Modification History
Not Applicable
Unit Descriptor
Unit descriptor |
This unit covers the skills and knowledge required to design and manage food safety programs for a meat industry enterprise including meat processing, smallgoods, retail and food services operations. The unit also covers skills and knowledge for working with customers and consumers on food safety issues. |
Application of the Unit
Application of the unit |
This unit is appropriate for all managers in a food safety and/or Quality Assurance (QA) role, and for those working in production roles with responsibility for food safety and QA within their job role. Food safety is a critical element of product quality and is a priority for all sectors of the meat processing industry. Food safety is also a community issue and public perceptions of the safety of meat and meat products impact on the viability of meat processing enterprises. |
Licensing/Regulatory Information
Not Applicable
Pre-Requisites
Prerequisite units |
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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. Establish enterprise meat or food safety system requirements |
1.1. Goals, scope and requirements of food safety system are determined, consistent with customer, enterprise and regulatory requirements . 1.2. Alternative food safety systems are evaluated against enterprise requirements and preferred system is identified. 1.3. Development of the food safety system is carefully planned, using team and consultative approaches. 1.4. Resource requirements, including staff training requirements, for effective systems operation and maintenance are identified and obtained. |
2. Develop food safety systems |
2.1. Food safety responsibilities, obligations and roles are identified and clearly explained to stakeholders . 2.2. Processes covered by the food safety system are identified and described. 2.3. Food safety hazards are identified for all processes within the scope of the food safety system. 2.4. Hazard control measures are identified, developed and validated. 2.5. Procedures for preventative action are developed. |
3. Establish monitoring procedures and corrective actions |
3.1. Monitoring procedures are developed and monitoring information is used to inform corrective actions . 3.2. Corrective actions are developed and implemented to effectively control hazards. 3.3. Recording and documentation procedures are developed, maintained and secured. 3.4. Strategies to support the workforce in the routine and consistent application of food safety systems are developed, resourced and implemented. |
4. Evaluate food safety system |
4.1. Audit procedures are established and audits monitored. 4.2. Verification procedures and schedules are established and verification information is used in the review of the food safety system. 4.3. Food safety system is reviewed and updated for changes in Australian Standards, technical information (including verification data) and process information according to established procedures. 4.4. Food safety systems are prepared for external review and approval by relevant authorities. 4.5. Performance information is used to measure performance against policies and goals. |
5. Communicate food safety outcomes |
5.1. Interactions with the public, regulatory authorities and agencies are conducted in a positive, cooperative and open manner. 5.2. Food safety incidents and non-compliances are reported promptly to relevant authorities. 5.3. Customer and consumer feedback is gathered, analysed and included in review of the food safety system. 5.4. Food safety system outcomes are documented to promote public confidence in enterprise products and services. |
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 |
The meat industry has specific and clear requirements for evidence. A minimum of three forms of evidence is required to demonstrate competency in the meat industry. This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time. These requirements are in addition to the requirements for valid, current, authentic and sufficient evidence. Three forms of evidence means three different kinds of evidence - not three pieces of the same kind. In practice it will mean that most of the unit is covered twice. This increases the legitimacy of the evidence. All assessment must be conducted against Australian meat industry standards and regulations. |
Critical aspects for assessment and evidence required to demonstrate competency in this unit |
Competency must be demonstrated through sustained performance over time, at an appropriate level of responsibility and authority under typical operating and production conditions for the enterprise. |
Context of and specific resources for assessment |
Resources may include:
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Method of assessment |
Recommended methods of assessment include:
Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander, gender, or language backgrounds other than English. Language and literacy demands of the assessment task should not be higher than those of the work role. |
Guidance information for assessment |
A current list of resources for this unit of competency is available from MINTRAC www .mintrac .com .au or telephone 1800 817 462. |
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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Food safety systems : |
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Regulatory requirements may include: |
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Stakeholders may include: |
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Preventative action may involve: |
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Product/process monitoring may be: |
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A corrective action plan identifies: |
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Food safety documentation includes: |
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Technical information includes: |
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Strategies to support the workforce in the implementation of the food safety system may include: |
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Food safety systems , procedures and controls apply to: |
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Validation is: |
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Audit procedures include: |
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Verification procedures and schedules may be defined in: |
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OH &S requirements may include: |
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Workplace requirements may include: |
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Monitoring requirements for food safety hazards include: |
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Public health requirements include the impacts of pathogenic bacteria such as: |
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Communication may: |
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Data management systems may be manual or computerised, cover data collection, data monitoring and data analysis and interpretation and include: |
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Unit Sector(s)
Unit sector |
Co-requisite units
Co-requisite units |
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Competency field
Competency field |