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 and support program requirements to the team lead the food safety risk assessment process apply HACCP principles to the process of developing a food safety plan communicate the regulatory requirements that apply to the enterprise's food safety plan to the work team integrate support programs into the enterprise's food safety plan review operations and practices for food safety improvement develop enterprise standard operating procedures (SOPs) and communicate their role in the food safety system 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 implement and monitor procedures from approved supplier, staff health and hygiene, pest control, cleaning and sanitation and chemical use programs utilise problem-solving strategies required in investigating non-conformance and reviewing the food safety system, including support programs 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 procedure 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. |