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Evidence Guide: AMPX420 - Participate in the ongoing development and implementation of a HACCP and Quality Assurance system

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

 

AMPX420 - Participate in the ongoing development and implementation of a HACCP and Quality Assurance system

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

Involve management and staff in developing the quality system

  1. Involve relevant staff members and managers in clarifying purpose and scope of program
  2. Clearly define enterprise needs and expectations
  3. Incorporate other systems, including AUS-MEAT, workplace health and safety and meat inspection in accordance with workplace needs
Involve relevant staff members and managers in clarifying purpose and scope of program

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clearly define enterprise needs and expectations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Incorporate other systems, including AUS-MEAT, workplace health and safety and meat inspection in accordance with workplace needs

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Establish the scope of the system

  1. Define the scope of the HACCP-based quality system to encompass food safety, quality, regulatory compliance, animal welfare and preventative maintenance
  2. Set up the system to prevent and control food safety hazards and other hazards, including product quality and workplace health and safety hazards
  3. Seek consensus from relevant workplace areas on coverage and scope of system
Define the scope of the HACCP-based quality system to encompass food safety, quality, regulatory compliance, animal welfare and preventative maintenance

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Set up the system to prevent and control food safety hazards and other hazards, including product quality and workplace health and safety hazards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Seek consensus from relevant workplace areas on coverage and scope of system

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Conduct hazard analysis and assessment

  1. Assess every step in the production process for potential food safety hazards
  2. Establish Critical Control Points (CCPs) to identify methods for preventing and controlling significant hazards
  3. Establish critical limits for each CCP
  4. Assign measurable or recognisable standards for each CCP to define the critical limits
  5. Technically and scientifically validate critical limits
Assess every step in the production process for potential food safety hazards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Establish Critical Control Points (CCPs) to identify methods for preventing and controlling significant hazards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Establish critical limits for each CCP

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assign measurable or recognisable standards for each CCP to define the critical limits

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Technically and scientifically validate critical limits

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

  1. Describe all products and processes covered by the HACCP-based quality system in a standardised format defining product characteristics relevant to food safety
  2. Review work instructions and Standard Operating Procedures (SOPs) for accuracy, relevancy and sufficiency to prevent potential hazards
  3. Implement documented procedures for monitoring CCPs
  4. Implement documented procedures designed to ensure any CCPs which are out of control are brought back under control, and any affected products are suitably handled
  5. Implement documented procedures to ensure the whole HACCP system is regularly audited and verified as working effectively
  6. Ensure availability, currency and current usage of all documents and records required for system
Describe all products and processes covered by the HACCP-based quality system in a standardised format defining product characteristics relevant to food safety

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review work instructions and Standard Operating Procedures (SOPs) for accuracy, relevancy and sufficiency to prevent potential hazards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement documented procedures for monitoring CCPs

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement documented procedures designed to ensure any CCPs which are out of control are brought back under control, and any affected products are suitably handled

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement documented procedures to ensure the whole HACCP system is regularly audited and verified as working effectively

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure availability, currency and current usage of all documents and records required for system

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Audit, verify and validate the system

  1. Routinely revise, verify and validate HACCP plan through reassessing hazards, CCPs, critical limits, testing methods, and all related HACCP system procedures, to ensure their ongoing relevancy to plant operations
  2. Take corrective action and record follow up on audit findings
  3. Review HACCP system to account for any process or product changes
Routinely revise, verify and validate HACCP plan through reassessing hazards, CCPs, critical limits, testing methods, and all related HACCP system procedures, to ensure their ongoing relevancy to plant operations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Take corrective action and record follow up on audit findings

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review HACCP system to account for any process or product changes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Involve management and staff in developing the quality system

  1. Involve relevant staff members and managers in clarifying purpose and scope of program
  2. Clearly define enterprise needs and expectations
  3. Incorporate other systems, including AUS-MEAT, workplace health and safety and meat inspection in accordance with workplace needs
Involve relevant staff members and managers in clarifying purpose and scope of program

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clearly define enterprise needs and expectations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Incorporate other systems, including AUS-MEAT, workplace health and safety and meat inspection in accordance with workplace needs

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Establish the scope of the system

  1. Define the scope of the HACCP-based quality system to encompass food safety, quality, regulatory compliance, animal welfare and preventative maintenance
  2. Set up the system to prevent and control food safety hazards and other hazards, including product quality and workplace health and safety hazards
  3. Seek consensus from relevant workplace areas on coverage and scope of system
Define the scope of the HACCP-based quality system to encompass food safety, quality, regulatory compliance, animal welfare and preventative maintenance

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Set up the system to prevent and control food safety hazards and other hazards, including product quality and workplace health and safety hazards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Seek consensus from relevant workplace areas on coverage and scope of system

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Conduct hazard analysis and assessment

  1. Assess every step in the production process for potential food safety hazards
  2. Establish Critical Control Points (CCPs) to identify methods for preventing and controlling significant hazards
  3. Establish critical limits for each CCP
  4. Assign measurable or recognisable standards for each CCP to define the critical limits
  5. Technically and scientifically validate critical limits
Assess every step in the production process for potential food safety hazards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Establish Critical Control Points (CCPs) to identify methods for preventing and controlling significant hazards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Establish critical limits for each CCP

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assign measurable or recognisable standards for each CCP to define the critical limits

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Technically and scientifically validate critical limits

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

  1. Describe all products and processes covered by the HACCP-based quality system in a standardised format defining product characteristics relevant to food safety
  2. Review work instructions and Standard Operating Procedures (SOPs) for accuracy, relevancy and sufficiency to prevent potential hazards
  3. Implement documented procedures for monitoring CCPs
  4. Implement documented procedures designed to ensure any CCPs which are out of control are brought back under control, and any affected products are suitably handled
  5. Implement documented procedures to ensure the whole HACCP system is regularly audited and verified as working effectively
  6. Ensure availability, currency and current usage of all documents and records required for system
Describe all products and processes covered by the HACCP-based quality system in a standardised format defining product characteristics relevant to food safety

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review work instructions and Standard Operating Procedures (SOPs) for accuracy, relevancy and sufficiency to prevent potential hazards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement documented procedures for monitoring CCPs

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement documented procedures designed to ensure any CCPs which are out of control are brought back under control, and any affected products are suitably handled

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement documented procedures to ensure the whole HACCP system is regularly audited and verified as working effectively

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure availability, currency and current usage of all documents and records required for system

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Audit, verify and validate the system

  1. Routinely revise, verify and validate HACCP plan through reassessing hazards, CCPs, critical limits, testing methods, and all related HACCP system procedures, to ensure their ongoing relevancy to plant operations
  2. Take corrective action and record follow up on audit findings
  3. Review HACCP system to account for any process or product changes
Routinely revise, verify and validate HACCP plan through reassessing hazards, CCPs, critical limits, testing methods, and all related HACCP system procedures, to ensure their ongoing relevancy to plant operations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Take corrective action and record follow up on audit findings

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review HACCP system to account for any process or product changes

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 Involve management and staff in developing the quality system

1.1 Involve relevant staff members and managers in clarifying purpose and scope of program

1.2 Clearly define enterprise needs and expectations

1.3 Incorporate other systems, including AUS-MEAT, workplace health and safety and meat inspection in accordance with workplace needs

2. Establish the scope of the system

2.1 Define the scope of the HACCP-based quality system to encompass food safety, quality, regulatory compliance, animal welfare and preventative maintenance

2.2 Set up the system to prevent and control food safety hazards and other hazards, including product quality and workplace health and safety hazards

2.3 Seek consensus from relevant workplace areas on coverage and scope of system

3. Conduct hazard analysis and assessment

3.1 Assess every step in the production process for potential food safety hazards

3.2 Establish Critical Control Points (CCPs) to identify methods for preventing and controlling significant hazards

3.3 Establish critical limits for each CCP

3.4 Assign measurable or recognisable standards for each CCP to define the critical limits

3.5 Technically and scientifically validate critical limits

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

4.1 Describe all products and processes covered by the HACCP-based quality system in a standardised format defining product characteristics relevant to food safety

4.2 Review work instructions and Standard Operating Procedures (SOPs) for accuracy, relevancy and sufficiency to prevent potential hazards

4.3 Implement documented procedures for monitoring CCPs

4.4 Implement documented procedures designed to ensure any CCPs which are out of control are brought back under control, and any affected products are suitably handled

4.5 Implement documented procedures to ensure the whole HACCP system is regularly audited and verified as working effectively

4.6 Ensure availability, currency and current usage of all documents and records required for system

5. Audit, verify and validate the system

5.1 Routinely revise, verify and validate HACCP plan through reassessing hazards, CCPs, critical limits, testing methods, and all related HACCP system procedures, to ensure their ongoing relevancy to plant operations

5.2 Take corrective action and record follow up on audit findings

5.3 Review HACCP system to account for any process or product changes

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 Involve management and staff in developing the quality system

1.1 Involve relevant staff members and managers in clarifying purpose and scope of program

1.2 Clearly define enterprise needs and expectations

1.3 Incorporate other systems, including AUS-MEAT, workplace health and safety and meat inspection in accordance with workplace needs

2. Establish the scope of the system

2.1 Define the scope of the HACCP-based quality system to encompass food safety, quality, regulatory compliance, animal welfare and preventative maintenance

2.2 Set up the system to prevent and control food safety hazards and other hazards, including product quality and workplace health and safety hazards

2.3 Seek consensus from relevant workplace areas on coverage and scope of system

3. Conduct hazard analysis and assessment

3.1 Assess every step in the production process for potential food safety hazards

3.2 Establish Critical Control Points (CCPs) to identify methods for preventing and controlling significant hazards

3.3 Establish critical limits for each CCP

3.4 Assign measurable or recognisable standards for each CCP to define the critical limits

3.5 Technically and scientifically validate critical limits

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

4.1 Describe all products and processes covered by the HACCP-based quality system in a standardised format defining product characteristics relevant to food safety

4.2 Review work instructions and Standard Operating Procedures (SOPs) for accuracy, relevancy and sufficiency to prevent potential hazards

4.3 Implement documented procedures for monitoring CCPs

4.4 Implement documented procedures designed to ensure any CCPs which are out of control are brought back under control, and any affected products are suitably handled

4.5 Implement documented procedures to ensure the whole HACCP system is regularly audited and verified as working effectively

4.6 Ensure availability, currency and current usage of all documents and records required for system

5. Audit, verify and validate the system

5.1 Routinely revise, verify and validate HACCP plan through reassessing hazards, CCPs, critical limits, testing methods, and all related HACCP system procedures, to ensure their ongoing relevancy to plant operations

5.2 Take corrective action and record follow up on audit findings

5.3 Review HACCP system to account for any process or product changes

The candidate must participate in the ongoing development and implementation of an HACCP and QA system. The candidate must demonstrate competency in the workplace while using an existing approved HACCP plan.

The candidate must:

conduct monitoring of a CCP

validate CCPs and critical limits

record and analyse monitoring and verification data

use relevant communication skills

use communications technology including computers, as relevant to the task

develop and implement changes in a HACCP-based QA system

identify and apply relevant workplace health and safety, regulatory and workplace requirements

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

objectives of a HACCP-based QA system

the process for validating critical limits and CCPs

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

the process of auditing and verifying a HACCP-based QA system

the steps involved in developing a HACCP-based QA system

the steps involved in systematically introducing a HACCP-based QA system

the documentation required to support a HACCP-based QA system

Range Statement