise CCFs which are outside of or approaching CCLs.
   • Describe hazard related to CCFs and CCLs.
   • Implement corrective action as per HAT.
2. Develop/modify a HACCP.
   • Conduct a hazard analysis.
   • Determine the CCPs.
   • Establish critical limits.
   • Establish/modify a system to monitor control of the CCPs.
   • Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control.
   • Establish procedures for verification to confirm that the HACCPsystem is working effectively.
   • Establish/modify documentation concerning all procedures and records appropriate to these principles and their application.
3. Interpret HACCP/HAT to another worker.
   • Explain the purpose and rationale of HACCP.
   • Identify CCPs, CCFs and CCLs.
   • Describe indicators of CCFs not within their CCLs.
   • Describe impact of non-conformances.
   • Demonstrate corrective action.
   • Monitor worker implement.

Required Skills

This describes the essential skills and knowledge and their level required for this unit

Knowledge and understanding of the materials equipment and process sufficient to recognise HACCPHAT issues and take appropriate corrective action

Knowledge of organisation standard procedures HACCPs and HATs and relevant regulatory requirements along with the ability to implement them within appropriate time constraints and in a manner relevant to the job

Competence includes knowledge of

the HACCP approach

HAT relevance to routine production

impacts of variations in materials process and product on HACCP

the relevance of the Codex Alimentarius to foodbeveragepharmaceutical packaging

and the ability to

apply the Codex Alimentarius to the food industry

analyse process and material variations in terms of the HACCPand determine appropriate actions

develop a new HACCP as part of a team

recognise the need to modify an existing HACCPHAT and make minor modifications

Language literacy and numeracy requirements

This unit requires the ability to read interpret and write technical information and explain it to operators

Writing is required to the level of writing technical reports and HACCPHAT tables

Numeracy is also required eg to interpret quantitative data make comparisons and interpretations

Evidence Required

The Evidence Guide provides advice on assessment and must be read in conjunction with the Performance Criteria required skills and knowledge the Range Statement and the Assessment Guidelines for this Training Package

Overview of assessment

A holistic approach should be taken to the assessment

Assessors must be satisfied that the person can consistently perform the unit as a whole as defined by the Elements Performance Criteria and skills and knowledge

Critical aspects for assessment and evidence required to demonstrate competency in this unit

It is essential that competence is demonstrated in the knowledge and skills defined in this unit These may include the ability to

recognise potential situations requiring action

implement appropriate action

understand the procedures

explain the importance of CCPs CCFs and CCLs

Consistent performance should be demonstrated For example look to see that HACCP standards are met consistently

Assessment method and context

Assessment will occur on a processing plant or in a manufacturing environment and will be undertaken in a worklike manner

Competence in this unit may be assessed

by using an appropriate industrial plantprocess

in a situation allowing for the generation of evidence of the ability to recognise anticipate and solve problems

by using a suitable simulation andor a range of case studiesscenarios

through a combination of these techniques

In all cases it is expected that practical assessment will be combined with targeted questioning to assess the underpinning knowledge and theoretical assessment will be combined with appropriate practicalsimulation or similar assessment Assessors need to be aware of any cultural issues that may affect responses to questions

Assessment processes and techniques must be culturally appropriate and appropriate to the oracy language and literacy capacity of the assessee and the work being performed

Specific resources for assessment

This section should be read in conjunction with the Range Statement for this unit of competency Resources required include suitable access to an operating plant or equipment that allows for appropriate and realistic simulation A bank of case studiesscenarios and questions will also be required to the extent that they form part of the assessment method Questioning may take place either in the workplace or in an adjacent quiet facility such as an office or lunchroom No other special resources are required

Access must be provided to appropriate learning andor assessment support when required Where applicable physical resources should include equipment modified for people with disabilities

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Range Statement

The Range Statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Add any essential operating conditions that may be present with training and assessment depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts.

Where reference is made to industry codes of practice, and/or Australian/international standards, the latest version must be used.

Context

This competency covers the development/modification of a HACCP/HAT to the manufacture of products to be used in contact with food, beverages or pharmaceuticals. It assumes an understanding of the operation of all relevant equipment and processes but does not necessarily require them to be used personally.

This competency applies to all work environments and sectors within the process manufacturing industries where the product comes into contact with food, beverages or pharmaceuticals. Standard procedures means all relevant workplace procedures, work instructions, temporary instructions and relevant industry and government codes and standards.

Procedures

All operations are performed in accordance with procedures.

Procedures include all relevant workplace procedures, work instructions, temporary instructions and relevant industry and government codes and standards.

Hazards

Typical hazards are:

biological

chemical

physical

product contamination

material contamination.

Problems

'Anticipate and solve problems' means resolve a wide range of routine and non-routine problems, using product and process knowledge to develop solutions to problems which do not have a known solution/a solution recorded in the procedures.

Typical process and product problems may include:

recognising CCFs approaching the CCLs.

determining corrective action from HAT

applying HACCP principles to situations not directly covered by HAT

recognising the need for a new/modified HACCP/HAT

modifying HACCP/HAT to meet changes circumstances.

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