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Elements and Performance Criteria

  1. Establish enterprise meat or food safety system requirements
  2. Develop food safety systems
  3. Establish monitoring procedures and corrective actions
  4. Evaluate food safety system
  5. Communicate food safety outcomes
  6. Establish enterprise meat or food safety system requirements
  7. Develop food safety systems
  8. Establish monitoring procedures and corrective actions
  9. Evaluate food safety system
  10. Communicate food safety outcomes

Range Statement


Performance Evidence

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


Knowledge Evidence

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