Modification History
April 2012: Minor typographical corrections.
Unit Descriptor
This unit covers the skills and knowledge required to develop and manage a HACCP-based Quality Assurance (QA) Program.
Application of the Unit
This unit applies to quality assurance and technical staff who have responsibility for developing and/or implementing a HACCP-based QA system in a food processing environment.
Licensing/Regulatory Information
Not applicable.
Pre-Requisites
Not applicable.
Employability Skills Information
This unit contains employability skills.
Elements and Performance Criteria Pre-Content
Elements describe the essential outcomes of a unit of competency. |
Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide. |
Elements and Performance Criteria
ELEMENT |
PERFORMANCE CRITERIA |
1. Establish the scope of the QA system |
1.1 Enterprise needs and expectations in product quality are clearly defined 1.2 Existing systems and requirements are detailed for incorporation into the QA system 1.3 Scope of the HACCP-based quality system is defined to encompass production system and product requirements 1.4 System is directed to prevent and control identified hazards |
2. Conduct hazard analysis and assessment |
2.1 Every step in the production process is assessed for potential food safety hazards 2.2 Critical Control Points (CCPs) are established to identify where each significant hazard can be prevented or controlled 2.3 A measurable or recognisable standard is assigned for each CCP to define the critical limits 2.4 Critical limits are technically and scientifically validated |
3. Ensure all documents, work procedures and processes required for the system are developed, available and in use |
3.1 All products and processes covered by the QA system are described in a standardised format defining product characteristics relevant to food safety 3.2 Work instructions and Standard Operating Procedures (SOPs) are reviewed for accuracy, relevance and sufficiency to prevent hazards 3.3 Documented procedures for monitoring CCPs are implemented 3.4 Documented procedures which ensure any CCPs which are outside critical limits are brought back within limits, and affected product is suitably handled, are implemented 3.5 Documented procedures are implemented to ensure the QA system is regularly verified and audited as working effectively 3.6 Availability and data storage of all records and documents for the system is maintained |
4. Respond to non-conforming product or processes |
4.1 Procedures for taking corrective action are identified 4.2 Corrective and preventative measures are implemented to prevent recurrence 4.3 Procedures are devised or revised to support control measures 4.4 Processes or conditions which could result in a breach of procedures are identified and corrective action is taken 4.5 Process changes are introduced and controlled so that quality assurance requirements are accomplished |
5. Review product sampling and test results |
5.1 Product sampling procedures are identified 5.2 Post collection procedures are identified according to SOPs 5.3 Test results are reviewed and responded to in accordance with workplace requirements |
6. Audit, verify and validate the system |
6.1 HACCP plans are routinely revised, verified and validated to reassess hazards, CCPs, critical limits, testing methods and all related procedures of the QA system to ensure they are appropriate to the enterprise requirements 6.2 Internal or external audit findings are followed up and acted upon 6.3 Reported quality hazards and non conformances are investigated and acted upon 6.4 The HACCP-based QA system is reviewed to take account of any process changes or product specifications |
Required Skills and Knowledge
This section describes the skills and knowledge required for this unit.
Required skills include: |
Ability to:
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Required knowledge includes: |
Knowledge of:
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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. |
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Overview of assessment |
A person who demonstrates competency in this unit must be able to develop and manage a HACCP-based Quality Assurance (QA) Program. |
Critical aspects for assessment and evidence required to demonstrate competency in this unit |
Critical aspects of evidence that the candidate can monitor the development and implementation of a food QA system must include the following:
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Context of and specific resources for assessment |
Assessment of performance requirements in this unit should be undertaken within the context of food technology. Competency is demonstrated by performance of the processes specified, including the critical aspects and knowledge and skills elaborated in the Evidence Guide, and within the scope as defined by the Range Statements applicable to the workplace environment. Assessment must occur in a real or simulated workplace where the assessee has access to:
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Method of assessment |
The following assessment methods are suggested:
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Guidance information for assessment |
Evidence should be gathered over a period of time in a range of actual or simulated environments. |
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. |
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Occupational health and safety requirements |
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Regulations |
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Workplace requirements |
Enterprise task requirements and work instructions |
Production system and product requirements |
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Verification of a QA system |
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Validation of a QA system |
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Unit Sector(s)
Technical.