Elements and Performance Criteria

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Occupational health and safety requirements
Codes of practice
Material Safety Data Sheets
Enterprise OHS policies, procedures and programs.
Regulations
Australian and international standards including:
Australia New Zealand Food Standards Code
ISO Standards
codex alimentarius
industry guidelines and codes of practice
industry regulations
State food regulations.
Workplace requirements
Enterprise QA policy, practices and procedures
Enterprise-specific procedures
SOPs
Enterprise task requirements and work instructions
Production system and product requirements
These may include food safety, product quality, regulatory compliance, animal welfare (if required) and preventative maintenance.
Verification of a QA system
Verification refers to methods and procedures used to carry out monitoring, including sampling and testing to provide evidence that the specifications set by relevant legislation and codes of practice continue to be met.
Validation of a QA system
Validation refers to obtaining evidence to confirm that a HACCPbased QA program is complete and effective and will deliver the expected outcomes.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment
A person who demonstrates competency in this unit must be able to develop and manage a HACCP-based Quality Assurance (QA) Program.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Critical aspects of evidence that the candidate can monitor the development and implementation of a food QA system must include the following:
scoping the requirements for a QA system
analysing a production process to identify CCPs and establish critical limits
developing procedures for implementing and monitoring a QA system
maintaining data and documentation for a QA system
contributing to a review of a QA system, including verification and validation.
Context of and specific resources for assessment
Assessment of performance requirements in this unit should be undertaken within the context of food technology. Competency is demonstrated by performance of the processes specified, including the critical aspects and knowledge and skills elaborated in the Evidence Guide, and within the scope as defined by the Range Statements applicable to the workplace environment.
Assessment must occur in a real or simulated workplace where the assessee has access to:
production process and related equipment, manufacturers’ advice and operating procedures
methods and related software systems as required for collecting data and calculating yields, efficiencies and material variances appropriate to production environment
tests used to report relevant product/process information and recorded results.
Method of assessment
The following assessment methods are suggested:
written and/or oral questioning to assess knowledge and understanding
the development of a HACCP-based quality system for a food product
a report on review of a HACCP-based quality production system
workplace evidence and third party verification of participation in the development and implementation of a HACCP-based QA system
Case studies
Field Reports.
Guidance information for assessment
Evidence should be gathered over a period of time in a range of actual or simulated environments.