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Elements and Performance Criteria

  1. Provide routine input to the HACCP plan
  2. Contribute to the continuous improvement of the HACCP plan
  3. Maintain a safe work environment

Range Statement

This field allows for different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Standards, codes, procedures and/or workplace requirements

Standards, codes, procedures and/or workplace requirements include the latest version of one or more of:

Australian and international standards, legislation, regulations and codes, such as Australia New Zealand Food Standards (ANZFS) Code, Australian code of good manufacturing practice for medicinal products (GMP), and principles of good laboratory practice (GLP)

state/territory/national legislation covering food safety

workplace plans, such as food safety plans and/or pharmaceutical safety requirements, HACCP plans/documents/procedures, product safety plans and production/quality procedures/requirements

workplace documents, such as standard operating procedures (SOPs), quality and equipment manuals, calibration and maintenance schedules, material safety data sheets (MSDS) and safety procedures, material, production and product specifications, production and laboratory schedules, workplace recording and reporting procedures, waste minimisation and safe disposal procedures

Products/materials handled by laboratory assistants

Products/materials handled by laboratory assistants include one or more of:

raw materials, ingredients, food additives, adjuncts/process aids and finished products

consumables, such as chemicals

Work health and safety (WHS) and environmental management requirements

WHS and environmental management requirements include:

· complying with WHS and environmental management requirements at all times, which may be imposed through state/territory or federal legislation. These requirements must not be compromised at any time

· applying standard precautions relating to the potentially hazardous nature of samples

accessing and applying current industry understanding of infection control issued by the National Health and Medical Research Council (NHMRC) and State and Territory Departments of Health, where relevant

Performance Evidence

Evidence of competence in this unit must satisfy all of the requirements of the elements and performance criteria, and include demonstration of:

correctly monitoring the critical, quality and regulatory control points relating to work area responsibilities

supporting continuous improvement of the workplace hazard analysis and critical control points (HACCP) plan

using correct procedures to prevent contamination from occurring or recurring

recording of information using the workplace reporting system

collecting, recording and interpreting data to identify variation from limits

making approved corrective actions as required.

Knowledge Evidence

Must provide evidence that demonstrates knowledge of:

the seven principles of HACCP and relationship to food or pharmaceutical safety, benefits of HACCP and preliminary steps for HACCP

HACCP plan contents, including:

critical control points and control limits

consequences of non-conforming products being identified

products and services provided by the workplace

layout of the workplace, divisions and laboratory

organisational structure of the workplace

lines of communication

role of laboratory services to the workplace and customers

scheduling of tests and procedures to meet customer requirements

quality policy, procedures and responsibilities of job role

workplace procedures associated with the candidate's regular technical duties

methods used to monitor each critical, quality and regulatory control point

equipment and instrument calibration requirements

continuous improvement practices

methods for systematically investigating and responding to problems

work health and safety (WHS) and environment requirements.