Required skills

Required skills include

monitoring of the critical quality and regulatory control points

preventing contamination from occurring or recurring

recording of information using the enterprise reporting system

collecting and analysing data to identify variation from limits

making approved corrective actions as required

supporting continuous improvement through observation and communication

Required knowledge

Required knowledge includes

the seven principles of HACCP and relationship to food or pharmaceutical safety

preliminary steps for HACCP

benefits of HACCP

the HACCP plan including

the critical control points and control limits

consequences of nonconforming products being identified

continuous improvement practices

quality policy procedures and responsibilities

the methods used to monitor each critical quality regulatory control point

equipment and instrument calibration requirements

methods for systematically investigating and responding to problems

control points and their potential impact on work systems

relevant health safety and environment requirements

products and services provided by the enterprise

layout of the enterprise divisions and laboratory

organisational structure of the enterprise

lines of communication

role of laboratory services to the enterprise and customers

scheduling of tests and procedures to meet customer requirements

enterprise procedures associated with the candidates regular technical duties

The Evidence Guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge range statement and the Assessment Guidelines for the Training Package

Overview of assessment

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

Assessors should ensure that candidates can

correctly monitor the critical quality and regulatory control points for their work

prevent contamination from occurring or recurring

collect record and interpret data and take corrective actions

support continuous improvement through observation and communication

Context of and specific resources for assessment

This unit of competency is to be assessed in the workplace or simulated workplace environment

This unit of competency may be assessed with

MSLA Record and present data

MSL922001A Record and present data

MSLA Contribute to the achievement of quality objectives

MSL933002A Contribute to the achievement of quality objectives.

Resources may include

quality manuals and procedures

HACCP plans and records

recording equipment

case studies to illustrate a range of HACCP issues

Method of assessment

The following assessment methods are suggested

observation of the candidate monitoring control points in the work area

feedback from supervisors and peers

review of corrective action suggestions by the candidate

flow charts or diagrams prepared by the candidate alternatively the candidate could explain existing charts or diagrams

candidates response to simulated problems

In all cases practical assessment should be supported by questions to assess underpinning knowledge and those aspects of competency which are difficult to assess directly

Where applicable reasonable adjustment must be made to work environments and training situations to accommodate ethnicity age gender demographics and disability

Access must be provided to appropriate learning andor assessment support when required

The language literacy and numeracy demands of assessment should not be greater than those required to undertake the unit of competency in a work like environment

This competency in practice

Industry representatives have provided the case study below to illustrate the practical application of this unit of competency and show its relevance in a workplace setting

Food processing

The laboratory is responsible for the monitoring of the complex hazard analysis and critical control points in the food production process The laboratory assistant gathers data at these points for the recording and checking of the process All data outside the critical limits are immediately communicated to the laboratory manager and the production manager Any approved corrective actions undertaken by the laboratory assistant are recorded in the laboratory log of system nonconformance Suggestions for improvement of the system are also recorded for discussion at the regular team meeting

Codes of practice

Standards, codes, procedures and/or enterprise requirements

Control points

Products/materials handled by laboratory assistants

Occupational health and safety (OHS) and environmental management requirements