Assessor Resource

HLTFSE008
Conduct internal food safety audits

Assessment tool

Version 1.0
Issue Date: March 2024


This unit describes the skills and knowledge required to plan and conduct a food safety audit and to report and follow up audit outcomes.

This unit applies to any worker involved in internal auditing against the current food safety standards. At this level, workers would be required to exercise judgement within clearly defined guidelines.

The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.

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 define the essential outcomes.

Performance criteria specify the level of performance needed to demonstrate achievement of the element.

1. Plan a food safety audit

1.1 Identify and locate information and resources required to conduct the audit

1.2 Develop and negotiate an audit plan with the food business to meet audit scope

2. Conduct a food safety audit

2.1 Collect information that is adequate, representative and meets audit requirements

2.2 Analyse information to assess adequacy of the food safety program

2.3 Review records to assess compliance with the food safety program

2.4 Assess compliance with the food safety program in the food business

2.5 Inspect premises and transport vehicles, as required, to confirm that they meet the design and construction requirements set out by food safety legislation

2.6 Identify areas requiring corrective action

3. Report and follow up audit outcomes

3.1 Report situations presenting an imminent and serious risk to the safety of food in accordance with legislative requirements

3.2 Prepare audit reports to address audit scope requirements

3.3 Communicate the results of the audit to the food business and to enforcement agencies as required by legislation

3.4 Confirm areas requiring corrective action with the food business

3.5 Develop a corrective action plan

3.6 Confirm implementation of corrective action as set out in the corrective action plan

3.7 Review corrective action and implement follow-up requirements

The candidate must show evidence of the ability to complete tasks outlined in the elements and performance criteria of this unit, manage tasks and manage contingencies in the context of the job role. There must be evidence that the candidate has:

planned, conducted and documented at least 2 food safety audits to meet audit scope, legal and organisational requirements of food business.

The candidate must be able to demonstrate essential knowledge required to effectively complete tasks outlined in the elements and performance criteria of this unit, manage tasks and manage contingencies in the context of the work role. This includes knowledge of:

relevant sections of the food standards codes, legislation, industry guidelines and food processes relevant to health and community services sectors and necessary to verify food safety compliance

purpose, scope and stages of the internal food safety audit

legal and organisational requirements and processes for:

internal and external second or third-party audits

internal and external audit roles, responsibilities and legal liabilities

prescribed fees, levies and charges

appropriate ethical conduct of auditors

certification and/or registration of auditors and authorised officers

food safety and the purpose and intent of current legislation

reporting findings of the audit, conflict of interest, confidentiality, rights of appeal and giving evidence in court

reporting non-conformities that present an imminent and serious risk to the safety of food

business classification and scope and frequency of audit

training and assessment requirements for food safety workers and supervisors

minimum standards of design and construction required of food premises, fixtures, fittings, equipment and transport vehicles as required by food safety legislation and relevant Australian Standards

audit procedures and techniques:

recording and reporting requirements

business systems and related reference documents and appropriate application of these in an audit

data analysis methods

techniques for collecting information, including choice of appropriate methods to ensure data is adequate and representative

food safety program procedures and requirements

food safety hazards and associated risks

where food business control methods or limits vary from industry standards or where there are no industry standards, technical knowledge required to assess data used by the business to validate acceptable limits

hazard analysis and critical control points (HACCP) procedures, including:

techniques for identifying hazards that may be reasonably expected to occur

determining appropriate control methods

monitoring and record keeping

validating and corrective action requirements.

Skills must have been demonstrated in a workplace or a simulated environment that reflects workplace conditions. The following conditions must be met for this unit:

use of suitable facilities equipment and resources, including a real food business within the health or community services sectors where food safety hazards are identified and controlled by a food safety program

modelling of industry operating conditions.

Assessors must satisfy the Standards for Registered Training Organisations (RTOs) 2015/AQTF mandatory competency requirements for assessors.

In addition, the person assessing this unit of competency must be a competent and approved food safety auditor, as defined by food safety legislation.


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 define the essential outcomes.

Performance criteria specify the level of performance needed to demonstrate achievement of the element.

1. Plan a food safety audit

1.1 Identify and locate information and resources required to conduct the audit

1.2 Develop and negotiate an audit plan with the food business to meet audit scope

2. Conduct a food safety audit

2.1 Collect information that is adequate, representative and meets audit requirements

2.2 Analyse information to assess adequacy of the food safety program

2.3 Review records to assess compliance with the food safety program

2.4 Assess compliance with the food safety program in the food business

2.5 Inspect premises and transport vehicles, as required, to confirm that they meet the design and construction requirements set out by food safety legislation

2.6 Identify areas requiring corrective action

3. Report and follow up audit outcomes

3.1 Report situations presenting an imminent and serious risk to the safety of food in accordance with legislative requirements

3.2 Prepare audit reports to address audit scope requirements

3.3 Communicate the results of the audit to the food business and to enforcement agencies as required by legislation

3.4 Confirm areas requiring corrective action with the food business

3.5 Develop a corrective action plan

3.6 Confirm implementation of corrective action as set out in the corrective action plan

3.7 Review corrective action and implement follow-up requirements

The candidate must show evidence of the ability to complete tasks outlined in the elements and performance criteria of this unit, manage tasks and manage contingencies in the context of the job role. There must be evidence that the candidate has:

planned, conducted and documented at least 2 food safety audits to meet audit scope, legal and organisational requirements of food business.

The candidate must be able to demonstrate essential knowledge required to effectively complete tasks outlined in the elements and performance criteria of this unit, manage tasks and manage contingencies in the context of the work role. This includes knowledge of:

relevant sections of the food standards codes, legislation, industry guidelines and food processes relevant to health and community services sectors and necessary to verify food safety compliance

purpose, scope and stages of the internal food safety audit

legal and organisational requirements and processes for:

internal and external second or third-party audits

internal and external audit roles, responsibilities and legal liabilities

prescribed fees, levies and charges

appropriate ethical conduct of auditors

certification and/or registration of auditors and authorised officers

food safety and the purpose and intent of current legislation

reporting findings of the audit, conflict of interest, confidentiality, rights of appeal and giving evidence in court

reporting non-conformities that present an imminent and serious risk to the safety of food

business classification and scope and frequency of audit

training and assessment requirements for food safety workers and supervisors

minimum standards of design and construction required of food premises, fixtures, fittings, equipment and transport vehicles as required by food safety legislation and relevant Australian Standards

audit procedures and techniques:

recording and reporting requirements

business systems and related reference documents and appropriate application of these in an audit

data analysis methods

techniques for collecting information, including choice of appropriate methods to ensure data is adequate and representative

food safety program procedures and requirements

food safety hazards and associated risks

where food business control methods or limits vary from industry standards or where there are no industry standards, technical knowledge required to assess data used by the business to validate acceptable limits

hazard analysis and critical control points (HACCP) procedures, including:

techniques for identifying hazards that may be reasonably expected to occur

determining appropriate control methods

monitoring and record keeping

validating and corrective action requirements.

Skills must have been demonstrated in a workplace or a simulated environment that reflects workplace conditions. The following conditions must be met for this unit:

use of suitable facilities equipment and resources, including a real food business within the health or community services sectors where food safety hazards are identified and controlled by a food safety program

modelling of industry operating conditions.

Assessors must satisfy the Standards for Registered Training Organisations (RTOs) 2015/AQTF mandatory competency requirements for assessors.

In addition, the person assessing this unit of competency must be a competent and approved food safety auditor, as defined by food safety legislation.

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
 
Identify and locate information and resources required to conduct the audit 
Develop and negotiate an audit plan with the food business to meet audit scope 
Collect information that is adequate, representative and meets audit requirements 
Analyse information to assess adequacy of the food safety program 
Review records to assess compliance with the food safety program 
Assess compliance with the food safety program in the food business 
Inspect premises and transport vehicles, as required, to confirm that they meet the design and construction requirements set out by food safety legislation 
Identify areas requiring corrective action 
Report situations presenting an imminent and serious risk to the safety of food in accordance with legislative requirements 
Prepare audit reports to address audit scope requirements 
Communicate the results of the audit to the food business and to enforcement agencies as required by legislation 
Confirm areas requiring corrective action with the food business 
Develop a corrective action plan 
Confirm implementation of corrective action as set out in the corrective action plan 
Review corrective action and implement follow-up requirements 

Forms

Assessment Cover Sheet

HLTFSE008 - Conduct internal food safety audits
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:


Assessment Record Sheet

HLTFSE008 - Conduct internal food safety audits

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: