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Elements and Performance Criteria

1. Develop a QA program for rendering plant
   • Process flow chart is developed for rendering plant.
   • Control and Critical Control Points (CCPs) are identified.
   • Procedures to be carried out at control and CCPs are identified.
   • Critical limits are validated.
   • Operations manual, monitoring sheets and verification procedures are developed.
2. Implement the QA program at the rendering plant
   • QA procedures and requirements are clearly explained to relevant personnel.
   • Staff are coached and mentored in the introduction of work instructions and operating procedures.
   • Verification and recording procedures are introduced and monitored.
   • Internal audit is conducted to verify program.

Required Skills

Required skills

Ability to develop a QA program that meets regulatory and workplace requirements develop an implementation plan develop and document work instructions and Standard Operating Procedures SOPs establish and validate critical limits explain the process flow chart for the rendering operation form instruct and lead a Hazard Analysis Critical Control Point HACCP team identify and observe Occupational Health and Safety OHampS requirements where applicable identify corrective action identify CCPs for QA monitoring identify hazards implement the QA program mentor staff implementing the procedures prepare a HACCP chart for rendering operations use relevant communication skills verify the program using sampling testing and auditing

Required knowledge

Knowledge of verification and validation procedures

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	Candidates must be able to develop QA programs that must meet the requirements of current Australian Standards and relevant legislation
Context of and specific resources for assessment	Assessment can be conducted in actual or simulated environments
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

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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.
Regulatory requirements may include:	Export Control Act federal and state regulations regarding meat processing 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.
Workplace requirements may include:	enterprise-specific procedures OH&S requirements QA requirements SOPs the ability to perform the task to production requirements work instructions.
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.
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.

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