Unit of competency Outline

Date retreived
22/07/2026 7:24 AM AWST

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Monitor the implementation of food safety and quality programs

Monitor the implementation of food safety and quality programs

Unit of competency
National Code
FBPFSY3003
State Code
ODM07
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
09/09/2021
View on TGA
State Implementation and Classification
Approved Date
23/11/2021
Field of Education
110111 - Food Hygiene
Original Release Date
23/11/2021
Nominal Hours
90
Description
This unit of competency describes the skills and knowledge required to provide a leadership role in supporting day-to-day implementation of the food safety (including food allergen management) and quality programs and procedures in a work area.The unit applies to individuals who monitor, maintain and oversee quality standards and food safety programs, and take corrective action in response to non-compliance. It does not apply to the pharmaceutical industry.Legislative and regulatory requirements apply to food safety and are enforced through state/territory jurisdictions. Users must check with the relevant regulatory authority before delivery.
Notes
Elements and Performance Criteria
1. Ensure others in the work area are able to meet food safety and quality requirements
  • 1.1 Ensure appropriate personal protective clothing and equipment is available, functional and fits correctly
  • 1.2 Confirm that information on food safety and quality responsibilities and procedures is current, accessible and communicated to others in the work area
  • 1.3 Confirm that information about identified hazards and the outcomes of risk assessment and risk control procedures is accessible and communicated to others in the work area
  • 1.4 Confirm that mentoring and coaching support is available to support individuals and groups to implement safe food handling and quality procedures
2. Monitor compliance of food safety and quality standards in the work area
  • 2.1 Confirm that work procedures in the work area are clearly defined, documented and followed
  • 2.2 Identify deviation from procedures, and report and address within level of responsibility
  • 2.3 Ensure that staff behaviour is consistent with workplace policies and procedures that support food safety and quality
  • 2.4 Identify and report food safety and quality hazards
  • 2.5 Record food safety and quality information
  • 2.6 Conduct work to comply with workplace environmental guidelines
3. Take corrective action in response to food safety and quality non-compliance
  • 3.1 Implement workplace procedures for responding to food safety and quality non-compliance
  • 3.2 Investigate hazardous events to identify cause
  • 3.3 Implement control measures to prevent recurrence and minimise risks of hazardous events
4. Improve food safety and quality in the work area
  • 4.1 Identify opportunities for improving food safety and quality, and raise with relevant personnel
  • 4.2 Contribute to revising procedures to support effective control of quality and food safety hazards
  • 4.3 Communicate improvements to team members
No information
No information
Replaces
State Code National Code Title Type
OAN09 FBPFSY3001 Monitor the implementation of quality and food safety programs Unit of competency