Unit of competency Outline

Date retreived
22/07/2026 8:38 PM AWST

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Support food safety and quality programs

Support food safety and quality programs

Unit of competency
National Code
AMPQUA401
State Code
OFA86
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
24/01/2023
View on TGA
State Implementation and Classification
Approved Date
21/06/2023
Field of Education
110111 - Food Hygiene
Original Release Date
21/06/2023
Nominal Hours
65
Description
This unit describes the skills and knowledge required to oversee a food safety program based on Hazard Analysis and Critical Control Points (HACCP). This unit is suitable for meat processors such as slaughtering, processing, wholesaling, smallgoods manufacturing and retailing establishments.This unit applies to individuals who take responsibility for food safety and quality programs in environments where meat is processed, handled and stored.All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food and meat safety regulations, legislation and standards that apply to the workplace.No licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Monitor food safety and quality in work area
  • 1.1 Identify regulatory basis for compliance with the workplace food safety and quality program
  • 1.2 Confirm that standard operating procedures (SOPs) for controlling food safety hazards and risks are communicated to others in the work area
  • 1.3 Confirm process of monitoring critical control points (CCPs) to control hazards and risks is communicated to others in the work area
  • 1.4 Review work instructions and SOPs for accuracy
  • 1.5 Monitor implementation of work instructions and operating procedures
2. Monitor CCP records
  • 2.1 Identify the CCPs in the HACCP program
  • 2.2 Identify and implement appropriate procedures for monitoring CCPs
  • 2.3 Identify critical limits and causes for product or process not conforming
  • 2.4 Monitor CCP monitoring records to verify product quality and identify performance trends
  • 2.5 Identify and report opportunities for improvements to procedures to reduce non-compliance
3. Identify non-conforming product or processes
  • 3.1 Identify processes or conditions that could result in a breach of meat safety procedures and require corrective actions
  • 3.2 Identify procedures for taking corrective actions
  • 3.3 Monitor implementation of corrective and preventative measures to prevent recurrence
  • 3.4 Identify process to update and distribute amended SOP
4. Review product samples and test results
  • 4.1 Identify product sampling procedures
  • 4.2 Identify post-collection procedures according to SOPs
  • 4.3 Review and respond to test results according to workplace requirements
5. Calculate yield, wastage and productivity indicators
  • 5.1 Calculate yield, wastage and productivity measures to determine performance outcomes
  • 5.2 Compare yield, wastage and productivity measures with targets to determine variations between actual and planned performance
6. Calibrate food safety measuring instrument
  • 6.1 Identify measuring instrument used to monitor food safety hazards and controls
  • 6.2 Calibrate measuring instrument according to regulatory and workplace requirements
  • 6.3 Determine required adjustments to ensure accuracy, and adjust instrument or identify instrument with relevant calibration adjustment
  • 6.4 Maintain a register of instrument calibrations
No information
No information
Replaces
State Code National Code Title Type
AVX08 AMPCOR402 Facilitate Quality Assurance Process Unit of competency
State Code National Code Title Type
BIZ4 AMP40222 Certificate IV in Meat Processing Qualification
BIZ3 AMP40522 Certificate IV in Meat Safety Inspection Qualification