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 programs
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 must provide for the systematic monitoring of the controls as well as appropriate corrective action if a hazard is found not to be under control. Records must be kept to demonstrate action in relation to, or in compliance with, the food safety program. A food safety program may be developed as a stand-alone program or may be integrated with the quality program in a workplace
Hazard analysis
Hazard analysis may cover
the likelihood of occurrence and severity of consequence
the qualitative and/or quantitative evaluation of the presence of hazards
the survival or multiplication of microorganisms of concern
the production or persistence of toxins, chemical residues or physical agents in food
Methods used to control hazards
Methods used to control hazards include both support programs and specific hazard control limits or requirements. Typical examples of support programs include:
product recall
cleaning schedules
pest control programs
personal hygiene practices
calibration procedures
related operating procedures
Description of the product
A full description of the product may include:
relevant safety information, such as composition, physical/ chemical structure, microcidal/ static treatments (e.g. heat-treatment, freezing, brining or smoking)
packaging durability
storage conditions
methods of distribution
Operating principles for a HACCP system
A HACCP system should be operated on a food chain where the Codex General Principles of Food Hygiene have been applied, and the appropriate Codex Coles of Practice and legislation is in place
Food safety hazards
Food safety hazards include:
microbiological
chemical
physical
Critical limits
Critical limits may include measured data such as:
temperature
time
moisture level
pH
aw
available chlorine
sensory parameters, such as visual appearance and texture
Validation
Validation refers to:
the use of objective evidence in order to prove that materials, processes, procedures or equipment used are capable of delivering the intended result
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
Scope of the HACCP based plans
The scope of the HACCP-based plan depends on workplace requirements and may extend outside the direct area of responsibility of the team participants
Auditing standards
Auditing standards may include any of the recognised standards applying to the food industry, including:
BRC Global Food Standard
Codex Alimentarius
ISO 22000:2005 Food safety management systems - Requirements for any organization in the food chain

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 develop a HACCP-based food safety program, and develop procedures for its implementation and monitoring.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
All elements, performance criteria, and required skills and knowledge should be captured in a holistic assessment plan. Critical aspects of assessment must include the following:
conduct a hazard analysis
determine the critical control points
establish critical limits
develop a system to monitor control of the critical control points
nominate the corrective action to be taken when monitoring indicates a critical control point is not under control
develop verification procedures to confirm the HACCP system is working effectively
maintain documentation concerning all procedures and records.
Context of and specific resources for assessment
Assessment must occur in a real or simulated workplace where the candidate has access to:
workplace food safety program documentation
organisational policies on food safety and risk management
procedures for developing or modifying specifications and other advice on food safety requirements
a food processing operation with a defined product and consumer
resources and equipment to set and monitor critical limits
procedures for developing or modifying documentation, such as work instructions and procedures, log sheets and other recording requirements
communication systems
training system
reporting/recording system.
Method of assessment
Assessment methods must satisfy the endorsed Assessment Guidelines of FDF10 Food Processing Industry Training Package. The following assessment methods should be considered to gather sufficient and valid evidence of competency:
records-based evidence and supporting statements for developing a HACCP-based food safety plan
questioning to ensure a detailed understanding of the steps and techniques used to develop and review a HACCP-based food safety program.
This unit should be assessed together with core units and other units of competency relevant to the function or work role.
Guidance information for assessment
To ensure consistency in one's performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.