Establish Quality Standards(建立质量管理).doc

Establish Quality StandardsUnit Code AAS GEN 403 03111. Establish quality specifications for product1.1 Market specifications are sourced and legislated requirements identified.Market specificationsA thorough understanding of the specifications for different markets enables producers to match their properties, seasonal conditions and stock to the requirements of their target markets. Regardless of the chosen market, an ability to consistently supply suitable stock benefits both the producer and the consumerTake beef cattle as an example, an important step in selling cattle is being able to match the live animal to your target market specifications. Common traits to measure include sex, dentition, liveweight, carcase weight, P8 fat depth and possibly muscling. The first three involve looking and weighing. Cattle scales and a head bale are essential tools for the beef business.Estimating carcase weight from the live animal requires measuring liveweight and multiplying by an estimated dressing percentage. Dressing percentage is affected by the class of stock, fatness and muscling.Assessing fatnessAssessing fat cover is probably the most important skill in live animal assessment. The fatness relates directly to carcase yield, i.e. waste and is also related to quality. Methods of assessment include: visual based on live animal observations of key indicator sites; manual performed by palpating the live animal at key sites; objective performed by ultrasound scanning of the live animal; past records feedback on previous cattle of similar genetics and background is useful.To assess fat cover, the sites where only fat is laid down should be inspected which are the short ribs, tail head, and long ribs.Key Points-Know the specifications and customer requirements of your target markets.-Know how to assess and monitor the progress of live animals towards target markets.-Manage the grazing system to achieve growth targets and successful market outcomes.-Use high nutritional quality finishing systems to ensure cattle keep growing to slaughter.-Seek feedback and implement practices to improve the management of your production system.-Regularly evaluate new marketing options and implement those more profitable to the beef enterprisWhy is meeting market specifications important?A successful grazing business makes a sustained profit by growing and converting pasture and conserved feed into beef products that consistently meet market specifications. Every producer strives to:-Gain a reputation as a reliable supplier of quality beef;-Maintain market access to as many markets as possible; and-Be financially rewarded when a high proportion of stock consistently meets customers requirements.This is a winwin situation for both you and your customers.To meet product specifications is meant to help you identify the best priced market you can target, and ensure you deliver a quality product to its requirements.At the same time you need to maintain the flexibility to diversify and realign your target markets and options depending on opportunities and changing production circumstances. There will be times when your pastures will not allow stock to meet target market specifications, or when alternative markets become more profitable. When these circumstances arise, maximum profitability may be achieved by selling animals in other markets, or by moving to alternative feeding strategies.Clearly there is a balance between maintaining long-term relationships with your regular customers and exploring new market opportunities. As specifications can vary between buyers and change over time, it is important that you review the specifications of targeted markets with your regular buyers as a matter of routine. This personal approach to market development may also involve entering into forward contracts or similar undertakings to ensure your cattle are marketed to achieve maximum profitPrinciples of meeting market specifications-Know your production system and the specifications and customer requirements of your target markets.-Implement a plan to market cattle to specification on time (as opposed to producing cattle for sale and then finding a buyer who wants those specifications).-Manage the grazing system to achieve livestock performance targets and successful market outcomesTo meet market specifications, particular management knowledge and skills are required including: Assessing and monitoring the progress of animals towards target markets. Seeking feedback and implementing practices to improve the management of the production system. Evaluating marketing options regularly.Understanding your marketThe only way to understand market specifications and the most cost effective marketing options for a particular enterprise is through being well informed. Use market intelligence to implement a continuous improvement system by responding to short- and long-term price and market signals. Up-to-date livestock market data collected from major prime and store markets. Direct sales and wholesale meat market data. Regular weekly summaries. Slaughter statistics. Skin and hide prices.By following markets and keeping good records of their own sales, producers may discern gradual trends and market shifts, thus enabling long-term planning to maximise returns from livestock production.Producers should track the factors influencing prices over time, not just current prices, to identify long term trends and aid decision making.Market specification toolsMeeting market specifications does require additional work, but the benefits of producing something that meets buyer requirements far outweighs the extra effort. There are tools to make it easier, including: BeefSpecs calculator: A simple tool to help producers manage their cattle to meet weight and fat specifications. Cost of production calculators for beef and lamb: An interactive do-it-yourself tool to help beef and sheep producers understand their cost of production and compare their performance annually. Rainfall to pasture growth outlook tool: Developed to help producers understand the amount of pasture growth they can expect from rain events and hence plan and manage livestock movements.1.2 Quality specifications developed and agreed uponProduct Quality SpecificationsQuality refers to the attributes of a pro duct that satisfy the expectations that users have for it. In foods, considerations like freshness, wholesomeness, and suitability for a specific need (recipe, for example) are important. Standards may be developed by, for, or among traders to provide a means of describing product differences in these quality characteristics 1.3 Quality specifications are documented and introduced to organization staff / personnel in accordance with the organization policy Quality specifications should be put in documentation for record, reference and also further updating and make it available for those responsible or related staff or personnel1.4 Quality specifications are updated when necessaryWith the development of technology and market requirement change, quality standard requirements also change and develop, Quality specifications shall be updated with the development of technology, and quality standard requirements change 2. Identify hazards and critical control pointsWhat hazards may be relevant to this competency standard?These may include: Physical hazards where foreign objects such as retained, broken needles, welding rods, nails or wire are present in animals. Chemical hazards resulting from residues such as antibiotics, pesticides, alkaloids and other substances used in animal production. Biological hazards where contamination from other animals (e.g. mice, rats, cats), poor housing/transport conditions, and dirty water affects animal health and food quality. Food quality hazards resulting from poor handling of animals, unhealthy or diseased animals, inappropriate use of dogs, extreme weather conditions, poor loading and transport conditions, and time off feed.Employers are required to provide a safe place of work for workers, and are required to control workplace hazards including hazards that affect workers psychological health and well-being. In addition, most OHS legislative requirements include an obligation to develop and implement policies related to health, safety and welfare of persons at work, including bullying and harassment within the workplace.Workers have a responsibility not to place other workers at risk of a workplace injury or illness. A worker who bullies others while at work is guilty of an offence and can be prosecuted and fined2.1 Critical control points impacting on quality are identified.Critical control pointSpecific point, procedure, or step in food manufacturing at which control can be exercised to reduce, eliminate, or prevent the possibility of a food safety hazard. See also HACCPTo help program managers and supervisors to understand risk management principles, and practise effective risk management in the workplace. A structured risk management program can lead to better OHS practice and performance2.2 Degree of risk for each hazard is determined.What is risk?Risk is the chance or probability that a person will be harmed or experience an adverse healtheffect if exposed to a hazard. It may also apply to situations with property or equipment loss.For example: The risk of developing cancer from smoking cigarettes could be expressed as cigarette smokers are 12 times (for example) more likely to die of lung cancer than non-smokers. These risks are expressed as a probability or likelihood of developing a disease or getting injured, whereas hazards refer to the possible consequences (e.g., lung cancer, emphysema and heart disease from cigarette smoking).Factors that influence the degree of risk include: how much a person is exposed to a hazardous thing or condition, how the person is exposed (e.g., breathing in a vapour, skin contact), and how severe are the effects under the conditions of exposure.What types of hazards are there?A common way to classify hazards is by category: biological - bacteria, viruses, insects, plants, birds, animals, and humans, etc., chemical - depends on the physical, chemical and toxic properties of the chemical. ergonomic - repetitive movements, improper set up of workstation, etc., physical - radiation, magnetic fields, pressure extremes (high pressure or vacuum), noise, etc, psychosocial - stress, violence, etc., safety - slipping/tripping hazards, inappropriate machine guarding, equipment malfunctions or breakdownsPlease use OSH Answers to find information about specific hazards and their control. 2.3 Necessary documentation is accomplished in accordance with organization quality proceduresWhy Good Documentation is essential?_ An essential part of the quality assurance system and should exist for all aspects _ Good documentation practice is an expected practice!_ Correct, complete, current, and consistent informationeffectively meet customer and stakeholder requirements_ Helps to reduce observations raised on inadequate documentation practices.What constitutes Good Documentation?_ Approve, review and update documents_ Changes & current revision status of documents identified_ Relevant versions of applicable documents available at points of use_ Documents remain legible and readily identifiable_ Documents of external origin identified and their distribution controlled_ Prevent unintended use of obsolete documents, and archivingObservations on poor documentation practices_ Document error correction not signed/dated, and didnt include areason for the correction_ Write-overs, multiple line-through and use of White-out or othermasking device_ Sample sequence table and audit trail not documented (if its not documented, it didnt happen)_ SOP related to production, calibration, storage and maintenance not authorized by the QA head_ The delegation for the batch release, in case of absence of the QA manager, not recorded / documented_ Out-of-specification (OOS) procedure not detailed enough; flow chart and /or check-list not available.Some tips on Good Documentation Practices_ Records should be completed at time of activity or when any action is taken_ Superseded documents should be retained for a specific period of time_ Records should be retained for at least one year after the expiry date of the finished product_ Concise, legible, accurate and traceable_ Picture is worth a thousand words_ Clear examples_ Dont assume knowledge.Document types Procedures Policies Work/ Process Instructions Laboratory Instructions Departmental /Standard Operating Procedures Records, Forms and Templates Quality Manuals Regulatory Submissions Audit Reports3. Assist in planning of quality assurance procedures3.1 Procedures for each identified control point are developed to ensure optimum quality.Control pointSpecific point, procedure, or step in food manufacturing at which control can be exercised to reduce, eliminate, or prevent the possibility of a food safety hazard. See also HACCPAppropriate food safety legislation. Management commitment is necessary for implementation of an effective HACCP system. During hazard identification, evaluation, and subsequent operations in designing and applying HACCP systems, consideration must be given to the impact of raw materials, ingredients, food manufacturing practices, role of manufacturing processes to control hazards, likely end-use of the product, categories of consumers of concern, and epidemiological evidence relative to food safety.Determine Critical Control PointsThere may be more than one CCP at which control is applied to address the same hazard. The determination of a CCP in the HACCP system can be facilitated by the application of a decision tree (e.g. Diagram 2), which indicates a logic reasoning approach. Application of a decision tree should be flexible, given whether the operation is for production, slaughter, processing, storage, distribution or other. It should be used for guidance when determining CCPs. This example of a decision tree may not be applicable to all situations. Other approaches may be used. Training in the application of the decision tree is recommended. If a hazard has been identified at a step where control is necessary for safety, and no control measure exists at that step, or any other, then the product or process should be modified at that step, or at any earlier or later stage, to include a control measuIdentify Critical Control Points (CCPs) Principle 2There may be more than one CCP at which control is applied to address the same hazard. The determination of a CCP in the HACCP system can be facilitated by the application of a decision tree, which indicates a logic reasoning approach. Application of a decision tree should be flexible, given whether the operation is for production, slaughter, processing, storage, distribution or other. It should be used for guidance when determining CCPs. This example of a decision tree may not be applicable to all situations. Other approaches may be used. Training in the application of the decision tree is recommended. If a hazard has been identified at a step where control is necessary for safety, and no control measure exists at that step, or any other, then the product or process should be modified at that step, or at any earlier or later stage, to include a control measure.A CCP is a point, step, or procedure at which control can be applied and a food safety hazard can be prevented, eliminated, or reduced to acceptable levels. Points in food preparation that may be CCPs include cooking, chilling, specific sanitation procedures, product formulation control, prevention of cross contamination, and certain aspects of employee and environmental hygiene. For example, cooking that must occur at a specific temperature and for a specified time in order to destroy microbiological pathogens is a critical control point. Likewise, refrigeration or the adjustment of a foods pH to a level required to prevent hazardous microorganisms from multiplying or toxins from forming are also CCPs.Many points in food preparation may be considered control points, but very few are actually critical control points. A control point is any point, step, or procedure at which biological, physical, or chemical factors can be controlled. Concerns that do not impact food safety may be addressed at control points; however, since these control points do not relate to food safety, they are not included in the HACCP plan.Different facilities preparing the same food can differ in the risk of hazards and the points, steps, or procedures which are CCPs. This can be due to differences in each facility such as layout, equipment, selection of ingredients, or the process that is used. Generic HACCP plans can serve as useful guides; however, it is essential that the unique conditions within each facility be considered during the development of a HACCP plan.CCPs must be carefully developed and documented. In addition, they must be used only for purposes of product safety. The following decision tree is helpful in verifying which of the food preparation steps should be designated as CCPs3.2 Hazards and risks are minimized through application of appropriate controls.Inspection should be done by people who are competent to identify the relevant hazards and risks and who can properly assess the conditions found.A properly thought-out approach to inspection will include:(1) A well-designed inspection form to help plan and initiate remedial action by requiring those doing the inspection to ra