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Evidence Guide: MSL933003A - Apply critical control point 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

 

MSL933003A - Apply critical control point requirements

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

Provide routine input to the HACCP plan

  1. Obtain information about control points in the manufacturing process
  2. Locate control points for own work area responsibilities
  3. Perform relevant checks and inspections on materials and equipment to establish conformance to meet food safety requirements
  4. Identify variations or common faults
  5. Record inspection results and report to appropriate personnel
Obtain information about control points in the manufacturing process

Completed
Date:

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Locate control points for own work area responsibilities

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Perform relevant checks and inspections on materials and equipment to establish conformance to meet food safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify variations or common faults

Completed
Date:

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Record inspection results and report to appropriate personnel

Completed
Date:

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Contribute to the continuous improvement of the HACCP plan

  1. Recognise non-conformance to the HACCP plan
  2. Identify likely causes for non-conformance
  3. Record and report non-conformances to appropriate personnel
Recognise non-conformance to the HACCP plan

Completed
Date:

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Identify likely causes for non-conformance

Completed
Date:

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Record and report non-conformances to appropriate personnel

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

The Evidence Guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Assessors should ensure that candidates can:

correctly monitor the critical, quality and regulatory control points for their work

prevent contamination from occurring or recurring

collect, record and interpret data and take corrective actions

support continuous improvement through observation and communication.

Context of and specific resources for assessment

This unit of competency is to be assessed in the workplace or simulated workplace environment.

This unit of competency may be assessed with

MSL922001A Record and present data

MSL933002A Contribute to the achievement of quality objectives.

Resources may include:

quality manuals and procedures

HACCP plans and records

recording equipment

case studies to illustrate a range of HACCP issues.

Method of assessment

The following assessment methods are suggested:

observation of the candidate monitoring control points in the work area

feedback from supervisors and peers

review of corrective action suggestions by the candidate

flow charts or diagrams prepared by the candidate, alternatively, the candidate could explain existing charts or diagrams

candidate's response to simulated problems.

In all cases, practical assessment should be supported by questions to assess underpinning knowledge and those aspects of competency which are difficult to assess directly.

Where applicable, reasonable adjustment must be made to work environments and training situations to accommodate ethnicity, age, gender, demographics and disability.

Access must be provided to appropriate learning and/or assessment support when required.

The language, literacy and numeracy demands of assessment should not be greater than those required to undertake the unit of competency in a work like environment.

This competency in practice

Industry representatives have provided the case study below to illustrate the practical application of this unit of competency and show its relevance in a workplace setting.

Food processing

The laboratory is responsible for the monitoring of the complex hazard analysis and critical control points in the food production process. The laboratory assistant gathers data at these points for the recording and checking of the process. All data outside the critical limits are immediately communicated to the laboratory manager and the production manager. Any approved corrective actions undertaken by the laboratory assistant are recorded in the laboratory log of system non-conformance. Suggestions for improvement of the system are also recorded for discussion at the regular team meeting.

Required Skills and Knowledge

Required skills

Required skills include:

monitoring of the critical, quality and regulatory control points

preventing contamination from occurring or recurring

recording of information using the enterprise reporting system

collecting and analysing data to identify variation from limits

making approved corrective actions as required

supporting continuous improvement through observation and communication

Required knowledge

Required knowledge includes:

the seven principles of HACCP and relationship to food or pharmaceutical safety

preliminary steps for HACCP

benefits of HACCP

the HACCP plan, including:

the critical control points and control limits

consequences of non-conforming products being identified

continuous improvement practices

quality policy, procedures and responsibilities

the methods used to monitor each critical, quality, regulatory control point

equipment and instrument calibration requirements

methods for systematically investigating and responding to problems

control points and their potential impact on work systems

relevant health, safety and environment requirements

products and services provided by the enterprise

layout of the enterprise, divisions, and laboratory

organisational structure of the enterprise

lines of communication

role of laboratory services to the enterprise and customers

scheduling of tests and procedures to meet customer requirements

enterprise procedures associated with the candidate's regular technical duties

Range Statement

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Codes of practice

Where reference is made to industry codes of practice, and Australian/international standards, it is expected the latest version will be used

Standards, codes, procedures and/or enterprise requirements

Standards, codes, procedures and/or enterprise requirements may include:

Australia New Zealand Food Standards (ANZFS) Code

food safety plans and/or pharmaceutical safety requirements

HACCP plans/documents/procedures

principles of good laboratory practice (GLP)

Australian code of good manufacturing practice for medicinal products (GMP)

product safety plan

production/quality procedures/requirements

quality manuals

standard operating procedures (SOPs)

state/territory/national legislation

Control points

Control points may be:

critical

quality

regulatory

Products/materials handled by laboratory assistants

Products/materials handled by laboratory assistants may include:

raw materials

ingredients

adjuncts/process aids

consumables

finished product

chemicals

food additives

Occupational health and safety (OHS) and environmental management requirements

OHS and environmental management requirements:

all operations must comply with enterprise OHS and environmental management requirements, which may be imposed through state/territory or federal legislation - these requirements must not be compromised at any time

all operations assume the potentially hazardous nature of samples and require standard precautions to be applied

where relevant, users should access and apply current industry understanding of infection control issued by the National Health and Medical Research Council (NHMRC) and State and Territory Departments of Health