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Elements and Performance Criteria

1. Manage the implementation of the food safety plan
   • Explain food safety principles, procedures and requirements, including regulatory requirements, to the team
   • Develop team commitment to, and responsibility for, food safety
   • Develop and implement procedures to support the food safety plan
   • Provide training and mentoring to the team to assist implementation
2. Monitor the food safety plan and take corrective action
   • Monitor team implementation of the food safety plan
   • Complete records and reports accurately and on schedule
   • Take prompt action to correct non-conformance in accordance with enterprise and regulatory requirements
   • Identify and analyse causes of non-conformance
   • Implement control measures to prevent future non-conformance
   • Report non-conformance in accordance with enterprise requirements
3. Maintain the food safety plan
   • Seek feedback from all personnel to identify potential hazards, corrective actions and controls
   • Identify processes or conditions which could result in breaches of food safety procedures and take preventive or corrective action
   • Update corrective action and control procedures to improve food safety
   • Complete documentation in accordance with enterprise and regulatory requirements
4. Manage the implementation of the food safety plan
   • Explain food safety principles, procedures and requirements, including regulatory requirements, to the team
   • Develop team commitment to, and responsibility for, food safety
   • Develop and implement procedures to support the food safety plan
   • Provide training and mentoring to the team to assist implementation
5. Monitor the food safety plan and take corrective action
   • Monitor team implementation of the food safety plan
   • Complete records and reports accurately and on schedule
   • Take prompt action to correct non-conformance in accordance with enterprise and regulatory requirements
   • Identify and analyse causes of non-conformance
   • Implement control measures to prevent future non-conformance
   • Report non-conformance in accordance with enterprise requirements
6. Maintain the food safety plan
   • Seek feedback from all personnel to identify potential hazards, corrective actions and controls
   • Identify processes or conditions which could result in breaches of food safety procedures and take preventive or corrective action
   • Update corrective action and control procedures to improve food safety
   • Complete documentation in accordance with enterprise and regulatory requirements

Range Statement

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Performance Evidence

The candidate must manage and maintain a food safety plan. Evidence must demonstrate the candidate’s consistency of performance over time.

The candidate must:

collect, monitor and interpret data to identify trends and non-conformance

communicate with a range of stakeholders, including customers, to convey information about food safety requirements and programs

determine and take corrective action

identify and apply relevant workplace health and safety, regulatory and workplace requirements

identify and review operations and practices for food safety improvement

lead personnel and team in investigation of food safety 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 to minimise potential of misreporting and misunderstanding of food safety requirements, procedures and plans

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, display, to monitor food safety

use required problem-solving strategies when investigating non-conformance and reviewing the food safety system

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Knowledge Evidence

The candidate must demonstrate a broad factual, technical and theoretical knowledge of:

enterprise Standard Operating Procedures (SOPs) and their role in the food safety system

enterprise monitoring procedures (including sampling, testing and maintaining required records and documents) and their purposes

current technical and process knowledge for controlling hazards and improving the food safety system

enterprise recall and traceability procedures

food safety requirements and their importance to team members

food safety risk assessment procedures

Hazard Analysis Critical Control Point (HACCP) principles and the process for developing a food safety plan

regulatory requirements that apply to the enterprise's food safety plan

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