Unit of competency

Modification History

Application

This unit of competency describes the skills and knowledge required to maintain personal hygiene and conduct work tasks where work involves operation of production and packaging equipment and processes.

This unit applies to individuals who participate and comply with safety programs in the food processing sector. It does not apply to the pharmaceutical industry.

Legislative and regulatory requirements apply to food safety and are enforced through state/territory jurisdictions. Users must check with the relevant regulatory authority before delivery.

Pre-requisite Unit

Nil

Unit Sector

Food safety (FSY)

Elements and Performance Criteria

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Unit Mapping Information

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment requirements

Modification History

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has effectively implemented the food safety program and procedures on two separate occasions in a food processing or food packaging environment, including:

• identifying own responsibilities with regard to food safety
• identifying food safety risks in the workplace and the control measures used to manage them
• applying control measures in own work
• monitoring compliance with food safety standards
• identifying and acting on non-compliances, and participating in improving safety
• maintaining required standards of personal hygiene.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

• sources of information and expertise on procedures and responsibilities for food safety relating to own work
• basic concepts of critical control point (CCP)-based food safety, including identification of hazards that are likely to occur, establishing appropriate methods of control and confirming that controls are met
• food safety management arrangements in the workplace, including awareness of food safety legislation, workplace policies and procedures to implement responsibilities, understanding the relationship between the quality system and the food safety program, personnel responsible for developing and implementing the food safety program, the role of internal and external auditors as appropriate, procedures followed to investigate contamination events, and performance improvement processes
• Food Standards Code and why it exists
• common microbiological, physical and chemical hazards related to the foods handled in the work area, including the types of hazards likely to occur, the conditions under which they occur, possible consequences, and control methods to prevent occurrence
• basic understanding of the properties, handling and storage requirements of ingredients, materials and products handled and used
• methods used to monitor that food safety is under control, including the purpose of sampling
• action required in the event of non-compliance (corrective action is typically described in the food safety program and/or related workplace information)
• purpose of keeping records, and the recording requirements of the food safety program
• methods used in the workplace to isolate or quarantine food that may be unsafe
• product and ingredient traceability procedures, such as product recall where required by work responsibilities
• clothing and footwear requirements for working in and/or moving between food handling areas
• personal clothing maintenance, laundering and storage requirements
• appropriate bandages and dressings to be used when undertaking food handling
• housekeeping requirements and responsibilities relating to own work, and use and storage of housekeeping/cleaning equipment where relevant
• procedures to follow in the event of pest sighting or discovery of infestation
• purpose and importance of cleaning and sanitation procedures.

Assessment Conditions

Assessment of skills must take place under the following conditions:

• physical conditions:

• skills must be demonstrated in a workplace setting or an environment that accurately represents a real food processing workplace

• resources, equipment and materials:

• food safety information relating to the workplace, including a food safety program outlining food safety hazards and control methods
• sampling and test procedures and related equipment
• appropriate clothing and related apparatus
• reporting and monitoring systems

• specifications:

• work instructions and procedures relevant to work task
• cleaning and sanitation policies and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4