MTMMP77C - Participate in product recall

MTMMP77C
Participate in product recall

This unit covers the skills and knowledge required to initiate and participate in a product recall.

Application

This unit is applicable to plant managers, Quality Assurance (QA) personnel, managers and marketing personnel who have a role in implementing a product recall.

Elements and Performance Criteria

Elements and Performance Criteria
Element		Performance Criteria
1	Participate in decision about disposition	1.1	Decision is made in relation to whether product is recalled according to workplace and product specifications.
2	Simulate a product recall	2.1	Criteria for a product recall are identified according to product specifications and workplace requirements.
		2.2	Product to be recalled is identified and traced according to product specifications and workplace requirements.
		2.3	Individuals or groups involved in a product recall are identified and their role described.
		2.4	Steps in recall are identified and described.
		2.5	Product development is reviewed in consultation with those responsible.
		2.6	Manufacturing methods and quality control methods are reviewed to prevent problems re-occurring.

Required Skills

This describes the essential skills and knowledge required for this unit. Where bold italicised text is used, further information is detailed in the Range Statement.

Complete records of simulated product recall exercise and review for improvements to the recall procedure.

Demonstrate ability to use communications technology such as computers and telephones to facilitate product recall.

Demonstrate ability to identify and implement the procedure for a product recall.

Describe the steps involved in implementing a product recall.

Explain the reasons and procedures for initiating a product recall.

Identify and apply relevant OH&S and regulatory requirements.

Identify records of product identification and traceability and use them for trace forward.

Use relevant communication skills.

Evidence Required

The Evidence Guide provides advice on assessment and must be read in conjunction with the Performance Criteria, Required Skills and Knowledge, the Range Statement and the Assessment Guidelines for this 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 when utilising a documented product recall procedure and realistic data.
Context of and specific resources for assessment	Assessment can be based on participation in a comprehensive simulation.
Method of assessment	Recommended methods of assessment are: assignment quiz of underpinning knowledge simulation workplace project workplace referee or third party report of performance over time. Assessment practices should take into account any relevant language or cultural issues related to Aboriginality, 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	Resource materials available from MINTRAC, telephone 1800 817 462.

Range Statement

The Range Statement relates to the Unit of Competency as a whole. It allows for different work environments within the meat industry and situations that may affect performance. This includes any 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. Bold italics wording in the Elements and Performance Criteria, and Required Skills and Knowledge, is detailed below.

Workplace requirements may include:	Enterprise-specific procedures OH&S requirements QA requirements standard operating procedures the ability to perform the task to production requirements work instructions.
OH&S requirements may include:	enterprise OH&S policies, procedures and programs OH&S legal requirements Personal Protective Equipment (PPE) which may include: coat and apron ear plugs or muffs eye and facial protection head-wear lifting assistance mesh apron 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, codes of practice etc.
Regulatory requirements may include:	Export Control Act hygiene and sanitation requirements relevant Australian Standards relevant regulations requirements set out in AS 4696:2002 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption state regulations regarding meat processing
Communication skills may include:	applying numeracy skills to workplace requirements being appropriately assertive empathising establishing/using networks interpreting the needs of internal/external customers listening and understanding negotiating responsively persuading effectively reading and interpreting workplace-related documentation sharing information speaking clearly and directly working with diverse individuals and groups writing to audience needs

Sectors

Employability Skills

The required outcomes described in this unit of competency contain applicable facets of Employability Skills. The Employability Skills Summary of the qualification in which this unit of competency is packaged will assist in identifying Employability Skill requirements.