Unit of competency Outline

Date retreived
23/07/2026 5:05 AM AWST

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Maintain food safety and quality programs

Maintain food safety and quality programs

Unit of competency
National Code
AMPQUA302
State Code
OFA51
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
24/01/2023
View on TGA
State Implementation and Classification
Approved Date
21/06/2023
Field of Education
110111 - Food Hygiene
Original Release Date
21/06/2023
Nominal Hours
65
Description
This unit of competency describes the skills and knowledge required to support the day-to-day implementation of the food safety and quality programs and procedures in a meat premises.This unit applies to individuals who monitor the food safety and quality programs, and who take corrective action in response to non-compliance. All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food and meat safety regulations, legislation and standards that apply to the workplace.No licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Identify food safety and quality systems in workplace
  • 1.1 Identify the quality and food safety programs in place in own work area
  • 1.2 Identify the purpose and elements of the quality and food safety systems
  • 1.3 Identify regulatory requirements for food safety and quality relevant to work area
2. Identify hazards and control points
  • 2.1 Identify hazards to food safety and quality for own work area
  • 2.2 Identify critical control points (CCPs) to control hazards for own work area according to workplace requirements
  • 2.3 Identify Hazard Analysis and Critical Control Points (HACCP) plan for own work area
3. Follow HACCP requirements
  • 3.1 Identify workplace requirements of the HACCP system for work area
  • 3.2 Follow procedures to monitor critical limits at CCPs
  • 3.3 Identify any deviation from procedures or critical limits
  • 3.4 Take corrective actions according to workplace requirements and within level of responsibility
  • 3.5 Record food safety and quality information where required by food safety plan
4. Monitor food safety and quality in work area
  • 4.1 Confirm that procedures for controlling food safety hazards and risks are
  • communicated to others in the work area
  • 4.2 Confirm process of monitoring CCPs to control hazards and risks is communicated to others in the work area
  • 4.3 Identify opportunities for improving food safety and quality, and raise with relevant personnel
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