Application
This unit of competency describes the skills and knowledge 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 applies 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.
No licensing or certification requirements exist at the time of publication. However, regulations and/or external accreditation requirements for laboratory operations exist, so local requirements should be checked. Relevant legislation, industry standards and codes of practice within Australia must also be applied.
Elements and Performance Criteria
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. | ||
1 | Review existing HACCP plans | 1.1 | Collect data and results from HACCP records |
1.2 | Identify major and minor non-conformances to the HACCP plan | ||
1.3 | Monitor critical control points to confirm performance | ||
1.4 | Analyse problem areas using appropriate quality improvement tools and techniques | ||
1.5 | Suggest corrective actions and strategies to prevent recurrence of the problem | ||
1.6 | Document required amendments to the HACCP plan | ||
1.7 | Report and present recommendations to appropriate personnel | ||
2 | Provide support for the implementation of HACCP plans | 2.1 | Analyse roles, duties and current competency of associated personnel in relation to HACCP responsibilities |
2.2 | Identify training needs and skill development in relation to the successful implementation of the HACCP plan and assist with delivery | ||
2.3 | Maintain resource requirements to support HACCP plan | ||
3 | Review the implementation plan | 3.1 | Implement any approved recommendations |
3.2 | Update any changes to the HACCP plan documents | ||
3.3 | Validate the effectiveness of changes to the HACCP plan | ||
Foundation Skills
This section describes those language, literacy, numeracy and employment skills that are essential to performance.
Oral communication skills to work effectively as part of a team.
Other foundation skills essential to performance are explicit in the performance criteria of this unit.
Competency Field
Quality