Assessor Resource

AMPMGT501
Design and manage the food safety system

Assessment tool

Version 1.0
Issue Date: March 2024


This unit describes the skills and knowledge required to design and manage food safety programs for meat industry enterprises including meat processing, smallgoods, retail and food services operations. The unit also describes the skills and knowledge for working with customers and consumers on food safety issues.

This unit is appropriate for all managers in a food safety and/or Quality Assurance (QA) role, and for those working in production roles with responsibility for food safety and QA.

Food safety is a critical element of product quality and is a priority for all sectors of the meat processing industry. Food safety is also a community issue and public perceptions of the safety of meat and meat products affect the viability of meat processing enterprises.

This unit applies to individuals who take personal responsibility and exercise autonomy in undertaking complex work. They analyse information and exercise judgement to complete a range of advanced, skilled activities.

All work in this area must be conducted in the context of Australian meat industry standards and regulations.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)



Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Establish enterprise meat or food safety system requirements

1.1 Determine the goals, scope and requirements of the food safety system, in accordance with customer, enterprise and regulatory requirements

1.2 Evaluate alternative food safety systems against enterprise requirements and identify the preferred system

1.3 Plan the development of the food safety system using team and consultative approaches

1.4 Identify and obtain resource requirements, including staff training requirements, for effective systems operation and maintenance

2. Develop food safety systems

2.1 Identify food safety responsibilities, obligations and roles and clearly explain them to stakeholders

2.2 Identify and describe processes covered by the food safety system

2.3 Identify food safety hazards for all processes within the scope of the food safety system

2.4 Identify, develop and validate hazard control measures

2.5 Develop procedures for preventative action

3. Establish monitoring procedures and corrective actions

3.1 Develop monitoring procedures and use monitoring information to inform corrective actions

3.2 Develop and implement corrective actions for effective hazard control

3.3 Develop, maintain and secure recording and documentation procedures

3.4 Develop, resource and implement strategies to support routine and consistent application of food safety systems in the workplace

4. Evaluate food safety system

4.1 Establish audit procedures and monitor audits

4.2 Establish verification procedures and schedules and use verification information when reviewing the food safety system

4.3 Review and update the food safety system to reflect changes to Australian Standards, technical information (including verification data) and process information according to established procedures

4.4 Prepare food safety systems for external review and approval by relevant authorities

4.5 Use relevant information to measure performance against policies and goals

5. Communicate food safety outcomes

5.1 Conduct interactions with the public, regulatory authorities and agencies in a positive, cooperative and open manner

5.2 Promptly report food safety incidents and non-compliance to relevant authorities

5.3 Gather and analyse customer and consumer feedback and include findings in the review of the food safety system

5.4 Document food safety system outcomes to promote public confidence in enterprise products and services

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

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.

A minimum of three different forms of assessment must be used.

Assessors must satisfy current standards for RTOs.


Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)


Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Establish enterprise meat or food safety system requirements

1.1 Determine the goals, scope and requirements of the food safety system, in accordance with customer, enterprise and regulatory requirements

1.2 Evaluate alternative food safety systems against enterprise requirements and identify the preferred system

1.3 Plan the development of the food safety system using team and consultative approaches

1.4 Identify and obtain resource requirements, including staff training requirements, for effective systems operation and maintenance

2. Develop food safety systems

2.1 Identify food safety responsibilities, obligations and roles and clearly explain them to stakeholders

2.2 Identify and describe processes covered by the food safety system

2.3 Identify food safety hazards for all processes within the scope of the food safety system

2.4 Identify, develop and validate hazard control measures

2.5 Develop procedures for preventative action

3. Establish monitoring procedures and corrective actions

3.1 Develop monitoring procedures and use monitoring information to inform corrective actions

3.2 Develop and implement corrective actions for effective hazard control

3.3 Develop, maintain and secure recording and documentation procedures

3.4 Develop, resource and implement strategies to support routine and consistent application of food safety systems in the workplace

4. Evaluate food safety system

4.1 Establish audit procedures and monitor audits

4.2 Establish verification procedures and schedules and use verification information when reviewing the food safety system

4.3 Review and update the food safety system to reflect changes to Australian Standards, technical information (including verification data) and process information according to established procedures

4.4 Prepare food safety systems for external review and approval by relevant authorities

4.5 Use relevant information to measure performance against policies and goals

5. Communicate food safety outcomes

5.1 Conduct interactions with the public, regulatory authorities and agencies in a positive, cooperative and open manner

5.2 Promptly report food safety incidents and non-compliance to relevant authorities

5.3 Gather and analyse customer and consumer feedback and include findings in the review of the food safety system

5.4 Document food safety system outcomes to promote public confidence in enterprise products and services

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

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.

A minimum of three different forms of assessment must be used.

Assessors must satisfy current standards for RTOs.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Determine the goals, scope and requirements of the food safety system, in accordance with customer, enterprise and regulatory requirements 
Evaluate alternative food safety systems against enterprise requirements and identify the preferred system 
Plan the development of the food safety system using team and consultative approaches 
Identify and obtain resource requirements, including staff training requirements, for effective systems operation and maintenance 
Identify food safety responsibilities, obligations and roles and clearly explain them to stakeholders 
Identify and describe processes covered by the food safety system 
Identify food safety hazards for all processes within the scope of the food safety system 
Identify, develop and validate hazard control measures 
Develop procedures for preventative action 
Develop monitoring procedures and use monitoring information to inform corrective actions 
Develop and implement corrective actions for effective hazard control 
Develop, maintain and secure recording and documentation procedures 
Develop, resource and implement strategies to support routine and consistent application of food safety systems in the workplace 
Establish audit procedures and monitor audits 
Establish verification procedures and schedules and use verification information when reviewing the food safety system 
Review and update the food safety system to reflect changes to Australian Standards, technical information (including verification data) and process information according to established procedures 
Prepare food safety systems for external review and approval by relevant authorities 
Use relevant information to measure performance against policies and goals 
Conduct interactions with the public, regulatory authorities and agencies in a positive, cooperative and open manner 
Promptly report food safety incidents and non-compliance to relevant authorities 
Gather and analyse customer and consumer feedback and include findings in the review of the food safety system 
Document food safety system outcomes to promote public confidence in enterprise products and services 
Determine the goals, scope and requirements of the food safety system, in accordance with customer, enterprise and regulatory requirements 
Evaluate alternative food safety systems against enterprise requirements and identify the preferred system 
Plan the development of the food safety system using team and consultative approaches 
Identify and obtain resource requirements, including staff training requirements, for effective systems operation and maintenance 
Identify food safety responsibilities, obligations and roles and clearly explain them to stakeholders 
Identify and describe processes covered by the food safety system 
Identify food safety hazards for all processes within the scope of the food safety system 
Identify, develop and validate hazard control measures 
Develop procedures for preventative action 
Develop monitoring procedures and use monitoring information to inform corrective actions 
Develop and implement corrective actions for effective hazard control 
Develop, maintain and secure recording and documentation procedures 
Develop, resource and implement strategies to support routine and consistent application of food safety systems in the workplace 
Establish audit procedures and monitor audits 
Establish verification procedures and schedules and use verification information when reviewing the food safety system 
Review and update the food safety system to reflect changes to Australian Standards, technical information (including verification data) and process information according to established procedures 
Prepare food safety systems for external review and approval by relevant authorities 
Use relevant information to measure performance against policies and goals 
Conduct interactions with the public, regulatory authorities and agencies in a positive, cooperative and open manner 
Promptly report food safety incidents and non-compliance to relevant authorities 
Gather and analyse customer and consumer feedback and include findings in the review of the food safety system 
Document food safety system outcomes to promote public confidence in enterprise products and services 

Forms

Assessment Cover Sheet

AMPMGT501 - Design and manage the food safety system
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Assessment Record Sheet

AMPMGT501 - Design and manage the food safety system

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