Unit of competency Outline
Date retreived
22/07/2026 9:40 PM AWST
22/07/2026 9:40 PM 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
SITXFSA002A
SITXFSA002A
State Code
S6529
S6529
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
19/08/2009
Field of Education
110111 - Food Hygiene
Original Release Date
19/08/2009
Nominal Hours
36
Description
This unit describes the performance outcomes, skills and knowledge required to develop, implement and evaluate a food safety program for a range of service industry operations where food is stored, prepared, displayed, served and disposed of. It requires the ability to determine the specific program requirements for an organisation and prepare policies and procedures for other personnel to follow. This unit is one of three hierarchical units describing varying levels of participation in food safety processes:SITXOHS002A Follow workplace hygiene proceduresSITXFSA001A Implement food safety proceduresSITXFSA002A Develop and implement a food safety program.Food safety is nationally legislated by the Food Standards Australia New Zealand Act 1991 which provides for the operation of a statutory authority known as Food Standards Australia New Zealand. The Australia New Zealand Food Standards Code (the Code) developed by this authority contains an individual standard for the development of food safety programs. This unit of competency complies with the legislative requirements for food safety and the development of a food safety program as outlined in the Code. The legislative requirement for a business to develop a program, along with training and certification requirements, differs across state and territory governments.
Notes
Elements and Performance Criteria
1 Evaluate organisation requirements for the food safety program.
- 1.1 Evaluate the characteristics of the organisation.
- 1.2 Examine all food handling operations and processes and identify potential or existing food hazards.
- 1.3 Identify all critical control points in the food preparation system where food hazards can be controlled.
- 1.4 Identify product suppliers and determine the quality assurance specifications that relate to foodstuffs supplied.
- 1.5 Evaluate existing product specifications covering all food items prepared and sold.
- 1.6 Evaluate existing policies, procedures and monitoring practices, including record keeping, and assess the need for change.
2 Develop a food safety program to control hazards.
- 2.1 Design a food safety program to suit the characteristics and needs of the organisation, in consultation with appropriate colleagues and stakeholders.
- 2.2 Ensure that the food safety program complies with regulatory requirements and standards.
- 2.3 Develop food production flow charts to document the critical control points for the ongoing control of food hazards.
- 2.4 Establish and document methods of food hazard control for each critical point.
- 2.5 Develop food safety policies and procedures for food hazard control.
- 2.6 Develop procedures for the systematic monitoring of controls and establish a recording system to document the monitoring.
- 2.7 Develop procedures for implementing corrective actions when hazards are found not to be under control.
- 2.8 Develop or modify and record product specifications covering all food items prepared and sold.
- 2.9 Identify training needs and develop a training plan or program based on needs.
- 2.10 Develop a schedule for regular review of the food safety program.
- 2.11 Set out the food safety program, including all policies and procedures, in a clearly articulated written document and provide to regulatory authorities as required.
3 Implement the food safety program.
- 3.1 Communicate food safety programs, policies, procedures and product specifications to colleagues in the workplace and ensure display of appropriate signage and access to information.
- 3.2 Organise appropriate training and mentoring related to the food safety program.
- 3.3 Monitor operational activities to ensure that policies and procedures for hazard control, monitoring and documentation are consistently followed by all employees.
- 3.4 Manage the response to incidents where food hazards are found not to be under control and oversee the implementation of corrective action procedures.
- 3.5 Make swift amendments to any practices that led to the food safety breach, and document, communicate and implement changes.
- 3.6 Maintain all documents that relate to the management of the food safety program, monitor performance and adjust the program accordingly.
4 Participate in food safety audit.
- 4.1 Ensure that the food safety program is audited by a food safety auditor or compliance inspector at the auditing frequency applicable to the business and according to legislative requirements.
- 4.2 Participate in any inspections of the premises or documents that relate to food safety management and provide assistance to the food auditor or compliance inspector.
- 4.3 Retain all records of food audits according to legislative requirements.
5 Evaluate and revise the food safety program.
- 5.1 Conduct a regularly scheduled review of the food safety program in consultation with colleagues to ensure its adequacy.
- 5.2 Carry out tests and measures to validate required food safety controls.
- 5.3 Review policies, procedures, product specifications, monitoring systems and all record keeping methods, identify required changes and incorporate amendments.
- 5.4 Prepare an updated food safety program, including all current policies, procedures, product specifications and monitoring documents, in a clearly articulated written document and provide to regulatory authorities as required.
- 5.5 Communicate changes to the food safety program to all employees and ensure that they are incorporated into the production system as scheduled.
- 5.6 Identify the need for additional training based on changes to food safety practices.
RANGE STATEMENT
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 in the performance criteria is detailed below.
Characteristics of the organisation may include:
size and nature of organisation
at risk client groups with a higher than average risk of harm from food contamination, such as:
children or babies
pregnant women
aged persons
people with immune deficiencies or allergies
layout of food storage, preparation, display and service areas
food items prepared and sold or menu items
production equipment
facilities
re-thermalisation and service requirements.
Food hazards may be:
anything related to food, including work practices and procedures, that have a potential to harm the health or safety of a person
actual or potential
chemical, microbiological or physical
any food contaminated with chemical or microbiological elements
foods highly susceptible to microbiological contamination
processes where food is vulnerable to contamination, including:
requirements for food to be touched by hand
requirements for re-thermalisation or defrosting
displays of food and buffets
working with temperatures that promote the rapid growth of micro-organisms.
Critical control points are those where there is high risk of contamination or food spoilage, including:
receiving
storing
preparing
processing
displaying
packaging
serving
transporting
disposing.
Policies and procedures may relate to:
food receiving, storage, preparation, display and service
methods of food hazard control for each critical point
systematic monitoring of hazard controls and record keeping
communication and food safety information provision
employee training in hygiene and food handling
personal hygiene and suitable dress standards
record maintenance
contingency management
corrective actions when hazards are found not to be under control
scheduled evaluation and review of food safety program
audit of food safety program
pest control
cleaning and sanitation
equipment maintenance.
Monitoring of controls may involve:
food quality reviews and tests
bacterial swabs and counts
chemical tests
temperature tests
internal audit of food safety practices
analysis of incidents where food hazards are found not to be under control.
Incidentswhere food hazards are found not to be under control may include:
food poisoning
customer complaints
misuse of single use items
stocks of out-of-date foodstuffs
spoilt or contaminated food
unclean equipment
existence of pests and vermin.
Documents that relate to themanagement of the food safety program may include:
documented food safety program
policies, procedures and product specifications
records of the monitoring of hazard controls, including:
temperature control data
training logs
illness register
list of suppliers
any record required by local legislation
incident reports where food hazards are found not to be under control
audit reports
food production records.
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 in the performance criteria is detailed below.
Characteristics of the organisation may include:
size and nature of organisation
at risk client groups with a higher than average risk of harm from food contamination, such as:
children or babies
pregnant women
aged persons
people with immune deficiencies or allergies
layout of food storage, preparation, display and service areas
food items prepared and sold or menu items
production equipment
facilities
re-thermalisation and service requirements.
Food hazards may be:
anything related to food, including work practices and procedures, that have a potential to harm the health or safety of a person
actual or potential
chemical, microbiological or physical
any food contaminated with chemical or microbiological elements
foods highly susceptible to microbiological contamination
processes where food is vulnerable to contamination, including:
requirements for food to be touched by hand
requirements for re-thermalisation or defrosting
displays of food and buffets
working with temperatures that promote the rapid growth of micro-organisms.
Critical control points are those where there is high risk of contamination or food spoilage, including:
receiving
storing
preparing
processing
displaying
packaging
serving
transporting
disposing.
Policies and procedures may relate to:
food receiving, storage, preparation, display and service
methods of food hazard control for each critical point
systematic monitoring of hazard controls and record keeping
communication and food safety information provision
employee training in hygiene and food handling
personal hygiene and suitable dress standards
record maintenance
contingency management
corrective actions when hazards are found not to be under control
scheduled evaluation and review of food safety program
audit of food safety program
pest control
cleaning and sanitation
equipment maintenance.
Monitoring of controls may involve:
food quality reviews and tests
bacterial swabs and counts
chemical tests
temperature tests
internal audit of food safety practices
analysis of incidents where food hazards are found not to be under control.
Incidentswhere food hazards are found not to be under control may include:
food poisoning
customer complaints
misuse of single use items
stocks of out-of-date foodstuffs
spoilt or contaminated food
unclean equipment
existence of pests and vermin.
Documents that relate to themanagement of the food safety program may include:
documented food safety program
policies, procedures and product specifications
records of the monitoring of hazard controls, including:
temperature control data
training logs
illness register
list of suppliers
any record required by local legislation
incident reports where food hazards are found not to be under control
audit reports
food production records.
EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
ability to develop, implement, monitor, evaluate and make ongoing improvements to a complete food safety program for a given service industry operation and in line with regulatory requirements
development and documentation of a comprehensive food safety program inclusive of policies, procedures, product specifications and monitoring documents
knowledge of food safety systems and options suitable for a service industry food preparation organisation
project or work activities conducted over a period of time so that establishing, monitoring, evaluating and reviewing a food safety program can be assessed.
Context of and specific resources for assessment
Assessment must ensure:
access to a fully equipped industry-realistic food preparation environment such as a commercial kitchen, catering production line, and food preparation area of a food outlet using the full range of equipment currently used in the service industries to store, prepare, display and serve food
access to current regulatory documents distributed by key federal, state or territory, and local government agencies, such as plain English legislative publications, codes and standards outlining food safety plan content requirements
involvement and interaction with a food preparation team so that communication and monitoring actions can be implemented.
Methods of assessment
A range of assessment methods should be used to assess the practical skills and knowledge required to develop and implement a food safety program. The following examples are appropriate for this unit:
review of a completed food safety program inclusive of policies, procedures and product specifications developed by the candidate
case studies to assess ability to react to incidents where hazards have not been controlled
case studies to assess ability to develop programs to meet differing workplace needs
activities conducted in conjunction with industry to allow the candidate to develop systems for a real workplace
written and oral questioning or interview to test knowledge of the regulatory requirements and knowledge of food safety systems, such as HACCP
written or oral questions about chosen systems and reasons for selection
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SITHCCC026A Establish and maintain quality control of food
SITHCCC037C Manage facilities associated with commercial catering contracts
SITHCCC038A Plan the catering for an event or function.
Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
ability to develop, implement, monitor, evaluate and make ongoing improvements to a complete food safety program for a given service industry operation and in line with regulatory requirements
development and documentation of a comprehensive food safety program inclusive of policies, procedures, product specifications and monitoring documents
knowledge of food safety systems and options suitable for a service industry food preparation organisation
project or work activities conducted over a period of time so that establishing, monitoring, evaluating and reviewing a food safety program can be assessed.
Context of and specific resources for assessment
Assessment must ensure:
access to a fully equipped industry-realistic food preparation environment such as a commercial kitchen, catering production line, and food preparation area of a food outlet using the full range of equipment currently used in the service industries to store, prepare, display and serve food
access to current regulatory documents distributed by key federal, state or territory, and local government agencies, such as plain English legislative publications, codes and standards outlining food safety plan content requirements
involvement and interaction with a food preparation team so that communication and monitoring actions can be implemented.
Methods of assessment
A range of assessment methods should be used to assess the practical skills and knowledge required to develop and implement a food safety program. The following examples are appropriate for this unit:
review of a completed food safety program inclusive of policies, procedures and product specifications developed by the candidate
case studies to assess ability to react to incidents where hazards have not been controlled
case studies to assess ability to develop programs to meet differing workplace needs
activities conducted in conjunction with industry to allow the candidate to develop systems for a real workplace
written and oral questioning or interview to test knowledge of the regulatory requirements and knowledge of food safety systems, such as HACCP
written or oral questions about chosen systems and reasons for selection
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SITHCCC026A Establish and maintain quality control of food
SITHCCC037C Manage facilities associated with commercial catering contracts
SITHCCC038A Plan the catering for an event or function.
Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| E2079 | THHS2CC3B | Develop a food safety program | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| WF782 | SITXFSA401 | Develop and implement a food safety program | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| S616 | SIT40607 | Certificate IV in Hospitality (Catering Operations) | Qualification |
| S614 | SIT40407 | Certificate IV in Hospitality (Commercial Cookery) | Qualification |
| S617 | SIT40707 | Certificate IV in Hospitality (Patisserie) | Qualification |