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Elements and Performance Criteria

  1. Facilitate the ongoing implementation of the QA program in the workplace
  2. Monitor inspection and test records
  3. Respond to non-conforming product or processes
  4. Review product samples and test results
  5. Calculate yield, wastage and productivity indicators
  6. Calculate calibration adjustments

Required Skills

Required skills

Ability to

apply appropriate mathematical concepts and measures

assemble product and process inspection test and other quality data in prescribed format

calibrate equipment accurately and verify calibrations

communicate quality system andor food safety system requirements clearly and precisely to workers

determine and take corrective and preventative action

establish and manage relevant project teams to develop and implement or update the necessary elements of the quality system and food safety system

explain actual and potential problems evident from trend analysis

apply the HACCP principles and the process for developing a QA or food safety program

identify and apply relevant Occupational Health and Safety OHampS requirements

interpret the results and trends of process monitoring

prepare process and product status reports recommending changes to improve processes and procedures

prepare reports using primary and summary data and appropriate language

use relevant communication skills

review communication systems spoken and written to minimise the potential for misreporting and misunderstanding of food safety requirements procedures and plans

utilise available technology to record manipulate analyse and present or report data

verify calibrating calculations

explain the data the enterprise uses to record performance

interpret the resulting trends of product monitoring and testing

monitor records and documentation for accuracy and compliance

monitor the accurate and timely recording of quality data

Required knowledge

Knowledge of

workplace regulatory and customer requirements critical to the workplaces operation and success

enterprise recall and traceability procedures

postcollection procedures for handling samples

purpose of the HACCP development and review process

risks associated with samples and how they may be minimised

the actualpotential problems which can occur if SOPs or work instructions or their equivalent are nonexistent or not accurate

document controls associated with a procedure change

necessary scope of the QA system and food safety system to ensure requirements are met

purpose of calibrating equipment

purpose of SOPs and work instructions

sampling procedure

implementation process for a change in the process

causes of variation and nonconformance and appropriate courses of action to rectify problems

critical limits for enterprise product or processes

actual and potential risks associated with uncontrolled changes in procedures

legal obligations of the enterprise and individuals for maintenance of the QA system

team requirements and team management processes or strategies

Evidence Required

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

The meat industry has specific and clear requirements for evidence A minimum of three forms of evidence is required to demonstrate competency in the meat industry This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time These requirements are in addition to the requirements for valid current authentic and sufficient evidence

Three forms of evidence means three different kinds of evidence not three pieces of the same kind In practice it will mean that most of the unit is covered twice This increases the legitimacy of the evidence

All assessment must be conducted against Australian meat industry standards and regulations

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

Competency must be demonstrated in terms of current regulatory requirements

Context of and specific resources for assessment

Assessment must involve a demonstration of skills in the workplace

Method of assessment

Recommended methods of assessment include

assignment

quiz of underpinning knowledge

simulation

verified work log or diary

workplace demonstration workplace project

workplace referee or thirdparty report of performance over time

Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander gender or language backgrounds other than English Language and literacy demands of the assessment task should not be higher than those of the work role

Guidance information for assessment

A current list of resources for this unit of competency is available from MINTRAC wwwmintraccomau or telephone


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. Bold italicised wording, if used in the performance criteria, is detailed below. 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) may also be included.

SOPs may relate to:

personal hygiene

food preparation and processing

pest control

waste disposal

cleaning

maintenance of premises

product recall

customer complaints

calibration.

Sampling and testing may be conducted by:

external agencies.

Workplace requirements may include:

enterprise QA policy, practices and procedures

enterprise-specific procedures

OH&S requirements

QA requirements

SOPs

the ability to perform the task to production requirements

work instructions.

Calculations may include:

typical workplace circumstances used in primary recording and summary documentation

estimating techniques to confirm the general accuracy of calculations

manual operations or the use of a calculator.

Mathematical concepts and measures may include:

trends, norms, variation from norms, percentages, decimals, fractions and time series

quality data, including time series and trends, presented in tables and graphs.

Calibrations will typically relate to:

measurements associated with weight, volume, temperature and length.

OH&S requirements may include:

enterprise OH&S policies, procedures and programs

OH&S legal requirements

personal protective equipment (PPE) which may include:

coats and aprons

ear plugs or muffs

eye and facial protection

head-wear

lifting assistance

mesh aprons

protective boot covers

protective hand and arm covering

protective head and hair covering

uniforms

waterproof clothing

work, safety or waterproof footwear

requirements set out in standards and codes of practice.

Reports may be:

complex, contain technical, mathematical and graphic information and be presented in standard formats according to enterprise and legal requirements

according to statutory and workplace requirements and may involve:

a manual and/or electronic system

reports and presentations spoken, written and supported by graphs, pictures, charts and tables of primary or summary data

data presented in standard formats

spreadsheets used to record and manipulate data.

Communication skills may include:

applying numeracy skills to workplace requirements

being appropriately assertive

empathising

establishing/using networks

interpreting the needs of internal/external customers

listening and understanding

negotiating responsively

persuading effectively

reading and interpreting workplace-related documentation

sharing information

speaking clearly and directly

working with diverse individuals and groups

writing to audience needs.

Regulatory requirements may include:

Export Control Orders

hygiene and sanitation requirements

relevant Australian Standards

relevant regulations

requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption

state regulations regarding meat processing.

QA systems may:

incorporate food safety plans and programs.

A food safety program systematically identifies the food safety hazards that may be reasonably expected to occur in all food handling operations of the food business. It identifies where and how each hazard can be controlled, describes how these controls are to be monitored, the corrective action required if control conditions are not met and information to be recorded. The food safety program must comply with relevant federal, state, territory and industry legislation and regulations. Regulators may require the development of discrete food safety plans, rather than food safety plans embedded in the QA system.