Modification History
Not applicable.
Unit Descriptor
Unit descriptor |
This unit of competency covers skills and knowledge required to assess compliance against an approved food safety program where the program is supported by a prescriptive template or tool or where compliance is checked against a food safety program that has been validated by a technical expert. |
Application of the Unit
Application of the unit |
This unit applies to regulatory, commercial or internal auditors. When this unit is applied to regulatory auditing it should be noted that the National Food Safety Audit Policy for regulatory auditing requires that the unit FDFAU4002A Communicate and negotiate to conduct food safety audits, must be pre or co-assessed with this unit when applied to assessing compliance against approved food safety programs that have been validated by a technical expert. |
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. Plan the audit |
1.1. An audit plan is developed to meet the audit scope 1.2. The plan is capable of delivering the required outcomes within resource and time allocations 1.3. Plan includes audit purpose, scope and relevant templates or approved food safety program 1.4. Activities and responsibilities for the audit are identified 1.5. Audit timing (as required by legislation and/or client) is identified including timetable for each stage of the audit 1.6. Resource, personnel and reporting requirements are identified 1.7. Follow up and completion procedures are identified 1.8. Communication protocols are identified and established to facilitate the effective exchange of information and suited to the auditee environment |
2. Confirm that the food business has documented required preliminary work |
2.1. The food and the method of distribution are defined 2.2. Customers and intended use of food is identified 2.3. The process is described and documented 2.4. The food business has checked their documentation for accuracy and completeness |
3. Confirm the food safety program is supported by a tool or template or has been validated |
3.1. The documented food safety program and related procedures and prerequisite programs are assessed to confirm that they have a prescriptive tool or have been validated by a technical expert 3.2. The food business method of identifying and analysing food safety hazards is reviewed 3.3. Templates or the approved food safety program are correctly selected to meet audit scope 3.4. Templates or the approved food safety program are appropriately adapted to suit the needs of the business without adversely affecting food safety 3.5. Documented verification records are reviewed to confirm that the requirements of the food safety program are being met 3.6. Corrective actions required where processes are identified as not meeting targets or critical limits are assessed to confirm they meet the requirements of the template or food safety program 3.7. Food safety prerequisite programs are assessed to confirm they are appropriate for the food business/industry sector to maintain a safe food environment 3.8. Food safety program documents are reviewed to confirm currency, accuracy and adequacy to facilitate maintenance of an adequate food safety program |
4. Collect evidence to review and assess implementation of food safety programs |
4.1. Evidence is collected to confirm that documented programs and procedures are working effectively, reflect actual practice and are consistently applied 4.2. Evidence is collected to confirm that food safety monitoring and corrective actions are carried out according to procedure 4.3. Evidence is collected to confirm that safety prerequisite programs are effective and consistently followed 4.4. Evidence is collected to confirm that food safety records are completed and provide an accurate record of events 4.5. Evidence is collected to confirm that records are accessed and analysed to confirm effective program maintenance in accordance with the template or food safety program 4.6. Evidence is collected to confirm that food safety skills and knowledge of food business personnel is commensurate with their work role 4.7. Evidence is collected to confirm that the food safety program has been internally monitored and assessed, updated and improved by a technical expert |
5. Manage the audit process |
5.1. Audit progress is monitored against the audit plan and any variation to plan is identified and addressed 5.2. Circumstances requiring the audit plan to be adjusted are identified and negotiated in a timely manner 5.3. Audits address audit scope and are conducted within time and resource constraints to meet quality and professional standards 5.4. The audit process is reviewed to identify opportunities for improvement |
6. Consolidate audit outcomes |
6.1. Audit evidence is analysed and assessed to identify any areas of non-compliance with legislation and/or the food safety program 6.2. Non-conformities are identified and classified as agreed by the audit plan 6.3. Non-conformities are reported in accordance with agreed client and/or legislative requirements 6.4. Audit reports and/or certificates are prepared and submitted or presented as required to meet regulatory and client requirements 6.5. A corrective action implementation plan defining proposed actions and timelines developed by the auditee is reviewed by the auditor to confirm that template or food safety program requirements are met 6.6. Audit findings are reviewed to confirm that evidence is sufficient as defined by the template or approved food safety program |
7. Confirm and close out corrective actions |
7.1. Implementation and effectiveness of corrective action is monitored and verified against the template or the approved food safety program 7.2. Audit records are maintained to record corrective actions |
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 competence in this unit must be able to assess compliance against an approved food safety program where the program is supported by a prescriptive template or tool or where compliance is checked against a food safety program that has been validated by a technical expert. 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 |
Evidence of ability to:
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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 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 |
Assessment methods must satisfy the endorsed Assessment Guidelines of FDF10 Food Processing Industry Training Package. The following assessment methods should be considered to gather sufficient and valid evidence of competency:
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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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Food safety program |
Food safety programs include both prerequisite programs and a risk-based analysis of food safety hazards to determine required control measures to eliminate, prevent or reduce hazards. Minimum legal requirements for food safety programs are specified in National Food Safety Standard 3.2.1 or other relevant legislative requirements. The food safety program may be based on a template or externally developed program that is adapted to the needs of the business |
Licensing /certification requirements |
Licensing and certification requirements are determined by system owners |
Technical expert |
The requirements of a technical expert are determined by the system owner. System owners may include:
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Audit scope |
The scope describes the purpose, extent and boundaries of the audit. This may include:
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Prerequisite programs |
Prerequisite programs are also referred to as support programs, such as Good Manufacturing Practice (GMP), Good Agricultural Practice (GAP) and Good Hygiene Practice (GHP) Prerequisite programs can be divided into two categories. Infrastructure and maintenance programs . These may include:
Operational prerequisite programs . These may include:
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Legal requirements |
The scope of the audit determines and may be determined by food safety legislation which may include:
Other legislation which may impact on the conduct of a food safety auditor may include legislation covering:
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Food businesses |
A food business refers to a business, enterprise or activity where food is produced, processed, stored, displayed and/or sold. It may also include primary producers |
Food safety program documents |
Food safety program documents may include:
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Risk-based approaches |
Risk-based approaches to controlling food safety are typically based on HACCP, described in the Codex Alimentarius guidelines |
Unit Sector(s)
Unit sector |
Food safety auditing |
Competency field
Competency field |
Co-requisite units
Co-requisite units |
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