Elements and Performance Criteria
- Ensure others in the work area are able to meet quality and food safety requirements
- Hazard control and clothing and equipment appropriate to work requirements are available, functional and correctly fitted
- Information on food safety/quality responsibilities and procedures is current, accessible and communicated to others in the work area
- Information about identified hazards and the outcomes of risk assessment and risk control procedures is accessible and communicated to others in the work area
- Food safety/quality hazards and control measures used in the work area can be identified by those in the work area
- Mentoring and coaching support is available to support individuals/groups to implement quality and safe food handling procedures
- Training needs are identified and addressed within level of responsibility
- Monitor observance of quality standards and food safety programs in the work area
- Work procedures in the work area are clearly defined, documented and followed
- Deviation from identified procedures is identified, reported and addressed within level of responsibility
- Personal behaviour is consistent with workplace policies and procedures that support food safety and quality
- Food safety and/or quality hazards are identified and reported according to workplace procedures
- Food safety and quality information is recorded to meet workplace reporting requirements
- The work area is maintained according to housekeeping standards
- Work is conducted in accordance with workplace environmental guidelines
- Take corrective action in response to quality and food safety non-compliance
- Maintain and improve quality and food safety in the work area
- Processes or conditions which could result in a breach of food safety procedures or quality specifications are identified, assessed, removed or and/reported within level of responsibility and according to workplace procedure
- Risk assessments are conducted and appropriate control measures are identified and implemented in the work area
- Recommendations arising from risk assessments are implemented within level of responsibility
- Inadequacies in control measures are identified and reported according to company reporting requirements
- Matters raised relating to quality/food safety are promptly resolved and/or referred to appropriate personnel
- The work group is consulted and advised of quality/food safety matters relevant to work role
- Opportunities for improving food safety and quality are identified and raised with relevant personnel
- Procedures are developed or revised to support effective control of quality and food safety hazards
- Quality/food safety records are reviewed to ensure they are complete and meet the quality system, food safety program and legal requirements