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Evidence Guide: MSMSUP301 - Apply HACCP to the workplace

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

 

MSMSUP301 - Apply HACCP to the workplace

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

Apply a HAT to an existing process

  1. Identify CCPs
  2. Recognise CCFs which are outside of or approaching CCLs
  3. Describe hazard related to CCFs and CCLs
  4. Implement corrective action in accordance with HAT
Identify CCPs

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Recognise CCFs which are outside of or approaching CCLs

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Describe hazard related to CCFs and CCLs

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement corrective action in accordance with HAT

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

Elements describe the essential outcomes

Performance criteria describe the performance needed to demonstrate achievement of the element

1

Apply a HAT to an existing process

1.1

Identify CCPs

1.2

Recognise CCFs which are outside of or approaching CCLs

1.3

Describe hazard related to CCFs and CCLs

1.4

Implement corrective action in accordance with HAT

2

Develop/modify a HACCP

2.1

Conduct a hazard analysis

2.2

Determine the CCPs

2.3

Establish critical limits

2.4

Establish/modify a system to monitor control of the CCPs

2.5

Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control

2.6

Establish procedures for verification to confirm that the HACCP system is working effectively

2.7

Establish/modify documentation concerning all procedures and records appropriate to these principles and their application.

3

Interpret HACCP/HAT to another worker

3.1

Explain the purpose and rationale of HACCP

3.2

Identify CCPs, CCFs and CCLs

3.3

Describe indicators of CCFs not within their CCLs

3.4

Describe impact of non-conformances

3.5

Demonstrate corrective action

3.6

Monitor worker implementing HACCP in their job

Required Skills and Knowledge

Elements describe the essential outcomes

Performance criteria describe the performance needed to demonstrate achievement of the element

1

Apply a HAT to an existing process

1.1

Identify CCPs

1.2

Recognise CCFs which are outside of or approaching CCLs

1.3

Describe hazard related to CCFs and CCLs

1.4

Implement corrective action in accordance with HAT

2

Develop/modify a HACCP

2.1

Conduct a hazard analysis

2.2

Determine the CCPs

2.3

Establish critical limits

2.4

Establish/modify a system to monitor control of the CCPs

2.5

Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control

2.6

Establish procedures for verification to confirm that the HACCP system is working effectively

2.7

Establish/modify documentation concerning all procedures and records appropriate to these principles and their application.

3

Interpret HACCP/HAT to another worker

3.1

Explain the purpose and rationale of HACCP

3.2

Identify CCPs, CCFs and CCLs

3.3

Describe indicators of CCFs not within their CCLs

3.4

Describe impact of non-conformances

3.5

Demonstrate corrective action

3.6

Monitor worker implementing HACCP in their job

Evidence required to demonstrate competence in this unit must be relevant to and satisfy the requirements of the elements and performance criteria and demonstrate the ability to:

recognise HACCP/HAT issues and take appropriate corrective action

analyse process and material variations in terms of the HACCP and determine appropriate actions

apply HACCP principles to develop a new and/or modify and existing HACCP as part of a team

communicate effectively with relevant personnel to convey technical information

apply operational knowledge to non-routine problems

write technical reports and HACCP/HAT tables

interpret quantitative data, make comparisons and interpretations.

Evidence must be provided that demonstrates knowledge of:

'seven principles' of HACCP

importance of CCPs, CCFs and CCLs

relevance of HAT to routine production

impacts of variations in materials, process and product on HACCP.

Range Statement

This field allows for different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Regulatory framework

The latest version of all legislation, regulations, industry codes of practice and Australian/international standards, or the version specified by the local regulatory authority, must be used, and include one or more of the following:

Codex Alimentarius

legislative requirements, including work health and safety (WHS)

industry codes of practice and guidelines

environmental regulations and guidelines

Australian and other standards

licence and certification requirements

Procedures

All operations must be performed in accordance with relevant procedures.

Procedures are written, verbal, visual, computer-based or in some other form, and include one or more of the following:

work instructions

standard operating procedures (SOPs)

safe work method statements (SWMS)

formulas/recipes

batch sheets

temporary instructions

any similar instructions provided for the smooth running of the plant.

Hazards

Hazards include one or more of the following:

biological

chemical

physical

product contamination

material contamination

methods/routes of exposure and contamination

Non-routine problems

Non-routine problems must be resolved by applying operational knowledge to develop new solutions, either individually or in collaboration with relevant experts to:

determine problems needing action

determine possible fault causes

develop solutions to problems which do not have a known solution

follow through items initiated until final resolution has occurred

report problems outside area of responsibility to designated person

Non-routine problems are unexpected problems, or variations of previous problems and include one or more of the following

recognising CCFs approaching the CCLs

determining corrective action from HAT

applying HACCP principles to situations not directly covered by HAT

recognising the need for a new/modified HACCP/HAT

modifying HACCP/HAT to meet changes circumstances

Operational knowledge includes one or more of the following:

procedures

training

technical information, such as journals and engineering specifications

remembered experience

relevant knowledge obtained from appropriate people