This unit of competency covers the ability to collect and analyse data obtained from hazard analysis and critical control points (HACCP) records. Personnel are required to implement approved corrective actions and complete the review and update of documents and systems related to HACCP plans.

This unit of competency is applicable to technical assistants working in the food processing, manufacturing and pharmaceutical industry sectors. This unit of competency is relevant to experienced technical officers who may work individually or as part of a team. Members of a HACCP team contribute a range of expertise and relevant technical support. They would normally share responsibilities for the development of a HACCP plan.

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

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

collecting and analysing data obtained from hazard analysis and critical control points (HACCP) records

analysing data and recognising major and minor non-conformances

constructing flow diagrams and hazard analysis tables

using quality improvement tools and techniques, including statistical process control

using problem-solving techniques to identify causes and options to remedy problems

identifying corrective actions and developing a corrective action plan

implementing approved corrective actions

reviewing existing HACCP plans

monitoring and evaluating effectiveness of any changes/actions within the context of the ongoing development of HACCP plan

delivering training to workplace personnel to assist their understanding of their roles and responsibilities for the implementation of HACCP

consulting and communicating appropriately with associated personnel

documenting and presenting recommendations and changes

completing the review and update of documents and systems related to HACCP plans.

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, and production process

layout of the workplace, divisions and laboratory

organisational structure of the workplace, communication channels and consultative arrangements

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

methods for systematically investigating and responding to problems

flow charts, symbols, control charts, control limits and control measures

equipment and instrument calibration requirements

procedures for addressing non-compliance and continuous improvement practices

relevant hazards, work health and safety (WHS) and environment requirements.

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:

MSL933002 Contribute to the achievement of quality objectives

MSL933003 Apply critical control point requirements

TAEDEL301A Provide work skill instruction

Holistic assessment methods include:

review of documentation completed by the candidate as part of the development of HACCP plans

review of data and reports obtained from HACCP records by the candidate

feedback obtained from managers on implementation and review of HACCP plans.

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

workplace documentation, such as HACCP plan and quality manuals.

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.

This section describes those language, literacy, numeracy and employment skills that are essential to performance.

Foundation skills essential to performance are explicit in the performance criteria of this unit of competency.

Quality