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Unit of competency details

AMPCOR203 - Comply with Quality Assurance and HACCP requirements (Release 1)

Summary

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes and is equivalent to MTMCOR203B - Comply with Quality Assurance and HACCP requirements 30/Nov/2015

Release Status:
Replaced
Releases:
ReleaseRelease date
(View details for release 3) 18/Dec/2020
(View details for release 2) 10/Sep/2019
1 (this release) 01/Dec/2015

Companion volumes:
Unit of competency Assessment requirements

Delivery:
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Replaced release

You are currently viewing the components related to release 1.
The current release is release 3.  View release 3 details.

Training packages that include this unit

Qualifications that include this unit

CodeSort Table listing Qualifications that include this unit by the Code columnTitleSort Table listing Qualifications that include this unit by the Title columnUsage RecommendationRelease
MSL20122 - Certificate II in Sampling and MeasurementCertificate II in Sampling and MeasurementCurrent1 
AMP20116 - Certificate II in Meat Processing (Food Services)Certificate II in Meat Processing (Food Services)Superseded1 
AMP20316 - Certificate II in Meat Processing (Abattoirs)Certificate II in Meat Processing (Abattoirs)Current1-5 
AMP30716 - Certificate III in Meat Processing (Quality Assurance)Certificate III in Meat Processing (Quality Assurance)Superseded1-5 
AMP31216 - Certificate III in Meat Processing (Packing Operations)Certificate III in Meat Processing (Packing Operations)Current1-3 
AMP31016 - Certificate III in Meat Processing (Smallgoods - Manufacture)Certificate III in Meat Processing (Smallgoods - Manufacture)Current1-4 
AMP30416 - Certificate III in Meat Processing (Rendering)Certificate III in Meat Processing (Rendering)Superseded1-2 
AMP30216 - Certificate III in Meat Processing (Food Services)Certificate III in Meat Processing (Food Services)Current1-5 
AMP30116 - Certificate III in Meat Processing (Boning Room)Certificate III in Meat Processing (Boning Room)Current1-2 
AMP20216 - Certificate II in Meat Processing (Smallgoods)Certificate II in Meat Processing (Smallgoods)Deleted1-3 
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Skill sets that include this unit

CodeSort Table listing Skill sets that include this unit by the Code columnTitleSort Table listing Skill sets that include this unit by the Title columnUsage RecommendationRelease
AMPSS00032 - Meat Hygiene Assessment (Carcase) Skill SetMeat Hygiene Assessment (Carcase) Skill SetCurrent1 
AMPSS00034 - Meat Hygiene Assessment (Offal Room) Skill SetMeat Hygiene Assessment (Offal Room) Skill SetCurrent1 
AMPSS00076 - Poultry Processing Initial Chilling Skill SetPoultry Processing Initial Chilling Skill SetCurrent1 
AMPSS00062 - Food Processing Pest Control Skill SetFood Processing Pest Control Skill SetCurrent1 
AMPSS00070 - Poultry Evisceration Skill SetPoultry Evisceration Skill SetCurrent1 
AMPSS00072 - Poultry Further Processing Skill SetPoultry Further Processing Skill SetCurrent1 
AMPSS00044 - Meat Processing Core Skill SetMeat Processing Core Skill SetCurrent1 
AMPSS00071 - Poultry Processing Boning and Filleting Skill SetPoultry Processing Boning and Filleting Skill SetCurrent1 
AMPSS00035 - Meat Hygiene Assessment (Process Monitoring) Skill SetMeat Hygiene Assessment (Process Monitoring) Skill SetCurrent1 
AMPSS00069 - Poultry Stunning, Bleeding, Scalding and De-feathering Skill SetPoultry Stunning, Bleeding, Scalding and De-feathering Skill SetCurrent1 
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Classifications

SchemeCodeClassification value
ASCED Module/Unit of Competency Field of Education Identifier 110111 Food Hygiene 

Classification history

SchemeCodeClassification valueStart dateEnd date
ASCED Module/Unit of Competency Field of Education Identifier 110111 Food Hygiene 29/Apr/2016 
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Unit of competency

Modification History

Release

TP Version

Comment

1

AMPv1.0

Initial release

Application

This unit describes the skills and knowledge required to apply Quality Assurance (QA) procedures and Hazard and Critical Control Points (HACCP) requirements in a meat establishment.

This unit is applicable to workers in abattoirs, knackeries, boning rooms, game processing plants, food services operations, wholesalers and meat retail operations.

This unit must be delivered and assessed in the context of Australian meat industry standards and regulations.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil.

Unit Sector

Elements and Performance Criteria

Element

Performance criteria

Elements describe the essential outcomes.

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

1. Identify hazards and control points

1.1 Identify hazards to food safety and quality for own work area according to workplace and regulatory requirements

1.2 Identify control points for own work area according to workplace requirements

2. Identify elements of the Quality Assurance (QA) system

2.1 Identify the purpose and elements of the QA and Hazard Analysis Critical Control Point (HACCP) systems and relate them to workplace requirements

2.2 Identify product specifications for own work area

3. Follow requirements of a HACCP-based QA system

3.1 Identify and follow workplace requirements of the HACCP system

3.2 Communicate non-conforming products to supervisor where this forms part of workplace requirements

3.3 Explain the consequences of not following workplace requirements

4. Identify quality control practices in a HACCP-based QA system

4.1 Identify quality control measures (including receival procedures and temperature monitoring)

4.2 Identify inspection and re-inspection procedures

5 Inspect own work

5.1 Inspect own work according to workplace requirements

5.2 Take corrective action according to workplace requirements

Foundation Skills

Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.

Range of Conditions

Unit Mapping Information

MTMCOR203B Comply with Quality Assurance and HACCP requirements

E

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7

 

Assessment requirements

Modification History

Release

TP Version

Comment

1

AMPv1.0

Initial release

Performance Evidence

The candidate must be observed consistently complying with Quality Assurance and HACCP requirements in the workplace under normal production conditions.

The candidate must:

  • comply with regulatory requirements
  • determine critical control points
  • follow workplace requirements related to HACCP and QA
  • identify hazards to food safety
  • inspect own work
  • identify and apply relevant workplace health and safety requirements
  • monitor critical control points

Knowledge Evidence

The candidate must demonstrate a basic factual, technical and procedural knowledge of:

  • corrective actions relevant to critical control points
  • nature of food safety hazards
  • purpose of a HACCP program
  • requirements for, and the nature of a HACCP plan
  • regulatory requirements relevant to own work area
  • nature and importance of work instructions, Standard Operating Procedures (SOPs), explanations and reports
  • potential risk, loss or damage if the required actions are not performed
  • control points for a specific task or activity and how hazards are controlled
  • hazards to food safety and quality for specific work areas
  • reasons for quality control, including inspection and sampling

Assessment Conditions

As a minimum, the following three forms of evidence must be used:

  • quiz of underpinning knowledge
  • workplace demonstration
  • workplace referee or third-party report of performance over time

Assessors must satisfy current standards for RTOs.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7

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