Unit of competency Outline

Date retreived
23/07/2026 7:31 AM AWST

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Develop and implement work instructions and SOPs

Develop and implement work instructions and SOPs

Unit of competency
National Code
AMPLDR401
State Code
OFA03
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
24/01/2023
View on TGA
State Implementation and Classification
Approved Date
21/06/2023
Field of Education
080317 - Quality Management
Original Release Date
21/06/2023
Nominal Hours
40
Description
This unit describes the skills and knowledge required to develop and implement work instructions and standard operating procedures (SOPs). It addresses the planning and consultation process for development, validation and implementation of SOPs.This unit applies to quality assurance officers, regulators or supervisors in the meat or food processing industry, who develop work instructions and SOPs to support food safety, workplace health and safety or customer requirements. All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food and meat safety regulations, legislation and standards that apply to the workplace.No licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Identify and scope the requirements of the work instructions and SOPs
  • 1.1 Develop or select format according to workplace requirements
  • 1.2 Identify individual tasks and responsibilities to be covered
  • 1.3 Determine the sequence of tasks to ensure efficiency is achieved
  • 1.4 Plan the sequencing of information to ensure consistency with current or desired performance
  • 1.5 Identify regulatory and customer requirements
2. Write work instruction or SOP
  • 2.1 Ensure work instruction or SOP identifies key roles and responsibilities
  • 2.2 Prepare document using formatting and language consistent with workplace procedures
  • 2.3 Include corrective actions and/or critical control points in the documentation
  • 2.4 Include relevant safe work practices and hygiene requirements
  • 2.5 Include visuals to demonstrate practical tasks or specific detail
  • 2.6 Implement document version control procedures
3. Validate work instruction or SOP
  • 3.1 Test written document for consistency with overarching plans or requirements and check that it supports workplace performance
  • 3.2 Trial written document with personnel to confirm work tasks are accurately specified, clear and use appropriate language
  • 3.3 Ensure written document addresses workplace health and safety, hygiene and regulatory requirements
  • 3.4 Amend written document, as necessary, based on feedback from validation activities
  • 3.5 Check images and diagrams for accuracy and conformance to workplace and regulatory requirements
4. Implement work instruction or SOP
  • 4.1 Obtain and record required approvals
  • 4.2 Develop plan for implementation, and communicate the details to appropriate personnel
  • 4.3 Identify and address training requirements
  • 4.4 Implement work instruction or SOP as part of routine work
  • 4.5 Evaluate the effectiveness of implementation
  • 4.6 Ensure implementation records are stored appropriately
No information
No information
Replaces
State Code National Code Title Type
AVW01 AMPX422 Develop and implement work instructions and SOPs Unit of competency
State Code National Code Title Type
BIZ4 AMP40222 Certificate IV in Meat Processing Qualification