Elements and Performance Criteria
- Interpret food safety program requirements
- Workplace information relating to food safety responsibilities is accessed, interpreted and confirmed with personnel as identified in the enterprise food safety program.
- Hazard and Critical Control Points (HACCP) and food safety procedures relevant to own work responsibility are identified and confirmed with relevant personnel.
- Own work practices are monitored for compliance with food safety program and modelled in the workplace.
- Personnel are supported to implement food safety program and procedures.
- Maintain food safety while carrying out food handlingactivities
- Food handling and storage is carried out according to the food safety program.
- Procedures or practices which are not consistent with food safety program are identified, reported or corrected.
- Corrective action is taken within level of responsibility, according to the food safety program.
- Recalled or contaminated food, waste and recyclable material is handling and disposed of according to food safety program.
- The workplace in maintained in a clean and tidy order to meet hygiene standards.
- Comply with personal hygiene standards
- Personal hygiene meets the requirements for the food safety program.
- Health conditions and/or illness are reported and recorded as required by the food safety program.
- Clothing and footwear worn is appropriate for the food handling task and meets the requirements of the food safety program.
- Precautions are taken when moving between or around the workplace and/or from one task to another so that food safety is not compromised.