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

AMPX420 Mapping and Delivery Guide
Participate in the ongoing development and implementation of a HACCP and Quality Assurance system

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency AMPX420 - Participate in the ongoing development and implementation of a HACCP and Quality Assurance system
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills and knowledge required to develop and manage a Hazard and Critical Control Point (HACCP)-based Quality Assurance (QA) program.This unit is applicable to QA personnel and supervisors who are responsible for developing or implementing a HACCP-based QA system in a meat establishment.All work should be carried out to comply with workplace and regulatory requirements.This unit applies to individuals who take responsibility for their own work and for the quality of others’ work within known parameters. They provide and communicate solutions to a range of predictable and sometimes unpredictable problems.The unit must be delivered and assessed in the context of Australian meat processing standards and regulations.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 working with actual realistic data and in the context of a HACCP plan that meets regulatory requirements.

A minimum of three different forms of assessment must be used.

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: Involve management and staff in developing the quality system
  • Involve relevant staff members and managers in clarifying purpose and scope of program
  • Clearly define enterprise needs and expectations
  • Incorporate other systems, including AUS-MEAT, workplace health and safety and meat inspection in accordance with workplace needs
       
Element: Establish the scope of the system
  • Define the scope of the HACCP-based quality system to encompass food safety, quality, regulatory compliance, animal welfare and preventative maintenance
  • Set up the system to prevent and control food safety hazards and other hazards, including product quality and workplace health and safety hazards
  • Seek consensus from relevant workplace areas on coverage and scope of system
       
Element: Conduct hazard analysis and assessment
  • Assess every step in the production process for potential food safety hazards
  • Establish Critical Control Points (CCPs) to identify methods for preventing and controlling significant hazards
  • Establish critical limits for each CCP
  • Assign measurable or recognisable standards for each CCP to define the critical limits
  • Technically and scientifically validate critical limits
       
Element: Ensure all documents, work procedures and processes required for the system are developed, available and in use
  • Describe all products and processes covered by the HACCP-based quality system in a standardised format defining product characteristics relevant to food safety
  • Review work instructions and Standard Operating Procedures (SOPs) for accuracy, relevancy and sufficiency to prevent potential hazards
  • Implement documented procedures for monitoring CCPs
  • Implement documented procedures designed to ensure any CCPs which are out of control are brought back under control, and any affected products are suitably handled
  • Implement documented procedures to ensure the whole HACCP system is regularly audited and verified as working effectively
  • Ensure availability, currency and current usage of all documents and records required for system
       
Element: Audit, verify and validate the system
  • Routinely revise, verify and validate HACCP plan through reassessing hazards, CCPs, critical limits, testing methods, and all related HACCP system procedures, to ensure their ongoing relevancy to plant operations
  • Take corrective action and record follow up on audit findings
  • Review HACCP system to account for any process or product changes
       
Element: Involve management and staff in developing the quality system
  • Involve relevant staff members and managers in clarifying purpose and scope of program
  • Clearly define enterprise needs and expectations
  • Incorporate other systems, including AUS-MEAT, workplace health and safety and meat inspection in accordance with workplace needs
       
Element: Establish the scope of the system
  • Define the scope of the HACCP-based quality system to encompass food safety, quality, regulatory compliance, animal welfare and preventative maintenance
  • Set up the system to prevent and control food safety hazards and other hazards, including product quality and workplace health and safety hazards
  • Seek consensus from relevant workplace areas on coverage and scope of system
       
Element: Conduct hazard analysis and assessment
  • Assess every step in the production process for potential food safety hazards
  • Establish Critical Control Points (CCPs) to identify methods for preventing and controlling significant hazards
  • Establish critical limits for each CCP
  • Assign measurable or recognisable standards for each CCP to define the critical limits
  • Technically and scientifically validate critical limits
       
Element: Ensure all documents, work procedures and processes required for the system are developed, available and in use
  • Describe all products and processes covered by the HACCP-based quality system in a standardised format defining product characteristics relevant to food safety
  • Review work instructions and Standard Operating Procedures (SOPs) for accuracy, relevancy and sufficiency to prevent potential hazards
  • Implement documented procedures for monitoring CCPs
  • Implement documented procedures designed to ensure any CCPs which are out of control are brought back under control, and any affected products are suitably handled
  • Implement documented procedures to ensure the whole HACCP system is regularly audited and verified as working effectively
  • Ensure availability, currency and current usage of all documents and records required for system
       
Element: Audit, verify and validate the system
  • Routinely revise, verify and validate HACCP plan through reassessing hazards, CCPs, critical limits, testing methods, and all related HACCP system procedures, to ensure their ongoing relevancy to plant operations
  • Take corrective action and record follow up on audit findings
  • Review HACCP system to account for any process or product changes
       


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 Involve management and staff in developing the quality system

1.1 Involve relevant staff members and managers in clarifying purpose and scope of program

1.2 Clearly define enterprise needs and expectations

1.3 Incorporate other systems, including AUS-MEAT, workplace health and safety and meat inspection in accordance with workplace needs

2. Establish the scope of the system

2.1 Define the scope of the HACCP-based quality system to encompass food safety, quality, regulatory compliance, animal welfare and preventative maintenance

2.2 Set up the system to prevent and control food safety hazards and other hazards, including product quality and workplace health and safety hazards

2.3 Seek consensus from relevant workplace areas on coverage and scope of system

3. Conduct hazard analysis and assessment

3.1 Assess every step in the production process for potential food safety hazards

3.2 Establish Critical Control Points (CCPs) to identify methods for preventing and controlling significant hazards

3.3 Establish critical limits for each CCP

3.4 Assign measurable or recognisable standards for each CCP to define the critical limits

3.5 Technically and scientifically validate critical limits

4. Ensure all documents, work procedures and processes required for the system are developed, available and in use

4.1 Describe all products and processes covered by the HACCP-based quality system in a standardised format defining product characteristics relevant to food safety

4.2 Review work instructions and Standard Operating Procedures (SOPs) for accuracy, relevancy and sufficiency to prevent potential hazards

4.3 Implement documented procedures for monitoring CCPs

4.4 Implement documented procedures designed to ensure any CCPs which are out of control are brought back under control, and any affected products are suitably handled

4.5 Implement documented procedures to ensure the whole HACCP system is regularly audited and verified as working effectively

4.6 Ensure availability, currency and current usage of all documents and records required for system

5. Audit, verify and validate the system

5.1 Routinely revise, verify and validate HACCP plan through reassessing hazards, CCPs, critical limits, testing methods, and all related HACCP system procedures, to ensure their ongoing relevancy to plant operations

5.2 Take corrective action and record follow up on audit findings

5.3 Review HACCP system to account for any process or product changes

The candidate must participate in the ongoing development and implementation of an HACCP and QA system. The candidate must demonstrate competency in the workplace while using an existing approved HACCP plan.

The candidate must:

conduct monitoring of a CCP

validate CCPs and critical limits

record and analyse monitoring and verification data

use relevant communication skills

use communications technology including computers, as relevant to the task

develop and implement changes in a HACCP-based QA system

identify and apply relevant workplace health and safety, regulatory and workplace requirements

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

objectives of a HACCP-based QA system

the process for validating critical limits and CCPs

the role of pre-requisite programs and Good Manufacturing Processes (GMPs) in a HACCP-based program

the process of auditing and verifying a HACCP-based QA system

the steps involved in developing a HACCP-based QA system

the steps involved in systematically introducing a HACCP-based QA system

the documentation required to support a HACCP-based QA system

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 Involve management and staff in developing the quality system

1.1 Involve relevant staff members and managers in clarifying purpose and scope of program

1.2 Clearly define enterprise needs and expectations

1.3 Incorporate other systems, including AUS-MEAT, workplace health and safety and meat inspection in accordance with workplace needs

2. Establish the scope of the system

2.1 Define the scope of the HACCP-based quality system to encompass food safety, quality, regulatory compliance, animal welfare and preventative maintenance

2.2 Set up the system to prevent and control food safety hazards and other hazards, including product quality and workplace health and safety hazards

2.3 Seek consensus from relevant workplace areas on coverage and scope of system

3. Conduct hazard analysis and assessment

3.1 Assess every step in the production process for potential food safety hazards

3.2 Establish Critical Control Points (CCPs) to identify methods for preventing and controlling significant hazards

3.3 Establish critical limits for each CCP

3.4 Assign measurable or recognisable standards for each CCP to define the critical limits

3.5 Technically and scientifically validate critical limits

4. Ensure all documents, work procedures and processes required for the system are developed, available and in use

4.1 Describe all products and processes covered by the HACCP-based quality system in a standardised format defining product characteristics relevant to food safety

4.2 Review work instructions and Standard Operating Procedures (SOPs) for accuracy, relevancy and sufficiency to prevent potential hazards

4.3 Implement documented procedures for monitoring CCPs

4.4 Implement documented procedures designed to ensure any CCPs which are out of control are brought back under control, and any affected products are suitably handled

4.5 Implement documented procedures to ensure the whole HACCP system is regularly audited and verified as working effectively

4.6 Ensure availability, currency and current usage of all documents and records required for system

5. Audit, verify and validate the system

5.1 Routinely revise, verify and validate HACCP plan through reassessing hazards, CCPs, critical limits, testing methods, and all related HACCP system procedures, to ensure their ongoing relevancy to plant operations

5.2 Take corrective action and record follow up on audit findings

5.3 Review HACCP system to account for any process or product changes

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
Involve relevant staff members and managers in clarifying purpose and scope of program 
Clearly define enterprise needs and expectations 
Incorporate other systems, including AUS-MEAT, workplace health and safety and meat inspection in accordance with workplace needs 
Define the scope of the HACCP-based quality system to encompass food safety, quality, regulatory compliance, animal welfare and preventative maintenance 
Set up the system to prevent and control food safety hazards and other hazards, including product quality and workplace health and safety hazards 
Seek consensus from relevant workplace areas on coverage and scope of system 
Assess every step in the production process for potential food safety hazards 
Establish Critical Control Points (CCPs) to identify methods for preventing and controlling significant hazards 
Establish critical limits for each CCP 
Assign measurable or recognisable standards for each CCP to define the critical limits 
Technically and scientifically validate critical limits 
Describe all products and processes covered by the HACCP-based quality system in a standardised format defining product characteristics relevant to food safety 
Review work instructions and Standard Operating Procedures (SOPs) for accuracy, relevancy and sufficiency to prevent potential hazards 
Implement documented procedures for monitoring CCPs 
Implement documented procedures designed to ensure any CCPs which are out of control are brought back under control, and any affected products are suitably handled 
Implement documented procedures to ensure the whole HACCP system is regularly audited and verified as working effectively 
Ensure availability, currency and current usage of all documents and records required for system 
Routinely revise, verify and validate HACCP plan through reassessing hazards, CCPs, critical limits, testing methods, and all related HACCP system procedures, to ensure their ongoing relevancy to plant operations 
Take corrective action and record follow up on audit findings 
Review HACCP system to account for any process or product changes 
Involve relevant staff members and managers in clarifying purpose and scope of program 
Clearly define enterprise needs and expectations 
Incorporate other systems, including AUS-MEAT, workplace health and safety and meat inspection in accordance with workplace needs 
Define the scope of the HACCP-based quality system to encompass food safety, quality, regulatory compliance, animal welfare and preventative maintenance 
Set up the system to prevent and control food safety hazards and other hazards, including product quality and workplace health and safety hazards 
Seek consensus from relevant workplace areas on coverage and scope of system 
Assess every step in the production process for potential food safety hazards 
Establish Critical Control Points (CCPs) to identify methods for preventing and controlling significant hazards 
Establish critical limits for each CCP 
Assign measurable or recognisable standards for each CCP to define the critical limits 
Technically and scientifically validate critical limits 
Describe all products and processes covered by the HACCP-based quality system in a standardised format defining product characteristics relevant to food safety 
Review work instructions and Standard Operating Procedures (SOPs) for accuracy, relevancy and sufficiency to prevent potential hazards 
Implement documented procedures for monitoring CCPs 
Implement documented procedures designed to ensure any CCPs which are out of control are brought back under control, and any affected products are suitably handled 
Implement documented procedures to ensure the whole HACCP system is regularly audited and verified as working effectively 
Ensure availability, currency and current usage of all documents and records required for system 
Routinely revise, verify and validate HACCP plan through reassessing hazards, CCPs, critical limits, testing methods, and all related HACCP system procedures, to ensure their ongoing relevancy to plant operations 
Take corrective action and record follow up on audit findings 
Review HACCP system to account for any process or product changes 

Forms

Assessment Cover Sheet

AMPX420 - Participate in the ongoing development and implementation of a HACCP and Quality Assurance system
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

AMPX420 - Participate in the ongoing development and implementation of a HACCP and Quality Assurance system

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: