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Evidence Guide: MTMCOR402C - 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

 

MTMCOR402C - 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. 1.1. Regulatory basis for compliance with the company's HACCP-based QA program is identified.
  2. . Nature and importance of work instructions and Standard Operating Procedures (SOPs) is identified and workers are coached in their implications.
  3. . Work instructions and SOPs are written so that they comprehensively document the details required for competent performance.
  4. . Work instructions and SOPs are reviewed for accuracy.
  5. . Implementation of work instructions and operating procedures is monitored.
1.1. Regulatory basis for compliance with the company's HACCP-based QA program is identified.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

. Nature and importance of work instructions and Standard Operating Procedures (SOPs) is identified and workers are coached in their implications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

. Work instructions and SOPs are written so that they comprehensively document the details required for competent performance.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

. Work instructions and SOPs are reviewed for accuracy.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

. Implementation of work instructions and operating procedures is monitored.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor inspection and test records

  1. . Control and critical control points in the HACCP program are identified.
  2. . Procedures for monitoring products and processes are identified and implemented, where appropriate.
  3. . Critical limits and the causes for product or process not conforming are identified.
  4. . Inspection and test records are monitored to verify product quality and to identify performance trends.
  5. . Descriptions of proposals to introduce improved processes or procedures are contained in status reports.
. Control and critical control points in the HACCP program are identified.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

. Procedures for monitoring products and processes are identified and implemented, where appropriate.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

. Critical limits and the causes for product or process not conforming are identified.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

. Inspection and test records are monitored to verify product quality and to identify performance trends.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

. Descriptions of proposals to introduce improved processes or procedures are contained in status reports.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Respond to non-conforming product or processes

  1. . Procedures for taking corrective action are identified.
  2. . Corrective and preventative measures are implemented to prevent recurrence.
  3. . Procedures are devised or revised to support control measures.
  4. . Processes or conditions which could result in a breach of meat safety procedures are identified and corrective action is taken.
  5. . Process changes are introduced and controlled so that QA requirements are accomplished.
. Procedures for taking corrective action are identified.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

. Corrective and preventative measures are implemented to prevent recurrence.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

. Procedures are devised or revised to support control measures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

. Processes or conditions which could result in a breach of meat safety procedures are identified and corrective action is taken.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

. Process changes are introduced and controlled so that QA requirements are accomplished.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review product samples and test results

  1. . Product sampling procedures are identified.
  2. . Post-collection procedures are identified according to SOPs.
  3. . Test results are reviewed and responded to in accordance with workplace requirements.
. Product sampling procedures are identified.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

. Post-collection procedures are identified according to SOPs.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

. Test results are reviewed and responded to in accordance with workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculate yield, wastage and productivity indicators

  1. . Yield, wastage and productivity measures are calculated to determine performance outcomes.
  2. . Yield, wastage and productivity measures are compared with targets to determine variation of actual from planned performance.
. Yield, wastage and productivity measures are calculated to determine performance outcomes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

. Yield, wastage and productivity measures are compared with targets to determine variation of actual from planned performance.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculate calibration adjustments

  1. . Mathematical concepts associated with equipment calibration are used to determine adjustment to settings.
  2. . Calibration calculation is verified by checking the accuracy of the adjustment in the actual work performance.
. Mathematical concepts associated with equipment calibration are used to determine adjustment to settings.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

. Calibration calculation is verified 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

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

The meat industry has specific and clear requirements for evidence. A minimum of three forms of evidence is required to demonstrate competency in the meat industry. This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time. These requirements are in addition to the requirements for valid, current, authentic and sufficient evidence.

Three forms of evidence means three different kinds of evidence - not three pieces of the same kind. In practice it will mean that most of the unit is covered twice. This increases the legitimacy of the evidence.

All assessment must be conducted against Australian meat industry standards and regulations.

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

Competency must be demonstrated in terms of current regulatory requirements.

Context of and specific resources for assessment

Assessment must involve a demonstration of skills in the workplace.

Method of assessment

Recommended methods of assessment include:

assignment

quiz of underpinning knowledge

simulation

verified work log or diary

workplace demonstration workplace project

workplace referee or third-party report of performance over time.

Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander, gender, or language backgrounds other than English. Language and literacy demands of the assessment task should not be higher than those of the work role.

Guidance information for assessment

A current list of resources for this unit of competency is available from MINTRAC www.mintrac.com.au or telephone 1800 817 462.

Required Skills and Knowledge

Required skills

Ability to:

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 clearly and precisely to workers

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 Occupational Health and Safety (OH&S) requirements

interpret the results and trends of process monitoring

prepare process and product status reports recommending changes to improve 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

verify calibrating calculations

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

Required knowledge

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 they may be minimised

the actual/potential problems which can occur if SOPs or work instructions or their equivalent are non-existent or not accurate

document controls associated with a procedure 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 changes in procedures

legal obligations of the enterprise and individuals for maintenance of the QA system

team requirements and team management processes or strategies

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.

SOPs may relate to:

personal hygiene

food preparation and processing

pest control

waste disposal

cleaning

maintenance of premises

product recall

customer complaints

calibration.

Sampling and testing may be conducted by:

external agencies.

Workplace requirements may include:

enterprise QA policy, practices and procedures

enterprise-specific procedures

OH&S requirements

QA requirements

SOPs

the ability to perform the task to production requirements

work instructions.

Calculations may include:

typical workplace circumstances used in primary recording and summary documentation

estimating techniques to confirm the general accuracy of calculations

manual operations or the use of a calculator.

Mathematical concepts and measures may include:

trends, norms, variation from norms, percentages, decimals, fractions and time series

quality data, including time series and trends, presented in tables and graphs.

Calibrations will typically relate to:

measurements associated with weight, volume, temperature and length.

OH&S requirements may include:

enterprise OH&S policies, procedures and programs

OH&S legal requirements

personal protective equipment (PPE) which may include:

coats and aprons

ear plugs or muffs

eye and facial protection

head-wear

lifting assistance

mesh aprons

protective boot covers

protective hand and arm covering

protective head and hair covering

uniforms

waterproof clothing

work, safety or waterproof footwear

requirements set out in standards and codes of practice.

Reports may be:

complex, contain technical, mathematical and graphic information and be presented in standard formats according to enterprise and legal requirements

according to statutory and workplace requirements and may involve:

a manual and/or electronic system

reports and presentations spoken, written and supported by graphs, pictures, charts and tables of primary or summary data

data presented in standard formats

spreadsheets used to record and manipulate data.

Communication skills may include:

applying numeracy skills to workplace requirements

being appropriately assertive

empathising

establishing/using networks

interpreting the needs of internal/external customers

listening and understanding

negotiating responsively

persuading effectively

reading and interpreting workplace-related documentation

sharing information

speaking clearly and directly

working with diverse individuals and groups

writing to audience needs.

Regulatory requirements may include:

Export Control Orders

hygiene and sanitation requirements

relevant Australian Standards

relevant regulations

requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption

state regulations regarding meat processing.

QA systems may:

incorporate food safety plans and programs.

A food safety program systematically identifies the food safety hazards that may be reasonably expected to occur in all food handling operations of the food business. It identifies where and how each hazard can be controlled, describes how these controls are to be monitored, the corrective action required if control conditions are not met and information to be recorded. The food safety program must comply with relevant federal, state, territory and industry legislation and regulations. Regulators may require the development of discrete food safety plans, rather than food safety plans embedded in the QA system.