Elements and Performance Criteria

The range of variables relates to the unit of competency as a whole. It allows for different work environments and situations that will affect performance.
Where reference is made to industry Codes of Practice, and/or Australian/international standards, it is expected the latest version will be used.
Control points refer to those key points in a work process that must be monitored and controlled. This includes critical, quality and regulatory control points.

Personnel who monitor control points require access to quality manuals, standards and workplace documentation, such as
HACCP plans/documents/procedures
product safety plan
production/quality procedures/requirements
State/national legislation
standard operating procedures (SOPs)
quality manuals
food safety plans and/or pharmaceutical safety requirements
good manufacturing practice (GMP).

Products/materials handled by laboratory assistants could include
raw materials
ingredients
adjuncts/process aids
consumables
finished product
chemicals
food additives.

Health, safety and environment
All operations to which this unit applies are subject to stringent health, safety and environmental (HSE) requirements, which may be imposed through State or Federal legislation, and these must not be compromised at any time. Where there is an apparent conflict between performance criteria and HSE requirements, the HSE requirements take precedence.
All operations assume the potentially hazardous nature of samples and require standard precautions to be applied. Users should access and apply current industry understanding of infection control issued by the National Health and Medical Research Council and State and Territory Departments of Health. All operations are performed in accordance with standard operating procedures.

The Evidence Guide describes the underpinning knowledge and skills that must be demonstrated to prove competence.
Critical aspects of competency
Competency must be demonstrated in the ability to perform consistently at the required standard.

In particular, assessors should look to see that the candidate:

correctly monitors the critical, quality and regulatory control points for their own work area responsibilities
prevents contamination from occurring or recurring
records information using the enterprise reporting system
collects and analyses data to identify variation from limits
takes approved corrective action(s) as required
supports continuous improvement through observation and communication.

Underpinning knowledge

Competency includes the ability to apply and explain:

the HACCP plan, including-
the critical control points, control limits
consequences of non-conforming products being identified
continuous improvement practices
quality policy, procedures and responsibilities
the methods used to monitor each critical, quality, regulatory control point
equipment and instrument calibration requirement
methods for systematically investigating and responding to problems
control points and their potential impact on work systems
relevant health, safety and environment requirements.

Knowledge is also required of the:

products and services provided by the enterprise
layout of the enterprise, divisions, and laboratory
organisational structure of the enterprise
lines of communication
role of laboratory services to the enterprise and customers
scheduling of tests and procedures to meet customer requirements
enterprise procedures associated with the candidate's regular technical duties.

Assessment context and methods
This unit of competency is to be assessed in the workplace or simulated workplace environment.

The following assessment methods are suggested:

observation of the candidate monitoring control points in the work area
feedback from supervisors and peers
review of corrective action suggestions by the candidate
flow charts or diagrams prepared by the candidate, alternatively, the candidate could explain existing charts or diagrams
candidate's response to simulated problems.
In all cases, practical assessment should be supported by questions to assess underpinning knowledge and those aspects of competency which are difficult to assess directly. Questioning techniques should suit the language and literacy levels of the candidate.

Interdependent assessment of unit
This unit of competency may be assessed with
PMLDATA200A Record and present data
PMLQUAL300B Contribute to the achievement of quality objectives.

Resource implications

Resources may include:

quality manuals and procedures
HACCP plans and records
recording equipment
case studies to illustrate a range of HACCP issues.

This competency in practice
The laboratory is responsible for the monitoring of the complex hazard analysis and critical control points in the food production process. The laboratory assistant gathers data at these points for the recording and checking of the process. All data outside the critical limits are immediately communicated to the laboratory manager and the production manager. Any approved corrective actions undertaken by the laboratory assistant are recorded in the laboratory log of system non conformance. Suggestions for improvement of the system are also recorded for discussion at the regular team meeting.

The seven key competencies represent generic skills considered for effective work participation. The bracketed numbering against each of the key competencies indicates the performance level required in this unit. These are stand-alone levels and do not correspond to the Australian Qualifications Framework (AQF).
Level (1) represents the competence to undertake tasks effectively
Level (2) represents the competence to manage tasks
Level (3) represents the competence to use concepts for evaluating and reshaping tasks.
Communicating ideas and information
(1)

Collecting analysing and organising information
(1)

Planning and organising activities
(1)

Working with others and in teams
(1)

Using mathematical ideas and techniques
(1)

Solving problems
(1)

Using technology
(1)