NTISthis.com

Evidence Guide: AMPCOR203 - Comply with Quality Assurance and HACCP 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

 

AMPCOR203 - Comply with Quality Assurance and HACCP requirements

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

Identify hazards and control points

  1. Identify hazards to food safety and quality for own work area according to workplace and regulatory requirements
  2. Identify control points for own work area according to workplace requirements
Identify hazards to food safety and quality for own work area according to workplace and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify control points for own work area according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify elements of the Quality Assurance (QA) system

  1. Identify the purpose and elements of the QA and Hazard Analysis Critical Control Point (HACCP) systems and relate them to workplace requirements
  2. Identify product specifications for own work area
Identify the purpose and elements of the QA and Hazard Analysis Critical Control Point (HACCP) systems and relate them to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify product specifications for own work area

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow requirements of a HACCP-based QA system

  1. Identify and follow workplace requirements of the HACCP system
  2. Communicate non-conforming products to supervisor where this forms part of workplace requirements
  3. Explain the consequences of not following workplace requirements
Identify and follow workplace requirements of the HACCP system

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Communicate non-conforming products to supervisor where this forms part of workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Explain the consequences of not following workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify quality control practices in a HACCP-based QA system

  1. Identify quality control measures (including receival procedures and temperature monitoring)
  2. Identify inspection and re-inspection procedures
Identify quality control measures (including receival procedures and temperature monitoring)

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify inspection and re-inspection procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Inspect own work

  1. Inspect own work according to workplace requirements
  2. Take corrective action according to workplace requirements
Inspect own work according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Take corrective action according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify hazards and control points

  1. Identify hazards to food safety and quality for own work area according to workplace and regulatory requirements
  2. Identify control points for own work area according to workplace requirements
Identify hazards to food safety and quality for own work area according to workplace and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify control points for own work area according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify elements of the Quality Assurance (QA) system

  1. Identify the purpose and elements of the QA and Hazard Analysis Critical Control Point (HACCP) systems and relate them to workplace requirements
  2. Identify product specifications for own work area
Identify the purpose and elements of the QA and Hazard Analysis Critical Control Point (HACCP) systems and relate them to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify product specifications for own work area

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow requirements of a HACCP-based QA system

  1. Identify and follow workplace requirements of the HACCP system
  2. Communicate non-conforming products to supervisor where this forms part of workplace requirements
  3. Explain the consequences of not following workplace requirements
Identify and follow workplace requirements of the HACCP system

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Communicate non-conforming products to supervisor where this forms part of workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Explain the consequences of not following workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify quality control practices in a HACCP-based QA system

  1. Identify quality control measures (including receival procedures and temperature monitoring)
  2. Identify inspection and re-inspection procedures
Identify quality control measures (including receival procedures and temperature monitoring)

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify inspection and re-inspection procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Inspect own work

  1. Inspect own work according to workplace requirements
  2. Take corrective action according to workplace requirements
Inspect own work according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Take corrective action according to workplace requirements

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 hazards and control points

1.1 Identify hazards to food safety and quality for own work area according to workplace and regulatory requirements

1.2 Identify control points for own work area according to workplace requirements

2. Identify elements of the Quality Assurance (QA) system

2.1 Identify the purpose and elements of the QA and Hazard Analysis Critical Control Point (HACCP) systems and relate them to workplace requirements

2.2 Identify product specifications for own work area

3. Follow requirements of a HACCP-based QA system

3.1 Identify and follow workplace requirements of the HACCP system

3.2 Communicate non-conforming products to supervisor where this forms part of workplace requirements

3.3 Explain the consequences of not following workplace requirements

4. Identify quality control practices in a HACCP-based QA system

4.1 Identify quality control measures (including receival procedures and temperature monitoring)

4.2 Identify inspection and re-inspection procedures

5 Inspect own work

5.1 Inspect own work according to workplace requirements

5.2 Take corrective action according to workplace requirements

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 hazards and control points

1.1 Identify hazards to food safety and quality for own work area according to workplace and regulatory requirements

1.2 Identify control points for own work area according to workplace requirements

2. Identify elements of the Quality Assurance (QA) system

2.1 Identify the purpose and elements of the QA and Hazard Analysis Critical Control Point (HACCP) systems and relate them to workplace requirements

2.2 Identify product specifications for own work area

3. Follow requirements of a HACCP-based QA system

3.1 Identify and follow workplace requirements of the HACCP system

3.2 Communicate non-conforming products to supervisor where this forms part of workplace requirements

3.3 Explain the consequences of not following workplace requirements

4. Identify quality control practices in a HACCP-based QA system

4.1 Identify quality control measures (including receival procedures and temperature monitoring)

4.2 Identify inspection and re-inspection procedures

5 Inspect own work

5.1 Inspect own work according to workplace requirements

5.2 Take corrective action according to workplace requirements

The candidate must be observed consistently complying with Quality Assurance and HACCP requirements in the workplace under normal production conditions.

The candidate must:

comply with regulatory requirements

determine critical control points

follow workplace requirements related to HACCP and QA

identify hazards to food safety

inspect own work

identify and apply relevant workplace health and safety requirements

monitor critical control points

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

corrective actions relevant to critical control points

nature of food safety hazards

purpose of a HACCP program

requirements for, and the nature of a HACCP plan

regulatory requirements relevant to own work area

nature and importance of work instructions, Standard Operating Procedures (SOPs), explanations and reports

potential risk, loss or damage if the required actions are not performed

control points for a specific task or activity and how hazards are controlled

hazards to food safety and quality for specific work areas

reasons for quality control, including inspection and sampling

Range Statement