Application
This unit of competency describes the skills and knowledge required to develop, manage and maintain quality systems to enable food processing enterprises to operate in specific markets and build consumer confidence in products. The individual is required to demonstrate deep knowledge in a specific technical area and to design and communicate solutions to sometimes complex problems.
This unit applies to individuals who are responsible for designing, implementing and continually improving a quality (QA) system in food production. They typically have responsibility for the establishment and review of systems for the site or department. They may work with the assistance of external experts to develop plans and strategies.
No occupational licensing or certification requirements apply to this unit at the time of publication. However, legislative and regulatory requirements for food processing exist, so local requirements must be checked. All work must comply with Australian food safety standards and relevant codes of practice.
Elements and Performance Criteria
Elements | Performance Criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Establish requirements of the quality system | 1.1 Develop policies expressing the organisation’s commitment to the quality system and processes 1.2 Identify legislative requirements for quality systems 1.3 Determine scope and objectives of the quality system in relation to all business operations, customers, suppliers and contractors 1.4 Establish quality performance standards, including for customer and supplier service, consistent with the direction and goals of the organisation 1.5 Identify resource requirements and include in financial, human resource and operational plans |
2. Design the quality system | 2.1 Apply quality principles to all business operations to achieve business goals and performance standards 2.2 Define and communicate responsibilities for development, implementation and operation of the quality system 2.3 Include personnel from all levels and areas of the organisation in the development and implementation of the quality system 2.4 Develop and validate quality system components, procedures, policies and supporting documentation to meet organisation, customer and regulatory requirements 2.5 Develop consultative and communication strategies to link the quality system with all aspects of business operations 2.6 Negotiate supplier or contractor service standards and audit requirements 2.7 Develop performance measures and indicators to measure performance against policies, goals and performance standards |
3. Implement and monitor the quality system | 3.1 Prepare and resource the implementation plan for the quality system 3.2 Prepare and resource training plans to provide personnel at all levels with quality concepts and skills 3.3 Address quality system requirements and customer focus in the establishment, operation and evaluation of all quality system components 3.4 Identify, develop and monitor control and preventative action measures and procedures 3.5 Establish procedures for reporting, recording and responding to non-conformances and non-compliances 3.6 Monitor and document customer and supplier service standards 3.7 Collect and analyse quality data and report issues 3.8 Monitor quality costs and performance 3.9 Prepare quality system for external review and approval by relevant authorities |
4. Continuously improve the quality system | 4.1 Monitor and review impacts of the quality system on operations 4.2 Respond to and resolve customer complaints and requests, and use the information to improve the system 4.3 Establish procedures for the ongoing identification and resolution of issues 4.4 Update the quality system for changes in process, technical information, customer and regulatory requirements 4.5 Engage stakeholders in decision making and continuous improvement processes and strategies 4.6 Use quality results, findings and conclusions in improvement processes 4.7 Analyse the costs and benefits of the quality system 4.8 Review quality goals and targets continuously |
5. Communicate quality outcomes | 5.1 Complete the certification of product and processes consistent with quality outcomes and customer and regulatory requirements 5.2 Notify regulatory authorities and agencies of breaches and non-compliance incidents 5.3 Use quality outcomes to promote public confidence in products and services |
Foundation Skills
This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.
Skill | Description |
Reading | Interpret food safety guidelines and regulations Interpret quality procedures |
Writing | Develop procedures for implementing and monitoring a quality system Document plans and standards for a quality system |
Numeracy | Maintain and analyse data resulting from monitoring and reviewing of a quality system Analyse costs of a quality system |
Navigate the world of work | Monitor adherence to legal and regulatory standards and responsibilities for self and others |
Sectors
Food science and technology (FST)