Unit of competency Outline

Date retreived
22/07/2026 8:18 AM AWST

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Facilitate Quality Assurance Process

Facilitate Quality Assurance Process

Unit of competency
National Code
AMPCOR402
State Code
AVX08
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
01/12/2015
View on TGA
State Implementation and Classification
Approved Date
03/05/2016
Field of Education
080317 - Quality Management
Original Release Date
03/05/2016
Nominal Hours
30
Description
This unit describes the skills and knowledge required to oversee a Hazard Analysis Critical Control Point (HACCP)-based Quality Assurance (QA) program. This unit is suitable for retailers, smallgoods producers, processors and food service establishments producing meat and meat products for domestic and export markets.This unit is applicable to supervisors or those with responsibility for all or part of a meat establishment HACCP-based QA program.Work in this unit must be carried out in accordance with AS4696 Australian Standard for the hygienic production and transportation of meat and meat products for human consumption.No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Facilitate the ongoing implementation of the QA program in the workplace
  • 1.1 Identify regulatory basis for compliance with the company's HACCP-based QA program
  • 1.2 Identify nature and importance of work instructions and Standard Operating Procedures (SOPs) and coach workers in their implications
  • 1.3 Write work instructions and SOPs to comprehensively document requirements for competent performance
  • 1.4 Review work instructions and SOPs for accuracy
  • 1.5 Monitor implementation of work instructions and operating procedures
2. Monitor inspection and test records
  • 2.1 Identify control and critical control points in the HACCP program
  • 2.2 Identify and implement appropriate procedures for monitoring products and processes
  • 2.3 Identify critical limits and causes for product or process not conforming
  • 2.4 Monitor inspection and test records to verify product quality and identify performance trends
  • 2.5 Include descriptions of proposals in status reports to introduce improved processes or procedures
3. Respond to non-conforming product or processes
  • 3.1 Identify procedures for taking corrective action
  • 3.2 Implement corrective and preventative measures to prevent recurrence
  • 3.3 Devise or revise procedures to support control measures
  • 3.4 Identify processes or conditions which could result in a breach of meat safety procedures and take corrective action
  • 3.5 Introduce and control process changes to meet QA requirements
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 in accordance with 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. Calculate calibration adjustments
  • 6.1 Use mathematical concepts associated with equipment calibration to determine adjustment to settings
  • 6.2 Verify calibration calculation by checking the accuracy of the adjustment in the actual work performance
No information
No information
Replaces
State Code National Code Title Type
D8756 MTMCOR402C Facilitate Quality Assurance process Unit of competency
Replaced By
State Code National Code Title Type
OFA86 AMPQUA401 Support food safety and quality programs Unit of competency