Modification History
The version details of this endorsed unit of competency set are in the table below. The latest information is at the top.
Version |
Comments |
1.0 |
E Replaces and is equivalent to SITXFSA002A Develop and implement a food safety program. Prerequisite removed. Minor adjustments to expression of content to streamline and improve unit. Wording adjusted to better reflect regulatory requirements. |
Unit Descriptor
This unit describes the performance outcomes, skills and knowledge required to develop, implement and evaluate a food safety program for the all stages in the food production process including receipt, storage, preparation, service and disposal. It requires the ability to determine program requirements and prepare policies and procedures for other personnel to follow.
Application of the Unit
This unit applies to all tourism, hospitality and catering organisations with permanent or temporary kitchen premises or smaller food preparation areas.
This includes restaurants, cafes, clubs, hotels, tour operators, attractions, function, event, exhibition and conference caterers, educational institutions, aged care facilities, correctional centres, hospitals, defence forces, cafeterias, kiosks, canteens, fast food outlets, residential caterers, in-flight and other transport caterers.
A food safety program would most commonly be based on the Hazard Analysis and Critical Control Points (HACCP) method but this unit can apply to other food safety systems.
It applies to senior personnel who work independently and who are responsible for making strategic decisions on establishing and monitoring risk control systems for food-related hazards. This could include chefs, kitchen managers, catering managers, fast food store managers and owner-operators of small business catering operations or retail food outlets.
Licensing/Regulatory Information
Food businesses must comply with requirements contained within the Australia New Zealand Food Standards (ANZFS) Code (the Code). The Code contains a non-mandatory standard for the development of a food safety program.
Pre-Requisites
Not applicable.
Employability Skills Information
This unit contains employability skills.
Elements and Performance Criteria Pre-Content
Elements and Performance Criteria
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. |
1. Evaluate organisational requirements for food safety program. |
1.1 Evaluate organisational characteristics that impact on food safety. 1.2 Examine food handling operations and processes and identify potential or existing food hazards . 1.3 Identify critical control points in food preparation system where food hazards must be controlled. 1.4 Identify product suppliers and determine quality assurance specifications for foodstuffs supplied. 1.5 Evaluate existing product specifications for food items prepared and sold. 1.6 Evaluate existing policies and procedures and monitoring practices, including record keeping, and assess need for change. |
2. Develop food safety program to control hazards. |
2.1 Consult with stakeholders in program development. 2.2 Integrate regulatory requirements and standards into policies and procedures. 2.3 Establish and document critical control points and control methods for each point. 2.4 Develop procedures for systematic monitoring of controls and associated record keeping. 2.5 Develop corrective action procedures for uncontrolled hazards. 2.6 Develop or modify and record product specifications covering food items prepared and sold. 2.7 Identify training needs and develop training program. 2.8 Develop schedule for regular review of food safety program. 2.9 Document food safety program and provide to regulatory authorities as required. |
3. Implement food safety program. |
3.1 Communicate food safety programs, policies, procedures and product specifications to colleagues and ensure display of appropriate signage and access to information. 3.2 Organise appropriate training and mentoring. 3.3 Monitor operational activities to ensure that policies and procedures are followed. 3.4 Manage response to incidents of uncontrolled food hazards and oversee implementation of corrective action procedures. 3.5 Make changes to practices that led to the food safety breach, and document, communicate and implement changes. 3.6 Maintain food safety management documents . |
4. Participate in food safety audit. |
4.1 Ensure food safety program is audited as required by legislation. 4.2 Participate in food safety program audits and provide assistance to inspectors. 4.3 Retain records of food audits according to legislative requirements. |
5. Evaluate and revise food safety program. |
5.1 Conduct scheduled review of food safety program in consultation with colleagues. 5.2 Validate required food safety controls. 5.3 Review policies, procedures, product specifications, monitoring systems and record keeping methods, and revise as required. 5.4 Prepare and document amended food safety program and provide to regulatory authorities as required. 5.5 Communicate changes and monitor inclusion in production processes. 5.6 Identify and respond to additional training needs based on changes to food safety practices. |
Required Skills and Knowledge
This section describes the skills and knowledge required for this unit. |
Required skills |
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Required knowledge |
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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. |
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Overview of assessment |
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Critical aspects for assessment and evidence required to demonstrate competency in this unit |
Evidence of the ability to:
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Context of and specific resources for assessment |
Assessment must ensure use of:
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Method of assessment |
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
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Guidance information for assessment |
The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:
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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. |
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Organisational characteristics may include: |
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Food hazards may be: |
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Critical control points include: |
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Policies and procedures may relate to: |
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Monitoring of controls may involve: |
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Incidents of uncontrolled food hazards may include: |
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Food safety management document s may include: |
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Unit Sector(s)
Cross-Sector
Competency Field
Food Safety