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

MTMPS5603B Mapping and Delivery Guide
Develop, manage and maintain quality systems

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency MTMPS5603B - Develop, manage and maintain quality systems
Description This unit covers the skills and knowledge required to establish, maintain and control an enterprise quality system. It also covers the skills and knowledge needed to lead people, manage systems and build quality into all enterprise systems and operations. The development and management of quality systems affects the ability of the enterprise to operate in specific markets and influences customer and consumer confidence in enterprise products.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit is of particular interest to Quality Assurance (QA) managers and personnel, production managers and supervisors operating in a meat industry context. At this level individuals exercise considerable responsibility and accountability within enterprise structures and are required to make primary contributions to the values, goals and operations of the enterprise. They will typically have responsibility for the establishment and review of systems for the site or department. They may work with the assistance of external experts to develop plans and strategies.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
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: Establish requirements of thequality system
  • Policies expressing the organisation's commitment to the quality system and processes are developed.
  • Legislative requirements for enterprise quality systems are identified.
  • Scope and objectives of the quality system are determined, including links with all enterprise operations, customers, suppliers and contractors.
  • Quality performance standards, including customer and supplier service standards, are established consistent with the direction and goals of the enterprise.
  • Resource requirements are identified and included in financial, human resource and operational plans.
       
Element: Design and prepare for the quality system
  • Quality systems are selected and designed to meet enterprise, customer and regulatory requirements.
  • Quality principles underpin all enterprise operations to achieve business goals and performance standards.
  • Responsibilities for development, implementation and operation of the system are clearly defined and communicated.
  • Personnel from all levels and areas of the organisation are involved in the development and implementation of the quality system.
  • System components, procedures and supporting documentation are developed and validated.
  • Consultative and communication strategies are developed to link the quality system with all aspects of enterprise operations.
  • Supplier or contractor service standards and audit requirements are determined and negotiated.
  • Performance measures and indicators are developed to measure performance against policies, goals and performance standards.
       
Element: Implement and monitor the quality system
  • Implementation plan is prepared and resourced.
  • Training plans to provide personnel at all levels with quality concepts and skills are prepared and resourced.
  • Quality system requirements and customer focus are addressed in the establishment, operation and evaluation of all enterprise systems.
  • Control and preventative action measures are identified and validated.
  • Corrective action procedures are developed and monitored.
  • Procedures for reporting, recording and responding to non-conformances and non-compliances are established.
  • Customer and supplier service standards are monitored and documented.
  • Quality data is collected and analysed, and implications reported.
  • Quality costs and performance are monitored.
  • Quality system is prepared for external review and approval by relevant authorities.
       
Element: Continuously improve the quality system
  • Impacts of the quality system on enterprise operations are monitored and reviewed.
  • Responses to customer complaints and requests are resolved and used to improve the system.
  • Procedures for the ongoing identification and resolution of issues are established.
  • Quality system is updated for changes in process, technical information, customer and regulatory requirements.
  • Stakeholders are included in decision making and continuous improvement processes and strategies.
  • Quality results, findings and conclusions are fed into improvement processes.
  • Costs and benefits of the quality system are analysed.
  • Quality goals and targets are continuously reviewed.
       
Element: Communicatequality outcomes
  • Certification of product and processes consistent with quality outcomes is completed according to customer and regulatory requirements.
  • Regulatory authorities and agencies are promptly notified of breaches and non-compliance incidents.
  • Quality outcomes are used to promote public confidence in enterprise products and services.
       


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.

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 through sustained performance over time, at an appropriate level of responsibility and authority under typical operating and production conditions for the enterprise.

Context of and specific resources for assessment

Resources may include:

a real work environment

customer specifications

establishment's quality system, performance data

relevant documentation, such as:

manufacturer instructions or operations manuals

manufacturer requirements

regulatory requirements

workplace policy and procedures

relevant equipment and materials.

Method of assessment

Recommended methods of assessment include:

third party referee report of sustained performance at an appropriate level of authority and responsibility

assignment focusing on understanding and application of principles and theory to workplace operations

workplace projects which focus on the company environment and conditions.

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 www.mintrac.com.au or telephone 1800 817 462.


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.

Required skills

Ability to:

analyse complex statistical data and prepare corrective responses to non-conformances and variations identified in the data, relevant to enterprise quality systems and operations

apply quality concepts and tools to problem solving and the development of quality data collection, data management systems and analysis strategies

apply substantial product and process knowledge to the development of the quality system and the interpretation of quality data

apply relevant communication and mathematical skills

communicate quality goals, requirements and findings to stakeholders in formats and styles appropriate to the context and purpose

develop quality policies for the enterprise in consultation with senior management and other stakeholders

develop consultative and feedback procedures and opportunities for identification and resolution of quality issues and problems

develop continuous improvement processes and team building using the 'plan, do, check, act cycle'

consult, negotiate with and report to regulatory authorities openly and promptly, consistent with enterprise ethical standards, including the notification of breaches and the preparation of non-compliance reports

develop workforce commitment, capability and responsibility for the quality system, including identifying, negotiating and scheduling training, inclusion of responsibilities and duties relating to quality system implementation and integration in all job descriptions and work instructions, clear communication of responsibilities and requirements, delegation of tasks and responsibilities and inclusion of the workforce in consultative and continuous improvement processes

ensure the quality system meets legislative and regulatory requirements

exercise judgement, pragmatism and quality knowledge in the management and resolution of quality issues and problems

identify and apply relevant Occupational Health and Safety (OH&S) and workplace requirements

identify appropriate monitoring systems and strategies to support the enterprise quality system

identify, research and update sources of quality information and advice, including technical and regulatory information to support enterprise quality system

lead personnel (e.g. Hazard Analysis Critical Control Point (HACCP) team, management, quality team, meat inspection team, laboratory, maintenance teams, processors and operators) in the implementation and improvement of the quality system

monitor and analyse the costs of the quality system, including prevention costs, appraisal costs, total quality costs and failure costs

monitor and certify processes and product to meet third -party requirements (e.g. importing country, public health requirements and customers)

oversee audit processes (internal and external), act on audit findings and provide feedback to personnel for improvement of the system

oversee the preparation for third party certification (where appropriate)

plan and resource the enterprise training strategy, consistent with regulatory requirements, to assist personnel at all levels in the implementation of the quality system

prepare and sign off quality policies, manuals and documentation for the enterprise, including the preparation and updating of preventative, corrective and responsive procedures and strategies, supplier criteria and specifications, supplier and contractor audit requirements

prepare quality implementation plans, identifying goals, key personnel and areas, resources, strategies, timelines and milestones

present reports according to legal and enterprise requirements

resolve customer complaints promptly and provide corrective action responses

use appropriate questioning, observation, listening and recording skills in the collection and monitoring of quality data

where quality systems are based on HACCP principles or Good Manufacturing Practice (GMP), explain these principles and the implications for the enterprise quality system.

Required knowledge

Knowledge of:

key concepts, philosophies and tools of quality management

management and organisational structure of the enterprise and its impact on enterprise systems

the role audits play in a quality system

documentation requirements of the quality system, including levels, and their roles in the functioning of the system, including the requirement for effective and secure quality record keeping systems

enterprise goals and directions and their implications for the quality system

process capability

applicable quality standards, regulations, codes, legislation and customer requirements for the quality system and explain the implications for the enterprise

legal requirements for the establishment and maintenance of the enterprise QA system including responsibilities for reporting breaches to authorities and implementing audit findings

principles and functions of hazard analysis and control, validation, including auditing, and verification in quality systems.

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 records

coverage of contracts, purchasing, supply, processing, handling, storage, packaging, preservation, storage and delivery of meat and meat products

definition of management responsibilities

design and process controls

inspecting and testing, control of non-conforming product, preventative and corrective action, and auditing

management of links and impacts on all systems within the enterprise

production identification and traceability

training.

Quality systems may include:

Australian, and Australian and New Zealand standards

food and meat safety

industry specific standards

international 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 registers

Critical Control Points (CCP) monitoring forms and additional monitoring requirements and supporting programs

critical control point work instructions

HACCP audit table

HACCP team register, product description and use

process flow charts, factory floor plan and hazard analysis table

schedules 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 requirements

external reviewers

human resource performance

QA, including meat and food safety

safety, energy and environment.

Performance measures for the total quality cost may include:

quality cost per kg of product

quality 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 financiers

competitors

management and employees

suppliers, customers and consumers

unions and employer associations.

Systems for the communication of quality outcomes may include:

development of quality teams

newsletters, bulletins and awards

problem-solving teams and sessions

quality meetings or circles

training.

Certification may include:

AUS-MEAT certification

importing country requirements

Meat Standards Australia (MSA) certification

State, territory or public health requirements.

Statistical data analysis may include:

correlation and regression analysis, bi-variate and multi-variate analysis

distribution

estimating and hypothesis testing

management

probability and statistical inference

process stability, capability and management

reliability planning

sampling

statistical process control requirements and charting applications

variations and variation monitoring.

Quality tools may include:

cause and effect and fish bone diagrams

control charts

data points

flow charts

histograms

prioritisation matrices

process improvement models

process capability

pareto charts

team 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 systems

calculators

charting and graphing materials

computer software packages (e.g. spreadsheets and statistical analysis packages)

computerised equipment

manual 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) levels

microbiological analysis (e.g. Total Viable Counts (TVC) and e-coli counts)

process capability analysis

process variation analysis

product monitoring

statistical process control

temperature (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 methods

require analysis and presentation of complex concepts, technical information, mathematical information and other data in simple or complex formats

require 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 modelling

calculations and interpretation and analysis

mathematical information, such as:

product and product quality

financial operations

personnel

operations

sales and turnover

exports.

Regulatory requirements may include:

animal welfare

commercial law, including fair trading and trade practices

consumer law

corporate law, including registration, licensing and financial reporting

environmental and waste management

Equal Employment Opportunity (EEO), anti-discrimination and sexual harassment

Export Control Act

hygiene and sanitation requirements

industrial awards and agreements

relevant regulations

state and territory regulations regarding meat processing

taxation.

OHSrequirements may include:

enterprise OH&S policies, procedures and programs

OH&S legal requirements

Personal Protective Equipment (PPE):

coats and aprons

ear plugs or muffs

eye and facial protection

head-wear

lifting assistance

mesh aprons

protective boot covers

protective hand and arm covering

protective head and hair covering

uniforms

waterproof clothing

work, safety or waterproof footwear

requirements set out in standards and codes of practice.

Workplace requirements may include:

enterprise-specific requirements

OH&S requirements

QA requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.

Monitoring systems and strategies may include:

audits and reviews

feedback from stakeholders

inspection and testing procedures and regimes, including chemical and microbiological testing procedures, for validation and verification

statistical 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/seals

customer requirements and specifications, including importing country requirements

licensing or registration requirements

national or international quality endorsement

product description and certification.

Audit processes include:

planning

establishing controls

developing the team

conducting entry/exit meetings

controlling caucus meetings

issuing corrective action requests

preparing reports

giving 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).

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
Policies expressing the organisation's commitment to the quality system and processes are developed. 
Legislative requirements for enterprise quality systems are identified. 
Scope and objectives of the quality system are determined, including links with all enterprise operations, customers, suppliers and contractors. 
Quality performance standards, including customer and supplier service standards, are established consistent with the direction and goals of the enterprise. 
Resource requirements are identified and included in financial, human resource and operational plans. 
Quality systems are selected and designed to meet enterprise, customer and regulatory requirements. 
Quality principles underpin all enterprise operations to achieve business goals and performance standards. 
Responsibilities for development, implementation and operation of the system are clearly defined and communicated. 
Personnel from all levels and areas of the organisation are involved in the development and implementation of the quality system. 
System components, procedures and supporting documentation are developed and validated. 
Consultative and communication strategies are developed to link the quality system with all aspects of enterprise operations. 
Supplier or contractor service standards and audit requirements are determined and negotiated. 
Performance measures and indicators are developed to measure performance against policies, goals and performance standards. 
Implementation plan is prepared and resourced. 
Training plans to provide personnel at all levels with quality concepts and skills are prepared and resourced. 
Quality system requirements and customer focus are addressed in the establishment, operation and evaluation of all enterprise systems. 
Control and preventative action measures are identified and validated. 
Corrective action procedures are developed and monitored. 
Procedures for reporting, recording and responding to non-conformances and non-compliances are established. 
Customer and supplier service standards are monitored and documented. 
Quality data is collected and analysed, and implications reported. 
Quality costs and performance are monitored. 
Quality system is prepared for external review and approval by relevant authorities. 
Impacts of the quality system on enterprise operations are monitored and reviewed. 
Responses to customer complaints and requests are resolved and used to improve the system. 
Procedures for the ongoing identification and resolution of issues are established. 
Quality system is updated for changes in process, technical information, customer and regulatory requirements. 
Stakeholders are included in decision making and continuous improvement processes and strategies. 
Quality results, findings and conclusions are fed into improvement processes. 
Costs and benefits of the quality system are analysed. 
Quality goals and targets are continuously reviewed. 
Certification of product and processes consistent with quality outcomes is completed according to customer and regulatory requirements. 
Regulatory authorities and agencies are promptly notified of breaches and non-compliance incidents. 
Quality outcomes are used to promote public confidence in enterprise products and services. 

Forms

Assessment Cover Sheet

MTMPS5603B - Develop, manage and maintain quality systems
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Assessment Record Sheet

MTMPS5603B - Develop, manage and maintain quality systems

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

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