The assessment process must address all of the following items of evidence.
Ability to:
1. Access, interpret and communicate information about the food safety program, quality requirements and related procedures to others in the work area. This requires demonstration of two-way communication including active listening and constructive response to feedback
2. Provide access to and maintain current food safety/quality documentation
3. Model safe food handling and quality practices and procedures to achieve required outcomes. This includes demonstrating:
work procedures that meet the requirements of quality and food safety
cleaning and sanitising equipment
sampling and testing as appropriate according to quality and food safety requirements
maintaining personal hygiene
wearing appropriate clothing and footwear as required by the work task
following procedure when moving within and between work areas
reporting health conditions and illnesses according to workplace procedures
handling, cleaning and storing equipment, utensils and packaging materials as appropriate
• 4. Identify control points in work area and demonstrate monitoring techniques used. Control points include critical, quality and regulatory control points
5. Support others to meet quality standards and follow food safety procedures. This involves ensuring that all personnel in the work area receive the information required and have the necessary skills and equipment to carry out their responsibilities
6. Identify, report and/or address food safety/quality non-compliance in an appropriate and timely manner within level of responsibility
7. Determine when and how to make adjustments to maintain output within level of responsibility
8. Identify, report and/or address food safety/quality training and development needs of others in the work area
9. Ensure that appropriate and timely action is taken in response to non-compliance
10. Handle and dispose of out-of-specification or contaminated food, waste and recyclable material according to food safety program as this requirement relates to own work responsibility
11. Participate in investigations of non-compliance and risk assessment processes
12. Participate in consultation processes to improve quality and food safety outcomes in the workplace
13. Review practice and procedures to implement recommendations arising from risk assessments and/or improvement proposals within level of responsibility. This may include collection and analysis of food safety/quality records, reviewing operating procedures and communicating changes to others in the work area
14. Ensure that housekeeping standards are maintained and that equipment is in operational order. This may include participating in the management of equipment calibration
15. Monitor the recording of quality and food safety information to confirm that records accurately reflect performance and meet the requirements of the food safety and quality programs
May include ability to:
16. Participate in food recall procedures as required, within level of responsibility
17. Facilitate consultation processes
18. Lead investigations of quality and food safety incidents
Knowledge of:
19. Sources of information and expertise on procedures and responsibilities for food safety relevant to the workplace
20. Principles of a HACCP-based approach to managing food safety. This includes identification of hazards that are likely to occur, establishing appropriate methods of control and confirming that controls are met
21. Basic concepts or quality assurance including hazards, risk assessment and control methods
22. Company programs and systems in place to manage and support quality and food safety in the workplace. This may involve separate or integrated programs. This includes system for maintaining and updating documents such as operating procedures and specifications. It also includes knowledge of:
clothing and footwear requirements for working in and/or moving between food handling areas
personal clothing maintenance, laundering and storage requirements
appropriate bandages and dressings to be used when undertaking food handling
housekeeping requirements and responsibilities relating to own work. Where relevant this includes use and storage of housekeeping/cleaning equipment
procedures to follow in the event of pest sighting or discovery of infestation
purpose and importance of cleaning and sanitation procedures
• 23. Legal obligations for food safety and quality. At a minimum, this includes an awareness of government legislation and customer requirements
24. Food safety and quality responsibilities and requirements relating to the work area
25. Awareness of common micro-biological, physical and chemical hazards related to the foods handled in the work area. This includes the types of hazards likely to occur, the conditions under which they occur, possible consequences and control methods to prevent occurrence
26. Suitable standard for materials, measuring devices, equipment and utensils used in the work area
27. Properties of food and ingredients used that affect food safety. This includes an understanding of related storage, processing and handling requirements
28. Current technical and process knowledge required to participate in investigations of food safety/quality hazards, risks and incidents within level of responsibility. This includes an understanding of common micro-biological, physical and chemical hazards, related control methods and the way changes in equipment and/or processing methods can affect food safety and quality outcomes
29. Procedures for identifying unsafe and/or non-conforming product. This includes a knowledge of control points, evidence of out-of-specification product or materials and may include knowledge of sampling procedures, test methods and inspections.
30. Options for responding to non-compliance. This includes an understanding of legal responsibility, risk management and cost/implications of different responses and level of responsibility for decision making
31. Methods used in the workplace to isolate or quarantine food which may be unsafe
32. Waste collection, recycling, handling and disposal. This may include handling/disposal requirements for different types of waste such as hazardous waste where relevant
33. Traceability and recall procedures within level of responsibility
34. Documentation system and procedures. This includes record keeping to meet both company and legal requirements, procedures for developing and/or reviewing workplace procedures and document control systems used in the workplace
35. Auditing arrangements, roles and responsibilities as they relate to own work responsibilities. This may include an understanding of internal and external audit processes
36. Appropriate communication skills and techniques to convey information on quality and food safety requirements to others in the workplace
May include knowledge of:
37. Cleaning and sanitation procedures
38. Impact of rework handling/addition on food safety
39. Sampling and test methods
40. Facilitation and consultation techniques
The assessment process must address all of the following items of evidence.
Ability to:
1. Access, interpret and communicate information about the food safety program, quality requirements and related procedures to others in the work area. This requires demonstration of two-way communication including active listening and constructive response to feedback
2. Provide access to and maintain current food safety/quality documentation
3. Model safe food handling and quality practices and procedures to achieve required outcomes. This includes demonstrating:
work procedures that meet the requirements of quality and food safety
cleaning and sanitising equipment
sampling and testing as appropriate according to quality and food safety requirements
maintaining personal hygiene
wearing appropriate clothing and footwear as required by the work task
following procedure when moving within and between work areas
reporting health conditions and illnesses according to workplace procedures
handling, cleaning and storing equipment, utensils and packaging materials as appropriate
• 4. Identify control points in work area and demonstrate monitoring techniques used. Control points include critical, quality and regulatory control points
5. Support others to meet quality standards and follow food safety procedures. This involves ensuring that all personnel in the work area receive the information required and have the necessary skills and equipment to carry out their responsibilities
6. Identify, report and/or address food safety/quality non-compliance in an appropriate and timely manner within level of responsibility
7. Determine when and how to make adjustments to maintain output within level of responsibility
8. Identify, report and/or address food safety/quality training and development needs of others in the work area
9. Ensure that appropriate and timely action is taken in response to non-compliance
10. Handle and dispose of out-of-specification or contaminated food, waste and recyclable material according to food safety program as this requirement relates to own work responsibility
11. Participate in investigations of non-compliance and risk assessment processes
12. Participate in consultation processes to improve quality and food safety outcomes in the workplace
13. Review practice and procedures to implement recommendations arising from risk assessments and/or improvement proposals within level of responsibility. This may include collection and analysis of food safety/quality records, reviewing operating procedures and communicating changes to others in the work area
14. Ensure that housekeeping standards are maintained and that equipment is in operational order. This may include participating in the management of equipment calibration
15. Monitor the recording of quality and food safety information to confirm that records accurately reflect performance and meet the requirements of the food safety and quality programs
May include ability to:
16. Participate in food recall procedures as required, within level of responsibility
17. Facilitate consultation processes
18. Lead investigations of quality and food safety incidents
Knowledge of:
19. Sources of information and expertise on procedures and responsibilities for food safety relevant to the workplace
20. Principles of a HACCP-based approach to managing food safety. This includes identification of hazards that are likely to occur, establishing appropriate methods of control and confirming that controls are met
21. Basic concepts or quality assurance including hazards, risk assessment and control methods
22. Company programs and systems in place to manage and support quality and food safety in the workplace. This may involve separate or integrated programs. This includes system for maintaining and updating documents such as operating procedures and specifications. It also includes knowledge of:
clothing and footwear requirements for working in and/or moving between food handling areas
personal clothing maintenance, laundering and storage requirements
appropriate bandages and dressings to be used when undertaking food handling
housekeeping requirements and responsibilities relating to own work. Where relevant this includes use and storage of housekeeping/cleaning equipment
procedures to follow in the event of pest sighting or discovery of infestation
purpose and importance of cleaning and sanitation procedures
• 23. Legal obligations for food safety and quality. At a minimum, this includes an awareness of government legislation and customer requirements
24. Food safety and quality responsibilities and requirements relating to the work area
25. Awareness of common micro-biological, physical and chemical hazards related to the foods handled in the work area. This includes the types of hazards likely to occur, the conditions under which they occur, possible consequences and control methods to prevent occurrence
26. Suitable standard for materials, measuring devices, equipment and utensils used in the work area
27. Properties of food and ingredients used that affect food safety. This includes an understanding of related storage, processing and handling requirements
28. Current technical and process knowledge required to participate in investigations of food safety/quality hazards, risks and incidents within level of responsibility. This includes an understanding of common micro-biological, physical and chemical hazards, related control methods and the way changes in equipment and/or processing methods can affect food safety and quality outcomes
29. Procedures for identifying unsafe and/or non-conforming product. This includes a knowledge of control points, evidence of out-of-specification product or materials and may include knowledge of sampling procedures, test methods and inspections.
30. Options for responding to non-compliance. This includes an understanding of legal responsibility, risk management and cost/implications of different responses and level of responsibility for decision making
31. Methods used in the workplace to isolate or quarantine food which may be unsafe
32. Waste collection, recycling, handling and disposal. This may include handling/disposal requirements for different types of waste such as hazardous waste where relevant
33. Traceability and recall procedures within level of responsibility
34. Documentation system and procedures. This includes record keeping to meet both company and legal requirements, procedures for developing and/or reviewing workplace procedures and document control systems used in the workplace
35. Auditing arrangements, roles and responsibilities as they relate to own work responsibilities. This may include an understanding of internal and external audit processes
36. Appropriate communication skills and techniques to convey information on quality and food safety requirements to others in the workplace
May include knowledge of:
37. Cleaning and sanitation procedures
38. Impact of rework handling/addition on food safety
39. Sampling and test methods
40. Facilitation and consultation techniques