Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

AMPCOR402 Mapping and Delivery Guide
Facilitate Quality Assurance Process

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency AMPCOR402 - Facilitate Quality Assurance Process
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills and knowledge required to oversee a Hazard Analysis Critical Control Point (HACCP)-based Quality Assurance (QA) program. This unit is suitable for retailers, smallgoods producers, processors and food service establishments producing meat and meat products for domestic and export markets.This unit is applicable to supervisors or those with responsibility for all or part of a meat establishment HACCP-based QA program.Work in this unit must be carried out in accordance with AS4696 Australian Standard for the hygienic production and transportation of meat and meat products for human consumption.No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.

Assessment must involve a demonstration of skills in the workplace.

Assessment must include demonstration of on-the-job competency in the workplace.

Competency must be demonstrated in terms of current regulatory requirements.

The following three forms of evidence must be used:

quiz of underpinning knowledge

workplace demonstration

workplace referee or third-party report of performance over time

Assessors must satisfy current standards for RTOs.

Prerequisites/co-requisites
Competency Field
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities
Slides
PPT
Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Facilitate the ongoing implementation of the QA program in the workplace
  • Identify regulatory basis for compliance with the company's HACCP-based QA program
  • Identify nature and importance of work instructions and Standard Operating Procedures (SOPs) and coach workers in their implications
  • Write work instructions and SOPs to comprehensively document requirements for competent performance
  • Review work instructions and SOPs for accuracy
  • Monitor implementation of work instructions and operating procedures
       
Element: Monitor inspection and test records
  • Identify control and critical control points in the HACCP program
  • Identify and implement appropriate procedures for monitoring products and processes
  • Identify critical limits and causes for product or process not conforming
  • Monitor inspection and test records to verify product quality and identify performance trends
  • Include descriptions of proposals in status reports to introduce improved processes or procedures
       
Element: Respond to non-conforming product or processes
  • Identify procedures for taking corrective action
  • Implement corrective and preventative measures to prevent recurrence
  • Devise or revise procedures to support control measures
  • Identify processes or conditions which could result in a breach of meat safety procedures and take corrective action
  • Introduce and control process changes to meet QA requirements
       
Element: Review product samples and test results
  • Identify product sampling procedures
  • Identify post-collection procedures according to SOPs
  • Review and respond to test results in accordance with workplace requirements
       
Element: Calculate yield, wastage and productivity indicators
  • Calculate yield, wastage and productivity measures to determine performance outcomes
  • Compare yield, wastage and productivity measures with targets to determine variations between actual and planned performance
       
Element: Calculate calibration adjustments
  • Use mathematical concepts associated with equipment calibration to determine adjustment to settings
  • Verify calibration calculation by checking the accuracy of the adjustment in the actual work performance
       
Element: Facilitate the ongoing implementation of the QA program in the workplace
  • Identify regulatory basis for compliance with the company's HACCP-based QA program
  • Identify nature and importance of work instructions and Standard Operating Procedures (SOPs) and coach workers in their implications
  • Write work instructions and SOPs to comprehensively document requirements for competent performance
  • Review work instructions and SOPs for accuracy
  • Monitor implementation of work instructions and operating procedures
       
Element: Monitor inspection and test records
  • Identify control and critical control points in the HACCP program
  • Identify and implement appropriate procedures for monitoring products and processes
  • Identify critical limits and causes for product or process not conforming
  • Monitor inspection and test records to verify product quality and identify performance trends
  • Include descriptions of proposals in status reports to introduce improved processes or procedures
       
Element: Respond to non-conforming product or processes
  • Identify procedures for taking corrective action
  • Implement corrective and preventative measures to prevent recurrence
  • Devise or revise procedures to support control measures
  • Identify processes or conditions which could result in a breach of meat safety procedures and take corrective action
  • Introduce and control process changes to meet QA requirements
       
Element: Review product samples and test results
  • Identify product sampling procedures
  • Identify post-collection procedures according to SOPs
  • Review and respond to test results in accordance with workplace requirements
       
Element: Calculate yield, wastage and productivity indicators
  • Calculate yield, wastage and productivity measures to determine performance outcomes
  • Compare yield, wastage and productivity measures with targets to determine variations between actual and planned performance
       
Element: Calculate calibration adjustments
  • Use mathematical concepts associated with equipment calibration to determine adjustment to settings
  • Verify calibration calculation by checking the accuracy of the adjustment in the actual work performance
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Facilitate the ongoing implementation of the QA program in the workplace

1.1 Identify regulatory basis for compliance with the company's HACCP-based QA program

1.2 Identify nature and importance of work instructions and Standard Operating Procedures (SOPs) and coach workers in their implications

1.3 Write work instructions and SOPs to comprehensively document requirements for competent performance

1.4 Review work instructions and SOPs for accuracy

1.5 Monitor implementation of work instructions and operating procedures

2. Monitor inspection and test records

2.1 Identify control and critical control points in the HACCP program

2.2 Identify and implement appropriate procedures for monitoring products and processes

2.3 Identify critical limits and causes for product or process not conforming

2.4 Monitor inspection and test records to verify product quality and identify performance trends

2.5 Include descriptions of proposals in status reports to introduce improved processes or procedures

3. Respond to non-conforming product or processes

3.1 Identify procedures for taking corrective action

3.2 Implement corrective and preventative measures to prevent recurrence

3.3 Devise or revise procedures to support control measures

3.4 Identify processes or conditions which could result in a breach of meat safety procedures and take corrective action

3.5 Introduce and control process changes to meet QA requirements

4. Review product samples and test results

4.1 Identify product sampling procedures

4.2 Identify post-collection procedures according to SOPs

4.3 Review and respond to test results in accordance with workplace requirements

5. Calculate yield, wastage and productivity indicators

5.1 Calculate yield, wastage and productivity measures to determine performance outcomes

5.2 Compare yield, wastage and productivity measures with targets to determine variations between actual and planned performance

6. Calculate calibration adjustments

6.1 Use mathematical concepts associated with equipment calibration to determine adjustment to settings

6.2 Verify calibration calculation by checking the accuracy of the adjustment in the actual work performance

Evidence must demonstrate the candidate's consistency of performance over time at production speed.

Evidence must demonstrate the candidate's consistency of performance over time at production speed.The candidate must facilitate Quality Assurance process.

The candidate must:

apply appropriate mathematical concepts and measures

assemble product and process inspection, test and other quality data in prescribed format

calibrate equipment accurately and verify calibrations

communicate quality system and/or food safety system requirements to workers with clarity and precision

determine and take corrective and preventative action

establish and manage relevant project teams to develop and implement or update the necessary elements of the quality system and food safety system

explain actual and potential problems evident from trend analysis

apply the HACCP principles and the process for developing a QA or food safety program

identify and apply relevant Workplace Health and Safety (WHS) requirements

interpret the results and trends of process monitoring

prepare reports recommending improvements to processes and procedures

prepare reports using primary and summary data, and appropriate language

use relevant communication skills

review communication systems (spoken and written) to minimise the potential for misreporting and misunderstanding of food safety requirements, procedures and plans

utilise available technology to record, manipulate, analyse and present or report data

explain the data the enterprise uses to record performance

interpret the resulting trends of product monitoring and testing

monitor records and documentation for accuracy and compliance

monitor the accurate and timely recording of quality data

The candidate must demonstrate a broad factual, technical and theoretical knowledge of:

workplace, regulatory and customer requirements critical to the workplace's operation and success

enterprise recall and traceability procedures

post-collection procedures for handling samples

purpose of the HACCP development and review process

risks associated with samples and how to minimise them

actual/potential problems which can occur if SOPs or work instructions or their equivalent are non-existent or inaccurate

document controls associated with procedural change

necessary scope of the QA system and food safety system to ensure requirements are met

purpose of calibrating equipment

purpose of SOPs and work instructions

sampling procedure

implementation process for a change in the process

causes of variation and non-conformance and appropriate courses of action to rectify problems

critical limits for enterprise product or processes

actual and potential risks associated with uncontrolled procedural changes

legal obligations of the enterprise and individuals to maintain the QA system

team requirements and team management processes or strategies


Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)


Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Facilitate the ongoing implementation of the QA program in the workplace

1.1 Identify regulatory basis for compliance with the company's HACCP-based QA program

1.2 Identify nature and importance of work instructions and Standard Operating Procedures (SOPs) and coach workers in their implications

1.3 Write work instructions and SOPs to comprehensively document requirements for competent performance

1.4 Review work instructions and SOPs for accuracy

1.5 Monitor implementation of work instructions and operating procedures

2. Monitor inspection and test records

2.1 Identify control and critical control points in the HACCP program

2.2 Identify and implement appropriate procedures for monitoring products and processes

2.3 Identify critical limits and causes for product or process not conforming

2.4 Monitor inspection and test records to verify product quality and identify performance trends

2.5 Include descriptions of proposals in status reports to introduce improved processes or procedures

3. Respond to non-conforming product or processes

3.1 Identify procedures for taking corrective action

3.2 Implement corrective and preventative measures to prevent recurrence

3.3 Devise or revise procedures to support control measures

3.4 Identify processes or conditions which could result in a breach of meat safety procedures and take corrective action

3.5 Introduce and control process changes to meet QA requirements

4. Review product samples and test results

4.1 Identify product sampling procedures

4.2 Identify post-collection procedures according to SOPs

4.3 Review and respond to test results in accordance with workplace requirements

5. Calculate yield, wastage and productivity indicators

5.1 Calculate yield, wastage and productivity measures to determine performance outcomes

5.2 Compare yield, wastage and productivity measures with targets to determine variations between actual and planned performance

6. Calculate calibration adjustments

6.1 Use mathematical concepts associated with equipment calibration to determine adjustment to settings

6.2 Verify calibration calculation by checking the accuracy of the adjustment in the actual work performance

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Identify regulatory basis for compliance with the company's HACCP-based QA program 
Identify nature and importance of work instructions and Standard Operating Procedures (SOPs) and coach workers in their implications 
Write work instructions and SOPs to comprehensively document requirements for competent performance 
Review work instructions and SOPs for accuracy 
Monitor implementation of work instructions and operating procedures 
Identify control and critical control points in the HACCP program 
Identify and implement appropriate procedures for monitoring products and processes 
Identify critical limits and causes for product or process not conforming 
Monitor inspection and test records to verify product quality and identify performance trends 
Include descriptions of proposals in status reports to introduce improved processes or procedures 
Identify procedures for taking corrective action 
Implement corrective and preventative measures to prevent recurrence 
Devise or revise procedures to support control measures 
Identify processes or conditions which could result in a breach of meat safety procedures and take corrective action 
Introduce and control process changes to meet QA requirements 
Identify product sampling procedures 
Identify post-collection procedures according to SOPs 
Review and respond to test results in accordance with workplace requirements 
Calculate yield, wastage and productivity measures to determine performance outcomes 
Compare yield, wastage and productivity measures with targets to determine variations between actual and planned performance 
Use mathematical concepts associated with equipment calibration to determine adjustment to settings 
Verify calibration calculation by checking the accuracy of the adjustment in the actual work performance 
Identify regulatory basis for compliance with the company's HACCP-based QA program 
Identify nature and importance of work instructions and Standard Operating Procedures (SOPs) and coach workers in their implications 
Write work instructions and SOPs to comprehensively document requirements for competent performance 
Review work instructions and SOPs for accuracy 
Monitor implementation of work instructions and operating procedures 
Identify control and critical control points in the HACCP program 
Identify and implement appropriate procedures for monitoring products and processes 
Identify critical limits and causes for product or process not conforming 
Monitor inspection and test records to verify product quality and identify performance trends 
Include descriptions of proposals in status reports to introduce improved processes or procedures 
Identify procedures for taking corrective action 
Implement corrective and preventative measures to prevent recurrence 
Devise or revise procedures to support control measures 
Identify processes or conditions which could result in a breach of meat safety procedures and take corrective action 
Introduce and control process changes to meet QA requirements 
Identify product sampling procedures 
Identify post-collection procedures according to SOPs 
Review and respond to test results in accordance with workplace requirements 
Calculate yield, wastage and productivity measures to determine performance outcomes 
Compare yield, wastage and productivity measures with targets to determine variations between actual and planned performance 
Use mathematical concepts associated with equipment calibration to determine adjustment to settings 
Verify calibration calculation by checking the accuracy of the adjustment in the actual work performance 

Forms

Assessment Cover Sheet

AMPCOR402 - Facilitate Quality Assurance Process
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:


Assessment Record Sheet

AMPCOR402 - Facilitate Quality Assurance Process

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: