This unit is applicable to QA personnel and supervisors who are responsible for developing and/or implementing a HACCP-based QA system in a meat establishment,

ELEMENT

PERFORMANCE CRITERIA

1. Involve management and staff in developing the quality system

1.1. Relevant staff members and management are involved to clarify the purpose and scope of the program.

1.2. Enterprise needs and expectations are clearly defined.

1.3. Other systems, such as AUS-MEAT, Occupational Health and Safety (OH&S) and meat inspection are incorporated into the system as appropriate to the workplace needs.

2. Establish the scope of the system

2.1. Scope of the HACCP-based quality system is defined to encompass food safety, quality, regulatory compliance, animal welfare and preventative maintenance.

2.2. System is directed to prevent and control food safety hazards and any other hazards such as product quality and OH&S hazards.

2.3. Agreement is sought from relevant areas of the workplace on the coverage and scope of the system.

3. Conduct hazard analysis and assessment

3.1. Every step in the production process is assessed for potential food safety hazards.

3.2. Critical Control Points (CCPs) are established to identify where each significant hazard can be prevented or controlled.

3.3. Critical limits are established for each CCP.

3.4. A measurable or recognisable standard is assigned for each CCP to define the critical limits.

3.5. Critical limits are technically and scientifically validated.

4. Ensure all documents, work procedures and processes required for the system are developed, available and in use

4.1. All products and processes covered by the HACCP-based quality system are described in a standardised format defining product characteristics relevant to food safety.

4.2. Work instructions and Standard Operating Procedures (SOPs) are reviewed for accuracy, relevance and sufficiency to prevent potential hazards.

4.3. Documented procedures for monitoring CCPs are implemented.

4.4. Documented procedures which ensure any CCPs which are out of control are brought back into control, and affected product is suitably handled, are implemented.

4.5. Documented procedures are implemented to ensure the whole HACCP system is regularly audited and verified as working effectively.

4.6. All documents and records required for the system are available, up-to-date and in use.

5. Audit, verify and validate the system

5.1. HACCP plans are routinely revised, verified and validated to reassess hazards, CCPs, critical limits, microbiological and other testing methods and all related procedures of the HACCP system to ensure they are still appropriate to the plant's operations and products.

5.2. Follow up on audit findings is taken and recorded.

5.3. HACCP system is reviewed to take account of any process or product changes.

Required skills

Ability to:

conduct monitoring of a CCP

use communications technology such as computers, as relevant to the task

develop and implement changes in a HACCP-based QA system

identify and apply relevant OH&S, regulatory and workplace requirements

record and analyse monitoring and verification data

use relevant communication skills

validate CCPs and critical limits

Required knowledge

Knowledge of:

objectives of a HACCP-based QA system

process for validating critical limits and CCPs

role of pre-requisite programs and Good Manufacturing Processes (GMPs) in a HACCP-based program

process of auditing and verifying a HACCP-based QA system

steps in the development of a HACCP-based QA system

steps in the systematic introduction of a HACCP-based QA system

documentation required to support a HACCP-based QA system

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the 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 in the workplace utilising an existing approved HACCP plan.

Context of and specific resources for assessment

Assessment must involve working with actual realistic data and in the context of a HACCP plan that meets regulatory requirements.

Method of assessment

Recommended methods of assessment are:

assignment

debrief

quiz of underpinning knowledge

simulation

verified work log or diary

workplace demonstration of competency for the assessor

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 or Torres Strait Islander, 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

A current list of resources for this Unit of Competency is available from MINTRAC www.mintrac.com.au or telephone 1800 817 462.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. 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) may also be included.

Product may include:

carcase

carton meat

offal

pet meat

rendered product.

OH&S requirements may include:

enterprise OH&S policies, procedures and programs

OH&S legal requirements

Personal Protective Equipment (PPE) which may include:

coats and aprons

ear plugs or muffs

eye and facial protection

head-wear

lifting assistance

mesh aprons

protective boot covers

protective hand and arm coverings

protective head and hair coverings

uniforms

waterproof clothing

work, safety or waterproof footwear

requirements set out in standards, codes of practice etc.

Regulatory requirements may include:

Export Control Act

importing country requirements

relevant Australian Standards

requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption

federal, state and territory regulations regarding meat processing.

Workplace requirements will include:

approved arrangements

enterprise-specific requirements

OH&S requirements

QA requirements

SOPs

work instructions.

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 documentation

sharing information

speaking clearly and directly

working with diverse individuals and groups

writing to audience needs.

Unit sector

This unit contains employability skills.