Modification History
April 2012: Minor typographical corrections.
Unit Descriptor
This unit of competency involves the skills and knowledge required to control hazards that are common across processes in a hazard analysis critical control point (HACCP)-based food safety plan by supervising and verifying support programs. It includes the ability to identify food safety hazards and the need for support programs, supervise the implementation of support programs, and verify that support programs are being complied with.
Application of the Unit
Food safety is critical to public health and safety and the successful operation of food processing businesses. This unit is suitable for managers, supervisors and team leaders in food processing establishments who are responsible for maintaining the food safety plan, including support programs, in a designated work area.
Licensing/Regulatory Information
Not applicable.
Pre-Requisites
Not applicable.
Employability Skills Information
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. Establish the role of food safety support programs in the food safety plan |
1.1 A full description of the product is drawn up 1.2 The intended use and client group for the product is identified 1.3 All steps in the operation are included from primary production, processing, manufacture and distribution to the consumer 1.4 Hazards are identified that can reasonably be expected to occur at each step 1.5 Hazard areas that are common to multiple steps in the operation are identified 1.6 The need for support programs to control identified hazard areas is defined |
2. Support programs are developed or sourced and procedures developed |
2.1 The scope of the health and hygiene program is defined 2.2 Microbiological, physical and chemical hazards associated with supplied unprocessed foods and packaging materials are identified and risk controls and work procedures developed 2.3 Microbiological, physical and chemical hazards associated with staff handling unpackaged food are identified and risk controls and work procedures developed 2.4 Microbiological and physical hazards arising from pest infestations are identified and risk controls and work procedures developed 2.5 Microbiological, physical and chemical hazards associated with using the premises and the equipment in them are identified and risk controls and work procedures developed 2.6 Chemical hazards associated with the use of cleaning chemicals are identified and risk controls and work procedures developed |
3. Document and communicate the requirements of support programs as part of the food safety plan |
3.1 Work performance is defined and critical limits established, where appropriate, for support programs 3.2 Food safety support program requirements, including regulatory requirements, are explained to the team 3.3 Team commitment to, and responsibility for, food safety support programs is developed 3.4 Induction, training and mentoring is provided to the team to assist implementation of food safety support programs 3.5 Support program requirements and procedures are communicated to management and staff through documented procedures, directions and signage |
4. Monitor the implementation of support programs within the food safety plan |
4.1 Personal behaviour, including hygiene, housekeeping and use of clothing and equipment, is monitored and corrected, where necessary 4.2 Critical control points are monitored to confirm performance 4.3 Records are checked for completion and accuracy 4.4 Problem areas are analysed using appropriate quality improvement tools and techniques 4.5 Processes or conditions which could result in breaches of food safety procedures are identified and preventive or corrective action is taken |
5. Verify compliance with support programs in a food safety plan and address non-compliances |
5.1 Compliance of the food processing operation for support programs is verified by workplace observation and analysis of records, supported by product testing, if required 5.2 Causes of non-conformance are identified and analysed 5.3 Non-conformance is reported according to enterprise requirements 5.4 Corrective action and control procedures are updated to improve food safety 5.5 Required amendments to the HACCP plan are documented |
Required Skills and Knowledge
This section describes the skills and knowledge required for this unit.
Required skills include: |
Ability to:
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Required knowledge includes: |
Knowledge of:
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Evidence Guide
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 maintain and implement a HACCP-based food safety plan. |
Critical aspects for assessment and evidence required to demonstrate competency in this unit |
Critical aspects of assessment must include the following:
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Context of and specific resources for assessment |
Assessment of performance requirements in this unit should be undertaken within the context of food technology. Competency is demonstrated by performance of all stated criteria, including the critical aspects and knowledge and skills elaborated in the Evidence Guide, and within the scope as defined by the Range Statements applicable to the workplace environment. Assessment must occur in a real or simulated workplace where the assessee has access to:
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Method of assessment |
The following assessment methods are suggested:
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Guidance information for assessment |
Evidence should be gathered over a period of time in a range of actual or simulated environments. |
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. 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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Food safety program |
A food safety program is a written document that specifies ‘...the systematic identification of hazard points, in the production, processing and sale of food and the implementation of risk avoidance, risk minimisation and risk management strategies in respect of these identified hazards.’ (National Food Authority 1994, p17). The food safety program and related procedures must comply with legal requirements of the Food Safety Standards and must be communicated to all food handlers. Where no food safety program is in place, food safety requirements may be specified in general operating procedures |
Control Points |
Control points include:
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Food safety support programs |
These programs are designed to control hazards that are common across food handling steps and include:
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Workplace information |
Workplace information may be provided in:
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Incidents |
A food safety incident:
A quality incident:
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Monitoring |
Monitoring describes the methods used to confirm that a food safety or quality hazard is in control. Examples of monitoring procedures include:
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Responsibility for identifying breaches of food safety procedures |
Responsibility for identifying breaches of food safety procedures and taking corrective action:
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Responsibility for identifying non-compliance against quality standards |
Responsibility for identifying non-compliance against quality standards:
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Personal hygiene requirements |
Minimum personal hygiene requirements are specified by the food safety program. At a minimum this must meet legal requirements as set out in the Food Safety Standard 3.2.2, Division 4:14 and/or state/territory legislation/regulations |
Reporting of health conditions and illnesses |
Reporting of health conditions and illnesses requirements are specified by the food safety program. At a minimum this must meet legal requirements as set out in Food Safety Standard 3.2.2, Division 4:13 and/or state/territory legislation/regulations |
Operator responsibilities |
The operator at this level may have direct responsibility for overseeing the training/development of team members. The operator at this level may have some responsibility for independently assessing risks and determining the effectiveness of control measures. They would be expected to observe day-to-day effectiveness of the food safety plan and participate in assessment and review processes. Responsibilities at this level may include facilitating consultation processes |
Record keeping |
Record keeping complies with customer, legal and food safety program requirements |
Verification |
Verification refers to reviewing all aspects of the food safety program and related records to determine compliance with and adequacy of the food safety program. At a minimum, food safety programs must be verified annually |
Unit Sector(s)
Food safety.