Ability to: analyse performance information to determine progress and areas for review or improvement consult with stakeholders to determine the scope of the food safety systems, procedures and controls and identify food handling practices, processing techniques and support programs in use demonstrate detailed knowledge of Hazard Analysis Critical Control Point HACCP principles and techniques and where appropriate to the enterprise, Good Manufacturing Practices (GMP) demonstrate detailed knowledge of validation and verification (including audit) purposes and processes demonstrate substantial product and process knowledge and the microbiological, physical and chemical impacts on the safety of enterprise meat and meat products in the identification of hazards and the assessment and control of food safety risks determine measures for correcting processes or outcomes outside acceptable limits or support program requirements including procedure to be followed, when corrective action must be implemented, the person responsible for taking corrective action and the information to be recorded develop and validate control measures using objective data, industry guidelines and codes of practice develop performance standards and criteria for the food safety system develop strategies to support the workforce in the implementation of the food safety system establish internal audit processes and schedules, including developing and leading the audit team establish procedures to monitor, review and secure record-keeping systems consistent with regulatory requirements establish verification procedures and schedules and identify action required if the outcomes of verification indicate that the program requirements have not been met or that the original program was inadequate establish, monitor and continuously improve food safety support systems consistent with regulatory requirements evaluate alternative food and/or meat safety systems for suitability for enterprise goals and directions, enterprise operations, enterprise product, cost and customer and regulatory requirements identify and apply relevant Occupational Health and Safety (OH&S), regulatory and workplace requirements identify monitoring requirements and develop monitoring procedures for food safety hazards identified in the enterprise identify workforce training needs and negotiate and schedule training to support system requirements and operation liaise with suppliers to establish and monitor enterprise food safety and quality requirements for products and processes maintain currency of knowledge through independent research or professional development monitor public health requirements and concerns and prepare reports for the enterprise, public health authorities, customers and consumers on progress and outcomes of the food safety system. monitor the implementation of preventative action measures, controls and actions to correct non-compliance or non-conformances prepare accurate reports for senior management detailing compliance breaches/incidents, actions and outcomes and the implications for the enterprise prepare action plans for the development and review of the food safety system, which include timelines, the establishment, leading and support of the HACCP team prepare and present food safety system information, procedures, documentation and reports in languages, formats and styles appropriate for the audience and purpose prepare communication strategies to inform internal and external stakeholders of progress and outcomes of the food safety system prepare HACCP plans and support documentation including hazard analysis charts and tables, manuals, data analysis reports, corrective action reports and verifications reports, Standard Operating Procedures (SOPs) and work instructions where appropriate for the enterprise system provide feedback to the workforce or team on food safety performance take action to improve own work practice as a result of self-evaluation, feedback from others or in response to changed work practices or technology. use appropriate communication skills and strategies for informing and confirming the roles, responsibilities and obligations of all participants in the operation of the enterprise use available technology and data management systems to gather, record, manipulate, interpret and report food safety data and information |