Unit of competency Outline
Date retreived
22/07/2026 6:50 AM AWST
22/07/2026 6:50 AM 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.
Manage and maintain a food safety plan
Manage and maintain a food safety plan
Unit of competency
National Code
MTMPSR406C
MTMPSR406C
State Code
D9024
D9024
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
03/10/2011
Field of Education
110111 - Food Hygiene
Original Release Date
03/10/2011
Nominal Hours
50
Description
This unit covers the skills and knowledge required to manage a food safety plan.
Notes
Elements and Performance Criteria
1. Manage the implementation of the food safety plan
- 1.1. Food safety principles, food safety procedures and requirements, including regulatory requirements, are explained to the team.
- 1.2. Team commitment to, and responsibility for, food safety is developed.
- 1.3. Procedures to support the food safety plan are put in place.
- 1.4. Training and mentoring is provided to the team to assist implementation.
2. Monitor the food safety plan and take corrective action
- 2.1. Team implementation of the food safety plan is monitored.
- 2.2. Records and reports are completed accurately and on schedule.
- 2.3. Prompt action is taken to correct non-conformance according to enterprise and regulatory requirements.
- 2.4. Causes of non-conformance are identified and analysed.
- 2.5. Control measures are implemented to prevent future non-conformance.
- 2.6. Non-conformance is reported according to enterprise requirements.
3. Maintain the food safety plan
- 3.1. Feedback is sought from all personnel to identify potential hazards, corrective actions and controls.
- 3.2. Processes or conditions which could result in breaches of food safety procedures are identified and preventive or corrective action is taken.
- 3.3. Corrective action and control procedures are updated to improve food safety.
- 3.4. Documentation is completed according to enterprise and regulatory requirements.
RANGE STATEMENT
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 plans will be:
based on HACCP principles
in standard formats and meet mandatory requirements
Teams may be:
a department or small business
a food safety or HACCP team
all personnel in work area
two or more people.
Record-keeping systems may be:
electronic and/or manual.
Reports may be:
complex, contain technical, mathematical and graphic information and be presented in standard formats according to enterprise and legal requirements.
Regulatory requirements may include:
animal welfare
commercial law including fair trading, trade practices
consumer law
corporate law, including registration, licensing, financial reporting
environmental and waste management
Equal Employment Opportunity (EEO), anti-discrimination and sexual harassment
Export Control Act
industrial awards, agreements
relevant Australian Standards
relevant regulations
state and territory regulations regarding meat processing
taxation.
Communication may:
be spoken, written, non-verbal and include the use of signs, signals, symbols and pictures
be with colleagues, team members, superiors, customers, clients, external parties from a range of cultural, social and ethnic backgrounds
involve communication and information technologies
involve presentation of explanations and reports in language styles suitable for the audience and include everyday workplace language, technical and mathematical language
involve reading and interpreting workplace-related documentation
require negotiation, persuasion and assertiveness skills.
OH&S requirements may include:
enterprise OH&S policies, procedures and programs
hygiene and sanitation requirements
OH&S legal requirements
Personal Protective Equipment (PPE) which may include:
coats and aprons
ear plugs or muffs
eye and facial protection
head-wear
lifting assistance
mesh aprons
protective boot covers
protective hand and arm covering
protective head and hair covering
uniforms
waterproof clothing
work, safety or waterproof footwear
requirements set out in standards and codes of practice.
Workplace requirements may include:
enterprise ethical standards, values and obligations
enterprise-specific procedures, policies and plans
OH&S requirements
Quality Assurance (QA) requirements
SOPs
the ability to perform the task to production requirements
work instructions.
Standard Operating Procedures may relate to:
personal hygiene
food preparation and processing
pest control
waste disposal
cleaning
maintenance of premises
product recall
customer complaints
calibration.
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 plans will be:
based on HACCP principles
in standard formats and meet mandatory requirements
Teams may be:
a department or small business
a food safety or HACCP team
all personnel in work area
two or more people.
Record-keeping systems may be:
electronic and/or manual.
Reports may be:
complex, contain technical, mathematical and graphic information and be presented in standard formats according to enterprise and legal requirements.
Regulatory requirements may include:
animal welfare
commercial law including fair trading, trade practices
consumer law
corporate law, including registration, licensing, financial reporting
environmental and waste management
Equal Employment Opportunity (EEO), anti-discrimination and sexual harassment
Export Control Act
industrial awards, agreements
relevant Australian Standards
relevant regulations
state and territory regulations regarding meat processing
taxation.
Communication may:
be spoken, written, non-verbal and include the use of signs, signals, symbols and pictures
be with colleagues, team members, superiors, customers, clients, external parties from a range of cultural, social and ethnic backgrounds
involve communication and information technologies
involve presentation of explanations and reports in language styles suitable for the audience and include everyday workplace language, technical and mathematical language
involve reading and interpreting workplace-related documentation
require negotiation, persuasion and assertiveness skills.
OH&S requirements may include:
enterprise OH&S policies, procedures and programs
hygiene and sanitation requirements
OH&S legal requirements
Personal Protective Equipment (PPE) which may include:
coats and aprons
ear plugs or muffs
eye and facial protection
head-wear
lifting assistance
mesh aprons
protective boot covers
protective hand and arm covering
protective head and hair covering
uniforms
waterproof clothing
work, safety or waterproof footwear
requirements set out in standards and codes of practice.
Workplace requirements may include:
enterprise ethical standards, values and obligations
enterprise-specific procedures, policies and plans
OH&S requirements
Quality Assurance (QA) requirements
SOPs
the ability to perform the task to production requirements
work instructions.
Standard Operating Procedures may relate to:
personal hygiene
food preparation and processing
pest control
waste disposal
cleaning
maintenance of premises
product recall
customer complaints
calibration.
EVIDENCE GUIDE
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
The meat industry has specific and clear requirements for evidence. A minimum of three forms of evidence is required to demonstrate competency in the meat industry. This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time.
These requirements are in addition to the requirements for valid, current, authentic and sufficient evidence.
Three forms of evidence means three different kinds of evidence - not three pieces of the same kind. In practice it will mean that most of the unit is covered twice. This increases the legitimacy of the evidence.
All assessment must be conducted against Australian meat industry standards and regulations.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Competency must be demonstrated through sustained performance over time, at an appropriate level of responsibility and authority under typical operating and production conditions for the enterprise.
Context of and specific resources for assessment
Resources may include:
real work environment
relevant documentation such as:
food safety plan and/or HACCP plan
regulatory requirements
workplace policies and procedures
relevant equipment and materials.
Method of assessment
Recommended methods of assessment include:
assignment or simulation
workplace project
workplace referee or third-party report on performance.
Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander, gender, or language backgrounds other than English. Language and literacy demands of the assessment task should not be higher than those of the work role.
Guidance information for assessment
A current list of resources for this unit of competency is available from MINTRAC www.mintrac.com.au or telephone 1800 817 462.
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
The meat industry has specific and clear requirements for evidence. A minimum of three forms of evidence is required to demonstrate competency in the meat industry. This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time.
These requirements are in addition to the requirements for valid, current, authentic and sufficient evidence.
Three forms of evidence means three different kinds of evidence - not three pieces of the same kind. In practice it will mean that most of the unit is covered twice. This increases the legitimacy of the evidence.
All assessment must be conducted against Australian meat industry standards and regulations.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Competency must be demonstrated through sustained performance over time, at an appropriate level of responsibility and authority under typical operating and production conditions for the enterprise.
Context of and specific resources for assessment
Resources may include:
real work environment
relevant documentation such as:
food safety plan and/or HACCP plan
regulatory requirements
workplace policies and procedures
relevant equipment and materials.
Method of assessment
Recommended methods of assessment include:
assignment or simulation
workplace project
workplace referee or third-party report on performance.
Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander, gender, or language backgrounds other than English. Language and literacy demands of the assessment task should not be higher than those of the work role.
Guidance information for assessment
A current list of resources for this unit of competency is available from MINTRAC www.mintrac.com.au or telephone 1800 817 462.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| W6770 | MTMPSR406B | Manage and maintain a food safety plan | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| AVW10 | AMPX413 | Manage and maintain a food safety plan | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D611 | MTM40411 | Certificate IV in Meat Processing (General) | Qualification |
| D608 | MTM40111 | Certificate IV in Meat Processing (Leadership) | Qualification |