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

MSL933003 Mapping and Delivery Guide
Apply critical control point requirements

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency MSL933003 - Apply critical control point requirements
Description
Employability Skills
Learning Outcomes and Application This unit of competency covers the ability to monitor critical, quality and regulatory control points related to a person's work responsibilities. This unit of competency also covers support for ongoing improvement of the workplace hazard analysis and critical control points (HACCP) plan.This unit of competency is applicable to production operators and laboratory assistants in the food processing and manufacturing sectors. Control points refer to those key points in a work process that must be monitored and controlled.While no specific licensing or certification requirements apply to this unit at the time of publication, laboratory operations are governed by relevant legislation, regulations and/or external accreditation requirements. Local requirements should be checked.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.

Judgement of competence must be based on holistic assessment of the evidence. Assessment methods must confirm consistency of performance over time, rather than a single assessment event.

This unit of competency is to be assessed in the workplace or a simulated workplace environment. A simulated workplace environment must reflect realistic operational workplace conditions that cover all aspects of workplace performance, including the environment, task skills, task management skills, contingency management skills and job role environment skills.

Foundation skills are integral to competent performance of the unit and should not be assessed separately.

Assessment processes and techniques must be appropriate to the language, literacy and numeracy requirements of the work being performed and the needs of the candidate.

Knowledge evidence may be collected concurrently with performance evidence or through an independent process, such as workbooks, written assessments or interviews (provided a record is kept in each case).

This unit of competency may be assessed with:

MSL922001 Record and present data

MSL933002 Contribute to the achievement of quality objectives

Holistic assessment methods include:

feedback from supervisors and peers

review of corrective action suggestions by the candidate

flow charts or diagrams prepared by the candidate (alternatively, the candidate could explain existing charts or diagrams)

candidate's response to simulated problems

observation of the candidate monitoring control points in the work area.

Access is required to instruments, equipment, materials, workplace documentation, procedures and specifications associated with this unit, including, but not limited to:

quality manuals and procedures, HACCP plans and records

recording equipment

case studies to illustrate a range of HACCP issues.

Assessors must satisfy the assessor competency requirements that are in place at the time of the assessment as set by the VET regulator.

The assessor must demonstrate both technical competency and currency.

Technical competence can be demonstrated through:

relevant VET or other qualification/Statement of Attainment AND/OR

relevant workplace experience.

Currency can be demonstrated through:

performing the competency being assessed as part of current employment OR

having consulted with a laboratory about performing the competency being assessed within the last twelve months.
Prerequisites/co-requisites
Competency Field Quality
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: Provide routine input to the HACCP plan
  • Obtain information about control points in the manufacturing process
  • Locate control points for own work area responsibilities
  • Perform relevant checks and inspections on materials and equipment to establish conformance to meet requirements
  • Identify variations or common faults
  • Record inspection results and report to appropriate personnel
       
Element: Contribute to the continuous improvement of the HACCP plan
  • Recognise non-conformance to the HACCP plan
  • Identify likely causes for non-conformance
  • Record and report non-conformances to appropriate personnel
       
Element: Maintain a safe work environment
  • Use established safe work practices and personal protective equipment (PPE) to ensure personal safety and that of other personnel
  • Report potential hazards and/or maintenance issues in own work area to designated personnel
  • Minimise the generation of waste and environmental impacts
  • Dispose of waste in accordance with workplace procedures, relevant codes and regulations
       


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.

Elements describe the essential outcomes.

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

1

Provide routine input to the HACCP plan

1.1

Obtain information about control points in the manufacturing process

1.2

Locate control points for own work area responsibilities

1.3

Perform relevant checks and inspections on materials and equipment to establish conformance to meet requirements

1.4

Identify variations or common faults

1.5

Record inspection results and report to appropriate personnel

2

Contribute to the continuous improvement of the HACCP plan

2.1

Recognise non-conformance to the HACCP plan

2.2

Identify likely causes for non-conformance

2.3

Record and report non-conformances to appropriate personnel

3

Maintain a safe work environment

3.1

Use established safe work practices and personal protective equipment (PPE) to ensure personal safety and that of other personnel

3.2

Report potential hazards and/or maintenance issues in own work area to designated personnel

3.3

Minimise the generation of waste and environmental impacts

3.4

Dispose of waste in accordance with workplace procedures, relevant codes and regulations

Evidence of competence in this unit must satisfy all of the requirements of the elements and performance criteria, and include demonstration of:

correctly monitoring the critical, quality and regulatory control points relating to work area responsibilities

supporting continuous improvement of the workplace hazard analysis and critical control points (HACCP) plan

using correct procedures to prevent contamination from occurring or recurring

recording of information using the workplace reporting system

collecting, recording and interpreting data to identify variation from limits

making approved corrective actions as required.

Must provide evidence that demonstrates knowledge of:

the seven principles of HACCP and relationship to food or pharmaceutical safety, benefits of HACCP and preliminary steps for HACCP

HACCP plan contents, including:

critical control points and control limits

consequences of non-conforming products being identified

products and services provided by the workplace

layout of the workplace, divisions and laboratory

organisational structure of the workplace

lines of communication

role of laboratory services to the workplace and customers

scheduling of tests and procedures to meet customer requirements

quality policy, procedures and responsibilities of job role

workplace procedures associated with the candidate's regular technical duties

methods used to monitor each critical, quality and regulatory control point

equipment and instrument calibration requirements

continuous improvement practices

methods for systematically investigating and responding to problems

work health and safety (WHS) and environment requirements.

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.

Elements describe the essential outcomes.

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

1

Provide routine input to the HACCP plan

1.1

Obtain information about control points in the manufacturing process

1.2

Locate control points for own work area responsibilities

1.3

Perform relevant checks and inspections on materials and equipment to establish conformance to meet requirements

1.4

Identify variations or common faults

1.5

Record inspection results and report to appropriate personnel

2

Contribute to the continuous improvement of the HACCP plan

2.1

Recognise non-conformance to the HACCP plan

2.2

Identify likely causes for non-conformance

2.3

Record and report non-conformances to appropriate personnel

3

Maintain a safe work environment

3.1

Use established safe work practices and personal protective equipment (PPE) to ensure personal safety and that of other personnel

3.2

Report potential hazards and/or maintenance issues in own work area to designated personnel

3.3

Minimise the generation of waste and environmental impacts

3.4

Dispose of waste in accordance with workplace procedures, relevant codes and regulations

This field allows for different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Standards, codes, procedures and/or workplace requirements

Standards, codes, procedures and/or workplace requirements include the latest version of one or more of:

Australian and international standards, legislation, regulations and codes, such as Australia New Zealand Food Standards (ANZFS) Code, Australian code of good manufacturing practice for medicinal products (GMP), and principles of good laboratory practice (GLP)

state/territory/national legislation covering food safety

workplace plans, such as food safety plans and/or pharmaceutical safety requirements, HACCP plans/documents/procedures, product safety plans and production/quality procedures/requirements

workplace documents, such as standard operating procedures (SOPs), quality and equipment manuals, calibration and maintenance schedules, material safety data sheets (MSDS) and safety procedures, material, production and product specifications, production and laboratory schedules, workplace recording and reporting procedures, waste minimisation and safe disposal procedures

Products/materials handled by laboratory assistants

Products/materials handled by laboratory assistants include one or more of:

raw materials, ingredients, food additives, adjuncts/process aids and finished products

consumables, such as chemicals

Work health and safety (WHS) and environmental management requirements

WHS and environmental management requirements include:

· complying with WHS and environmental management requirements at all times, which may be imposed through state/territory or federal legislation. These requirements must not be compromised at any time

· applying standard precautions relating to the potentially hazardous nature of samples

accessing and applying current industry understanding of infection control issued by the National Health and Medical Research Council (NHMRC) and State and Territory Departments of Health, where relevant

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
Obtain information about control points in the manufacturing process 
Locate control points for own work area responsibilities 
Perform relevant checks and inspections on materials and equipment to establish conformance to meet requirements 
Identify variations or common faults 
Record inspection results and report to appropriate personnel 
Recognise non-conformance to the HACCP plan 
Identify likely causes for non-conformance 
Record and report non-conformances to appropriate personnel 
Use established safe work practices and personal protective equipment (PPE) to ensure personal safety and that of other personnel 
Report potential hazards and/or maintenance issues in own work area to designated personnel 
Minimise the generation of waste and environmental impacts 
Dispose of waste in accordance with workplace procedures, relevant codes and regulations 

Forms

Assessment Cover Sheet

MSL933003 - Apply critical control point requirements
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

MSL933003 - Apply critical control point requirements

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: