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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 recordscoverage of contracts, purchasing, supply, processing, handling, storage, packaging, preservation, storage and delivery of meat and meat productsdefinition of management responsibilitiesdesign and process controlsinspecting and testing, control of non-conforming product, preventative and corrective action, and auditingmanagement of links and impacts on all systems within the enterpriseproduction identification and traceabilitytraining. |
Quality systems may include: | Australian, and Australian and New Zealand standardsfood and meat safetyindustry specific standardsinternational 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 registersCritical Control Points (CCP) monitoring forms and additional monitoring requirements and supporting programscritical control point work instructionsHACCP audit tableHACCP team register, product description and useprocess flow charts, factory floor plan and hazard analysis tableschedules 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 requirementsexternal reviewershuman resource performanceQA, including meat and food safetysafety, energy and environment. |
Performance measures for the total quality cost may include: | quality cost per kg of productquality 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 financierscompetitorsmanagement and employeessuppliers, customers and consumersunions and employer associations. |
Systems for the communication of quality outcomes may include: | development of quality teamsnewsletters, bulletins and awardsproblem-solving teams and sessionsquality meetings or circlestraining. |
Certification may include: | AUS-MEAT certificationimporting country requirements Meat Standards Australia (MSA) certificationState, territory or public health requirements. |
Statistical data analysis may include: | correlation and regression analysis, bi-variate and multi-variate analysisdistributionestimating and hypothesis testingmanagementprobability and statistical inferenceprocess stability, capability and managementreliability planningsamplingstatistical process control requirements and charting applicationsvariations and variation monitoring. |
Quality tools may include: | cause and effect and fish bone diagramscontrol chartsdata pointsflow chartshistogramsprioritisation matricesprocess improvement modelsprocess capabilitypareto chartsteam 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 systemscalculatorscharting and graphing materialscomputer software packages (e.g. spreadsheets and statistical analysis packages)computerised equipmentmanual 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) levelsmicrobiological analysis (e.g. Total Viable Counts (TVC) and e-coli counts)process capability analysisprocess variation analysisproduct monitoringstatistical process controltemperature (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 methodsrequire analysis and presentation of complex concepts, technical information, mathematical information and other data in simple or complex formatsrequire 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 modellingcalculations and interpretation and analysismathematical information, such as:product and product qualityfinancial operationspersonneloperationssales and turnoverexports. |
Regulatory requirements may include: | animal welfarecommercial law, including fair trading and trade practicesconsumer lawcorporate law, including registration, licensing and financial reportingenvironmental and waste managementEqual Employment Opportunity (EEO), anti-discrimination and sexual harassmentExport Control Acthygiene and sanitation requirementsindustrial awards and agreements relevant regulationsstate and territory regulations regarding meat processingtaxation. |
OHSrequirements may include: | enterprise OH&S policies, procedures and programsOH&S legal requirementsPersonal Protective Equipment (PPE):coats and apronsear plugs or muffseye and facial protectionhead-wearlifting assistancemesh apronsprotective boot coversprotective hand and arm coveringprotective head and hair coveringuniformswaterproof clothingwork, safety or waterproof footwearrequirements set out in standards and codes of practice. |
Workplace requirements may include: | enterprise-specific requirementsOH&S requirementsQA requirementsStandard Operating Procedures (SOPs)the ability to perform the task to production requirementswork instructions. |
Monitoring systems and strategies may include: | audits and reviewsfeedback from stakeholdersinspection and testing procedures and regimes, including chemical and microbiological testing procedures, for validation and verificationstatistical 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/sealscustomer requirements and specifications, including importing country requirementslicensing or registration requirementsnational or international quality endorsementproduct description and certification. |
Audit processes include: | planningestablishing controlsdeveloping the teamconducting entry/exit meetingscontrolling caucus meetingsissuing corrective action requestspreparing reportsgiving 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). |