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.
Elements and Performance Criteria
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 of 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
Evidence of Knowledge
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
Assessment Conditions
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.
Foundation Skills
Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.