Elements and Performance Criteria

The range of variables places the competency in context and allows for differences between enterprises and workplaces, including practices, knowledge and requirements. The range of variables also provides a focus for assessment and relates to the unit as a whole. The following variables may be present.

Food safety audit:
· a food safety audit is conducted against relevant food safety legislation
· a food safety program systematically identifies the food safety hazards that may be reasonably expected to occur in all food-handling operations of the food business. It identifies where and how each hazard can be controlled, describes how these controls are to be monitored, the corrective action required if control conditions are not met and information to be recorded. The food safety program must comply with relevant national, State and industry legislation and regulations.

Audit scope:
· the scope of an internal audit is established by food business and may be informed by the requirements of the relevant legislation
· internal audits do not meet regulatory requirements but may be used to determine progress of the food business towards the achievement of the objectives of the food safety plan
· information collection methods include interviews, observance, review of workplace records and accessing relevant technical information.

Corrective action:
· a corrective action plan identifies non-conformance, corrective actions, date by which action must be taken and any other follow up requirement. Depending on the nature and scope of an audit, the business is typically responsible for identifying appropriate corrective action. However the auditor must be able to determine whether an appropriate corrective action plan has been developed and must therefore have the technical knowledge to do so
· appropriate communication skills and techniques must take account of English language, literacy and technical skill base of food business personnel
· design and construction requirements of food safety premises, fixture, fittings, equipment and transport vehicles are set out in food safety standards and or relevant State legislation and regulations
· the relevant State audit management system may specify additional requirements of auditors such as meeting appropriate ISO standards. This may vary on a state-by-state basis.

Each unit of competency has an evidence guide that relates directly to the performance criteria and the range of variables. Its purpose is to guide assessment of the unit in the workplace and/or training program. The following components provide information to assist this purpose.

Underpinning knowledge
The essential knowledge and understanding a person needs to perform work to the required standards include:
· legal requirements including:
· the purpose and intent of food safety legislation
· other relevant legislation that could impact on the application of food safety legislation in the business and/or industry
· role and responsibility of a different types of auditors and authorised officers.
· obligations of food businesses relating to food safety
· obligations of food business to report to enforcement agencies any non-conformities that present an imminent and serious risk to the safety of food
· food business classification systems and the implications of these for determining the frequency and scope of audit.
· audit roles and responsibilities including:
· appropriate ethical conduct of auditors as may be set out in codes of ethics of auditors
· requirements and procedures for certification or registration of auditors and authorised officers
· any requirements for prescribed fees and charges that may be levied on a food business and the process by which this occurs.
· audit procedures and techniques including:
· the purpose and stages involved in a food safety audit
· business systems and related reference documents and appropriate application of these in an audit
· techniques for collecting information, including choice of appropriate methods to ensure data is adequate and representative
· data analysis methods relevant to the audit process
· communication skills and techniques appropriate to the food business
· appropriate recording reporting formats
· specialist food safety and industry knowledge including:
· techniques for applying HACCP concepts in a food business. These include techniques for identifying hazards and assessing risks that may be reasonably expected to occur, determining appropriate control method, monitoring and record keeping, validating, corrective action and recording requirements
· industry terminology, food characteristics and food handling and storage practices and processing techniques relevant to the industry sector, as they affect food safety
· relevant technical and industry knowledge to verify compliance with food safety legislation
· minimum standards for the design and construction of food premises including equipment and transport vehicles
· competency standards and training options for people working with food to develop food safety skills and knowledge
· situations likely to present serious food safety risks, and the responsibilities under legislation for the reporting of such risks.

Practical skills
The essential skills a person needs to perform work to the required standards include:
· reaching an understanding within the food business to identify the scope of the audit.
· establishing the audit sequence, activities and timelines
· identifying and locating information required to conduct the audit
· reviewing food business documentation to confirm that required formation is available
· preparing tools to collect information. These typically include checklists and interview schedules
· communicating the audit plan to the food business and agree on audit timetable
· reviewing records, conducting interviews, observing workplace practice and collecting other relevant information as required to assess compliance with the food safety legislation
· verifying that the food business is implementing the food safety program. This includes identification of all food safety hazards that may be reasonably expected to occur, determining adequate methods to control hazards, monitoring and record keeping procedures, validating and corrective action requirements
· confirming that food premises, fixtures, fittings, equipment and transport vehicles meet the minimum requirements of food safety legislation
· taking immediate action to report non-conformities that present an imminent and serious risk to the safety of food
· identifying any changes that have occurred in the food business since the commencement of the food safety program or since the last audit that could affect food safety
· assessing the adequacy of the food safety program. This involves verifying information used by the food business to establish methods of controlling food safety hazards
· identifying, investigating and recording evidence of non-conformance and judge significance
· forming conclusions on audit outcomes which can be duplicated, given the evidence collected
· documenting non-conformance where findings indicate either a failure to comply with the food safety program or inadequacy of the food safety program,
· confirming that the food business has implemented appropriate corrective action with the timeframe established by the corrective action plan.

Oral and written workplace communication skills used for:
· reporting the findings of audits
· recording evidence of non conformance
· communicating the audit findings including any relevant follow up action to the food business
· applying appropriate questioning, observation and related communication skills to support information collection, appropriate to the food business
· reporting the findings of the audit in appropriate format to meet legal and food business requirements
· reporting imminent and serious risks

Numeracy skills used for:
· reporting the findings of audits
· reporting the findings of the audit in appropriate format to meet legal and food business requirements.

Critical aspects of competence
Assessment must confirm the ability to:
· audit the range of activities directly or indirectly involved in the production or processing of seafood.

Assessment must demonstrate knowledge of:
· HACCP planning
· the auditing requirements of the food safety plan
· activities needed to establish and maintain the required levels of hygiene and sanitation
· procedures and/or practices which are not consistent with the food safety plan.
· waste disposal routines
· reporting and recording requirements of the food safety plan.
· food safety hazards
· monitoring methods
· communication and negotiation processes.

Interdependent assessment of units
This unit may be assessed after/with:
· No recommendations.

Context of assessment
Assessment of this unit of competence is conducted within the context of the seafood industry.

Assessment must occur in the context of real food businesses within the seafood processing sector where food safety hazards are identified, assessed and controlled by a food safety program. The environment must provide an opportunity for the assessee to demonstrate the ability to conduct food safety audits to meet the audit scope, legal and food business requirements.

Method of assessment
Observation of practical exercises in the workplace or a simulated work environment.

Resources required for assessment
· food safety and other relevant standards
· OHS policy and procedures
· HACCP plan
· enterprise policy relating to the treatment of wastes
· audit requirements
· visits to off-site facilities to contextualise the audit process.