Unit of competency Outline

Date retreived
23/07/2026 4:39 AM AWST

Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.

Develop and implement a food safety program

Develop and implement a food safety program

Unit of competency
National Code
SITXFSA401
State Code
WF782
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
18/01/2013
View on TGA
State Implementation and Classification
Approved Date
31/05/2013
Field of Education
110111 - Food Hygiene
Original Release Date
31/05/2013
Nominal Hours
36
Description
This unit describes the performance outcomes, skills and knowledge required to develop, implement and evaluate a food safety program for the all stages in the food production process including receipt, storage, preparation, service and disposal. It requires the ability to determine program requirements and prepare policies and procedures for other personnel to follow.
Notes
Elements and Performance Criteria
1. Evaluate organisational requirements for food safety program.
  • 1.1 Evaluate organisational characteristics that impact on food safety.
  • 1.2 Examine food handling operations and processes and identify potential or existing food hazards.
  • 1.3 Identify critical control points in food preparation system where food hazards must be controlled.
  • 1.4 Identify product suppliers and determine quality assurance specifications for foodstuffs supplied.
  • 1.5 Evaluate existing product specifications for food items prepared and sold.
  • 1.6 Evaluate existing policies and procedures and monitoring practices, including record keeping, and assess need for change.
2. Develop food safety program to control hazards.
  • 2.1 Consult with stakeholders in program development.
  • 2.2 Integrate regulatory requirements and standards into policies and procedures.
  • 2.3 Establish and document critical control points and control methods for each point.
  • 2.4 Develop procedures for systematic monitoring of controls and associated record keeping.
  • 2.5 Develop corrective action procedures for uncontrolled hazards.
  • 2.6 Develop or modify and record product specifications covering food items prepared and sold.
  • 2.7 Identify training needs and develop training program.
  • 2.8 Develop schedule for regular review of food safety program.
  • 2.9 Document food safety program and provide to regulatory authorities as required.
3. Implement food safety program.
  • 3.1 Communicate food safety programs, policies, procedures and product specifications to colleagues and ensure display of appropriate signage and access to information.
  • 3.2 Organise appropriate training and mentoring.
  • 3.3 Monitor operational activities to ensure that policies and procedures are followed.
  • 3.4 Manage response to incidents of uncontrolled food hazards and oversee implementation of corrective action procedures.
  • 3.5 Make changes to practices that led to the food safety breach, and document, communicate and implement changes.
  • 3.6 Maintain food safety management documents.
4. Participate in food safety audit.
  • 4.1 Ensure food safety program is audited as required by legislation.
  • 4.2 Participate in food safety program audits and provide assistance to inspectors.
  • 4.3 Retain records of food audits according to legislative requirements.
5. Evaluate and revise food safety program.
  • 5.1 Conduct scheduled review of food safety program in consultation with colleagues.
  • 5.2 Validate required food safety controls.
  • 5.3 Review policies, procedures, product specifications, monitoring systems and record keeping methods, and revise as required.
  • 5.4 Prepare and document amended food safety program and provide to regulatory authorities as required.
  • 5.5 Communicate changes and monitor inclusion in production processes.
  • 5.6 Identify and respond to additional training needs based on changes to food safety practices.
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.
Organisational characteristics may include:
clientele:
at risk client groups with a higher than average risk of harm from food contamination, such as:
aged persons
children or babies
people with immune deficiencies or allergies
pregnant women
equipment
existing prerequisite programs
facilities
food items prepared and sold
re-thermalisation and service requirements
size and nature of organisation.
Food hazards may be:
actual or potential
chemical
environmental
insects and vermin
microbiological:
bacteria
natural poisons
moulds
yeast
physical:
broken glass
metal
foreign objects
process-related where food is vulnerable to contamination:
displayed food
need for food to be touched by hand
re-thermalisation or defrosting
processes involving temperatures that promote rapid growth of microorganisms.
Critical control points include:
receiving
storing
preparing
processing
displaying
serving
packaging
transporting
disposing.
Policies and procedures may relate to:
audit
cleaning and sanitation
communication
contingency management
corrective actions
equipment maintenance
evaluation
food:
supply
receiving
storage
preparation
display
service
disposal
hazards:
control methods for each critical point
corrective actions
systematic monitoring of hazard controls and record keeping
personal considerations:
dress
hygiene
protective equipment and clothing
pest control
record maintenance
training.
Monitoring of controls may involve:
bacterial swabs and counts
checking and recording that food is stored in appropriate timeframes
chemical tests
monitoring and recording food temperatures
monitoring and recording temperature of cold and hot storage equipment
visual examination of food for quality review.
Incidents of uncontrolled food hazardsmay include:
customer complaints
existence of pests and vermin
food not under temperature control
food poisoning
misuse of single use items
spoilt or contaminated food
stocks of outofdate foodstuffs
unclean equipment.
Food safety management documents may include:
audit reports
audit tables
customer complaint forms
documented food safety program
food flow diagrams
food production records
hazard analysis table
incident reports where food hazards are found not to be under control
policies, procedures and product specifications
records of the monitoring of hazard controls, including:
any record required by local legislation
illness register
list of suppliers
temperature control data
training logs
verification records.
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

Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the ability to:
develop and implement a complete food safety program in line with regulatory requirements, that includes:
policies
procedures
product specifications
monitoring documents
monitor, evaluate and make ongoing improvements to food safety program over a period of time
demonstrate knowledge of food safety systems and options for a service industry food preparation organisation.
Context of and specific resources for assessment
Assessment must ensure use of:
an operational food preparation area or commercial kitchen with the fixtures, large and small equipment and workplace documentation defined in the Assessment Guidelines; this can be a:
real industry workplace
simulated industry environment such as a training kitchen servicing customers
current plain English regulatory documents distributed by the national, state, territory or local government food safety authority
the Code
current commercial food safety programs, policies and procedures used for the management of a food preparation team.
Method of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
review of a completed food safety program developed by the individual inclusive of policies, procedures and product specifications
use of case studies to assess ability to develop programs to meet differing workplace needs, including responding to uncontrolled hazards
written or oral questioning to assess knowledge of regulatory requirements and food safety systems, such as HACCP and their application to different situations
review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.
Guidance information for assessment
The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:
BSBWRT401A Write complex documents
SITHKOP403 Coordinate cooking operations
SITHKOP404 Plan catering for events or functions.
Replaces
State Code National Code Title Type
S6529 SITXFSA002A Develop and implement a food safety program Unit of competency
Replaced By
State Code National Code Title Type
AWQ47 SITXFSA004 Develop and implement a food safety program Unit of competency