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Elements and Performance Criteria
Required Skills
Evidence Required
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. Add any 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.Where reference is made to industry codes of practice, and/or Australian/international standards, the latest version must be used.ContextThis competency covers the development/modification of a HACCP/HAT to the manufacture of products to be used in contact with food, beverages or pharmaceuticals. It assumes an understanding of the operation of all relevant equipment and processes but does not necessarily require them to be used personally.This competency applies to all work environments and sectors within the process manufacturing industries where the product comes into contact with food, beverages or pharmaceuticals. Standard procedures means all relevant workplace procedures, work instructions, temporary instructions and relevant industry and government codes and standards.ProceduresAll operations are performed in accordance with procedures.Procedures include all relevant workplace procedures, work instructions, temporary instructions and relevant industry and government codes and standards.HazardsTypical hazards are:biological chemical physical product contamination material contamination. Problems'Anticipate and solve problems' means resolve a wide range of routine and non-routine problems, using product and process knowledge to develop solutions to problems which do not have a known solution/a solution recorded in the procedures.Typical process and product problems may include:recognising CCFs approaching the CCLs.determining corrective action from HATapplying HACCP principles to situations not directly covered by HATrecognising the need for a new/modified HACCP/HATmodifying HACCP/HAT to meet changes circumstances.