Unit of competency Outline

Date retreived
22/07/2026 6:12 PM AWST

Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.

Apply HACCP to the workplace

Apply HACCP to the workplace

Unit of competency
National Code
MSMSUP301
State Code
AXO10
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
02/06/2016
View on TGA
State Implementation and Classification
Approved Date
08/08/2016
Field of Education
061301 - Occupational Health And Safety
Original Release Date
08/08/2016
Nominal Hours
30
Description
This unit of competency covers the skills and knowledge required to apply the hazard analysis and critical control point (HACCP) principles to the manufacture of products to be used in contact with food, beverages, pharmaceuticals or similar situations.It applies to senior operators who are required to use a HACCP-based approach to analyse food, beverage or pharmaceutical safety risks, define controls and corrective action procedures, and ensure the system is working effectively.The operator will have detailed operational and process knowledge but is not required to demonstrate 'hands on' operation of equipment as part of this competency.HACCP is an internationally recognised systematic approach to identifying and controlling food and related safety hazards.Related acronyms are used in this competency:CCP - critical control points CCF - critical control factorsCCL - critical control limitsHAT - hazard analysis table.This unit of competency applies to an individual working alone or as part of a team or group and working in liaison with other shift team members and the control room operator as appropriate.This unit of competency applies to all work environments and sectors within the industry where the product comes into contact with food, beverages or pharmaceuticals or otherwise requires 'food standards' to be maintained. No licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1 Apply a HAT to an existing process
  • 1.1 Identify CCPs
  • 1.2 Recognise CCFs which are outside of or approaching CCLs
  • 1.3 Describe hazard related to CCFs and CCLs
  • 1.4 Implement corrective action in accordance with HAT
2 Develop/modify a HACCP
  • 2.1 Conduct a hazard analysis
  • 2.2 Determine the CCPs
  • 2.3 Establish critical limits
  • 2.4 Establish/modify a system to monitor control of the CCPs
  • 2.5 Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control
  • 2.6 Establish procedures for verification to confirm that the HACCP system is working effectively
  • 2.7 Establish/modify documentation concerning all procedures and records appropriate to these principles and their application.
3 Interpret HACCP/HAT to another worker
  • 3.1 Explain the purpose and rationale of HACCP
  • 3.2 Identify CCPs, CCFs and CCLs
  • 3.3 Describe indicators of CCFs not within their CCLs
  • 3.4 Describe impact of non-conformances
  • 3.5 Demonstrate corrective action
  • 3.6 Monitor worker implementing HACCP in their job
No information
No information
Replaces
State Code National Code Title Type
W8296 MSAPMSUP301A Apply HACCP to the workplace Unit of competency