Required skills

Required skills include

reviewing existing HACCP plans

using problem solving techniques to identify causes and options to remedy problems

assessing risk

using quality improvement tools and techniques including statistical process control

constructing flow diagrams and hazard analysis tables

delivering training to workplace personnel to assist their understanding of their roles and responsibilities for the implementation of HACCP

Required knowledge

Required knowledge includes

products and services provided by the enterprise

the production process

layout of the enterprise divisions and laboratory

organisational structure of the enterprise

role of laboratory services to the enterprise and customers

enterprise procedures associated with the candidates regular technical duties

scheduling of tests and procedures to meet customer requirements

equipment and instrument calibration requirements

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

control charts control limits and control measures

flow chart symbols

critical control points and their potential impact on work systems

microbiological and chemical safety hazards

the methods used to monitor each critical quality regulatory control point

methods for systematically investigating and responding to problems

procedures for addressing noncompliance

communication channels and consultative arrangements

continuous improvement practices

quality policy procedures and responsibilities

relevant health safety and environment requirements

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

obtain necessary data and results

analyse data and identify corrective action

develop a corrective action plan

monitor and evaluate effectiveness of any changes suggested within the context of the ongoing development of HACCP plan

consult and communicate appropriately with associated personnel

recognise major and minor nonconformances

construct flow diagrams and hazard analysis tables

deliver training to workplace personnel to assist their understanding of their roles and responsibilities for the implementation of HACCP

document and present recommendations and changes

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 Contribute to the achievement of quality objectives

MSL933002A Contribute to the achievement of quality objectives

MSLA Apply critical control point requirements

MSL933003A Apply critical control point requirements

TAADELC Provide training through instruction and demonstration of work skills

TAADEL301C Provide training through instruction and demonstration of work skills.

Resources may include

access to all appropriate documentation such as HACCP plan and quality manuals

Method of assessment

The following assessment methods are suggested

review of documentation completed by the candidate as part of the development of HACCP plans

review of data and reports obtained from HACCP records by the candidate

feedback obtained from managers on implementation and review of HACCP plans

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 to show its relevance in a workplace setting

Food processing

The milk room at a dairy processing plant was receiving continuing high microbiological counts that were approaching levels where they could affect the safety of the final product The laboratory supervisor began to collect and analyse information obtained from data production records laboratory results and corrective action reports From the information obtained the technician produced graphs to show the microbiological count over the past few weeks From this information heshe concluded that the contamination was due to the ineffectiveness of a sanitiser Recommendations were forwarded to the Quality Review Committee and included a review of the

quality of the sanitising product and an investigation of alternatives

amount of sanitiser ordered to ensure that it was not being stored beyond its recommended use by date

reliability of the suppliers to provide quality products

Following the Quality Review Committees agreement the laboratory technician updated the relevant documents and implemented the recommendations This resulted in the microbiological counts declining to acceptable levels

Codes of practice

Standards, codes, procedures and/or enterprise requirements

Software packages

Control points

Products/materials handled by laboratory assistants

Members of a HACCP team

Occupational health and safety (OHS) and environmental management requirements