This describes the essential skills and knowledge and their level required for this unit

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

HACCPbased 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 businessindustry sector

Industry terminology raw materialsingredient composition and characteristics and food handling practices and processing techniques relevant to the food businessindustry 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 hazardscontamination that may be found in food handled by the food businessindustry 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 HACCPbased 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 legislationregulations 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

Essential knowledge contd

Typical support programs such as cleaning schedules pest control stock rotation product recall and personal hygiene etc and how they can be used as part of a food safety program

Understanding of the purpose and intent of food safety legislation

Validation processes and techniques

Verification scope and procedures

Where no industry standards exist technical knowledge to determine appropriate controls Techniques for applying HACCPbased principles in a food business This includes 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

Essential skills

It is critical that the candidate demonstrate the ability to

Address audit functions and requirements

Apply knowledge of all legal requirements purpose and intent

Apply knowledge of HACCPbased concepts

Meet reporting requirements

Undertake hazard identification and management

In addition the candidate must be able 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 the ability to

Agree on the processes to be covered by the food safety program to meet the requirements of the food business and legislationregulations

Determine the most appropriate approach to developing a food safety program to suit the food business

Describe corrective action requirements in the event that acceptable limits or requirements of support programs are not met At a minimum corrective action requirements must cover the procedure to be followed when corrective action must be implemented the person responsible for taking corrective action and the information to be recorded

Describe the monitoring requirements for each food safety hazard This includes a description of the method or procedure to be followed the frequency and timing the person responsible and the information to be recorded Procedures to be followed would typically be specified in the form of a standard operating procedure or work instruction

continued

Essential skills contd

Develop a plan for the regular review of the food safety program At a minimum the review plan must meet food safety legislationregulations to confirm that the food safety program is current and adequate Any change that could affect food safety should trigger a review and validation prior to change being introduced The plan must also provide for review by an approved food safety auditor at the determined frequency

Develop required documentation relating to the design and maintenance of the food safety program This depends on the nature of the food business It may include process flow diagrams hazard analysis charts and tables support program requirements data analysis reports corrective action reports and verification reports

Establish action required if the outcomes of verification indicate that the program requirements have not been met or that the original program was inadequate

Establish procedures for implementing preventive action Typically this involves revision of materials processes andor food handling procedures It may require revision of workplace practices and documentation such as specifications operating procedures and approved supplier programs

Establish record keeping requirements and system This depends on the nature of the food business It involves specification of information to be recorded and may include procedures for managing document control including storage retention retrieval and revision

Identify food handling practices processing techniques and support programs in use

Identify hazards that are reasonably expected to occur and establish appropriate methods of control This includes validating existing control methods and where there is no adequate control method in place establishing an appropriate method

Plan the stages involved in developing a food safety program establish timelines and determine the allocation of responsibilities

Refer to objective data industry guidelines and codes of practice to validate existing methods of control

The evidence guide provides advice on assessment and must be read in conjunction with the Performance Criteria Required Skills and Knowledge the Range Statement and the Assessment Guidelines for this Training Package

Critical aspects for assessment and evidence required to demonstrate this competency unit

The individual being assessed must provide evidence of specified essential knowledge as well as skills

Consistency of performance should be demonstrated over the required range of workplace situations

Context of and specific resources for assessment

Assessment should replicate workplace conditions as far as possible

Assessment should be structured on whole work activities and address all knowledge and skill requirements

Simulations may be used to represent workplace conditions as closely as possible

Where for reasons of safety access to equipment and resources and space assessment takes place away from the workplace simulations should be used to represent workplace conditions as closely as possible

Resources essential for assessment include

Food safety servicebusiness

Legislative and HACCP information

Relevant reporting procedures

Method of assessment

Observation in the work place if possible

Written assignmentsprojects

Case study and scenario as a basis for discussion of issues and strategies to contribute to best practice

Questioning

Role play simulation

Access and equity considerations

All workers in the health industry should be aware of access and equity issues in relation to their own area of work

All workers should develop their ability to work in a culturally diverse environment

In recognition of particular health issues facing Aboriginal and Torres Strait Islander communities workers should be aware of cultural historical and current issues impacting on health of Aboriginal and Torres Strait Islander people

Assessors and trainers must take into account relevant access and equity issues in particular relating to factors impacting on health of Aboriginal andor Torres Strait Islander clients and communities

Food safety program:

Processing stages may include but are not limited to:

Food safety hazards may include:

Food handling may include::

Validation includes:

Verification includes: