Evidence must demonstrate the candidate's consistency of performance over time.
The candidate must design and manage the food safety system.
The candidate must:
analyse performance information to determine progress and areas for review or improvement
consult with stakeholders to determine the scope of the food safety systems, procedures and controls and identify food handling practices, processing techniques and support programs in use
determine measures for correcting processes, outcomes outside acceptable limits, including relevant procedures, when to implement corrective action, who is responsible for taking corrective action and information necessary to record
develop and validate control measures using objective data, industry guidelines and codes of practice
develop performance standards and criteria for the food safety system
develop strategies to support the workforce in implementing the food safety system
establish internal audit processes and schedules, including developing and leading the audit team
establish procedures to monitor, review and secure record-keeping systems consistent with regulatory requirements
establish verification procedures and schedules and identify action required if the outcomes of verification indicate that the program requirements have not been met or that the original program was inadequate
establish, monitor and continuously improve food safety support systems consistent with regulatory requirements
evaluate alternative food and/or meat safety systems for suitability for enterprise goals and directions, enterprise operations, enterprise product, cost and customer and regulatory requirements
identify and apply relevant workplace health and safety, regulatory and workplace requirements
identify monitoring requirements and develop monitoring procedures for food safety hazards identified in the enterprise
identify workforce training needs and negotiate and schedule training to support system requirements and operation
liaise with suppliers to establish and monitor enterprise food safety and quality requirements for products and processes
maintain currency of knowledge through independent research or professional development
monitor public health requirements and concerns and prepare reports for the enterprise, public health authorities, customers and consumers on progress and outcomes of the food safety system
monitor the implementation of preventative action measures, controls and actions to correct non-compliance or non-conformance
prepare accurate reports for senior management detailing compliance breaches/incidents, actions and outcomes and the implications for the enterprise
prepare action plans for the development and review of the food safety system, which include timelines, establishing, leading and supporting the HACCP team
prepare and present food safety system information, procedures, documentation and reports in languages, formats and styles appropriate for the audience and purpose
prepare communication strategies to inform internal and external stakeholders of progress and outcomes of the food safety system
prepare HACCP plans and support documentation including hazard analysis charts and tables, manuals, data analysis reports, corrective action reports and verifications reports, Standard Operating Procedures (SOPs) and work instructions where appropriate for the enterprise system
provide feedback to the workforce or team on food safety performance
use appropriate communication skills and strategies for informing and confirming the roles, responsibilities and obligations of all participants in the operation of the enterprise
use available technology and data management systems to gather, record, manipulate, interpret and report food safety data and information
The candidate must demonstrate an in depth technical and theoretical knowledge of:
validation and verification (including audit) purposes and processes
product and process and the microbiological, physical and chemical impacts on the safety of enterprise meat and meat products in the identification of hazards and the assessment and control of food safety risks
Hazard Analysis Critical Control Point HACCP principles and techniques and where appropriate to the enterprise, Good Manufacturing Practices (GMP)
the enterprise's ethical standards and the implications for the food safety system
the roles, responsibilities and obligations of the enterprise and individuals in the food safety system
regulatory requirements for food safety, including HACCP-based programs, support programs, record-keeping, verification and internal/external audits, and the implications for enterprise operations
scope, auditor role and responsibility, and scheduling requirements for internal and external audit process
legal responsibilities for reporting audit findings, including breaches and non-compliances, to enforcement agencies, and for conflicts of interest, confidentiality, rights of appeal and giving evidence in court