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Evidence Guide: AMPQUA423 - Participate in the ongoing development and implementation of a HACCP based QA system

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

AMPQUA423 - Participate in the ongoing development and implementation of a HACCP based QA system

What evidence can you provide to prove your understanding of each of the following citeria?

Involve management and staff in developing the quality system

  1. Involve relevant staff members and managers in clarifying purpose and scope of program
  2. Clearly define workplace needs and expectations
  3. Incorporate other systems, including AUS-MEAT, workplace health and safety and meat inspection according to workplace needs
Involve relevant staff members and managers in clarifying purpose and scope of program

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clearly define workplace needs and expectations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Incorporate other systems, including AUS-MEAT, workplace health and safety and meat inspection according to workplace needs

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Establish the scope of the system

  1. Define the scope of the HACCP-based QA system to encompass food safety, quality, regulatory compliance, animal welfare and preventative maintenance
  2. Set up the system to prevent and control food safety hazards and other hazards, including product quality and workplace health and safety hazards
  3. Seek consensus from relevant workplace areas on coverage and scope of system
Define the scope of the HACCP-based QA system to encompass food safety, quality, regulatory compliance, animal welfare and preventative maintenance

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Set up the system to prevent and control food safety hazards and other hazards, including product quality and workplace health and safety hazards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Seek consensus from relevant workplace areas on coverage and scope of system

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Conduct hazard analysis and assessment

  1. Assess every step in the production process for potential food safety hazards
  2. Establish critical control points (CCPs) to identify methods for preventing and controlling significant hazards
  3. Establish critical limits for each CCP
  4. Assign measurable or recognisable standards for each CCP to define the critical limits
  5. Technically and scientifically validate critical limits
Assess every step in the production process for potential food safety hazards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Establish critical control points (CCPs) to identify methods for preventing and controlling significant hazards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Establish critical limits for each CCP

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assign measurable or recognisable standards for each CCP to define the critical limits

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Technically and scientifically validate critical limits

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

  1. Describe all products and processes covered by the HACCP-based QA system in a standardised format defining product characteristics relevant to food safety
  2. Review work instructions and standard operating procedures (SOPs) for accuracy, relevancy and sufficiency to prevent potential hazards
  3. Implement documented procedures for monitoring CCPs
  4. Implement documented procedures designed to ensure any CCPs that are out of control are brought back under control, and any affected products are suitably handled
  5. Implement documented procedures to ensure the whole HACCP-based QA system is regularly audited and verified as working effectively
  6. Ensure availability, currency and current usage of all documents and records required for system
Describe all products and processes covered by the HACCP-based QA system in a standardised format defining product characteristics relevant to food safety

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement documented procedures for monitoring CCPs

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement documented procedures designed to ensure any CCPs that are out of control are brought back under control, and any affected products are suitably handled

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement documented procedures to ensure the whole HACCP-based QA system is regularly audited and verified as working effectively

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure availability, currency and current usage of all documents and records required for system

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Audit, verify and validate the system

  1. Routinely revise, verify and validate HACCP plan through reassessing hazards, CCPs, critical limits, testing methods, and all related HACCP system procedures, to ensure their ongoing relevancy to plant operations
  2. Take corrective action and record follow-up on audit findings
  3. Review HACCP-based QA system to account for any process or product changes
Routinely revise, verify and validate HACCP plan through reassessing hazards, CCPs, critical limits, testing methods, and all related HACCP system procedures, to ensure their ongoing relevancy to plant operations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Take corrective action and record follow-up on audit findings

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review HACCP-based QA system to account for any process or product changes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge