Elements and Performance Criteria

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
Workplace information
Workplace information may be provided in:
food safety and quality policies and programs
standard operating procedures (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 of a food safety system
Verification refers to methods and procedures used to carry out monitoring, including:
sampling and testing to provide evidence that the specifications set by food safety legislation and enterprise requirements continue to be met

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:
review a food safety plan for a food processing operation
communicate the requirements of a food safety plan to workers
demonstrate safe food handling work practices
complete records and reports related to the implementation of food safety
respond to non-compliances 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 a HACCP-based food safety system
workplace evidence and third-party verification of participation in the maintenance and implementation of 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.