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Evidence Guide: AHCWRK306 - Comply with industry quality assurance requirements

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

AHCWRK306 - Comply with industry quality assurance requirements

What evidence can you provide to prove your understanding of each of the following citeria?

Follow quality assurance practices

  1. Determine the elements of the industry quality assurance requirements
  2. Identify hazards to food safety and quality for work area if applicable
  3. Determine critical control points for work area
  4. Complete record keeping
  5. Conduct a safety hazard analysis and risk assessment and implement the Critical Control Point (HACCP) approach to quality assurance
Determine the elements of the industry quality assurance requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify hazards to food safety and quality for work area if applicable

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Determine critical control points for work area

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Complete record keeping

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Conduct a safety hazard analysis and risk assessment and implement the Critical Control Point (HACCP) approach to quality assurance

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement standard operating procedures

  1. Implement standard operating procedures
  2. Report non-conforming or defective product to supervisor
  3. Take corrective action as required
Implement standard operating procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Report non-conforming or defective product to supervisor

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Take corrective action as required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Report problems that affect quality

  1. Identify potential or existing quality problems
  2. Identify instances of variation in quality from specifications or work instructions
  3. Report variations and potential problems to supervisor
Identify potential or existing quality problems

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify instances of variation in quality from specifications or work instructions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Report variations and potential problems to supervisor

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Follow quality assurance practices

1.1 Determine the elements of the industry quality assurance requirements

1.2 Identify hazards to food safety and quality for work area if applicable

1.3 Determine critical control points for work area

1.4 Complete record keeping

1.5 Conduct a safety hazard analysis and risk assessment and implement the Critical Control Point (HACCP) approach to quality assurance

2. Implement standard operating procedures

2.1 Implement standard operating procedures

2.2 Report non-conforming or defective product to supervisor

2.3 Take corrective action as required

3. Report problems that affect quality

3.1 Identify potential or existing quality problems

3.2 Identify instances of variation in quality from specifications or work instructions

3.3 Report variations and potential problems to supervisor

Required Skills and Knowledge

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Follow quality assurance practices

1.1 Determine the elements of the industry quality assurance requirements

1.2 Identify hazards to food safety and quality for work area if applicable

1.3 Determine critical control points for work area

1.4 Complete record keeping

1.5 Conduct a safety hazard analysis and risk assessment and implement the Critical Control Point (HACCP) approach to quality assurance

2. Implement standard operating procedures

2.1 Implement standard operating procedures

2.2 Report non-conforming or defective product to supervisor

2.3 Take corrective action as required

3. Report problems that affect quality

3.1 Identify potential or existing quality problems

3.2 Identify instances of variation in quality from specifications or work instructions

3.3 Report variations and potential problems to supervisor

The candidate must be assessed on their ability to integrate and apply the performance requirements of this unit in a workplace setting. Performance must be demonstrated consistently over time and in a suitable range of contexts.

The candidate must provide evidence that they can:

identify and reporting issues that impact on product quality

follow quality assurance practices

implement standard operating procedures

contribute to reviews of work output against quality standards

complete records

determine critical control points for work area

use industry standard terminology.

The candidate must demonstrate knowledge of:

industry quality assurance requirements

work processes in own field of work

Hazard Analysis and Critical Control Point (HACCP) approach to quality assurance

workplace procedures, policies, guidelines and standard operating procedures for own area of work.

Range Statement