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Evidence Guide: MSL933003 - Apply critical control point requirements

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

 

MSL933003 - Apply critical control point requirements

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

Provide routine input to the HACCP plan

  1. Obtain information about control points in the manufacturing process
  2. Locate control points for own work area responsibilities
  3. Perform relevant checks and inspections on materials and equipment to establish conformance to meet requirements
  4. Identify variations or common faults
  5. Record inspection results and report to appropriate personnel
Obtain information about control points in the manufacturing process

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Locate control points for own work area responsibilities

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Perform relevant checks and inspections on materials and equipment to establish conformance to meet requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify variations or common faults

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Record inspection results and report to appropriate personnel

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Contribute to the continuous improvement of the HACCP plan

  1. Recognise non-conformance to the HACCP plan
  2. Identify likely causes for non-conformance
  3. Record and report non-conformances to appropriate personnel
Recognise non-conformance to the HACCP plan

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify likely causes for non-conformance

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Record and report non-conformances to appropriate personnel

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain a safe work environment

  1. Use established safe work practices and personal protective equipment (PPE) to ensure personal safety and that of other personnel
  2. Report potential hazards and/or maintenance issues in own work area to designated personnel
  3. Minimise the generation of waste and environmental impacts
  4. Dispose of waste in accordance with workplace procedures, relevant codes and regulations
Use established safe work practices and personal protective equipment (PPE) to ensure personal safety and that of other personnel

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Report potential hazards and/or maintenance issues in own work area to designated personnel

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Minimise the generation of waste and environmental impacts

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Dispose of waste in accordance with workplace procedures, relevant codes and regulations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

Elements describe the essential outcomes.

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

1

Provide routine input to the HACCP plan

1.1

Obtain information about control points in the manufacturing process

1.2

Locate control points for own work area responsibilities

1.3

Perform relevant checks and inspections on materials and equipment to establish conformance to meet requirements

1.4

Identify variations or common faults

1.5

Record inspection results and report to appropriate personnel

2

Contribute to the continuous improvement of the HACCP plan

2.1

Recognise non-conformance to the HACCP plan

2.2

Identify likely causes for non-conformance

2.3

Record and report non-conformances to appropriate personnel

3

Maintain a safe work environment

3.1

Use established safe work practices and personal protective equipment (PPE) to ensure personal safety and that of other personnel

3.2

Report potential hazards and/or maintenance issues in own work area to designated personnel

3.3

Minimise the generation of waste and environmental impacts

3.4

Dispose of waste in accordance with workplace procedures, relevant codes and regulations

Required Skills and Knowledge

Elements describe the essential outcomes.

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

1

Provide routine input to the HACCP plan

1.1

Obtain information about control points in the manufacturing process

1.2

Locate control points for own work area responsibilities

1.3

Perform relevant checks and inspections on materials and equipment to establish conformance to meet requirements

1.4

Identify variations or common faults

1.5

Record inspection results and report to appropriate personnel

2

Contribute to the continuous improvement of the HACCP plan

2.1

Recognise non-conformance to the HACCP plan

2.2

Identify likely causes for non-conformance

2.3

Record and report non-conformances to appropriate personnel

3

Maintain a safe work environment

3.1

Use established safe work practices and personal protective equipment (PPE) to ensure personal safety and that of other personnel

3.2

Report potential hazards and/or maintenance issues in own work area to designated personnel

3.3

Minimise the generation of waste and environmental impacts

3.4

Dispose of waste in accordance with workplace procedures, relevant codes and regulations

Evidence of competence in this unit must satisfy all of the requirements of the elements and performance criteria, and include demonstration of:

correctly monitoring the critical, quality and regulatory control points relating to work area responsibilities

supporting continuous improvement of the workplace hazard analysis and critical control points (HACCP) plan

using correct procedures to prevent contamination from occurring or recurring

recording of information using the workplace reporting system

collecting, recording and interpreting data to identify variation from limits

making approved corrective actions as required.

Must provide evidence that demonstrates knowledge of:

the seven principles of HACCP and relationship to food or pharmaceutical safety, benefits of HACCP and preliminary steps for HACCP

HACCP plan contents, including:

critical control points and control limits

consequences of non-conforming products being identified

products and services provided by the workplace

layout of the workplace, divisions and laboratory

organisational structure of the workplace

lines of communication

role of laboratory services to the workplace and customers

scheduling of tests and procedures to meet customer requirements

quality policy, procedures and responsibilities of job role

workplace procedures associated with the candidate's regular technical duties

methods used to monitor each critical, quality and regulatory control point

equipment and instrument calibration requirements

continuous improvement practices

methods for systematically investigating and responding to problems

work health and safety (WHS) and environment requirements.

Range Statement

This field allows for different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Standards, codes, procedures and/or workplace requirements

Standards, codes, procedures and/or workplace requirements include the latest version of one or more of:

Australian and international standards, legislation, regulations and codes, such as Australia New Zealand Food Standards (ANZFS) Code, Australian code of good manufacturing practice for medicinal products (GMP), and principles of good laboratory practice (GLP)

state/territory/national legislation covering food safety

workplace plans, such as food safety plans and/or pharmaceutical safety requirements, HACCP plans/documents/procedures, product safety plans and production/quality procedures/requirements

workplace documents, such as standard operating procedures (SOPs), quality and equipment manuals, calibration and maintenance schedules, material safety data sheets (MSDS) and safety procedures, material, production and product specifications, production and laboratory schedules, workplace recording and reporting procedures, waste minimisation and safe disposal procedures

Products/materials handled by laboratory assistants

Products/materials handled by laboratory assistants include one or more of:

raw materials, ingredients, food additives, adjuncts/process aids and finished products

consumables, such as chemicals

Work health and safety (WHS) and environmental management requirements

WHS and environmental management requirements include:

· complying with WHS and environmental management requirements at all times, which may be imposed through state/territory or federal legislation. These requirements must not be compromised at any time

· applying standard precautions relating to the potentially hazardous nature of samples

accessing and applying current industry understanding of infection control issued by the National Health and Medical Research Council (NHMRC) and State and Territory Departments of Health, where relevant