Elements and Performance Criteria

The Range of Variables explains the contexts within which the performance and knowledge requirements of this standard may be assessed. The scope of variables chosen in training and assessment requirements may depend on the work situations available.

What food is covered by this standard?
Meat, milk and eggs.

What are elements of the QA system should be considered?
These include Hazard Analysis Critical Control Point (HACCP) charts, mission statement, work instructions, corrective action and monitoring procedures, standard operating procedures, enterprise and industry policies and codes of practice.

What hazards may be relevant to this competency standard?
These may include:
Physical hazards where foreign objects such as retained, broken needles, welding rods, nails or wire are present in animals.
Chemical hazards resulting from residues such as antibiotics, pesticides, alkaloids and other substances used in animal production.
Biological hazards where contamination from other animals (e.g. mice, rats, cats), poor housing/transport conditions, and dirty water affects animal health and food quality.
Food quality hazards resulting from poor handling of animals, unhealthy or diseased animals, inappropriate use of dogs, extreme weather conditions, poor loading and transport conditions, and time off feed.

What food is covered by this standard?
Meat, milk and eggs.

What are elements of the QA system should be considered?
These include Hazard Analysis Critical Control Point (HACCP) charts, mission statement, work instructions, corrective action and monitoring procedures, standard operating procedures, enterprise and industry policies and codes of practice.

What hazards may be relevant to this competency standard?
These may include:
Physical hazards where foreign objects such as retained, broken needles, welding rods, nails or wire are present in animals.
Chemical hazards resulting from residues such as antibiotics, pesticides, alkaloids and other substances used in animal production.
Biological hazards where contamination from other animals (e.g. mice, rats, cats), poor housing/transport conditions, and dirty water affects animal health and food quality.
Food quality hazards resulting from poor handling of animals, unhealthy or diseased animals, inappropriate use of dogs, extreme weather conditions, poor loading and transport conditions, and time off feed.

What evidence is required to demonstrate competence for this standard as a whole?
Competence in complying with industry quality assurance requirements requires evidence that industry quality assurance requirements have been successfully understood and complied with in an animal production enterprise. The skills and knowledge required to comply with industry quality assurance requirements must be transferable to a range of work environments and contexts. For example, this could include different animals, production systems, and industry QA requirements.
What specific knowledge is needed to achieve the performance criteria?

Knowledge and understanding are essential to apply this standard in the workplace, to transfer the skills to other contexts, and to deal with unplanned events. The knowledge requirements for this unit are listed below:

industry QA requirements, such as the Australian Pig Industry Quality Program (APIQ)
animal production processes
HACCP (Hazard Analysis Critical Control Point) approach to quality assurance
enterprise policies, guidelines and standard operating procedures (SOP's) relating to food safety quality, biosecurity, and animal welfare.
enterprise OHS requirements
animal health and welfare.

What specific skills are needed to achieve the performance criteria?

To achieve the performance criteria, some complementary skills are required. These skills include the ability to:

implement quality assurance practices on food safety and quality, biosecurity and animal welfare
implement standard operating procedures
report problems that affect quality.

Are there other competency standards that could be assessed with this one?
This competency standard

Essential Assessment Information
There is essential information about

What specific knowledge is needed to achieve the performance criteria?

Knowledge and understanding are essential to apply this standard in the workplace, to transfer the skills to other contexts, and to deal with unplanned events. The knowledge requirements for this unit are listed below:

industry QA requirements, such as the Australian Pig Industry Quality Program (APIQ)
animal production processes
HACCP (Hazard Analysis Critical Control Point) approach to quality assurance
enterprise policies, guidelines and standard operating procedures (SOP's) relating to food safety quality, biosecurity, and animal welfare.
enterprise OHS requirements
animal health and welfare.

What specific skills are needed to achieve the performance criteria?

To achieve the performance criteria, some complementary skills are required. These skills include the ability to:

implement quality assurance practices on food safety and quality, biosecurity and animal welfare
implement standard operating procedures
report problems that affect quality.

Are there other competency standards that could be assessed with this one?
This competency standard

Essential Assessment Information
There is essential information about

There are a number of processes that are learnt throughout work and life, which are required in all jobs. They are fundamental processes and generally transferable to other work functions. Some of these are covered by the key competencies, although others may be added. The questions below highlight how these processes are applied in this competency standard. Following each question a number in brackets indicates the level to which the key competency needs to be demonstrated where 0 = not required, 1 = perform the process, 2 = perform and administer the process and 3 = perform, administer and design the process.
Communicating ideas and information
Through record keeping and reporting to management as required. (2)

Communicating ideas and information
Through record keeping and reporting to management as required. (2)

Collecting analysing and organising information
Through complying with standard operating procedures and work instructions. (2)

Collecting analysing and organising information
Through complying with standard operating procedures and work instructions. (2)

Planning and organising activities
According to HACCP approaches to quality assurance. (2)

Planning and organising activities
According to HACCP approaches to quality assurance. (2)

Working with others and in teams
Through teamwork in implementation of the QA system. (2)

Working with others and in teams
Through teamwork in implementation of the QA system. (2)

Using mathematical ideas and techniques
Through recording of data according to SOPs. (1)

Using mathematical ideas and techniques
Through recording of data according to SOPs. (1)

Solving problems
Through recognising variation and non-compliances, and undertaking corrective work and/or reporting to supervisors. (2)

Solving problems
Through recognising variation and non-compliances, and undertaking corrective work and/or reporting to supervisors. (2)

Using technology
Through use of computers and communication systems. (2)

Using technology
Through use of computers and communication systems. (2)