Modification History
Not applicable.
Unit Descriptor
Unit descriptor |
This unit of competency covers the skills and knowledge to support a food safety audit of food safety programs of bivalve mollusc producers. The unit covers on-shore and wild growing, harvesting, cleaning, post-harvest handling and storage, stock movement, depuration (where applicable) and wet storage. |
Application of the Unit
Application of the unit |
This unit applies to the role of a food safety auditor responsible for auditing a bivalve mollusc growing and harvesting process. These audits would typically occur within the context of auditing a HACCP-based food safety program that defines related prerequisite program requirements. The audits are supported by state and territory government regulations for prescribing processes and requirements relating to the production of bivalve molluscs. This unit does not cover the skills and knowledge to audit the classification of growing areas. This unit supports relevant legislation, such as food standards contained in the Food Standards Code and industry codes of practice relating to 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. |
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 growing and harvesting bivalve molluscs |
1.1. Microbiological food safety hazards that could present a risk in bivalve molluscs at the point of consumption are identified by type and origin and assessed to determine risk level and control requirements 1.2. Chemical food safety hazards that could present a risk in bivalve molluscs at the point of consumption, including toxin presence, are identified by type and assessed to determine risk level and control requirements 1.3. Control requirements and methods to ensure that bivalve molluscs meet food safety objectives are identified |
2. Confirm that appropriate evidence supports validation of growing and harvesting bivalve molluscs |
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 meet the food safety objective |
3. Verify bivalve mollusc growing and harvesting processes |
3.1. System records required to support verification against relevant shellfish quality programs 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 competence in this unit must be able to provide evidence that they can verify that food safety programs covering growing and harvesting bivalve molluscs meet regulatory, industry and business standards. 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 is to be assessed in an environment where bivalve molluscs are grown and harvested. 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 competence:
Audits conducted for the purpose of assessment must be witnessed by an auditor competent to audit bivalve growing and harvesting processes. The audits conducted for the purpose of assessment must be witnessed by an auditor competent to audit bivalve mollusc growing and harvesting processes. Assessment methods must satisfy the endorsed Assessment Guidelines of the 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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Microbiological food safety hazards |
Microbiological food safety hazards may include:
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Bivalve molluscs |
Bivalve molluscs may include:
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Chemical food safety hazards |
Chemical food safety hazards may include common origins of chemical contamination, including:
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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 |
Shellfish quality programs |
Australian shellfish quality assurance programs administered by state and territory shellfish control authorities |
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 , codes of practice and technical standards |
Relevant legislation, codes of practice and technical standards relating to bivalve molluscs may include:
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Role of government in overseeing implementation of shellfish quality programs |
Role of government in overseeing implementation of shellfish quality programs:
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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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