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Evidence Guide: MSL934001A - Contribute to the ongoing development of HACCP plans

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

 

MSL934001A - Contribute to the ongoing development of HACCP plans

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

Review existing HACCP plans

  1. Collect data and results from HACCP records
  2. Identify major and minor non-conformances to the HACCP plan
  3. Monitor critical control points to confirm performance
  4. Analyse problem areas using appropriate quality improvement tools and techniques
  5. Suggest corrective actions and strategies to prevent recurrence of the problem
  6. Document required amendments to the HACCP plan
  7. Report and present recommendations to appropriate personnel
Collect data and results from HACCP records

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify major and minor non-conformances to the HACCP plan

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor critical control points to confirm performance

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Analyse problem areas using appropriate quality improvement tools and techniques

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Suggest corrective actions and strategies to prevent recurrence of the problem

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Document required amendments to the HACCP plan

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Report and present recommendations to appropriate personnel

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Provide support for the implementation of HACCP plans

  1. Analyse roles, duties and current competency of associated personnel in relation to HACCP responsibilities
  2. Identify training needs and skill development in relation to the successful implementation of the HACCP plan and assist with delivery
  3. Maintain resource requirements to support HACCP plan
Analyse roles, duties and current competency of associated personnel in relation to HACCP responsibilities

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify training needs and skill development in relation to the successful implementation of the HACCP plan and assist with delivery

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain resource requirements to support HACCP plan

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review the implementation plan

  1. Implement any approved recommendations
  2. Update any changes to the documents
  3. Validate the effectiveness of changes to the HACCP plan
Implement any approved recommendations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Update any changes to the documents

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Validate the effectiveness of changes to the HACCP plan

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:

obtain necessary data and results

analyse data and identify corrective action

develop a corrective action plan

monitor and evaluate effectiveness of any changes suggested within the context of the ongoing development of HACCP plan

consult and communicate appropriately with associated personnel

recognise major and minor non-conformances

construct flow diagrams and hazard analysis tables

deliver training to workplace personnel to assist their understanding of their roles and responsibilities for the implementation of HACCP

document and present recommendations and changes.

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:

MSL933002A Contribute to the achievement of quality objectives

MSL933003A Apply critical control point requirements

TAADEL301C Provide training through instruction and demonstration of work skills.

Resources may include:

access to all appropriate documentation, such as HACCP plan and quality manuals.

Method of assessment

The following assessment methods are suggested:

review of documentation completed by the candidate as part of the development of HACCP plans

review of data and reports obtained from HACCP records by the candidate

feedback obtained from managers on implementation and review of HACCP plans.

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 to show its relevance in a workplace setting.

Food processing

The milk room at a dairy processing plant was receiving continuing high microbiological counts that were approaching levels where they could affect the safety of the final product. The laboratory supervisor began to collect and analyse information obtained from data production records, laboratory results and corrective action reports. From the information obtained, the technician produced graphs to show the microbiological count over the past few weeks. From this information he/she concluded that the contamination was due to the ineffectiveness of a sanitiser. Recommendations were forwarded to the Quality Review Committee and included a review of the:

quality of the sanitising product and an investigation of alternatives

amount of sanitiser ordered to ensure that it was not being stored beyond its recommended use by date

reliability of the suppliers to provide quality products.

Following the Quality Review Committee's agreement, the laboratory technician updated the relevant documents and implemented the recommendations. This resulted in the microbiological counts declining to acceptable levels.

Required Skills and Knowledge

Required skills

Required skills include:

reviewing existing HACCP plans

using problem solving techniques to identify causes and options to remedy problems

assessing risk

using quality improvement tools and techniques, including statistical process control

constructing flow diagrams and hazard analysis tables

delivering training to workplace personnel to assist their understanding of their roles and responsibilities for the implementation of HACCP

Required knowledge

Required knowledge includes:

products and services provided by the enterprise

the production process

layout of the enterprise, divisions and laboratory

organisational structure of the enterprise

role of laboratory services to the enterprise and customers

enterprise procedures associated with the candidate's regular technical duties

scheduling of tests and procedures to meet customer requirements

equipment and instrument calibration requirements

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

control charts, control limits and control measures

flow chart symbols

critical control points and their potential impact on work systems

microbiological and chemical safety hazards

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

methods for systematically investigating and responding to problems

procedures for addressing non-compliance

communication channels and consultative arrangements

continuous improvement practices

quality policy, procedures and responsibilities

relevant health, safety and environment requirements

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/or 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

pharmaceutical standards codes

manufacturers/suppliers specifications

recording sheets

equipment instructions

relevant legislation

equipment operation manuals

standard operating procedures (SOPs)

work instructions

result forms

Software packages

Computer software packages used for the development and implementation of HACCP plans will vary between and within industry sectors

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

Members of a HACCP team

Members of a HACCP team may contribute a range of expertise and relevant technical support. They would normally share responsibilities for the development of a HACCP plan

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