Elements and Performance Criteria

The range of variables places the competency in context and allows for differences between enterprises and workplaces, including practices, knowledge and requirements. The range of variables also provides a focus for assessment and relates to the unit as a whole. The following variables may be present.

Food safety program:
· a food safety program is the process which systematically identifies the food safety hazards that may be reasonably expected to occur in all food-handling operations of the food business
· the food safety program must comply with relevant national, State and industry legislation and regulations
· where formal food safety programs are not a legal requirement, the term can be used to cover the same detail as would be covered by a food safety program
· the food business is responsible for establishing a food safety program. Where a person who is not a direct employee of the business carries out the functions covered by this competency standard, they are responsible for ascertaining the requirements of the food business relating to food safety. These requirements may be set out in procedures and/or in agreements or contractual arrangements established with service providers. Responsibilities of any person visiting and/or working in a food-handling area will be communicated prior to entering the food-handling area.

Procedures:
Procedures outlining food safety responsibilities may be provided in formats to suit the workplace such as written, verbal, diagrams and/or electronic means.

Food area:
A food-handling area refers to an area where basic handling and inspection, preparation, cooking, cooling, processing, display, packaging, storage and/or transportation occur.

Identified:
Responsibility for identifying breaches of food safety procedures and taking corrective and/or preventative action occurs in the context of the food safety program and within scope of responsibility.

Corrective action:
Corrective action includes those processes implemented to correct non-conformance, the reporting and recording of those actions and, the analysis of those actions to determine preventative actions or changes to processes within the context of the food safety plan.

Food safety records:
Record keeping complies with legal and food safety program requirements.

Each unit of competency has an evidence guide that relates directly to the performance criteria and the range of variables. Its purpose is to guide assessment of the unit in the workplace and/or training program. The following components provide information to assist this purpose.

Underpinning knowledge
The essential knowledge and understanding a person needs to perform work to the required standards include:
· principles of a systematic approach to managing food safety, including identification of hazards that are likely to occur, establishing appropriate methods of control, monitoring controls, describing corrective action to be taken if control conditions are not met and recording information
· legal obligations for food safety relating to personal and company liability including, as a minimum, awareness of relevant national, State and industry specific legislation and regulations. It may also include customer requirements
· systems, procedures and support programs in place in the seafood business to implement the food safety program
· properties, handling, preparation, processing, display, packaging and storage requirements of materials and products used in the food-handling area in order to make judgements about safety of food within the parameters established by the food safety program
· current technical and process knowledge required to participate in investigations of non-conformance
· procedures to identify and separate non-conforming product and recall procedures and responsibilities relevant to the food business
· record keeping requirements and systems used in the workplace
· auditing arrangements, roles and responsibilities as they relate to own work responsibilities, including an understanding of internal and external audit processes
· appropriate communication skills and techniques to convey the requirements of the food safety program to others in the workplace.

Practical skills
The essential skills a person needs to perform work to the required standards include:
· communicating information about the food safety program and related procedures to others in the food-handling area
· demonstrating monitoring techniques used in the food-handling area. These may include visual inspection, sampling methods, testing methods, record keeping and all other procedures required to implement the food safety program in the food-handling area
· supporting others to follow food safety procedures, ensuring that all workplace personnel receive the information required and having the necessary skills to carry out their responsibilities as identified by the food safety program
· collecting and analysing data and other food safety information to identify breaches of food safety procedures
· participating in investigation of actual and potential non-conformance and complaints from customers relating to food safety
· reviewing practice and procedures to prevent or minimize non-conformance and to develop preventative actions
· making judgements on action required to respond to non-conformance and following procedures to identify, separate and/or recall non-conforming food as required
· monitoring the recording of food safety information to confirm that the records accurately reflect performance and meet the requirements of the food safety program.

Oral and written workplace communication skills used for:
· communicating food safety requirements to others in the workplace
· completing food processing records to meet legal and food safety program requirements.

Numeracy skills used for:
· recording data for food processing records
· measuring and recording non-conformance with specification and food safety program.

Critical aspects of competence
Assessment must confirm the ability to:
· oversee the activities of individuals working in a food-handling area and directly or indirectly involved in the production or processing of seafood.

Assessment must demonstrate knowledge of:
· the requirements of the food safety plan in general and personal hygiene requirements in particular:
· activities needed to return to the required levels of hygiene and sanitation
· procedures and/or practices which are not consistent with the food safety plan
· waste disposal routines
· reporting and recording requirements of the food safety plan
· food safety hazards
· the organisation of work on a food-handling area.

Interdependent assessment of units
This unit may be assessed after/with:
· No recommendations.

Context of assessment
Assessment of this unit may occur in either a real or simulated workplace. Such an environment must provide a typical range of seafood handling and related food safety requirements that would normally be found in a food-handling business.

The assessment process must provide an opportunity for the assessee to demonstrate and apply an understanding of the principles of the food safety program as they relate to work responsibilities.

Method of assessment
Observation of practical exercises in the workplace or a simulated environment.

Resources required for assessment
· relevant documentation including enterprise food safety plan
· relevant legal/regulatory requirements
· codes of practice
· enterprise OHS policy and procedures
· enterprise recording and reporting requirements.