Modification History
Not applicable.
Unit Descriptor
Unit descriptor |
This unit describes the performance outcomes, skills and knowledge required to develop, implement and evaluate a food safety program for a range of service industry operations where food is stored, prepared, displayed, served and disposed of. It requires the ability to determine the specific program requirements for an organisation and prepare policies and procedures for other personnel to follow. This unit is one of three hierarchical units describing varying levels of participation in food safety processes:
Food safety is nationally legislated by the Food Standards Australia New Zealand Act 1991 which provides for the operation of a statutory authority known as Food Standards Australia New Zealand. The Australia New Zealand Food Standards Code (the Code) developed by this authority contains an individual standard for the development of food safety programs. This unit of competency complies with the legislative requirements for food safety and the development of a food safety program as outlined in the Code. The legislative requirement for a business to develop a program, along with training and certification requirements, differs across state and territory governments. |
Application of the Unit
Application of the unit |
This unit has application to hospitality, commercial catering and retail venues where food is stored, prepared, displayed, served and disposed of, such as any venue operating a permanent or temporary kitchen or smaller food preparation area. It applies to restaurants, cafes, clubs, hotels, attractions, events and conference venues, fast food restaurants, retail food outlets such as sandwich shops and food court outlets. It would apply to tour operators involved in the preparation and service of food at temporary sites. Other industries will need to access industry-specific food safety units of competency. A food safety program would normally be based on the hazard analysis and critical control points (HACCP) method but this unit can apply to other food safety systems. The development and implementation of a food safety program requires the application of significant planning, organisational and contingency management skills. This role is generally undertaken by senior personnel who operate autonomously, and who are responsible for making strategic decisions on establishing and monitoring risk control systems for food-related hazards. Programs are developed by such people as chefs, kitchen managers, catering managers, fast food store managers and owner-operators of small business catering operations or retail food outlets. |
Licensing/Regulatory Information
Not applicable.
Pre-Requisites
Prerequisite units |
This unit must be assessed after the following prerequisite unit:
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Employability Skills Information
Employability skills |
The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements. |
Elements and Performance Criteria Pre-Content
Elements describe the essential outcomes of a unit of competency. |
Performance criteria describe the required performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge and/or the range statement. Assessment of performance is to be consistent with the evidence guide. |
Elements and Performance Criteria
ELEMENT |
PERFORMANCE CRITERIA |
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1 |
Evaluate organisation requirements for the food safety program. |
1.1 |
Evaluate the characteristics of the organisation . |
1.2 |
Examine all food handling operations and processes and identify potential or existing food hazards . |
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1.3 |
Identify all critical control points in the food preparation system where food hazards can be controlled. |
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1.4 |
Identify product suppliers and determine the quality assurance specifications that relate to foodstuffs supplied. |
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1.5 |
Evaluate existing product specifications covering all food items prepared and sold. |
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1.6 |
Evaluate existing policies , procedures and monitoring practices, including record keeping, and assess the need for change. |
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2 |
Develop a food safety program to control hazards. |
2.1 |
Design a food safety program to suit the characteristics and needs of the organisation, in consultation with appropriate colleagues and stakeholders. |
2.2 |
Ensure that the food safety program complies with regulatory requirements and standards. |
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2.3 |
Develop food production flow charts to document the critical control points for the ongoing control of food hazards. |
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2.4 |
Establish and document methods of food hazard control for each critical point. |
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2.5 |
Develop food safety policies and procedures for food hazard control. |
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2.6 |
Develop procedures for the systematic monitoring of controls and establish a recording system to document the monitoring. |
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2.7 |
Develop procedures for implementing corrective actions when hazards are found not to be under control. |
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2.8 |
Develop or modify and record product specifications covering all food items prepared and sold. |
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2.9 |
Identify training needs and develop a training plan or program based on needs. |
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2.10 |
Develop a schedule for regular review of the food safety program. |
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2.11 |
Set out the food safety program, including all policies and procedures, in a clearly articulated written document and provide to regulatory authorities as required. |
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3 |
Implement the food safety program. |
3.1 |
Communicate food safety programs, policies, procedures and product specifications to colleagues in the workplace and ensure display of appropriate signage and access to information. |
3.2 |
Organise appropriate training and mentoring related to the food safety program. |
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3.3 |
Monitor operational activities to ensure that policies and procedures for hazard control, monitoring and documentation are consistently followed by all employees. |
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3.4 |
Manage the response to incidents where food hazards are found not to be under control and oversee the implementation of corrective action procedures. |
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3.5 |
Make swift amendments to any practices that led to the food safety breach, and document, communicate and implement changes. |
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3.6 |
Maintain all documents that relate to the management of the food safety program , monitor performance and adjust the program accordingly. |
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4 |
Participate in food safety audit. |
4.1 |
Ensure that the food safety program is audited by a food safety auditor or compliance inspector at the auditing frequency applicable to the business and according to legislative requirements. |
4.2 |
Participate in any inspections of the premises or documents that relate to food safety management and provide assistance to the food auditor or compliance inspector. |
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4.3 |
Retain all records of food audits according to legislative requirements. |
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5 |
Evaluate and revise the food safety program. |
5.1 |
Conduct a regularly scheduled review of the food safety program in consultation with colleagues to ensure its adequacy. |
5.2 |
Carry out tests and measures to validate required food safety controls. |
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5.3 |
Review policies, procedures, product specifications, monitoring systems and all record keeping methods, identify required changes and incorporate amendments. |
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5.4 |
Prepare an updated food safety program, including all current policies, procedures, product specifications and monitoring documents, in a clearly articulated written document and provide to regulatory authorities as required. |
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5.5 |
Communicate changes to the food safety program to all employees and ensure that they are incorporated into the production system as scheduled. |
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5.6 |
Identify the need for additional training based on changes to food safety practices. |
Required Skills and Knowledge
REQUIRED SKILLS AND KNOWLEDGE |
This section describes the essential skills and knowledge and their level, required for this unit. |
The following skills must be assessed as part of this unit:
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The following knowledge must be assessed as part of this unit:
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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, the range statement and the Assessment Guidelines for this Training Package. |
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Critical aspects for assessment and evidence required to demonstrate competency |
Evidence of the following is essential:
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Context of and specific resources for assessment |
Assessment must ensure:
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Methods of assessment |
A range of assessment methods should be used to assess the practical skills and knowledge required to develop and implement a food safety program. The following examples are appropriate for this unit:
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Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
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Assessing employability skills |
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts. Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role. |
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 in the performance criteria is detailed below. |
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Characteristics of the organisation may include: |
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Food hazards may be: |
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Critical control points are those where there is high risk of contamination or food spoilage, including: |
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Policies and procedures may relate to: |
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Monitoring of controls may involve: |
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Incidents where food hazards are found not to be under control may include: |
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Documents that relate to the management of the food safety program may include: |
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Unit Sector(s)
Sector |
Cross-Sector |
Competency field
Competency field |
Food Safety |