Unit of competency Outline
Date retreived
22/07/2026 4:15 AM AWST
22/07/2026 4:15 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Apply HACCP to the workplace
Apply HACCP to the workplace
Unit of competency
National Code
MSAPMSUP301A
MSAPMSUP301A
State Code
W8296
W8296
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
18/12/2008
Field of Education
061301 - Occupational Health And Safety
Original Release Date
18/12/2008
Nominal Hours
30
Description
This competency applies to senior operators working in sectors that make products which come into contact with food and beverages This competency covers the application of a HACCP-based approach to food and beverage related products.Acronyms used in this competency:CCP - critical control points CCF - critical control factorsCCL - critical control limitsHACCP - hazard analysis critical control pointsHAT - hazard analysis table.
Notes
Elements and Performance Criteria
1. Apply a HAT to an existing process.
- 1.1 Identify CCPs.
- 1.2 Recognise CCFs which are outside of or approaching CCLs.
- 1.3 Describe hazard related to CCFs and CCLs.
- 1.4 Implement corrective action as per HAT.
2. Develop/modify a HACCP.
- 2.1 Conduct a hazard analysis.
- 2.2 Determine the CCPs.
- 2.3 Establish critical limits.
- 2.4 Establish/modify a system to monitor control of the CCPs.
- 2.5 Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control.
- 2.6 Establish procedures for verification to confirm that the HACCPsystem is working effectively.
- 2.7 Establish/modify documentation concerning all procedures and records appropriate to these principles and their application.
3. Interpret HACCP/HAT to another worker.
- 3.1 Explain the purpose and rationale of HACCP.
- 3.2 Identify CCPs, CCFs and CCLs.
- 3.3 Describe indicators of CCFs not within their CCLs.
- 3.4 Describe impact of non-conformances.
- 3.5 Demonstrate corrective action.
- 3.6 Monitor worker implement.
RANGE STATEMENT
The Range Statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Add any essential operating conditions that may be present with training and assessment depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts.
Where reference is made to industry codes of practice, and/or Australian/international standards, the latest version must be used.
Context
This competency covers the development/modification of a HACCP/HAT to the manufacture of products to be used in contact with food, beverages or pharmaceuticals. It assumes an understanding of the operation of all relevant equipment and processes but does not necessarily require them to be used personally.
This competency applies to all work environments and sectors within the process manufacturing industries where the product comes into contact with food, beverages or pharmaceuticals. Standard procedures means all relevant workplace procedures, work instructions, temporary instructions and relevant industry and government codes and standards.
Procedures
All operations are performed in accordance with procedures.
Procedures include all relevant workplace procedures, work instructions, temporary instructions and relevant industry and government codes and standards.
Hazards
Typical hazards are:
biological
chemical
physical
product contamination
material contamination.
Problems
'Anticipate and solve problems' means resolve a wide range of routine and non-routine problems, using product and process knowledge to develop solutions to problems which do not have a known solution/a solution recorded in the procedures.
Typical process and product problems may include:
recognising CCFs approaching the CCLs.
determining corrective action from HAT
applying HACCP principles to situations not directly covered by HAT
recognising the need for a new/modified HACCP/HAT
modifying HACCP/HAT to meet changes circumstances.
The Range Statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Add any essential operating conditions that may be present with training and assessment depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts.
Where reference is made to industry codes of practice, and/or Australian/international standards, the latest version must be used.
Context
This competency covers the development/modification of a HACCP/HAT to the manufacture of products to be used in contact with food, beverages or pharmaceuticals. It assumes an understanding of the operation of all relevant equipment and processes but does not necessarily require them to be used personally.
This competency applies to all work environments and sectors within the process manufacturing industries where the product comes into contact with food, beverages or pharmaceuticals. Standard procedures means all relevant workplace procedures, work instructions, temporary instructions and relevant industry and government codes and standards.
Procedures
All operations are performed in accordance with procedures.
Procedures include all relevant workplace procedures, work instructions, temporary instructions and relevant industry and government codes and standards.
Hazards
Typical hazards are:
biological
chemical
physical
product contamination
material contamination.
Problems
'Anticipate and solve problems' means resolve a wide range of routine and non-routine problems, using product and process knowledge to develop solutions to problems which do not have a known solution/a solution recorded in the procedures.
Typical process and product problems may include:
recognising CCFs approaching the CCLs.
determining corrective action from HAT
applying HACCP principles to situations not directly covered by HAT
recognising the need for a new/modified HACCP/HAT
modifying HACCP/HAT to meet changes circumstances.
The Evidence Guide provides advice on assessment and must be read in conjunction with the Performance Criteria, required skills and knowledge, the Range Statement and the Assessment Guidelines for this Training Package.
Overview of assessment
A holistic approach should be taken to the assessment.
Assessors must be satisfied that the person can consistently perform the unit as a whole, as defined by the Elements, Performance Criteria and skills and knowledge.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
It is essential that competence is demonstrated in the knowledge and skills defined in this unit. These may include the ability to:
recognise potential situations requiring action
implement appropriate action
understand the procedures
explain the importance of CCPs, CCFs and CCLs.
Consistent performance should be demonstrated. For example, look to see that HACCP standards are met consistently.
Assessment method and context
Assessment will occur on a processing plant or in a manufacturing environment and will be undertaken in a work-like manner.
Competence in this unit may be assessed:
by using an appropriate, industrial plant/process
in a situation allowing for the generation of evidence of the ability to recognise, anticipate and solve problems
by using a suitable simulation and/or a range of case studies/scenarios
through a combination of these techniques.
In all cases it is expected that practical assessment will be combined with targeted questioning to assess the underpinning knowledge and theoretical assessment will be combined with appropriate practical/simulation or similar assessment. Assessors need to be aware of any cultural issues that may affect responses to questions.
Assessment processes and techniques must be culturally appropriate and appropriate to the oracy, language and literacy capacity of the assessee and the work being performed.
Specific resources for assessment
This section should be read in conjunction with the Range Statement for this unit of competency. Resources required include suitable access to an operating plant or equipment that allows for appropriate and realistic simulation. A bank of case studies/scenarios and questions will also be required to the extent that they form part of the assessment method. Questioning may take place either in the workplace, or in an adjacent, quiet facility such as an office or lunchroom. No other special resources are required.
Access must be provided to appropriate learning and/or assessment support when required. Where applicable, physical resources should include equipment modified for people with disabilities.
Overview of assessment
A holistic approach should be taken to the assessment.
Assessors must be satisfied that the person can consistently perform the unit as a whole, as defined by the Elements, Performance Criteria and skills and knowledge.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
It is essential that competence is demonstrated in the knowledge and skills defined in this unit. These may include the ability to:
recognise potential situations requiring action
implement appropriate action
understand the procedures
explain the importance of CCPs, CCFs and CCLs.
Consistent performance should be demonstrated. For example, look to see that HACCP standards are met consistently.
Assessment method and context
Assessment will occur on a processing plant or in a manufacturing environment and will be undertaken in a work-like manner.
Competence in this unit may be assessed:
by using an appropriate, industrial plant/process
in a situation allowing for the generation of evidence of the ability to recognise, anticipate and solve problems
by using a suitable simulation and/or a range of case studies/scenarios
through a combination of these techniques.
In all cases it is expected that practical assessment will be combined with targeted questioning to assess the underpinning knowledge and theoretical assessment will be combined with appropriate practical/simulation or similar assessment. Assessors need to be aware of any cultural issues that may affect responses to questions.
Assessment processes and techniques must be culturally appropriate and appropriate to the oracy, language and literacy capacity of the assessee and the work being performed.
Specific resources for assessment
This section should be read in conjunction with the Range Statement for this unit of competency. Resources required include suitable access to an operating plant or equipment that allows for appropriate and realistic simulation. A bank of case studies/scenarios and questions will also be required to the extent that they form part of the assessment method. Questioning may take place either in the workplace, or in an adjacent, quiet facility such as an office or lunchroom. No other special resources are required.
Access must be provided to appropriate learning and/or assessment support when required. Where applicable, physical resources should include equipment modified for people with disabilities.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| C5724 | PMBSUP301A | Apply HACCP to the workplace | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| AXO10 | MSMSUP301 | Apply HACCP to the workplace | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| W400 | PMB30107 | Certificate III in Polymer Processing | Qualification |
| W401 | PMB40107 | Certificate IV in Polymer Technology | Qualification |
| D688 | MSA40311 | Certificate IV in Process Manufacturing | Qualification |
| W486 | MSA30107 | Certificate III in Process Manufacturing | Qualification |
| J572 | PMA30113 | Certificate III in Process Plant Operations | Qualification |
| W516 | PMA30108 | Certificate III in Process Plant Operations | Qualification |
| J571 | PMA40113 | Certificate IV in Process Plant Technology | Qualification |
| W517 | PMA40108 | Certificate IV in Process Plant Technology | Qualification |
| D550 | MSS40111 | Certificate IV in Sustainable Operations | Qualification |