Ability to: collect, monitor and interpret data to identify trends and non-conformance communicate with a range of stakeholders, including customers, to convey food safety requirements and programs demonstrate current technical and process knowledge for the control of hazards and improvement of the food safety system demonstrate enterprise monitoring procedures, including sampling, testing and required records and documents, and explain their purpose determine and take corrective action where food safety is potentially compromised communicate food safety requirements to the team facilitate food safety risk assessment procedures apply HACCP principles in leading the process for developing a food safety plan communicate the regulatory requirements that apply to the enterprise's food safety plan develop enterprise standard operating procedures (SOPs) and communicate their role in the food safety system review operations and practices for food safety improvement lead personnel/team in investigation of food safety incidents and potential incidents maintain currency of knowledge through independent research or professional development monitor records and documentation for accuracy and conformance respond to food safety incidents and implement food recall procedures, as required review communication systems (spoken and written) to minimise the potential for misreporting and misunderstanding of food safety requirements, procedures and plans take action to improve own work practice as a result of self-evaluation, feedback from others or in response to changed work practices or technology use a range of communication and team building strategies to gain team commitment to food safety use detailed product knowledge, including product characteristics and the requirements for safe preparation, processing, storage, handling and display, to monitor food safety utilise problem-solving strategies required in investigating non-conformance and reviewing the food safety system model safe food handling and quality practices and procedures to demonstrate required work practices and provide leadership, including demonstrating: work procedures that meet the requirements of quality and food safety cleaning and sanitising equipment sampling and testing, as appropriate, according to quality and food safety requirements maintaining personal hygiene wearing appropriate clothing and footwear as required by the work task following procedures when moving within and between work areas reporting health conditions and illnesses according to workplace procedures handling, cleaning and storing equipment, utensils and packaging materials, as appropriate. |