Modification History
Not applicable.
Unit Descriptor
Unit descriptor |
This unit covers the skills and knowledge required to manage a food safety plan. |
Application of the Unit
Application of the unit |
Food safety is critical to public health and safety and the successful operation of meat industry businesses. This unit is suitable for managers in meat retail establishments, and supervisors and team leaders in smallgoods, meat processing and food services establishments, for maintaining the food safety plan or system in a designated work area. |
Licensing/Regulatory Information
Not Applicable
Pre-Requisites
Prerequisite units |
||
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. Manage the implementation of the food safety plan |
1.1. Food safety principles, food safety procedures and requirements, including regulatory requirements, are explained to the team . 1.2. Team commitment to, and responsibility for, food safety is developed. 1.3. Procedures to support the food safety plan are put in place. 1.4. Training and mentoring is provided to the team to assist implementation. |
2. Monitor the food safety plan and take corrective action |
2.1. Team implementation of the food safety plan is monitored. 2.2. Records and reports are completed accurately and on schedule. 2.3. Prompt action is taken to correct non-conformance according to enterprise and regulatory requirements . 2.4. Causes of non-conformance are identified and analysed. 2.5. Control measures are implemented to prevent future non-conformance. 2.6. Non-conformance is reported according to enterprise requirements. |
3. Maintain the food safety plan |
3.1. Feedback is sought from all personnel to identify potential hazards, corrective actions and controls. 3.2. Processes or conditions which could result in breaches of food safety procedures are identified and preventive or corrective action is taken. 3.3. Corrective action and control procedures are updated to improve food safety. 3.4. Documentation is completed according to enterprise and regulatory requirements. |
Required Skills and Knowledge
REQUIRED SKILLS AND KNOWLEDGE |
This section describes the skills and knowledge required for this unit. |
Required skills |
Ability to:
|
Required knowledge |
|
Evidence Guide
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. |
|
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:
|
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 |
|
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. |
|
Food safety plans will be: |
|
Teams may be: |
|
Record -keeping systems may be: |
|
Reports may be: |
|
Regulatory requirements may include: |
|
Communication may: |
|
OH &S requirements may include: |
|
Workplace requirements may include: |
|
Standard Operating Procedures may relate to: |
|
Unit Sector(s)
Unit sector |
Co-requisite units
Co-requisite units |
||
Competency field
Competency field |