Elements

Performance Criteria

Elements describe the essential outcomes.

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

1. Establish the scope of the QA system

1.1 Define the enterprise needs and expectations in product quality

1.2 Detail existing systems and requirements for incorporation into the QA system

1.3 Define the scope of the CCP-based quality system to encompass production system and product requirements

1.4 Design the system to prevent and control identified hazards

2. Conduct hazard analysis and assessment

2.1 Assess every step in the production process for potential food safety hazards

2.2 Establish CCPs to identify where each significant hazard can be prevented or controlled

2.3 Assign a measurable or recognisable standard for each CCP to define the critical limits

2.4 Validate the critical limits technically and scientifically

3. Ensure all documents, work procedures and processes required for the system are developed, available and in use

3.1 Describe all products and processes covered by the QA system in a standardised format defining product characteristics relevant to food safety

3.2 Review work instructions and standard operating procedures (SOPs) for accuracy, relevance and sufficiency to prevent hazards

3.3 Implement documented procedures for monitoring CCPs

3.4 Implement documented procedures to ensure any CCPs that are outside critical limits are brought back within limits, and affected product is suitably handled

3.5 Implement documented procedures to ensure the QA system is regularly verified and audited as working effectively

3.6 Maintain the availability and data storage of all records and documents for the system

4. Respond to non-conforming product or processes

4.1 Identify procedures for taking corrective action

4.2 Implement corrective and preventative measures to prevent recurrence

4.3 Develop or revise procedures to support control measures

4.4 Identify processes or conditions that could result in a breach of procedures, and take corrective action

4.5 Introduce process changes and control so that quality assurance requirements are accomplished

5. Review product sampling and test results

5.1 Identify product sampling procedures

5.2 Identify post-collection procedures according to SOPs

5.3 Review test results and ensure quality assurance requirements are accomplished

6. Audit, verify and validate the system

6.1 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

6.2 Follow up and act on internal or external audit findings

6.3 Investigate and act on reported quality hazards and non-conformances

6.4 Review the CCP-based QA system to take account of any process changes or product specifications

Skill

Description

Reading

Accurately interpret food safety guidelines and regulations

Writing

Develop clear and accessible procedures for implementing and monitoring the QA system

Navigate the world of work

Monitor adherence to workplace and regulatory standards

Get the work done

Problem-solve issues as they arise

Use appropriate computer-based technologies and software to record, manipulate, analyse and present or report data