Application
This unit describes the skills and knowledge required to develop and implement work instructions and Standard Operating Procedures (SOPs). It addresses the planning and consultation process for development, validation and implementation of SOPs.
Work instructions and SOPs will be presented in written form and may utilise photographs or illustrations to emphasise a particular characteristic or feature required in the performance of the task. Format is sequential and uses a Plain English approach.
Work Instructions and SOPs will usually be developed by Quality Assurance Officers, regulators or supervisors in the meat processing industry, and will frequently address regulatory or customer requirements.
This unit applies to individuals who take responsibility for their own work and for the quality of others’ work within known parameters.
This 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.
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. Identify and scope the requirements of the work instructions and SOPs | 1.1 Develop or select format in accordance with enterprise requirements 1.2 Accurately identify individual tasks and responsibilities to be covered 1.3 Determine the sequence of tasks to ensure efficiency is achieved 1.4 Ensure the sequencing of information is consistent with current or desired performance 1.5 Identify regulatory and customer requirements |
2. Write work instruction or SOP | 2.1 Ensure work instruction or SOP identifies key roles and responsibilities 2.2 Prepare document using formatting and language consistent with enterprise procedures 2.3 Include corrective actions and/or critical control points in the documentation 2.4 Include relevant safe work practices and hygiene requirements 2.5 Include photographs or illustrations where appropriate 2.6 Implement document version control procedures |
3. Validate work instruction or SOP | 3.1 Test written document for consistency with identified requirements and check that it supports workplace performance 3.2 Trial written document with personnel to confirm clarity and use of appropriate language 3.3 Ensure written document addresses workplace health and safety, hygiene and regulatory requirements where appropriate 3.4 Amend written document, as necessary, based on feedback from validation activities 3.5 Examine images and diagrams for accuracy and conformance to workplace and regulatory requirements |
4. Implement work instruction or SOP | 4.1 Obtain and record required approvals 4.2 Develop plan for implementation and communicate the details to appropriate personnel 4.3 Identify and address training requirements 4.4 Implement work instruction or SOP 4.5 Evaluate effectiveness of implementation 4.6 Ensure implementation records are stored appropriately |
Evidence of Performance
The candidate must develop or revise, and implement at least one work instruction or SOP.
The candidate must:
perform tasks necessary to develop and validate work instructions or SOP
implement the work instructions or SOPs
assess implementation against the product specifications, workplace health and safety requirements, and ability to meet learning needs of relevant staff.
collect, record and analyse data
communicate with work teams and management
communicate complex technical information to culturally diverse staff
interpret product specifications, standards and production information
use enterprise procedures to control document versions
use computers to develop, control and store documentation
develop plans
prioritise tasks
solve problems
apply literacy skills to:
compile reports
use Plain English
interpret complex technical specifications or data
prepare detailed specifications, procedures and work instructions
read and interpret information
record and analyse data
report progress and technical information
use numeracy skills to:
calculate time and other production data
estimate volume, mass and weight
gather and record data
prepare technical reports
Evidence of Knowledge
The candidate must demonstrate a broad factual, technical and theoretical knowledge of:
enterprise Standard Operating Procedures (SOPs)
product specifications, quality objectives and production parameters
sources of information relating to equipment and personnel capability
special language requirements of the workplace
the nature and sequence of the tasks being documented, time required to perform the task and the relevant product specifications
the processes for validating documents
workplace health and safety requirements
document version control
workplace chain of communication
implementation processes
record keeping requirements.
communication techniques appropriate for culturally diverse workforce
Hazard Analysis Critical Control Point (HACCP) and food safety plan
legal and regulatory requirements impacting the Australian meat processing industry
methods available to regulate production flows and temperature control
product and process specifications
organisational communication systems
production systems, including corrective actions and control points
validation techniques
Assessment Conditions
Assessment must be conducted in the workplace.
A minimum of three different assessment tasks must be used.
As a minimum, assessment must consist of:
project writing, rewriting, or modifying existing work instructions or SOPs (work or scenario based), completing a validation process and developing an implementation plan
workplace referee’s report.
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.