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Elements and Performance Criteria

1. Identify and apply legal responsibilities to produce quality, safe food
   • Identify legal and ethical responsibilities for producing safe food
   • Identify legal, workplace and customer quality standards for food products
   • Ensure food safety and quality practices are applied to food preparation, processing and storage
2. Identify common causes of food poisoning and contamination
   • Identify food-borne pathogens and contamination that can occur in processed food
   • Trace patterns of actual or potential contamination and spoilage through processing, storage and shelf-life for a given product
   • Identify conditions required for contamination to occur
   • Analyse results of tests to detect the presence of contamination and related conditions
3. Manage control measures to eliminate or minimise the risk of contamination
   • Apply control measures when receiving, handling, processing, storing and transporting food to meet identified legal, ethical and workplace standards
   • Document control measures used to prevent food contamination and spoilage
4. Manage cleaning and sanitation regimes
   • Identify application methods, materials, labour and equipment requirements of common cleaners and sanitisers used in the food industry
   • Assess cleaning and sanitation methods, materials and regimes for their effectiveness and environmental impact
   • Select appropriate cleaning and sanitation methods to suit products and processes ensuring minimal risk of contamination and environmental impact
   • Establish inspection or test methods to confirm effectiveness of cleaning and sanitation program
   • Document and communicate responsibilities for cleaning and sanitation