This unit of competency describes the skills and knowledge required to develop and review a hazard analysis critical control point (HACCP)-based quality assurance (QA) program.

The unit applies to individuals who are responsible for the development and implementation of a HACCP- or critical control point (CCP)-based QA system in a food processing environment.

Legislative and regulatory requirements apply to food safety and are enforced through state/territory jurisdictions. Users must check with the relevant regulatory authority before delivery.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice	Yes	No	Comments/feedback
Define the enterprise needs and expectations in product quality
Detail existing systems and requirements for incorporation into the QA system
Define the scope of the CCP-based quality system to encompass production system and product requirements
Design the system to prevent and control identified hazards
Assess every step in the production process for potential food safety hazards
Establish CCPs to identify where each significant hazard can be prevented or controlled
Assign a measurable or recognisable standard for each CCP to define the critical limits
Validate the critical limits technically and scientifically
Describe all products and processes covered by the QA system in a standardised format defining product characteristics relevant to food safety
Review work instructions and standard operating procedures (SOPs) for accuracy, relevance and sufficiency to prevent hazards
Implement documented procedures for monitoring CCPs
Implement documented procedures to ensure any CCPs that are outside critical limits are brought back within limits, and affected product is suitably handled
Implement documented procedures to ensure the QA system is regularly verified and audited as working effectively
Maintain the availability and data storage of all records and documents for the system
Identify procedures for taking corrective action
Implement corrective and preventative measures to prevent recurrence
Develop or revise procedures to support control measures
Identify processes or conditions that could result in a breach of procedures, and take corrective action
Introduce process changes and control so that quality assurance requirements are accomplished
Identify product sampling procedures
Identify post-collection procedures according to SOPs
Review test results and ensure quality assurance requirements are accomplished
Revise, verify and validate safety plans 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
Follow up and act on internal or external audit findings
Investigate and act on reported quality hazards and non-conformances
Review the CCP-based QA system to take account of any process changes or product specifications

Assessment Cover Sheet

FBPFST5007 - Monitor the development and implementation of a food QA system

Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

FBPFST5007 - Monitor the development and implementation of a food QA system

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: