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Evidence Guide: MTMPSR406B - Manage and maintain a food safety plan

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

 

MTMPSR406B - Manage and maintain a food safety plan

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

Manage the implementation of the food safety plan

  1. Food safety principles, food safety procedures and requirements, including regulatory requirements, are explained to the team.
  2. Team commitment to, and responsibility for, food safety is developed.
  3. Procedures to support the food safety plan are put in place.
  4. Training and mentoring is provided to the team to assist implementation.
Food safety principles, food safety procedures and requirements, including regulatory requirements, are explained to the team.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Team commitment to, and responsibility for, food safety is developed.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Procedures to support the food safety plan are put in place.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Training and mentoring is provided to the team to assist implementation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor the food safety plan and take corrective action

  1. Team implementation of the food safety plan is monitored.
  2. Records and reports are completed accurately and on schedule.
  3. Prompt action is taken to correct non-conformance according to enterprise and regulatory requirements.
  4. Causes of non-conformance are identified and analysed.
  5. Control measures are implemented to prevent future non-conformance.
  6. Non-conformance is reported according to enterprise requirements.
Team implementation of the food safety plan is monitored.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Records and reports are completed accurately and on schedule.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prompt action is taken to correct non-conformance according to enterprise and regulatory requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Causes of non-conformance are identified and analysed.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Control measures are implemented to prevent future non-conformance.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Non-conformance is reported according to enterprise requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain the food safety plan

  1. Feedback is sought from all personnel to identify potential hazards, corrective actions and controls.
  2. Processes or conditions which could result in breaches of food safety procedures are identified and preventive or corrective action is taken.
  3. Corrective action and control procedures are updated to improve food safety.
  4. Documentation is completed according to enterprise and regulatory requirements.
Feedback is sought from all personnel to identify potential hazards, corrective actions and controls.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Processes or conditions which could result in breaches of food safety procedures are identified and preventive or corrective action is taken.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Corrective action and control procedures are updated to improve food safety.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Documentation is completed according to enterprise and regulatory requirements.

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 through sustained performance over time, at an appropriate level of responsibility and authority under typical operating and production conditions for the enterprise.

Context of and specific resources for assessment

Resources may include:

real work environment

relevant documentation such as:

food safety plan and/or HACCP plan

regulatory requirements

workplace policies and procedures

relevant equipment and materials.

Method of assessment

Recommended methods of assessment include:

assignment or simulation

workplace project

workplace referee or third-party report on performance.

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:

collect, monitor and interpret data to identify trends and non-conformance

communicate with a range of stakeholders, including customers, to convey food safety requirements and programs

demonstrate current technical and process knowledge for the control of hazards and improvement of the food safety system

demonstrate enterprise monitoring procedures (including sampling, testing and required records and documents) and explain their purpose

determine and take corrective action

identify and apply relevant Occupational Health and Safety (OH&S), regulatory and workplace requirements

identify and review operations and practices for food safety improvement

identify enterprise Standard Operating Procedures (SOPs) and explain their role in the food safety system

lead personnel/team in investigation of food safety incidents and potential incidents

maintain currency of knowledge through independent research or professional development

monitor records and documentation for accuracy and conformance

respond to food safety incidents and implement food recall procedures as required

review communication systems (spoken and written) to minimise the potential for mis-reporting and misunderstanding of food safety requirements, procedures and plans

take action to improve own work practice as a result of self-evaluation, feedback from others or in response to changed work practices or technology

use a range of communication and team building strategies to gain team commitment to food safety

use detailed product knowledge, including product characteristics and the requirements for safe preparation, processing, storage, handling, display, to monitor food safety

utilise problem-solving strategies required in investigating non-conformance and reviewing the food safety system

Required knowledge

enterprise recall and traceability procedures

food safety requirements to the team

food safety risk assessment procedures

Hazard Analysis Critical Control Point (HACCP) principles and the process for developing a food safety plan

regulatory requirements that apply to the enterprise's food safety plan

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.

Food safety plans will be:

based on HACCP principles

in standard formats and meet mandatory requirements

Teams may be:

a department or small business

a food safety or HACCP team

all personnel in work area

two or more people.

Record-keeping systems may be:

electronic and/or manual.

Reports may be:

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

Regulatory requirements may include:

animal welfare

commercial law including fair trading, trade practices

consumer law

corporate law, including registration, licensing, financial reporting

environmental and waste management

Equal Employment Opportunity (EEO), anti-discrimination and sexual harassment

Export Control Act

industrial awards, agreements

relevant Australian Standards

relevant regulations

state and territory regulations regarding meat processing

taxation.

Communication may:

be spoken, written, non-verbal and include the use of signs, signals, symbols and pictures

be with colleagues, team members, superiors, customers, clients, external parties from a range of cultural, social and ethnic backgrounds

involve communication and information technologies

involve presentation of explanations and reports in language styles suitable for the audience and include everyday workplace language, technical and mathematical language

involve reading and interpreting workplace-related documentation

require negotiation, persuasion and assertiveness skills.

OH&S requirements may include:

enterprise OH&S policies, procedures and programs

hygiene and sanitation requirements

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.

Workplace requirements may include:

enterprise ethical standards, values and obligations

enterprise-specific procedures, policies and plans

OH&S requirements

Quality Assurance (QA) requirements

SOPs

the ability to perform the task to production requirements

work instructions.

Standard Operating Procedures may relate to:

personal hygiene

food preparation and processing

pest control

waste disposal

cleaning

maintenance of premises

product recall

customer complaints

calibration.