Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

MSL933007 Mapping and Delivery Guide
Apply critical control point requirements

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency MSL933007 - Apply critical control point requirements
Description
Employability Skills
Learning Outcomes and Application This unit of competency describes the skills and knowledge to monitor critical, quality and regulatory control points related to a person's work responsibilities. This unit of competency also covers support for ongoing improvement of the workplace hazard analysis and critical control points (HACCP) plan.This unit of competency applies to production operators and laboratory assistants in the food processing and manufacturing sectors. Control points refer to those key points in a work process that must be monitored and controlled.No licensing or certification requirements exist at the time of publication. However, regulations and/or external accreditation requirements for laboratory operations exist, so local requirements should be checked. Relevant legislation, industry standards and codes of practice within Australia must also be applied.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites
Competency Field Quality
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Provide routine input to the HACCP plan
  • Obtain information about control points in the manufacturing process
       
Element: Locate control points for own work area responsibilities
       
Element: Perform relevant checks and inspections on materials and equipment to establish conformance to meet requirements
       
Element: Identify variations or common faults
       
Element: Record inspection results and report to appropriate personnel
       
Element: Contribute to the continuous improvement of the HACCP plan
  • Recognise non-conformance to the HACCP plan
       
Element: Identify likely causes for non-conformance
       
Element: Record and report non-conformances to appropriate personnel
       
Element: Maintain a safe work environment
  • Use established safe work practices and personal protective equipment (PPE) to ensure personal safety and that of other personnel
       
Element: Report potential hazards and/or maintenance issues in own work area to designated personnel
       
Element: Minimise the generation of waste and environmental impacts
       
Element: Dispose of waste in accordance with workplace procedures, relevant codes and regulations
       

Submission Requirements

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

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

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
Obtain information about control points in the manufacturing process 
 
 
 
 
Recognise non-conformance to the HACCP plan 
 
 
Use established safe work practices and personal protective equipment (PPE) to ensure personal safety and that of other personnel 
 
 
 

Forms

Assessment Cover Sheet

MSL933007 - Apply critical control point requirements
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

MSL933007 - Apply critical control point requirements

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: