The intent of this unit is to introduce the range of legal requirements applying to food processing activities and facilities. It does not include requirements related to environmental management, occupational health and safety (OHS) and food safety. These areas are covered by other units.

The person who undertakes this unit may not be directly responsible for designing premises, equipment or procedures to comply with legislation but should be aware of the existence of legislation, its intent and the arrangements in place to ensure compliance.

ELEMENT

PERFORMANCE CRITERIA

1. Manage production systems to meet legislative requirements relating to product and processing

1.1. Relevant legislation and regulations that apply to food production, packaging and labelling are identified

1.2. The purpose and intent of relevant legislation is identified

1.3. The roles and responsibilities of authorities responsible for administering legislation are identified

1.4. Procedures to support compliance with legal requirements are established and/or reviewed

2. Manage production facilities to meet legislative requirements relating to food premises, equipment design and storage facilities

2.1. Identify relevant legislation and regulations that apply to food premises, storage facilities and equipment are identified

2.2. Identify the purpose and intent of relevant legislation are identified

2.3. Identify the roles and responsibilities of authorities responsible for administering legislation are identified

2.4. Procedures to support compliance with legal requirements are established and/or reviewed

Required skills

Ability to:

identify the legal responsibilities of a food processing company, including responsibilities relating to:

product content (Food Standards Code)

product packaging and labelling, including use of nutritional information panels (Food Standards Code)

design requirements of food premises and equipment

requirements of storage facilities used for materials, ingredients and final product

other requirements as appropriate to the product and/or market (e.g. import and/or export legislation)

identify and/or develop specifications and procedures to ensure that legal responsibilities related to product content and packaging are achieved

inspect plant design to identify potential hazards that could be introduced as a result of equipment design and configuration, such as overhead pipes or equipment where dust could collect and fall into food

where hazards are identified, apply the hierarchy of control to identify opportunities to remove or control the risk

identify storage facilities across a production site

identify the dangerous goods stored on site and confirm that storage of these goods (type and quantity) meets legal requirements

confirm that employees required to handle chemicals and dangerous goods are advised of the associated risks, that this information is available in a form appropriate to the audience and that material safety data sheets are available

develop and/or review recording systems to confirm compliance with legislative requirements and ensure that employees responsible for recording information are informed of these responsibilities

establish internal review/audit procedures to confirm that legislative responsibilities are met

identify the relevant authority responsible for administering the legislation

identify the rights and responsibilities of related officers to access the production site

use communication skills to interpret and complete work information to support operations of work team or area

demonstrate and support cooperative work practices within a culturally diverse workforce

Required knowledge

Knowledge of:

legal responsibilities of a food processing company relating to product content and packaging

the purpose and intent of relevant legislation

potential hazards that could be introduced as a result of equipment design and configuration

associated risks in handling chemicals and dangerous goods

recording requirements to comply with legislative requirements

relevant authorities responsible for administering legislation and their roles

The Evidence Guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competence in this unit must be achieved in accordance with food safety standards and regulations.

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

Evidence of ability to:

identify legal requirements for the packing, production and labelling operations of a food production enterprise

assess systems, roles and procedures in place

identify legal requirements for facilities and equipment and assess compliance

establish and/or review procedures to support compliance with legal requirements.

Context of and specific resources for assessment

Assessment must occur in a real or simulated workplace where the assessee has access to:

workplace processes and procedures

workplace documentation, including specifications and procedures

relevant legislation

communication systems

workplace information recording systems, requirements and procedures.

Method of assessment

This unit should be assessed together with core units and other units of competency relevant to the function or work role. An example could be:

FDFPPL4008A Manage internal audits.

Guidance information for assessment

To ensure consistency in one's performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Legislation

Legislation to be covered by this unit includes:

Food Standards Code

Australian standards

food safety legislation (including provisions covering the design of food premises and equipment)

customs and excise legislation (for alcohol-based ingredients/materials)

dangerous goods legislation

import and export legislation

additional legislation as appropriate to product, process and market

environmental protection legislation

Unit sector

Technical

This unit contains employability skills.