Elements and Performance Criteria
- Review the existing food safety plan
- Collect data and results from critical control point (CCP) records to verify the food safety system
- Identify major and minor non-conformances to the CCP plan
- Monitor critical control points to confirm performance
- Analyse problem areas and suggest corrective actions and strategies to prevent recurrence of the problem
- Document required amendments to the CCP plan
- Report recommendations and amendments to appropriate personnel
- Communicate the requirements of the food safety plan
- Explain food safety principles, food safety procedures and requirements, including regulatory requirements, to the team
- Develop commitment to and responsibility for, food safety through work team communication
- Define, document and implement procedures to support the food safety plan
- Provide training and mentoring to the team to assist implementation
- Monitor the implementation of the food safety plan
- Monitor team’s implementation of the food safety plan
- Monitor personal behaviour, including hygiene, housekeeping and use of clothing and equipment, and correct where necessary
- Complete and maintain records and reports
- Take prompt action to correct non-conformance
- Identify and analyse causes of non-conformance
- Implement control measures to prevent future non-conformance
- Report non-conformance to appropriate personnel
- Maintain the food safety plan
- Seek feedback from all personnel to identify potential hazards, corrective actions and controls
- Identify processes or conditions that could result in breaches of food safety procedures, and take preventive or corrective action
- Update corrective action and control procedures to improve food safety
- Complete safety plan documentation