Unit of competency Outline
Date retreived
22/07/2026 10:45 PM AWST
22/07/2026 10:45 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.
Monitor food safety program
Monitor food safety program
Unit of competency
National Code
SIRRFSA302
SIRRFSA302
State Code
WD923
WD923
TGA Status
Deleted
Deleted
DTWD Status
Deleted
Deleted
State Implementation and Classification
Approved Date
10/08/2012
Field of Education
110111 - Food Hygiene
Original Release Date
10/08/2012
Nominal Hours
35
Description
This unit describes the performance outcomes, skills and knowledge required to monitor the implementation of a food safety program across an entire process within a retail food store or department. It involves ensuring that staff members apply the hazard analysis and critical control point (HACCP) system; coordinating corrective action where required to ensure compliance with food safety standards; providing support and guidance to frontline team members; and making contributions to the improvement of the organisation’s food safety program.
Notes
Elements and Performance Criteria
1. Monitor implementation of food safety program.
- 1.1.Communicate food safety requirements and procedures to relevant staff members as required.
- 1.2.Provide mentoring and coaching to support individuals or groups in implementing food safety program.
- 1.3.Monitor individual and team performance to ensure compliance with legislative and statutory requirements and store procedures.
- 1.4.Develop and maintain regular schedule or roster for store or department cleaning tasks and inspections according to food safety program and legislative requirements.
- 1.5.Inform team members of individual responsibilities for cleaning tasks.
- 1.6.Implement procedures for prompt waste removal, especially spillage on floors, according to store procedures, food safety program and legislative requirements.
- 1.7.Implement procedures for prompt eradication of insects, pests and vermin according to store procedures, food safety program and legislative requirements.
- 1.8.Coordinate store procedures for safe storage of cleaning chemicals, insecticides and pesticides according to legislative requirements.
2. Respond to occurrences of non compliance with food safety requirements.
- 2.1.Identify food safety problems and take corrective action promptly to minimise impact of contamination and spoilage.
- 2.2.Implement store procedures for product recall identification, and promptly withdraw products from public sale as required.
- 2.3.Promptly implement procedures for dealing with non compliance according to food safety program.
- 2.4.Identify causes of non compliance.
- 2.5.Implement control measures to prevent recurrence.
- 2.6.Report non compliance according to store procedures and food safety program.
3. Contribute to continuous improvement of food safety program.
- 3.1.Identify and report potential food safety hazards.
- 3.2.Review existing control measures to take account of changes and updated technical knowledge.
- 3.3.Report the need for changes required to adequately cover identified hazards to those responsible for the maintenance of food safety program.
- 3.4.Identify opportunities to remove or minimise food safety risks.
- 3.5.Record food safety information and performance according to store procedures and food safety program.
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 individual, accessibility of the item, and local industry and regional contexts) may also be included.
Food safety requirements and procedures may include:
food safety, hygiene and sanitation practices
procedures for product recall.
Relevant staff members may include:
team leader
supervisor
manager
employee.
Food safety program may include:
specific risk factors
critical control points
action required in response to non-compliance.
Legislative and statutory requirements may include:
food safety regulations
hygiene and sanitation
WHS
environmental protection legislation
waste disposal
manual handling
use and storage of hazardous substances and dangerous goods
labelling of workplace substances.
Regular schedule or roster for store or department cleaning tasks and inspectionsmay include:
progressive cleaning
at end of trade
use of check sheets
inspection lists
taking temperatures
collecting samples
visual inspections
control charts.
Corrective actionmay include:
cooking times
reprocessing
corrective systems and processes
withdrawing product.
Food safety hazards may be:
biological
physical
chemical.
Food safety requirements and procedures may include:
food safety, hygiene and sanitation practices
procedures for product recall.
Relevant staff members may include:
team leader
supervisor
manager
employee.
Food safety program may include:
specific risk factors
critical control points
action required in response to non-compliance.
Legislative and statutory requirements may include:
food safety regulations
hygiene and sanitation
WHS
environmental protection legislation
waste disposal
manual handling
use and storage of hazardous substances and dangerous goods
labelling of workplace substances.
Regular schedule or roster for store or department cleaning tasks and inspectionsmay include:
progressive cleaning
at end of trade
use of check sheets
inspection lists
taking temperatures
collecting samples
visual inspections
control charts.
Corrective actionmay include:
cooking times
reprocessing
corrective systems and processes
withdrawing product.
Food safety hazards may be:
biological
physical
chemical.
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.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the following is essential:
applies store policy and procedures and store’s food safety program, which complies with food safety regulations and legislative requirements in regard to hygiene and sanitation practices
monitors team performance to ensure compliance with food safety program, records and reports to management and staff on compliance, including ensuring information is provided to modify the food safety program as needed
develops, maintains and communicates regular schedule or roster for cleaning and maintenance procedures, and conducts regular inspections to ensure compliance
mentors and coaches staff supportively to implement the store food safety program
responds to occurrences of noncompliance, promptly identifies and rectifies problems, implements relevant product recall procedures, where required, and investigates, monitors and reports on possible potential food safety hazards to ensure continuous improvement.
Context of and specific resources for assessment
Assessment must ensure access to:
a real or simulated retail work environment
a food safety program, based on HACCP
protective clothing
cleaning materials and chemicals
pest control equipment and chemicals
suitable food products and merchandise
relevant documentation, such as store policy and procedures on hygiene and sanitation practices
food handling implements
food storage and display equipment.
Method of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
observation of performance in the workplace
role play
third-party reports from a supervisor
customer and staff feedback
answers to questions about specific skills and knowledge.
Guidance information for assessment
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the following is essential:
applies store policy and procedures and store’s food safety program, which complies with food safety regulations and legislative requirements in regard to hygiene and sanitation practices
monitors team performance to ensure compliance with food safety program, records and reports to management and staff on compliance, including ensuring information is provided to modify the food safety program as needed
develops, maintains and communicates regular schedule or roster for cleaning and maintenance procedures, and conducts regular inspections to ensure compliance
mentors and coaches staff supportively to implement the store food safety program
responds to occurrences of noncompliance, promptly identifies and rectifies problems, implements relevant product recall procedures, where required, and investigates, monitors and reports on possible potential food safety hazards to ensure continuous improvement.
Context of and specific resources for assessment
Assessment must ensure access to:
a real or simulated retail work environment
a food safety program, based on HACCP
protective clothing
cleaning materials and chemicals
pest control equipment and chemicals
suitable food products and merchandise
relevant documentation, such as store policy and procedures on hygiene and sanitation practices
food handling implements
food storage and display equipment.
Method of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
observation of performance in the workplace
role play
third-party reports from a supervisor
customer and staff feedback
answers to questions about specific skills and knowledge.
Guidance information for assessment
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| S6058 | SIRRFSA002A | Monitor food safety program | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| J150 | SIR40212 | Certificate IV in Retail Management | Qualification |
| J147 | SIR30212 | Certificate III in Retail Operations | Qualification |
| J154 | SIR30312 | Certificate III in Retail Supervision | Qualification |