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Evidence Guide: AMPA3071 - Implement food safety program

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

 

AMPA3071 - Implement food safety program

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

Identify microbiological hazards for meat and meat safety

  1. Identify types of micro-organisms (e.g. bacteria, virus, yeast and mould)
  2. Identify major microbiological threats to meat (i.e. bacteria and relevant yeasts or moulds) and assess to determine the risk level and control requirements
  3. Identify types of bacteria causing food poisoning and meat spoilage
  4. Identify effects of bacterial contamination in relation to food poisoning (i.e. impact on people) and food spoilage (i.e. shelf life)
  5. Identify sources of bacterial contamination
  6. Identify and explain growth characteristics and requirements of bacteria
  7. Identify Critical Control Points (CCP) and control points for prevention and control of bacterial contamination
  8. Determine and implement control methods required to prevent or reduce microbiological hazards
  9. Identify customer and regulatory requirements for microbiological contamination levels
  10. Identify relevant microbiological tests and assess test results
Identify types of micro-organisms (e.g. bacteria, virus, yeast and mould)

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify major microbiological threats to meat (i.e. bacteria and relevant yeasts or moulds) and assess to determine the risk level and control requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify types of bacteria causing food poisoning and meat spoilage

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify effects of bacterial contamination in relation to food poisoning (i.e. impact on people) and food spoilage (i.e. shelf life)

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify sources of bacterial contamination

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and explain growth characteristics and requirements of bacteria

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify Critical Control Points (CCP) and control points for prevention and control of bacterial contamination

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Determine and implement control methods required to prevent or reduce microbiological hazards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify customer and regulatory requirements for microbiological contamination levels

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify relevant microbiological tests and assess test results

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify chemical hazards for meat and meat safety

  1. Identify chemical hazards which may affect meat
  2. Identify common sources of chemical hazards or contamination (e.g. cleaning chemicals and drug residues) and assess to determine the risk level and control requirements
  3. Determine and implement control methods which prevent or reduce chemical contamination to acceptable levels including national programs (e.g. residue testing)
  4. Explain effects of chemical residues on meat (e.g. poisoning, tainting, and rejections)
  5. Identify chemical residue testing programs and level requirements
Identify chemical hazards which may affect meat

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify common sources of chemical hazards or contamination (e.g. cleaning chemicals and drug residues) and assess to determine the risk level and control requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Determine and implement control methods which prevent or reduce chemical contamination to acceptable levels including national programs (e.g. residue testing)

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Explain effects of chemical residues on meat (e.g. poisoning, tainting, and rejections)

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify chemical residue testing programs and level requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify physical hazards on meat and meat products

  1. Explain physical hazards which may affect meat
  2. Identify common sources of physical hazards and/or contamination and assess to determine the risk level and control requirements
  3. Determine and implement control methods to prevent contamination reaching an unacceptable level
  4. Explain effects of physical hazards on meat
Explain physical hazards which may affect meat

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify common sources of physical hazards and/or contamination and assess to determine the risk level and control requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Determine and implement control methods to prevent contamination reaching an unacceptable level

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Explain effects of physical hazards on meat

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calibrate thermometers

  1. Calibrate thermometers according to regulatory requirements
Calibrate thermometers according to regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify the components of a Hazard Analysis Critical Control Point (HACCP)-based QA program for meat processing plants

  1. Identify and explain regulatory basis for compliance with a HACCP-based QA program
  2. Identify and explain steps in the development of a HACCP program
  3. Identify nature and importance of work instructions or task descriptions and operating procedures and coach workers in their implications
  4. Identify elements of a HACCP program
  5. Identify nature and importance of Good Manufacturing Practices (GMP) and pre-requisite programs
  6. Identify and explain mechanisms for validation, monitoring and verification
Identify and explain regulatory basis for compliance with a HACCP-based QA program

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and explain steps in the development of a HACCP program

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify nature and importance of work instructions or task descriptions and operating procedures and coach workers in their implications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify elements of a HACCP program

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify nature and importance of Good Manufacturing Practices (GMP) and pre-requisite programs

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and explain mechanisms for validation, monitoring and verification

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Conduct pre-operational hygiene check

  1. Identify pre-operational checklists
  2. Identify and explain corrective action procedures
  3. Conduct pre-operational hygiene check
Identify pre-operational checklists

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and explain corrective action procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Conduct pre-operational hygiene check

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Conduct microbiological test swabbing

  1. Identify appropriate microbiological testing regimes
  2. Perform swabbing for microbiological testing according to workplace and regulatory requirements
  3. Assess microbiological test results and where necessary take appropriate corrective action
Identify appropriate microbiological testing regimes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Perform swabbing for microbiological testing according to workplace and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess microbiological test results and where necessary take appropriate corrective action

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. Identify microbiological hazards for meat and meat safety

1.1 Identify types of micro-organisms (e.g. bacteria, virus, yeast and mould)

1.2 Identify major microbiological threats to meat (i.e. bacteria and relevant yeasts or moulds) and assess to determine the risk level and control requirements

1.3 Identify types of bacteria causing food poisoning and meat spoilage

1.4 Identify effects of bacterial contamination in relation to food poisoning (i.e. impact on people) and food spoilage (i.e. shelf life)

1.5 Identify sources of bacterial contamination

1.6 Identify and explain growth characteristics and requirements of bacteria

1.7 Identify Critical Control Points (CCP) and control points for prevention and control of bacterial contamination

1.8 Determine and implement control methods required to prevent or reduce microbiological hazards

1.9 Identify customer and regulatory requirements for microbiological contamination levels

1.10 Identify relevant microbiological tests and assess test results

2. Identify chemical hazards for meat and meat safety

2.1 Identify chemical hazards which may affect meat

2.2 Identify common sources of chemical hazards or contamination (e.g. cleaning chemicals and drug residues) and assess to determine the risk level and control requirements

2.3 Determine and implement control methods which prevent or reduce chemical contamination to acceptable levels including national programs (e.g. residue testing)

2.4 Explain effects of chemical residues on meat (e.g. poisoning, tainting, and rejections)

2.5 Identify chemical residue testing programs and level requirements

3. Identify physical hazards on meat and meat products

3.1 Explain physical hazards which may affect meat

3.2 Identify common sources of physical hazards and/or contamination and assess to determine the risk level and control requirements

3.3 Determine and implement control methods to prevent contamination reaching an unacceptable level

3.4 Explain effects of physical hazards on meat

4. Calibrate thermometers

4.1 Calibrate thermometers according to regulatory requirements

5. Identify the components of a Hazard Analysis Critical Control Point (HACCP)-based QA program for meat processing plants

5.1 Identify and explain regulatory basis for compliance with a HACCP-based QA program

5.2 Identify and explain steps in the development of a HACCP program

5.3 Identify nature and importance of work instructions or task descriptions and operating procedures and coach workers in their implications

5.4 Identify elements of a HACCP program

5.5 Identify nature and importance of Good Manufacturing Practices (GMP) and pre-requisite programs

5.6 Identify and explain mechanisms for validation, monitoring and verification

6. Conduct pre-operational hygiene check

6.1 Identify pre-operational checklists

6.2 Identify and explain corrective action procedures

6.3 Conduct pre-operational hygiene check

7. Conduct microbiological test swabbing

7.1 Identify appropriate microbiological testing regimes

7.2 Perform swabbing for microbiological testing according to workplace and regulatory requirements

7.3 Assess microbiological test results and where necessary take appropriate corrective action

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. Identify microbiological hazards for meat and meat safety

1.1 Identify types of micro-organisms (e.g. bacteria, virus, yeast and mould)

1.2 Identify major microbiological threats to meat (i.e. bacteria and relevant yeasts or moulds) and assess to determine the risk level and control requirements

1.3 Identify types of bacteria causing food poisoning and meat spoilage

1.4 Identify effects of bacterial contamination in relation to food poisoning (i.e. impact on people) and food spoilage (i.e. shelf life)

1.5 Identify sources of bacterial contamination

1.6 Identify and explain growth characteristics and requirements of bacteria

1.7 Identify Critical Control Points (CCP) and control points for prevention and control of bacterial contamination

1.8 Determine and implement control methods required to prevent or reduce microbiological hazards

1.9 Identify customer and regulatory requirements for microbiological contamination levels

1.10 Identify relevant microbiological tests and assess test results

2. Identify chemical hazards for meat and meat safety

2.1 Identify chemical hazards which may affect meat

2.2 Identify common sources of chemical hazards or contamination (e.g. cleaning chemicals and drug residues) and assess to determine the risk level and control requirements

2.3 Determine and implement control methods which prevent or reduce chemical contamination to acceptable levels including national programs (e.g. residue testing)

2.4 Explain effects of chemical residues on meat (e.g. poisoning, tainting, and rejections)

2.5 Identify chemical residue testing programs and level requirements

3. Identify physical hazards on meat and meat products

3.1 Explain physical hazards which may affect meat

3.2 Identify common sources of physical hazards and/or contamination and assess to determine the risk level and control requirements

3.3 Determine and implement control methods to prevent contamination reaching an unacceptable level

3.4 Explain effects of physical hazards on meat

4. Calibrate thermometers

4.1 Calibrate thermometers according to regulatory requirements

5. Identify the components of a Hazard Analysis Critical Control Point (HACCP)-based QA program for meat processing plants

5.1 Identify and explain regulatory basis for compliance with a HACCP-based QA program

5.2 Identify and explain steps in the development of a HACCP program

5.3 Identify nature and importance of work instructions or task descriptions and operating procedures and coach workers in their implications

5.4 Identify elements of a HACCP program

5.5 Identify nature and importance of Good Manufacturing Practices (GMP) and pre-requisite programs

5.6 Identify and explain mechanisms for validation, monitoring and verification

6. Conduct pre-operational hygiene check

6.1 Identify pre-operational checklists

6.2 Identify and explain corrective action procedures

6.3 Conduct pre-operational hygiene check

7. Conduct microbiological test swabbing

7.1 Identify appropriate microbiological testing regimes

7.2 Perform swabbing for microbiological testing according to workplace and regulatory requirements

7.3 Assess microbiological test results and where necessary take appropriate corrective action

The candidate must maintain meat processing plant food safety within the scope of their daily work responsibilities.

The candidate must:

identify and describe features of major types of micro-organisms affecting the meat industry

undertake food safety hazard risk assessments

conduct a pre-operational hygiene check

conduct microbiological test swabbing to workplace and regulatory requirements

interpret microbiological test results and take appropriate action

complete hygiene/food safety reports as required by regulators or the enterprise

identify and interpret relevant food safety regulations and Australian Standards

identify and utilise sources of information

apply communication and mathematical skills relevant to work instructions and Standard Operating Procedures (SOPs)

read, interpret and implement a food safety plan

calibrate a thermometer

use relevant problem-solving skills

The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:

major types and sources of microbial contamination

aerobic and anaerobic requirements of micro-organisms

growth traits of different types of micro-organisms

habitat of different types of micro-organisms and their ability to survive outside the host animal

bacterial contamination testing programs used in abattoirs

how bacterial contamination can be prevented or limited

how bacterial growth can be controlled

how hazard risk assessment is undertaken

effect each requirement has on microbial growth

effects of incorrect removal of contamination

effects on microbial growth of refrigeration and handling techniques

effects on microbial growth of wet carcase surfaces

impact of chemicals on meat and meat products

importance of food chain security and the implications of a break down in control

symptoms, effects and means of prevention of microbial infection contamination of meat

major sources of physical contamination

function of the elements of a HACCP-based QA system

major chemical contamination control programs

major sources of chemical contamination

monitoring and control methods employed such as inspection and metal detectors

relevant workplace health and safety, regulatory and workplace requirements

elements of a HACCP-based QA program including hazard identification, control points, CCP, critical limits, control measures, preventative measures, GMP, pre-requisite programs, verification, monitoring, documentation and validation

habitat of different types of micro-organisms and their ability to survive outside the host animal

actions to prevent or limit physical and chemical contamination of meat

conditions under which food poisoning occurs

symptoms of bacterial food poisoning

Range Statement