Unit of competency Outline
Date retreived
23/07/2026 5:16 AM AWST
23/07/2026 5:16 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.
Supervise and verify supporting programs for food safety
Supervise and verify supporting programs for food safety
Unit of competency
National Code
FDFFS4002A
FDFFS4002A
State Code
S7905
S7905
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
04/08/2014
Field of Education
110111 - Food Hygiene
Original Release Date
04/08/2014
Nominal Hours
70
Description
This unit of competency involves the skills and knowledge required to control hazards that are common across processes in a hazard analysis critical control point (HACCP)-based food safety plan by supervising and verifying support programs. It includes the ability to identify food safety hazards and the need for support programs, supervise the implementation of support programs, and verify that support programs are being complied with.
Notes
Elements and Performance Criteria
1. Establish the role of food safety support programs in the food safety plan
- 1.1 A full description of the product is drawn up
- 1.2 The intended use and client group for the product is identified
- 1.3 All steps in the operation are included from primary production, processing, manufacture and distribution to the consumer
- 1.4 Hazards are identified that can reasonably be expected to occur at each step
- 1.5 Hazard areas that are common to multiple steps in the operation are identified
- 1.6 The need for support programs to control identified hazard areas is defined
2. Support programs are developed or sourced and procedures developed
- 2.1 The scope of the health and hygiene program is defined
- 2.2 Microbiological, physical and chemical hazards associated with supplied unprocessed foods and packaging materials are identified and risk controls and work procedures developed
- 2.3 Microbiological, physical and chemical hazards associated with staff handling unpackaged food are identified and risk controls and work procedures developed
- 2.4 Microbiological and physical hazards arising from pest infestations are identified and risk controls and work procedures developed
- 2.5 Microbiological, physical and chemical hazards associated with using the premises and the equipment in them are identified and risk controls and work procedures developed
- 2.6 Chemical hazards associated with the use of cleaning chemicals are identified and risk controls and work procedures developed
3. Document and communicate the requirements of support programs as part of the food safety plan
- 3.1 Work performance is defined and critical limits established, where appropriate, for support programs
- 3.2 Food safety support program requirements, including regulatory requirements, are explained to the team
- 3.3 Team commitment to, and responsibility for, food safety support programs is developed
- 3.4 Induction, training and mentoring is provided to the team to assist implementation of food safety support programs
- 3.5 Support program requirements and procedures are communicated to management and staff through documented procedures, directions and signage
4. Monitor the implementation of support programs within the food safety plan
- 4.1 Personal behaviour, including hygiene, housekeeping and use of clothing and equipment, is monitored and corrected, where necessary
- 4.2 Critical control points are monitored to confirm performance
- 4.3 Records are checked for completion and accuracy
- 4.4 Problem areas are analysed using appropriate quality improvement tools and techniques
- 4.5 Processes or conditions which could result in breaches of food safety procedures are identified and preventive or corrective action is taken
5. Verify compliance with support programs in a food safety plan and address non-compliances
- 5.1 Compliance of the food processing operation for support programs is verified by workplace observation and analysis of records, supported by product testing, if required
- 5.2 Causes of non-conformance are identified and analysed
- 5.3 Non-conformance is reported according to enterprise requirements
- 5.4 Corrective action and control procedures are updated to improve food safety
- 5.5 Required amendments to the HACCP plan are documented
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.
Food safety program
A food safety program is a written document that specifies ‘...the systematic identification of hazard points, in the production, processing and sale of food and the implementation of risk avoidance, risk minimisation and risk management strategies in respect of these identified hazards.’
(National Food Authority 1994, p17).
The food safety program and related procedures must comply with legal requirements of the Food Safety Standards and must be communicated to all food handlers. Where no food safety program is in place, food safety requirements may be specified in general operating procedures
Control Points
Control points include:
critical, quality and regulatory control points
Food safety support programs
These programs are designed to control hazards that are common across food handling steps and include:
approved supplier
staff health and hygiene
pest control
cleaning and sanitation
storage and use of chemicals
Workplace information
Workplace information may be provided in:
food safety and quality policies and programs
SOPs
Specifications
log sheets
written or verbal instruction incorporating food safety and quality requirements
Incidents
A food safety incident:
is a situation where the safe limits or parameters identified by the food safety program are not met
A quality incident:
is a situation where the quality limits or parameters identified in specifications or processing instructions are not met
Monitoring
Monitoring describes the methods used to confirm that a food safety or quality hazard is in control. Examples of monitoring procedures include:
taking temperatures
collecting samples
conducting visual inspections
testing, as required
Responsibility for identifying breaches of food safety procedures
Responsibility for identifying breaches of food safety procedures and taking corrective action:
occurs in the context of the food safety program and within scope of responsibility
Responsibility for identifying non-compliance against quality standards
Responsibility for identifying non-compliance against quality standards:
occurs within the context of defined standards or specifications and relates to work area
Personal hygiene requirements
Minimum personal hygiene requirements are specified by the food safety program. At a minimum this must meet legal requirements as set out in the Food Safety Standard 3.2.2, Division 4:14 and/or state/territory legislation/regulations
Reporting of health conditions and illnesses
Reporting of health conditions and illnesses requirements are specified by the food safety program. At a minimum this must meet legal requirements as set out in Food Safety Standard 3.2.2, Division 4:13 and/or state/territory legislation/regulations
Operator responsibilities
The operator at this level may have direct responsibility for overseeing the training/development of team members.
The operator at this level may have some responsibility for independently assessing risks and determining the effectiveness of control measures. They would be expected to observe day-to-day effectiveness of the food safety plan and participate in assessment and review processes. Responsibilities at this level may include facilitating consultation processes
Record keeping
Record keeping complies with customer, legal and food safety program requirements
Verification
Verification refers to reviewing all aspects of the food safety program and related records to determine compliance with and adequacy of the food safety program. At a minimum, food safety programs must be verified annually
Food safety program
A food safety program is a written document that specifies ‘...the systematic identification of hazard points, in the production, processing and sale of food and the implementation of risk avoidance, risk minimisation and risk management strategies in respect of these identified hazards.’
(National Food Authority 1994, p17).
The food safety program and related procedures must comply with legal requirements of the Food Safety Standards and must be communicated to all food handlers. Where no food safety program is in place, food safety requirements may be specified in general operating procedures
Control Points
Control points include:
critical, quality and regulatory control points
Food safety support programs
These programs are designed to control hazards that are common across food handling steps and include:
approved supplier
staff health and hygiene
pest control
cleaning and sanitation
storage and use of chemicals
Workplace information
Workplace information may be provided in:
food safety and quality policies and programs
SOPs
Specifications
log sheets
written or verbal instruction incorporating food safety and quality requirements
Incidents
A food safety incident:
is a situation where the safe limits or parameters identified by the food safety program are not met
A quality incident:
is a situation where the quality limits or parameters identified in specifications or processing instructions are not met
Monitoring
Monitoring describes the methods used to confirm that a food safety or quality hazard is in control. Examples of monitoring procedures include:
taking temperatures
collecting samples
conducting visual inspections
testing, as required
Responsibility for identifying breaches of food safety procedures
Responsibility for identifying breaches of food safety procedures and taking corrective action:
occurs in the context of the food safety program and within scope of responsibility
Responsibility for identifying non-compliance against quality standards
Responsibility for identifying non-compliance against quality standards:
occurs within the context of defined standards or specifications and relates to work area
Personal hygiene requirements
Minimum personal hygiene requirements are specified by the food safety program. At a minimum this must meet legal requirements as set out in the Food Safety Standard 3.2.2, Division 4:14 and/or state/territory legislation/regulations
Reporting of health conditions and illnesses
Reporting of health conditions and illnesses requirements are specified by the food safety program. At a minimum this must meet legal requirements as set out in Food Safety Standard 3.2.2, Division 4:13 and/or state/territory legislation/regulations
Operator responsibilities
The operator at this level may have direct responsibility for overseeing the training/development of team members.
The operator at this level may have some responsibility for independently assessing risks and determining the effectiveness of control measures. They would be expected to observe day-to-day effectiveness of the food safety plan and participate in assessment and review processes. Responsibilities at this level may include facilitating consultation processes
Record keeping
Record keeping complies with customer, legal and food safety program requirements
Verification
Verification refers to reviewing all aspects of the food safety program and related records to determine compliance with and adequacy of the food safety program. At a minimum, food safety programs must be verified annually
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
A person who demonstrates competency in this unit must be able to maintain and implement a HACCP-based food safety plan.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Critical aspects of assessment must include the following:
implement procedures for food safety support programs
communicate the requirements of food safety support programs to workers
demonstrate and provide leadership in safe food handling and hygienic work practices
monitor compliance with food safety support program requirements
complete records and reports related to the implementation of food safety support programs
respond to non-compliances in support programs and take corrective action.
Context of and specific resources for assessment
Assessment of performance requirements in this unit should be undertaken within the context of food technology. Competency is demonstrated by performance of all stated criteria, including the critical aspects and knowledge and skills elaborated in the Evidence Guide, and within the scope as defined by the Range Statements applicable to the workplace environment.
Assessment must occur in a real or simulated workplace where the assessee has access to:
production process and related equipment, manufacturers’ advice and operating procedures
a HACCP-based food safety plan for the food processing enterprise
methods and related software systems, as required, for collecting data, analysing data and compiling into a report.
Method of assessment
The following assessment methods are suggested:
written and/or oral questioning to assess knowledge and understanding
a report on the review of support programs for a HACCP-based food safety system
workplace evidence and third-party verification of participation in the maintenance and implementation of support programs for a HACCP-based food safety system
observation of candidate demonstrating work practices and workplace standards to maintain food safety
case studies
field reports.
Guidance information for assessment
Evidence should be gathered over a period of time in a range of actual or simulated environments.
Overview of assessment
A person who demonstrates competency in this unit must be able to maintain and implement a HACCP-based food safety plan.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Critical aspects of assessment must include the following:
implement procedures for food safety support programs
communicate the requirements of food safety support programs to workers
demonstrate and provide leadership in safe food handling and hygienic work practices
monitor compliance with food safety support program requirements
complete records and reports related to the implementation of food safety support programs
respond to non-compliances in support programs and take corrective action.
Context of and specific resources for assessment
Assessment of performance requirements in this unit should be undertaken within the context of food technology. Competency is demonstrated by performance of all stated criteria, including the critical aspects and knowledge and skills elaborated in the Evidence Guide, and within the scope as defined by the Range Statements applicable to the workplace environment.
Assessment must occur in a real or simulated workplace where the assessee has access to:
production process and related equipment, manufacturers’ advice and operating procedures
a HACCP-based food safety plan for the food processing enterprise
methods and related software systems, as required, for collecting data, analysing data and compiling into a report.
Method of assessment
The following assessment methods are suggested:
written and/or oral questioning to assess knowledge and understanding
a report on the review of support programs for a HACCP-based food safety system
workplace evidence and third-party verification of participation in the maintenance and implementation of support programs for a HACCP-based food safety system
observation of candidate demonstrating work practices and workplace standards to maintain food safety
case studies
field reports.
Guidance information for assessment
Evidence should be gathered over a period of time in a range of actual or simulated environments.
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| OAM33 | FBPFSY4002 | Supervise and verify supporting programs for food safety | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D683 | FDF40311 | Certificate IV in Food Science and Technology | Qualification |