Knowledge of: the purpose and intent of food safety legislation purpose and responsibilities for maintaining records as required by legislation and workplace procedures roles and responsibilities for development and maintenance of the food safety program, including internal and external auditors, and authorised officers HACCP-based principles and their application to food safety, including techniques for identifying hazards, assessing the likelihood of occurrence, determining acceptable methods of control, monitoring and recording requirements for each control point, identifying corrective action if controls are not met, and developing system review procedures procedures for establishing the critical limits and monitoring data or processes techniques used to map operations and analyse food safety requirements, such as the preparation of flow charts, hazard analysis charts and tables, and data analysis reports raw materials, ingredients and finished product composition and characteristics, and related handling and storage requirements food processing methods used in the workplace or work area and their effect on food safety sources of technical expertise on food safety requirements the role of consultation in the development, implementation and ongoing maintenance of the food safety program documentation and recording requirements to support communication and monitoring of the food safety program, including procedures for maintaining and updating relevant documents, such as operating procedures main types of food safety hazards/contamination likely to occur given the type of product and processing methods used conditions required for bacterial food poisoning to occur, such as aw (water activity), pH, composition, time and temperature, as relevant to food handled acceptable control methods for the hazards identified and required corrective action when control requirements are not met typical support programs, such as cleaning schedules, pest control, stock rotation, product traceability and personal hygiene, and how they can be used as part of a food safety program acceptable control methods for the hazards identified and required corrective action when control requirements are not met validation and verification processes and techniques and responsibilities. |