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Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

  1. Plan the audit
  2. Conduct the audit
  3. Report on audit findings
  4. Confirm and close out corrective action

Required Skills

Required skills

Ability to

locate relevant commonwealth state andor territory legislation regulations and related codes of practice and determine the legal responsibilities of the business relevant to the industry sector

locate relevant codes or compliance program requirements

communicate the audit process requirements and findings to relevant personnel clearly and accurately

apply planning skills to ensure the smooth conduct of the audit process

use negotiation skills to organise and facilitate audit processes including following meeting procedures and resolving issues

identify and follow an audit trail

conduct research to identify collect and analyse evidence

gather analyse and record data accurately

plan and organise audit activities

use information systems technologies and software to manage security authorisation and distribution of audit data and records

interpret evidence and make a judgement on the level of compliance

prepare wellbalanced factual and objective written audit reports

Required knowledge

Knowledge of

audit management to develop and implement an audit against an agreed plan including an understanding of the scopelevel of authority to revise the resource and allocate time allocations to take account of variation to plan

audit processes

legislation regulations orders codes and standards applicable to the areas being audited

communication methods relevant to different groups and audience

evidence appropriate for use in audit processes including an understanding of the difference between objective and hearsay evidence and methods for recording and managing evidence to provide reliable reference information in the event that evidence is challenged

evidence collection methods including record sampling and sample analysis including an understanding of the evidence collection options relevant to a given audit situation the reliability of each collection method and the rangeextent of evidence collection methods required to ensure that audit outcomes are objective consistent fair and reliable

legislation that impacts on acceptable communication methods and conduct including antidiscrimination antiharassment and privacy legislation

methods used to identify Critical Control Points and establish critical limits suited to the nature of the hazard the requirements of the audit and the industry sector

personal attributes required of an auditor

strategies to communicate in culturally diverse environments

the internal auditing policies and procedures of the workplace

the structure authority levels and lines of reporting within the organisation

the underlying principles of riskbased approaches to controlling food safety hazards including HACCP as described in the Codex Alimentarius Guidelines

vocabulary and terms relating to food safety including terms and jargon to describe technical processes industry standards and common biological and chemical terms

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 plan conduct and report and internal audit of a documented program

Competency must be demonstrated in the workplace utilising an approved audit plan and procedure from the workplace Candidates must conduct an entire internal audit

Context of and specific resources for assessment

Assessment must involve working with actual realistic data and in the context of an audit plan that meets regulatory requirements

Method of assessment

Recommended methods of assessment include

mock audit conducted in the workplace

debrief after participation in a real audit

quiz of underpinning knowledge

verified work log or diary

workplace demonstration

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.

workplace requirements may include

hygiene and sanitation requirements

internal and external OH&S requirements

industry standards and codes of practices

regulatory standards, including AS 4696:2007 Australian Standard for the Production and Transportation of Meat and Meat products for Human Consumption

state and federal legislation

the wearing of Personal Protective Equipment (PPE)

observation of workplace hygiene and sanitation requirements.

workplace documentation may include:

work instructions

Standard Operating Procedures (SOPs)

enterprise specific procedures

OH&S requirements

QA requirements

previous audit reports and corrective action records

vendor requirements

environmental requirements.

Evidence collection methods and sources may include:

observation

interviews

checklists

auditee documentation review

reports/data from other sources such as customer feedback, technical references, computerised databases

results of analyses

analytical results.

Audit evidence may include

system records

evidence collection records

statements of fact or other information relevant to the audit criteria and which is verifiable

observations

third party certification (e.g. HACCP accreditation)

records of audit stage progression.

Audit records may include:

audit plans

audit reports

non-conformity reports

corrective action reports

follow up reports

audit data base.