Google Links

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

Elements and Performance Criteria

  1. Involve management and staff in developing the quality system
  2. Establish the scope of the system
  3. Conduct hazard analysis and assessment
  4. Ensure all documents, work procedures and processes required for the system are developed, available and in use
  5. Audit, verify and validate the system

Required Skills

Required skills

Ability to

conduct monitoring of a CCP

use communications technology such as computers as relevant to the task

develop and implement changes in a HACCPbased QA system

identify and apply relevant OHampS regulatory and workplace requirements

record and analyse monitoring and verification data

use relevant communication skills

validate CCPs and critical limits

Required knowledge

Knowledge of

objectives of a HACCPbased QA system

process for validating critical limits and CCPs

role of prerequisite programs and Good Manufacturing Processes GMPs in a HACCPbased program

process of auditing and verifying a HACCPbased QA system

steps in the development of a HACCPbased QA system

steps in the systematic introduction of a HACCPbased QA system

documentation required to support a HACCPbased QA system

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 the workplace utilising an existing approved HACCP plan

Context of and specific resources for assessment

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

Method of assessment

Recommended methods of assessment are

assignment

debrief

quiz of underpinning knowledge

simulation

verified work log or diary

workplace demonstration of competency for the assessor

workplace project

workplace referee or third party 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.

Product may include:

carcase

carton meat

offal

pet meat

rendered product.

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 coverings

protective head and hair coverings

uniforms

waterproof clothing

work, safety or waterproof footwear

requirements set out in standards, codes of practice etc.

Regulatory requirements may include:

Export Control Act

importing country requirements

relevant Australian Standards

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

federal, state and territory regulations regarding meat processing.

Workplace requirements will include:

approved arrangements

enterprise-specific requirements

OH&S requirements

QA requirements

SOPs

work instructions.

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 documentation

sharing information

speaking clearly and directly

working with diverse individuals and groups

writing to audience needs.