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Elements and Performance Criteria
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 improvementconsult 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 usedetermine 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 recorddevelop and validate control measures using objective data, industry guidelines and codes of practicedevelop performance standards and criteria for the food safety systemdevelop strategies to support the workforce in implementing the food safety systemestablish internal audit processes and schedules, including developing and leading the audit teamestablish procedures to monitor, review and secure record-keeping systems consistent with regulatory requirementsestablish 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 inadequateestablish, monitor and continuously improve food safety support systems consistent with regulatory requirementsevaluate alternative food and/or meat safety systems for suitability for enterprise goals and directions, enterprise operations, enterprise product, cost and customer and regulatory requirementsidentify and apply relevant workplace health and safety, regulatory and workplace requirementsidentify monitoring requirements and develop monitoring procedures for food safety hazards identified in the enterpriseidentify workforce training needs and negotiate and schedule training to support system requirements and operationliaise with suppliers to establish and monitor enterprise food safety and quality requirements for products and processesmaintain currency of knowledge through independent research or professional developmentmonitor 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 systemmonitor the implementation of preventative action measures, controls and actions to correct non-compliance or non-conformanceprepare accurate reports for senior management detailing compliance breaches/incidents, actions and outcomes and the implications for the enterpriseprepare action plans for the development and review of the food safety system, which include timelines, establishing, leading and supporting the HACCP teamprepare and present food safety system information, procedures, documentation and reports in languages, formats and styles appropriate for the audience and purposeprepare communication strategies to inform internal and external stakeholders of progress and outcomes of the food safety systemprepare 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 systemprovide feedback to the workforce or team on food safety performanceuse appropriate communication skills and strategies for informing and confirming the roles, responsibilities and obligations of all participants in the operation of the enterpriseuse 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 processesproduct 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 risksHazard 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 systemthe roles, responsibilities and obligations of the enterprise and individuals in the food safety systemregulatory requirements for food safety, including HACCP-based programs, support programs, record-keeping, verification and internal/external audits, and the implications for enterprise operationsscope, auditor role and responsibility, and scheduling requirements for internal and external audit processlegal 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