Elements and Performance Criteria
- Facilitate the ongoing implementation of the QA program in the workplace
- 1.1. Regulatory basis for compliance with the company's HACCP-based QA program is identified.
- . Nature and importance of work instructions and Standard Operating Procedures (SOPs) is identified and workers are coached in their implications.
- . Work instructions and SOPs are written so that they comprehensively document the details required for competent performance.
- . Work instructions and SOPs are reviewed for accuracy.
- . Implementation of work instructions and operating procedures is monitored.
- Monitor inspection and test records
- . Control and critical control points in the HACCP program are identified.
- . Procedures for monitoring products and processes are identified and implemented, where appropriate.
- . Critical limits and the causes for product or process not conforming are identified.
- . Inspection and test records are monitored to verify product quality and to identify performance trends.
- . Descriptions of proposals to introduce improved processes or procedures are contained in status reports.
- Respond to non-conforming product or processes
- . Procedures for taking corrective action are identified.
- . Corrective and preventative measures are implemented to prevent recurrence.
- . Procedures are devised or revised to support control measures.
- . Processes or conditions which could result in a breach of meat safety procedures are identified and corrective action is taken.
- . Process changes are introduced and controlled so that QA requirements are accomplished.
- Review product samples and test results
- Calculate yield, wastage and productivity indicators
- Calculate calibration adjustments