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Evidence Guide: AMPCOR402 - Facilitate Quality Assurance Process

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

 

AMPCOR402 - Facilitate Quality Assurance Process

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

Facilitate the ongoing implementation of the QA program in the workplace

  1. Identify regulatory basis for compliance with the company's HACCP-based QA program
  2. Identify nature and importance of work instructions and Standard Operating Procedures (SOPs) and coach workers in their implications
  3. Write work instructions and SOPs to comprehensively document requirements for competent performance
  4. Review work instructions and SOPs for accuracy
  5. Monitor implementation of work instructions and operating procedures
Identify regulatory basis for compliance with the company's HACCP-based QA program

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify nature and importance of work instructions and Standard Operating Procedures (SOPs) and coach workers in their implications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Write work instructions and SOPs to comprehensively document requirements for competent performance

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review work instructions and SOPs for accuracy

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor implementation of work instructions and operating procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor inspection and test records

  1. Identify control and critical control points in the HACCP program
  2. Identify and implement appropriate procedures for monitoring products and processes
  3. Identify critical limits and causes for product or process not conforming
  4. Monitor inspection and test records to verify product quality and identify performance trends
  5. Include descriptions of proposals in status reports to introduce improved processes or procedures
Identify control and critical control points in the HACCP program

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and implement appropriate procedures for monitoring products and processes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify critical limits and causes for product or process not conforming

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor inspection and test records to verify product quality and identify performance trends

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Include descriptions of proposals in status reports to introduce improved processes or procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Respond to non-conforming product or processes

  1. Identify procedures for taking corrective action
  2. Implement corrective and preventative measures to prevent recurrence
  3. Devise or revise procedures to support control measures
  4. Identify processes or conditions which could result in a breach of meat safety procedures and take corrective action
  5. Introduce and control process changes to meet QA requirements
Identify procedures for taking corrective action

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement corrective and preventative measures to prevent recurrence

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Devise or revise procedures to support control measures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify processes or conditions which could result in a breach of meat safety procedures and take corrective action

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Introduce and control process changes to meet QA requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review product samples and test results

  1. Identify product sampling procedures
  2. Identify post-collection procedures according to SOPs
  3. Review and respond to test results in accordance with workplace requirements
Identify product sampling procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify post-collection procedures according to SOPs

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review and respond to test results in accordance with workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculate yield, wastage and productivity indicators

  1. Calculate yield, wastage and productivity measures to determine performance outcomes
  2. Compare yield, wastage and productivity measures with targets to determine variations between actual and planned performance
Calculate yield, wastage and productivity measures to determine performance outcomes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Compare yield, wastage and productivity measures with targets to determine variations between actual and planned performance

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculate calibration adjustments

  1. Use mathematical concepts associated with equipment calibration to determine adjustment to settings
  2. Verify calibration calculation by checking the accuracy of the adjustment in the actual work performance
Use mathematical concepts associated with equipment calibration to determine adjustment to settings

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Verify calibration calculation by checking the accuracy of the adjustment in the actual work performance

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Facilitate the ongoing implementation of the QA program in the workplace

  1. Identify regulatory basis for compliance with the company's HACCP-based QA program
  2. Identify nature and importance of work instructions and Standard Operating Procedures (SOPs) and coach workers in their implications
  3. Write work instructions and SOPs to comprehensively document requirements for competent performance
  4. Review work instructions and SOPs for accuracy
  5. Monitor implementation of work instructions and operating procedures
Identify regulatory basis for compliance with the company's HACCP-based QA program

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify nature and importance of work instructions and Standard Operating Procedures (SOPs) and coach workers in their implications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Write work instructions and SOPs to comprehensively document requirements for competent performance

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review work instructions and SOPs for accuracy

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor implementation of work instructions and operating procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor inspection and test records

  1. Identify control and critical control points in the HACCP program
  2. Identify and implement appropriate procedures for monitoring products and processes
  3. Identify critical limits and causes for product or process not conforming
  4. Monitor inspection and test records to verify product quality and identify performance trends
  5. Include descriptions of proposals in status reports to introduce improved processes or procedures
Identify control and critical control points in the HACCP program

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and implement appropriate procedures for monitoring products and processes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify critical limits and causes for product or process not conforming

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor inspection and test records to verify product quality and identify performance trends

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Include descriptions of proposals in status reports to introduce improved processes or procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Respond to non-conforming product or processes

  1. Identify procedures for taking corrective action
  2. Implement corrective and preventative measures to prevent recurrence
  3. Devise or revise procedures to support control measures
  4. Identify processes or conditions which could result in a breach of meat safety procedures and take corrective action
  5. Introduce and control process changes to meet QA requirements
Identify procedures for taking corrective action

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement corrective and preventative measures to prevent recurrence

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Devise or revise procedures to support control measures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify processes or conditions which could result in a breach of meat safety procedures and take corrective action

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Introduce and control process changes to meet QA requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review product samples and test results

  1. Identify product sampling procedures
  2. Identify post-collection procedures according to SOPs
  3. Review and respond to test results in accordance with workplace requirements
Identify product sampling procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify post-collection procedures according to SOPs

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review and respond to test results in accordance with workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculate yield, wastage and productivity indicators

  1. Calculate yield, wastage and productivity measures to determine performance outcomes
  2. Compare yield, wastage and productivity measures with targets to determine variations between actual and planned performance
Calculate yield, wastage and productivity measures to determine performance outcomes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Compare yield, wastage and productivity measures with targets to determine variations between actual and planned performance

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculate calibration adjustments

  1. Use mathematical concepts associated with equipment calibration to determine adjustment to settings
  2. Verify calibration calculation by checking the accuracy of the adjustment in the actual work performance
Use mathematical concepts associated with equipment calibration to determine adjustment to settings

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Verify calibration calculation by checking the accuracy of the adjustment in the actual work performance

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. Facilitate the ongoing implementation of the QA program in the workplace

1.1 Identify regulatory basis for compliance with the company's HACCP-based QA program

1.2 Identify nature and importance of work instructions and Standard Operating Procedures (SOPs) and coach workers in their implications

1.3 Write work instructions and SOPs to comprehensively document requirements for competent performance

1.4 Review work instructions and SOPs for accuracy

1.5 Monitor implementation of work instructions and operating procedures

2. Monitor inspection and test records

2.1 Identify control and critical control points in the HACCP program

2.2 Identify and implement appropriate procedures for monitoring products and processes

2.3 Identify critical limits and causes for product or process not conforming

2.4 Monitor inspection and test records to verify product quality and identify performance trends

2.5 Include descriptions of proposals in status reports to introduce improved processes or procedures

3. Respond to non-conforming product or processes

3.1 Identify procedures for taking corrective action

3.2 Implement corrective and preventative measures to prevent recurrence

3.3 Devise or revise procedures to support control measures

3.4 Identify processes or conditions which could result in a breach of meat safety procedures and take corrective action

3.5 Introduce and control process changes to meet QA requirements

4. Review product samples and test results

4.1 Identify product sampling procedures

4.2 Identify post-collection procedures according to SOPs

4.3 Review and respond to test results in accordance with workplace requirements

5. Calculate yield, wastage and productivity indicators

5.1 Calculate yield, wastage and productivity measures to determine performance outcomes

5.2 Compare yield, wastage and productivity measures with targets to determine variations between actual and planned performance

6. Calculate calibration adjustments

6.1 Use mathematical concepts associated with equipment calibration to determine adjustment to settings

6.2 Verify calibration calculation by checking the accuracy of the adjustment in the actual work performance

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. Facilitate the ongoing implementation of the QA program in the workplace

1.1 Identify regulatory basis for compliance with the company's HACCP-based QA program

1.2 Identify nature and importance of work instructions and Standard Operating Procedures (SOPs) and coach workers in their implications

1.3 Write work instructions and SOPs to comprehensively document requirements for competent performance

1.4 Review work instructions and SOPs for accuracy

1.5 Monitor implementation of work instructions and operating procedures

2. Monitor inspection and test records

2.1 Identify control and critical control points in the HACCP program

2.2 Identify and implement appropriate procedures for monitoring products and processes

2.3 Identify critical limits and causes for product or process not conforming

2.4 Monitor inspection and test records to verify product quality and identify performance trends

2.5 Include descriptions of proposals in status reports to introduce improved processes or procedures

3. Respond to non-conforming product or processes

3.1 Identify procedures for taking corrective action

3.2 Implement corrective and preventative measures to prevent recurrence

3.3 Devise or revise procedures to support control measures

3.4 Identify processes or conditions which could result in a breach of meat safety procedures and take corrective action

3.5 Introduce and control process changes to meet QA requirements

4. Review product samples and test results

4.1 Identify product sampling procedures

4.2 Identify post-collection procedures according to SOPs

4.3 Review and respond to test results in accordance with workplace requirements

5. Calculate yield, wastage and productivity indicators

5.1 Calculate yield, wastage and productivity measures to determine performance outcomes

5.2 Compare yield, wastage and productivity measures with targets to determine variations between actual and planned performance

6. Calculate calibration adjustments

6.1 Use mathematical concepts associated with equipment calibration to determine adjustment to settings

6.2 Verify calibration calculation by checking the accuracy of the adjustment in the actual work performance

Evidence must demonstrate the candidate's consistency of performance over time at production speed.

Evidence must demonstrate the candidate's consistency of performance over time at production speed.The candidate must facilitate Quality Assurance process.

The candidate must:

apply appropriate mathematical concepts and measures

assemble product and process inspection, test and other quality data in prescribed format

calibrate equipment accurately and verify calibrations

communicate quality system and/or food safety system requirements to workers with clarity and precision

determine and take corrective and preventative action

establish and manage relevant project teams to develop and implement or update the necessary elements of the quality system and food safety system

explain actual and potential problems evident from trend analysis

apply the HACCP principles and the process for developing a QA or food safety program

identify and apply relevant Workplace Health and Safety (WHS) requirements

interpret the results and trends of process monitoring

prepare reports recommending improvements to processes and procedures

prepare reports using primary and summary data, and appropriate language

use relevant communication skills

review communication systems (spoken and written) to minimise the potential for misreporting and misunderstanding of food safety requirements, procedures and plans

utilise available technology to record, manipulate, analyse and present or report data

explain the data the enterprise uses to record performance

interpret the resulting trends of product monitoring and testing

monitor records and documentation for accuracy and compliance

monitor the accurate and timely recording of quality data

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

workplace, regulatory and customer requirements critical to the workplace's operation and success

enterprise recall and traceability procedures

post-collection procedures for handling samples

purpose of the HACCP development and review process

risks associated with samples and how to minimise them

actual/potential problems which can occur if SOPs or work instructions or their equivalent are non-existent or inaccurate

document controls associated with procedural change

necessary scope of the QA system and food safety system to ensure requirements are met

purpose of calibrating equipment

purpose of SOPs and work instructions

sampling procedure

implementation process for a change in the process

causes of variation and non-conformance and appropriate courses of action to rectify problems

critical limits for enterprise product or processes

actual and potential risks associated with uncontrolled procedural changes

legal obligations of the enterprise and individuals to maintain the QA system

team requirements and team management processes or strategies

Range Statement