Modification History
This unit supersedes and is equivalent to FDFAU4007A Audit a heat treatment process.
November 2011: update to Evidence Guide.
Unit Descriptor
Unit descriptor |
This unit of competency covers the skills and knowledge required to support a food safety audit that includes heat treatment processes designed to bring about a defined logarithmic reduction of the target organism to ensure safe food. This may include pasteurised product with a nominated refrigerated shelf life and commercially sterile, shelf-stable product. |
Application of the Unit
Application of the unit |
This unit applies to the role of a food safety auditor responsible for auditing heat treatment processes. Audit processes would typically occur within the context of auditing a HACCP-based food safety program that defines related prerequisite program requirements. This unit applies to auditing aspects of the process that directly relate to delivering the prescribed heat treatment. It covers related factors, such as raw materials receival, pre- and post-process storage and packaging methods and materials only to the extent that impact on or are controlled by the heat treatment process. It supports relevant legislation such as food standards contained in the Food Standards Code and industry codes of practice relating to the validation and verification of a HACCP-based food safety program, and should be read in conjunction with these documents. Both regulatory and commercial audit system owners may specify additional certification requirements of auditors eligible to audit food safety programs within their system. Where an auditor is responsible for auditing heat treatment as part of a cook chill process, they will also need to achieve competence in FDFAU4006A Audit a cook chill process. |
Licensing/Regulatory Information
Not applicable.
Pre-Requisites
Prerequisite units |
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FDFAU4002A |
Communicate and negotiate to conduct food safety audits |
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FDFAU4003A |
Conduct food safety audits |
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FDFAU4004A |
Identify, evaluate and control food safety hazards |
Employability Skills Information
Employability skills |
This unit contains employability skills. |
Elements and Performance Criteria Pre-Content
Elements describe the essential outcomes of a unit of competency. |
Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide. |
Elements and Performance Criteria
ELEMENT |
PERFORMANCE CRITERIA |
1. Identify and assess food safety hazards and related control options for heat treatment processes |
1.1. Microbiological food safety hazards that could present a risk in the food at the point of consumption are identified by type, origin and food association level and assessed to determine the significance of the hazard 1.2. Heat treatment processes, control requirements and methods are identified to ensure that finished, heat-treated products meet food safety objectives |
2. Confirm that appropriate evidence supports validation of the heat treatment process |
2.1. Validation evidence and records are reviewed to confirm that an appropriate level of validation has been applied 2.2. Evidence used by the business to validate the process is identified and assessed to confirm that it is credible and adequate to achieve the food safety objective |
3. Confirm verification of the food safety program for a heat treatment process |
3.1. System records required to support verification are identified, collected and reviewed 3.2. Business documentation is reviewed and inspections are conducted to confirm that facilities and equipment design and components comply with regulatory and business standards 3.3. Business documentation is reviewed and inspections are conducted to confirm that operational monitoring and testing procedures and frequency meet regulatory requirements, and industry and business standards |
Required Skills and Knowledge
REQUIRED SKILLS AND KNOWLEDGE |
This section describes the skills and knowledge required for this unit. |
Required skills |
Ability to :
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Required knowledge |
Knowledge of :
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Evidence Guide
EVIDENCE GUIDE |
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The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package. |
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Overview of assessment |
A person who demonstrates competency in this unit must be able to provide evidence that they can verify food safety programs involving heat treatment processes to meet regulatory, industry and business standards. They must also demonstrate capacity to confirm that appropriate validation has occurred. Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competency in this unit must be achieved in accordance with food safety standards and regulations. |
Critical aspects for assessment and evidence required to demonstrate competency in this unit |
Assessment must confirm that the candidate can:
Assessment must include the demonstration of appropriate methods, including the use of time temperature indicators (TTIs) to measure the effectiveness of a range of heat treatment. Related processes, such as evaluation of raw materials, sterilisation of packaging and equipment (relevant to aseptic systems) and post-process handling, will be considered where they directly impact on the effectiveness of heat treatment. Assessment requires participation in at least two audits of different heat treatment processes. For given scenarios where prescribed processing requirements are not met, assess adequacy of evidence used to determine response procedures. |
Context of and specific resources for assessment |
Competency may be assessed in an actual workplace or simulated environment that provides access to the required resources. At least one of the audit scenarios should be assessed in an actual workplace context. Assessment is to occur under standard and authorised work practices, safety requirements and environmental constraints. The following resources must be available:
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Method of assessment |
This unit only covers the technical skills and knowledge related to the specific area of risk. Generic food safety auditing skills and knowledge are covered in prerequisite units. While participation in audit processes should follow good auditing practice as specified by prerequisite units, formal assessment of generic food safety auditing competence does not need to be repeated when assessing this unit. The following assessment methods should be considered to gather sufficient and valid evidence of competency:
The audits conducted for the purpose of assessment must be witnessed by an auditor competent to audit a heat treatment process. Assessment methods must satisfy the endorsed Assessment Guidelines of FDF10 Food Processing Industry Training Package. |
Guidance information for assessment |
To ensure consistency in one's performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities. |
Range Statement
RANGE STATEMENT |
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The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. 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) may also be included. |
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Heat treatment processes |
Heat treatment processes may include:
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Validation |
Validation refers to obtaining evidence to confirm that a HACCP-based food safety program is complete and effective and will deliver the expected food safety outcomes |
Validation evidence |
Validation evidence confirms that control measures are capable of being consistently effective and may include the application of:
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Verification |
Verification refers to methods and procedures used to carry out monitoring, including sampling and testing to provide evidence that the specifications set by relevant legislation and codes of practice continue to be met |
Business standards |
Business standards refer to standards or technical specifications set by the system owner based on and in addition to regulatory requirements that relate specifically to food safety |
Relevant legislation , standards , codes of practice and technical specifications |
Relevant legislation, standards, codes of practice and technical specifications relating to heat treatment requirements may include:
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Factors that affect heat distribution and heat penetration |
Factors that affect heat distribution and heat penetration may include:
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Commercial heat processing equipment |
Commercial heat processing equipment may include:
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Packaging |
Packaging may include:
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Product sealing processes |
Product sealing processes may include hermetic sealing in processes, such as canning, or sealing pasteurised products in cartons and other sealed containers |
Prerequisite programs |
Prerequisite programs are also referred to as support programs, such as Good Manufacturing Practice (GMP), Good Agricultural Practice (GAP) and Good Hygienic Practice (GHP). Pre-requisite programs can be divided into two categories: Infrastructure and maintenance programs . These may include:
Operational prerequisite programs . These may include:
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Test methods |
Test methods include:
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Additional reference material |
Additional reference material includes:
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Unit Sector(s)
Unit sector |
Food safety auditing |
Competency field
Competency field |
Co-requisite units
Co-requisite units |
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