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Evidence Guide: MSL934001 - Contribute to the ongoing development of HACCP plans

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

 

MSL934001 - Contribute to the ongoing development of HACCP plans

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

Review existing HACCP plans

  1. Collect data and results from HACCP records
  2. Identify major and minor non-conformances to the HACCP plan
  3. Monitor critical control points to confirm performance
  4. Analyse problem areas using appropriate quality improvement tools and techniques
  5. Suggest corrective actions and strategies to prevent recurrence of the problem
  6. Document required amendments to the HACCP plan
  7. Report and present recommendations to appropriate personnel
Collect data and results from HACCP records

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify major and minor non-conformances to the HACCP plan

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor critical control points to confirm performance

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Analyse problem areas using appropriate quality improvement tools and techniques

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Suggest corrective actions and strategies to prevent recurrence of the problem

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Document required amendments to the HACCP plan

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Report and present recommendations to appropriate personnel

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Provide support for the implementation of HACCP plans

  1. Analyse roles, duties and current competency of associated personnel in relation to HACCP responsibilities
  2. Identify training needs and skill development in relation to the successful implementation of the HACCP plan and assist with delivery
  3. Maintain resource requirements to support HACCP plan
Analyse roles, duties and current competency of associated personnel in relation to HACCP responsibilities

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify training needs and skill development in relation to the successful implementation of the HACCP plan and assist with delivery

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain resource requirements to support HACCP plan

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review the implementation plan

  1. Implement any approved recommendations
  2. Update any changes to the documents
  3. Validate the effectiveness of changes to the HACCP plan
Implement any approved recommendations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Update any changes to the documents

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Validate the effectiveness of changes to the HACCP plan

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

Review existing HACCP plans

1.1

Collect data and results from HACCP records

1.2

Identify major and minor non-conformances to the HACCP plan

1.3

Monitor critical control points to confirm performance

1.4

Analyse problem areas using appropriate quality improvement tools and techniques

1.5

Suggest corrective actions and strategies to prevent recurrence of the problem

1.6

Document required amendments to the HACCP plan

1.7

Report and present recommendations to appropriate personnel

2

Provide support for the implementation of HACCP plans

2.1

Analyse roles, duties and current competency of associated personnel in relation to HACCP responsibilities

2.2

Identify training needs and skill development in relation to the successful implementation of the HACCP plan and assist with delivery

2.3

Maintain resource requirements to support HACCP plan

3

Review the implementation plan

3.1

Implement any approved recommendations

3.2

Update any changes to the documents

3.3

Validate the effectiveness of changes to the HACCP plan

Required Skills and Knowledge

Elements describe the essential outcomes.

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

1

Review existing HACCP plans

1.1

Collect data and results from HACCP records

1.2

Identify major and minor non-conformances to the HACCP plan

1.3

Monitor critical control points to confirm performance

1.4

Analyse problem areas using appropriate quality improvement tools and techniques

1.5

Suggest corrective actions and strategies to prevent recurrence of the problem

1.6

Document required amendments to the HACCP plan

1.7

Report and present recommendations to appropriate personnel

2

Provide support for the implementation of HACCP plans

2.1

Analyse roles, duties and current competency of associated personnel in relation to HACCP responsibilities

2.2

Identify training needs and skill development in relation to the successful implementation of the HACCP plan and assist with delivery

2.3

Maintain resource requirements to support HACCP plan

3

Review the implementation plan

3.1

Implement any approved recommendations

3.2

Update any changes to the documents

3.3

Validate the effectiveness of changes to the HACCP plan

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

collecting and analysing data obtained from hazard analysis and critical control points (HACCP) records

analysing data and recognising major and minor non-conformances

constructing flow diagrams and hazard analysis tables

using quality improvement tools and techniques, including statistical process control

using problem-solving techniques to identify causes and options to remedy problems

identifying corrective actions and developing a corrective action plan

implementing approved corrective actions

reviewing existing HACCP plans

monitoring and evaluating effectiveness of any changes/actions within the context of the ongoing development of HACCP plan

delivering training to workplace personnel to assist their understanding of their roles and responsibilities for the implementation of HACCP

consulting and communicating appropriately with associated personnel

documenting and presenting recommendations and changes

completing the review and update of documents and systems related to HACCP plans.

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, and production process

layout of the workplace, divisions and laboratory

organisational structure of the workplace, communication channels and consultative arrangements

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

methods for systematically investigating and responding to problems

flow charts, symbols, control charts, control limits and control measures

equipment and instrument calibration requirements

procedures for addressing non-compliance and continuous improvement practices

relevant hazards, 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)

national work health and safety (WHS) standards and codes of practice, and state/territory/national legislation covering food and pharmaceutical safety

workplace plans, such as food safety plans and/or pharmaceutical safety requirements, HACCP plans/documents/procedures, product safety plan 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, work instructions, recording sheets and result forms

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 product

consumables, such as chemicals

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