Unit of competency Outline

Date retreived
22/07/2026 6:50 PM 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.

Participate in the ongoing development and implementation of a HACCP based QA system

Participate in the ongoing development and implementation of a HACCP based QA system

Unit of competency
National Code
AMPQUA423
State Code
OFA30
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
080317 - Quality Management
Original Release Date
21/06/2023
Nominal Hours
60
Description
This unit describes the skills and knowledge required to develop and manage a Hazard Analysis and Critical Control Points (HACCP)-based Quality Assurance (QA) program.This unit applies to QA personnel and supervisors who are responsible for developing or implementing a HACCP-based QA system in a meat processing premises. In this role, individuals take responsibility for their own work and for the quality of others’ work within known parameters. They provide and communicate solutions to a range of predictable and sometimes unpredictable problems.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. Involve management and staff in developing the quality system
  • 1.1 Involve relevant staff members and managers in clarifying purpose and scope of program
  • 1.2 Clearly define workplace needs and expectations
  • 1.3 Incorporate other systems, including AUS-MEAT, workplace health and safety and meat inspection according to workplace needs
2. Establish the scope of the system
  • 2.1 Define the scope of the HACCP-based QA system to encompass food safety, quality, regulatory compliance, animal welfare and preventative maintenance
  • 2.2 Set up the system to prevent and control food safety hazards and other hazards, including product quality and workplace health and safety hazards
  • 2.3 Seek consensus from relevant workplace areas on coverage and scope of system
3. Conduct hazard analysis and assessment
  • 3.1 Assess every step in the production process for potential food safety hazards
  • 3.2 Establish critical control points (CCPs) to identify methods for preventing and controlling significant hazards
  • 3.3 Establish critical limits for each CCP
  • 3.4 Assign measurable or recognisable standards for each CCP to define the critical limits
  • 3.5 Technically and scientifically validate critical limits
4. Ensure all documents, work procedures and processes required for the system are developed, available and in use
  • 4.1 Describe all products and processes covered by the HACCP-based QA system in a standardised format defining product characteristics relevant to food safety
  • 4.2 Review work instructions and standard operating procedures (SOPs) for accuracy, relevancy and sufficiency to prevent potential hazards
  • 4.3 Implement documented procedures for monitoring CCPs
  • 4.4 Implement documented procedures designed to ensure any CCPs that are out of control are brought back under control, and any affected products are suitably handled
  • 4.5 Implement documented procedures to ensure the whole HACCP-based QA system is regularly audited and verified as working effectively
  • 4.6 Ensure availability, currency and current usage of all documents and records required for system
5. Audit, verify and validate the system
  • 5.1 Routinely revise, verify and validate HACCP plan through reassessing hazards, CCPs, critical limits, testing methods, and all related HACCP system procedures, to ensure their ongoing relevancy to plant operations
  • 5.2 Take corrective action and record follow-up on audit findings
  • 5.3 Review HACCP-based QA system to account for any process or product changes
No information
No information
State Code National Code Title Type
BIZ4 AMP40222 Certificate IV in Meat Processing Qualification
BIZ3 AMP40522 Certificate IV in Meat Safety Inspection Qualification