Essential knowledge: The candidate must be able to demonstrate essential knowledge required to effectively do the task outlined in elements and performance criteria of this unit, manage the task and manage contingencies in the context of the identified work role This includes knowledge of: Acceptable control methods for the hazards identified and required corrective action when control requirements are not met Conditions required for bacterial growth to occur relevant to the food handling function. These may include aw, ph, composition, time and temperature Documentation and recording requirements of support programs used as a method of control HACCP-based concepts that support the design of a food safety program to meet legal and food business requirements and associated procedures and processes Industry terminology, food characteristics and food handling methods as they affect food safety, relating to the food business/industry sector Industry terminology, raw materials/ingredient composition and characteristics and food handling practices and processing techniques relevant to the food business/industry sector, as they affect food safety Information required and collection methods to support validation of the food safety Issues to Issues to consider relating to intended use of food products Legal requirements, including requirements to establish support programs relevant to the industry sector and nature of the food business Main types of food safety hazards/contamination that may be found in food handled by the food business/industry sector and handling practices and processes used to reduce these hazards Purpose of maintaining records, minimum recording requirements and minimum period for which records must be retained. This is determined by legislation and may vary according to product Relevant technical knowledge to apply HACCP-based concepts to the development of a food safety program. This requires current knowledge of relevant sections of the Food Standards Code, relevant food acts, industry legislation/regulations, guidelines, codes of practice, templates, protocols and other sources of current technical advice relevant to industry sector and food business processes Roles and responsibilities of internal and external auditors and of authorized officers Techniques used to map operations for the purposes of a food safety program, appropriate to the food business The role of consultation in the development, implementation and ongoing maintenance of the food safety program continued ... |