Modification History
Not applicable.
Unit Descriptor
Unit descriptor |
This unit covers the skills and knowledge required to oversee a Hazard Analysis Critical Control Point (HACCP)-based Quality Assurance (QA) program. This unit is suitable for meat retail, smallgoods, meat processing and food service establishments producing meat and meat products for domestic and export markets. |
Application of the Unit
Application of the unit |
This unit is applicable to supervisors or those with responsibility for all or part of a meat establishment HACCP- based QA program. |
Licensing/Regulatory Information
Not Applicable
Pre-Requisites
Prerequisite units |
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MTMCOR203A |
Apply quality assurance practices |
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Employability Skills Information
Employability skills |
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. Facilitate the ongoing implementation of the QA program in the workplace |
1.1. Regulatory basis for compliance with the company's HACCP-based QA program is identified. 1.2. Nature and importance of work instructions and Standard Operating Procedures (SOPs ) is identified and workers are coached in their implications. 1.3. Work instructions and SOPs are written so that they comprehensively document the details required for competent performance. 1.4. Work instructions and SOPs are reviewed for accuracy. 1.5. Implementation of work instructions and operating procedures is monitored. |
2. Monitor inspection and test records |
2.1. Control and critical control points in the HACCP program are identified. 2.2. Procedures for monitoring products and processes are identified and implemented, where appropriate. 2.3. Critical limits and the causes for product or process not conforming are identified. 2.4. Inspection and test records are monitored to verify product quality and to identify performance trends. 2.5. Descriptions of proposals to introduce improved processes or procedures are contained in status reports. |
3. Respond to non-conforming product or processes |
3.1. Procedures for taking corrective action are identified. 3.2. Corrective and preventative measures are implemented to prevent recurrence. 3.3. Procedures are devised or revised to support control measures. 3.4. Processes or conditions which could result in a breach of meat safety procedures are identified and corrective action is taken. 3.5. Process changes are introduced and controlled so that QA requirements are accomplished. |
4. Review product samples and test results |
4.1. Product sampling procedures are identified. 4.2. Post-collection procedures are identified according to SOPs. 4.3. Test results are reviewed and responded to in accordance with workplace requirements . |
5. Calculate yield, wastage and productivity indicators |
5.1. Yield, wastage and productivity measures are calculated to determine performance outcomes. 5.2. Yield, wastage and productivity measures are compared with targets to determine variation of actual from planned performance. |
6. Calculate calibration adjustments |
6.1. Mathematical concepts associated with equipment calibration are used to determine adjustment to settings. 6.2. Calibration calculation is verified by checking the accuracy of the adjustment in the actual work performance. |
Required Skills and Knowledge
REQUIRED SKILLS AND KNOWLEDGE |
This section describes the skills and knowledge required for this unit. |
Required skills |
Ability to:
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Required knowledge |
Knowledge of:
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Evidence Guide
EVIDENCE GUIDE |
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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 |
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:
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. |
Range Statement
RANGE STATEMENT |
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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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SOPs may relate to: |
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Sampling and testing may be conducted by: |
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Workplace requirements may include: |
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Calculations may include: |
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Mathematical concepts and measures may include: |
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Calibrations will typically relate to: |
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OH &S requirements may include: |
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Reports may be: |
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Communication skills may include: |
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Regulatory requirements may include: |
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QA systems may: |
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. |
Unit Sector(s)
Unit sector |
Co-requisite units
Co-requisite units |
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Competency field
Competency field |