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.
This unit of competency is relevant to experienced technical officers who may work individually or as part of a team.

During the review or development of a HACCP Plan, personnel may need to access
manufacturers/suppliers specifications
recording sheets
equipment instructions
relevant legislation
equipment operation manuals
standard operating procedures (SOPs)
work instructions
result forms
Food Standards Codes
Pharmaceutical Standards Codes.
The computer software packages used for the development and implementation of HACCP plans will vary between and within industry sectors.
Members of a HACCP team may contribute a range of expertise and relevant technical support. They would normally share responsibilities for the development of a HACCP plan.

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 potential 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, the assessor should look to see that the candidate:

obtains necessary data and results
analyses data and identifies corrective action
develops a corrective action plan
monitors and evaluates effectiveness of any changes suggested within the context of the ongoing development of HACCP plan
consults and communicates appropriately with associated personnel
recognises major and minor non-conformities
constructs flow diagrams, hazard analysis tables
delivers training to workplace personnel to assist their understanding of their roles and responsibilities for the implementation of HACCP
documents and presents recommendations and changes.

Underpinning knowledge

Competency includes the ability to apply and explain:

the principles of HACCP and relationship to food or pharmaceutical safety
communication channels and consultative arrangements
flow chart symbols
problem solving techniques to identify cause and options to remedy problems
the production process
control charts, control limits and control measures
microbiological and chemical safety hazards
risk assessment
critical control points
quality improvement tools and techniques, including statistical process control
procedures for addressing non-compliance
relevant health, safety and environment requirements.

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:

review of documentation completed by the candidate as part of the development of HACCP plans
review of data and reports obtained from HACCP records by the candidate
feedback obtained from managers on implementation and review of HACCP plans.
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:

PMLQUAL301B Apply critical control point requirements
PMLQUAL300B Contribute to the achievement of quality objectives.

Resource implications

Resources may include:

access to all appropriate documentation, such as HACCP plan and quality manuals.

This competency in practice

The milk room at a dairy processing plant was receiving continuing high microbiological counts that were approaching levels where they could affect the safety of the final product. The laboratory supervisor began to collect and analyse information obtained from data production records, laboratory results and corrective action reports. From the information obtained, the technician produced graphs to show the microbiological count over the past few weeks. From this information he/she concluded that the contamination was due to the ineffectiveness of a sanitiser. Recommendations were forwarded to the Quality Review Committee and included a review of the:

quality of the sanitising product and an investigation of alternatives
amount of sanitiser ordered to ensure that it is not being stored beyond its recommended use by date
reliability of the suppliers to provide quality products.
Following the Quality Review Committee's agreement, the laboratory technician updated the relevant documents and implemented the recommendations. This resulted in the microbiological counts declining to acceptable levels.

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
(2)

Collecting analysing and organising information
(2)

Planning and organising activities
(2)

Working with others and in teams
(2)

Using mathematical ideas and techniques
(1)

Solving problems
(2)

Using technology
(1)