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Elements and Performance Criteria

  1. Establish requirements of thequality system
  2. Design and prepare for the quality system
  3. Implement and monitor the quality system
  4. Continuously improve the quality system
  5. Communicatequality outcomes

Required Skills

Required skills

Ability to

analyse complex statistical data and prepare corrective responses to nonconformances and variations identified in the data relevant to enterprise quality systems and operations

apply quality concepts and tools to problem solving and the development of quality data collection data management systems and analysis strategies

apply substantial product and process knowledge to the development of the quality system and the interpretation of quality data

apply relevant communication and mathematical skills

communicate quality goals requirements and findings to stakeholders in formats and styles appropriate to the context and purpose

develop quality policies for the enterprise in consultation with senior management and other stakeholders

develop consultative and feedback procedures and opportunities for identification and resolution of quality issues and problems

develop continuous improvement processes and team building using the plan do check act cycle

consult negotiate with and report to regulatory authorities openly and promptly consistent with enterprise ethical standards including the notification of breaches and the preparation of noncompliance reports

develop workforce commitment capability and responsibility for the quality system including identifying negotiating and scheduling training inclusion of responsibilities and duties relating to quality system implementation and integration in all job descriptions and work instructions clear communication of responsibilities and requirements delegation of tasks and responsibilities and inclusion of the workforce in consultative and continuous improvement processes

ensure the quality system meets legislative and regulatory requirements

exercise judgement pragmatism and quality knowledge in the management and resolution of quality issues and problems

identify and apply relevant Occupational Health and Safety OHampS and workplace requirements

identify appropriate monitoring systems and strategies to support the enterprise quality system

identify research and update sources of quality information and advice including technical and regulatory information to support enterprise quality system

lead personnel eg Hazard Analysis Critical Control Point HACCP team management quality team meat inspection team laboratory maintenance teams processors and operators in the implementation and improvement of the quality system

monitor and analyse the costs of the quality system including prevention costs appraisal costs total quality costs and failure costs

monitor and certify processes and product to meet third party requirements eg importing country public health requirements and customers

oversee audit processes internal and external act on audit findings and provide feedback to personnel for improvement of the system

oversee the preparation for third party certification where appropriate

plan and resource the enterprise training strategy consistent with regulatory requirements to assist personnel at all levels in the implementation of the quality system

prepare and sign off quality policies manuals and documentation for the enterprise including the preparation and updating of preventative corrective and responsive procedures and strategies supplier criteria and specifications supplier and contractor audit requirements

prepare quality implementation plans identifying goals key personnel and areas resources strategies timelines and milestones

present reports according to legal and enterprise requirements

resolve customer complaints promptly and provide corrective action responses

use appropriate questioning observation listening and recording skills in the collection and monitoring of quality data

where quality systems are based on HACCP principles or Good Manufacturing Practice GMP explain these principles and the implications for the enterprise quality system

Required knowledge

Knowledge of

key concepts philosophies and tools of quality management

management and organisational structure of the enterprise and its impact on enterprise systems

the role audits play in a quality system

documentation requirements of the quality system including levels and their roles in the functioning of the system including the requirement for effective and secure quality record keeping systems

enterprise goals and directions and their implications for the quality system

process capability

applicable quality standards regulations codes legislation and customer requirements for the quality system and explain the implications for the enterprise

legal requirements for the establishment and maintenance of the enterprise QA system including responsibilities for reporting breaches to authorities and implementing audit findings

principles and functions of hazard analysis and control validation including auditing and verification in quality systems

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 through sustained performance over time at an appropriate level of responsibility and authority under typical operating and production conditions for the enterprise

Context of and specific resources for assessment

Resources may include

a real work environment

customer specifications

establishments quality system performance data

relevant documentation such as

manufacturer instructions or operations manuals

manufacturer requirements

regulatory requirements

workplace policy and procedures

relevant equipment and materials

Method of assessment

Recommended methods of assessment include

third party referee report of sustained performance at an appropriate level of authority and responsibility

assignment focusing on understanding and application of principles and theory to workplace operations

workplace projects which focus on the company environment and conditions

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.

Requirements of the quality system may include:

control of documents, data and quality records

coverage of contracts, purchasing, supply, processing, handling, storage, packaging, preservation, storage and delivery of meat and meat products

definition of management responsibilities

design and process controls

inspecting and testing, control of non-conforming product, preventative and corrective action, and auditing

management of links and impacts on all systems within the enterprise

production identification and traceability

training.

Quality systems may include:

Australian, and Australian and New Zealand standards

food and meat safety

industry specific standards

international standards (e.g. ISO 9000 series)

Meat Safety Enhancement Program (MSEP)

Meat Safety Quality Assurance (MSQA)

Personal Qualities Assessment (PQA)

trade description and certification systems.

Systems components and procedures include:

correction (e.g. disposition, corrective action, liability management and customer complaint resolution)

prevention (e.g. training, operator feedback, manuals, technology and equipment reliability and maintenance, statistical collection and information, supplier QA, Standard Operating Procedures (SOPs) and work instructions).

Where the quality system relates to food safety, relevant documentation may include:

amendment registers

Critical Control Points (CCP) monitoring forms and additional monitoring requirements and supporting programs

critical control point work instructions

HACCP audit table

HACCP team register, product description and use

process flow charts, factory floor plan and hazard analysis table

schedules relating to hygiene, cleaning and sanitation procedures, work instructions, approved chemicals, calibration, pest control, training, and product identification and recall.

Audits of performance may include:

compliance with regulatory requirements

external reviewers

human resource performance

QA, including meat and food safety

safety, energy and environment.

Performance measures for the total quality cost may include:

quality cost per kg of product

quality cost per dollar of direct production costs.

Monitoring and analysis may be:

periodic (e.g. hourly, daily and weekly)

in real time (electronically).

Stakeholders may include:

company owners, directors, shareholders and financiers

competitors

management and employees

suppliers, customers and consumers

unions and employer associations.

Systems for the communication of quality outcomes may include:

development of quality teams

newsletters, bulletins and awards

problem-solving teams and sessions

quality meetings or circles

training.

Certification may include:

AUS-MEAT certification

importing country requirements

Meat Standards Australia (MSA) certification

State, territory or public health requirements.

Statistical data analysis may include:

correlation and regression analysis, bi-variate and multi-variate analysis

distribution

estimating and hypothesis testing

management

probability and statistical inference

process stability, capability and management

reliability planning

sampling

statistical process control requirements and charting applications

variations and variation monitoring.

Quality tools may include:

cause and effect and fish bone diagrams

control charts

data points

flow charts

histograms

prioritisation matrices

process improvement models

process capability

pareto charts

team structures.

Data management systems may be manual or computerised, cover data collection, data monitoring and data analysis and interpretation, and may include:

bar coding, identification, tagging and traceback systems

calculators

charting and graphing materials

computer software packages (e.g. spreadsheets and statistical analysis packages)

computerised equipment

manual measuring equipment (e.g. thermometers, pressure gauges and scales)

monitoring sheets and records.

Data analysis and interpretation may include:

Acceptable Quality Level (AQLs)

Chemical Lean (CL) levels

microbiological analysis (e.g. Total Viable Counts (TVC) and e-coli counts)

process capability analysis

process variation analysis

product monitoring

statistical process control

temperature (e.g. cooling and chilling rates).

Communication may:

be with culturally, ethnically and socially diverse individuals and groups

involve information and communications technology (e.g. databases, internet search and e-commerce services)

occur in a variety of sensitive, conflictive, collaborative and supportive environments

be formal or informal and involve face to face, technological and electronic methods

require analysis and presentation of complex concepts, technical information, mathematical information and other data in simple or complex formats

require preparation of reports which may be complex, contain information from a range of technical sources and include mathematical and graphic information and data.

Mathematical skills may relate to:

complex actual and hypothetical technical and financial modelling

calculations and interpretation and analysis

mathematical information, such as:

product and product quality

financial operations

personnel

operations

sales and turnover

exports.

Regulatory requirements may include:

animal welfare

commercial law, including fair trading and trade practices

consumer law

corporate law, including registration, licensing and financial reporting

environmental and waste management

Equal Employment Opportunity (EEO), anti-discrimination and sexual harassment

Export Control Act

hygiene and sanitation requirements

industrial awards and agreements

relevant regulations

state and territory regulations regarding meat processing

taxation.

OHSrequirements may include:

enterprise OH&S policies, procedures and programs

OH&S legal requirements

Personal Protective Equipment (PPE):

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.

Workplace requirements may include:

enterprise-specific requirements

OH&S requirements

QA requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.

Monitoring systems and strategies may include:

audits and reviews

feedback from stakeholders

inspection and testing procedures and regimes, including chemical and microbiological testing procedures, for validation and verification

statistical collection and analysis.

Quality costs include:

appraisal (e.g. design appraisal, inspection, depreciation of quality equipment, process control and end product testing)

failure (e.g. scrap and waste, reinspection or retesting, disposal, down time, product downgrading, product liability, loss of custom, returned product and complaints)

prevention (e.g. training, auditing, process control engineering, testing, reporting and recall systems).

Third-party certification may include:

Australian Quarantine Inspection Service (AQIS) accountabilities and inspection stamps/seals

customer requirements and specifications, including importing country requirements

licensing or registration requirements

national or international quality endorsement

product description and certification.

Audit processes include:

planning

establishing controls

developing the team

conducting entry/exit meetings

controlling caucus meetings

issuing corrective action requests

preparing reports

giving feedback and input into the improvement of the system.

Process capability includes:

operational capability (e.g. resources, risks, opportunities and commitments)

technical capability (e.g. personnel, equipment, systems and suppliers).