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Elements and Performance Criteria

  1. Ensure others in the work area are able to meet quality and food safety requirements
  2. Monitor observance of quality standards and food safety programs in the work area
  3. Take corrective action in response to quality and food safety non-compliance
  4. Maintain and improve quality and food safety in the work area

Evidence Required

The assessment process must address all of the following items of evidence

Ability to

Access interpret and communicate information about the food safety program quality requirements and related procedures to others in the work area This requires demonstration of twoway communication including active listening and constructive response to feedback

Provide access to and maintain current food safetyquality documentation

Model safe food handling and quality practices and procedures to achieve required outcomes This includes 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

Identify control points in work area and demonstrate monitoring techniques used Control points include critical quality and regulatory control points

Support others to meet quality standards and follow food safety procedures This involves ensuring that all personnel in the work area receive the information required and have the necessary skills and equipment to carry out their responsibilities

Identify report andor address food safetyquality noncompliance in an appropriate and timely manner within level of responsibility

Determine when and how to make adjustments to maintain output within level of responsibility

Identify report andor address food safetyquality training and development needs of others in the work area

Ensure that appropriate and timely action is taken in response to noncompliance

Handle and dispose of outofspecification or contaminated food waste and recyclable material according to food safety program as this requirement relates to own work responsibility

Participate in investigations of noncompliance and risk assessment processes

Participate in consultation processes to improve quality and food safety outcomes in the workplace

Review practice and procedures to implement recommendations arising from risk assessments andor improvement proposals within level of responsibility This may include collection and analysis of food safetyquality records reviewing operating procedures and communicating changes to others in the work area

Ensure that housekeeping standards are maintained and that equipment is in operational order This may include participating in the management of equipment calibration

Monitor the recording of quality and food safety information to confirm that records accurately reflect performance and meet the requirements of the food safety and quality programs

May include ability to

Participate in food recall procedures as required within level of responsibility

Facilitate consultation processes

Lead investigations of quality and food safety incidents

Knowledge of

Sources of information and expertise on procedures and responsibilities for food safety relevant to the workplace

Principles of a HACCPbased approach to managing food safety This includes identification of hazards that are likely to occur establishing appropriate methods of control and confirming that controls are met

Basic concepts or quality assurance including hazards risk assessment and control methods

Company programs and systems in place to manage and support quality and food safety in the workplace This may involve separate or integrated programs This includes system for maintaining and updating documents such as operating procedures and specifications It also includes knowledge of

clothing and footwear requirements for working in andor moving between food handling areas

personal clothing maintenance laundering and storage requirements

appropriate bandages and dressings to be used when undertaking food handling

housekeeping requirements and responsibilities relating to own work Where relevant this includes use and storage of housekeepingcleaning equipment

procedures to follow in the event of pest sighting or discovery of infestation

purpose and importance of cleaning and sanitation procedures

Legal obligations for food safety and quality At a minimum this includes an awareness of government legislation and customer requirements

Food safety and quality responsibilities and requirements relating to the work area

Awareness of common microbiological physical and chemical hazards related to the foods handled in the work area This includes the types of hazards likely to occur the conditions under which they occur possible consequences and control methods to prevent occurrence

Suitable standard for materials measuring devices equipment and utensils used in the work area

Properties of food and ingredients used that affect food safety This includes an understanding of related storage processing and handling requirements

Current technical and process knowledge required to participate in investigations of food safetyquality hazards risks and incidents within level of responsibility This includes an understanding of common microbiological physical and chemical hazards related control methods and the way changes in equipment andor processing methods can affect food safety and quality outcomes

Procedures for identifying unsafe andor nonconforming product This includes a knowledge of control points evidence of outofspecification product or materials and may include knowledge of sampling procedures test methods and inspections

Options for responding to noncompliance This includes an understanding of legal responsibility risk management and costimplications of different responses and level of responsibility for decision making

Methods used in the workplace to isolate or quarantine food which may be unsafe

Waste collection recycling handling and disposal This may include handlingdisposal requirements for different types of waste such as hazardous waste where relevant

Traceability and recall procedures within level of responsibility

Documentation system and procedures This includes record keeping to meet both company and legal requirements procedures for developing andor reviewing workplace procedures and document control systems used in the workplace

Auditing arrangements roles and responsibilities as they relate to own work responsibilities This may include an understanding of internal and external audit processes

Appropriate communication skills and techniques to convey information on quality and food safety requirements to others in the workplace

May include knowledge of

Cleaning and sanitation procedures

Impact of rework handlingaddition on food safety

Sampling and test methods

Facilitation and consultation techniques

The assessment process must address all of the following items of evidence

Ability to

Access interpret and communicate information about the food safety program quality requirements and related procedures to others in the work area This requires demonstration of twoway communication including active listening and constructive response to feedback

Provide access to and maintain current food safetyquality documentation

Model safe food handling and quality practices and procedures to achieve required outcomes This includes 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

Identify control points in work area and demonstrate monitoring techniques used Control points include critical quality and regulatory control points

Support others to meet quality standards and follow food safety procedures This involves ensuring that all personnel in the work area receive the information required and have the necessary skills and equipment to carry out their responsibilities

Identify report andor address food safetyquality noncompliance in an appropriate and timely manner within level of responsibility

Determine when and how to make adjustments to maintain output within level of responsibility

Identify report andor address food safetyquality training and development needs of others in the work area

Ensure that appropriate and timely action is taken in response to noncompliance

Handle and dispose of outofspecification or contaminated food waste and recyclable material according to food safety program as this requirement relates to own work responsibility

Participate in investigations of noncompliance and risk assessment processes

Participate in consultation processes to improve quality and food safety outcomes in the workplace

Review practice and procedures to implement recommendations arising from risk assessments andor improvement proposals within level of responsibility This may include collection and analysis of food safetyquality records reviewing operating procedures and communicating changes to others in the work area

Ensure that housekeeping standards are maintained and that equipment is in operational order This may include participating in the management of equipment calibration

Monitor the recording of quality and food safety information to confirm that records accurately reflect performance and meet the requirements of the food safety and quality programs

May include ability to

Participate in food recall procedures as required within level of responsibility

Facilitate consultation processes

Lead investigations of quality and food safety incidents

Knowledge of

Sources of information and expertise on procedures and responsibilities for food safety relevant to the workplace

Principles of a HACCPbased approach to managing food safety This includes identification of hazards that are likely to occur establishing appropriate methods of control and confirming that controls are met

Basic concepts or quality assurance including hazards risk assessment and control methods

Company programs and systems in place to manage and support quality and food safety in the workplace This may involve separate or integrated programs This includes system for maintaining and updating documents such as operating procedures and specifications It also includes knowledge of

clothing and footwear requirements for working in andor moving between food handling areas

personal clothing maintenance laundering and storage requirements

appropriate bandages and dressings to be used when undertaking food handling

housekeeping requirements and responsibilities relating to own work Where relevant this includes use and storage of housekeepingcleaning equipment

procedures to follow in the event of pest sighting or discovery of infestation

purpose and importance of cleaning and sanitation procedures

Legal obligations for food safety and quality At a minimum this includes an awareness of government legislation and customer requirements

Food safety and quality responsibilities and requirements relating to the work area

Awareness of common microbiological physical and chemical hazards related to the foods handled in the work area This includes the types of hazards likely to occur the conditions under which they occur possible consequences and control methods to prevent occurrence

Suitable standard for materials measuring devices equipment and utensils used in the work area

Properties of food and ingredients used that affect food safety This includes an understanding of related storage processing and handling requirements

Current technical and process knowledge required to participate in investigations of food safetyquality hazards risks and incidents within level of responsibility This includes an understanding of common microbiological physical and chemical hazards related control methods and the way changes in equipment andor processing methods can affect food safety and quality outcomes

Procedures for identifying unsafe andor nonconforming product This includes a knowledge of control points evidence of outofspecification product or materials and may include knowledge of sampling procedures test methods and inspections

Options for responding to noncompliance This includes an understanding of legal responsibility risk management and costimplications of different responses and level of responsibility for decision making

Methods used in the workplace to isolate or quarantine food which may be unsafe

Waste collection recycling handling and disposal This may include handlingdisposal requirements for different types of waste such as hazardous waste where relevant

Traceability and recall procedures within level of responsibility

Documentation system and procedures This includes record keeping to meet both company and legal requirements procedures for developing andor reviewing workplace procedures and document control systems used in the workplace

Auditing arrangements roles and responsibilities as they relate to own work responsibilities This may include an understanding of internal and external audit processes

Appropriate communication skills and techniques to convey information on quality and food safety requirements to others in the workplace

May include knowledge of

Cleaning and sanitation procedures

Impact of rework handlingaddition on food safety

Sampling and test methods

Facilitation and consultation techniques


Range Statement

The range statement indicates the context for demonstrating competence. This statement is a guide and unless otherwise indicated, items may or may not apply as required by the work context.

- Work responsibilities may include formal or informal responsibility for modelling appropriate quality/food safety policies and procedures and providing a support role to others in the work area

- A food safety program is a written document that specifies how a business will control all food safety hazards that may be reasonably expected to occur in all food handling operations of the food business. The food safety program and related procedures must comply with legal requirements of the Food Safety Standards and must be communicated to all food handlers. Where no food safety program is in place, food safety requirements may be specified in general operating procedures

- Quality systems may be externally accredited, such as an ISO system, or internally designed and managed

- Workplace information may be provided in food safety and quality policies and programs, Standard Operating Procedures (SOPs), specifications, log sheets and written or verbal instruction incorporating food safety and quality requirements

- A food safety incident is a situation where the safe limits or parameters identified by the food safety program are not met

- A quality incident is a situation where the quality limits or parameters identified in specifications or processing instructions are not met

- Monitoring describes the methods used to confirm that a food safety or quality hazard is in control. Examples of monitoring procedures include taking temperatures, collecting samples, conducting visual inspections and testing as required

- Responsibility for identifying breaches of food safety procedures and taking corrective action occurs in the context of the food safety program and within scope of responsibility

- Responsibility for identifying non-compliance against quality standards occurs within the context of defined standards or specifications and relates to work area

- Minimum personal hygiene requirements are specified by the food safety program. At a minimum this must meet legal requirements as set out in the Food Safety Standard 3.2.2, Division 4:14 and/or state legislation/regulations

- Reporting of health conditions and illnesses requirements are specified by the food safety program. At a minimum this must meet legal requirements as set out in Food Safety Standard 3.2.2, Division 4:13 and/or state legislation/regulations

- The operator at this level may not have direct responsibility for overseeing the training/development of team members. At a minimum they must be able to identify development needs of others in the work area and refer this information to the relevant personnel

- The operator at this level may not have responsibility for independently assessing risks and determining the effectiveness of control measures. However they would be expected to observe day-to-day effectiveness and participate in assessment and review processes

- Responsibilities at this level may include facilitating consultation processes within level of responsibility

- Record keeping complies with customer, legal and food safety program requirements

The range statement indicates the context for demonstrating competence. This statement is a guide and unless otherwise indicated, items may or may not apply as required by the work context.

- Work responsibilities may include formal or informal responsibility for modelling appropriate quality/food safety policies and procedures and providing a support role to others in the work area

- A food safety program is a written document that specifies how a business will control all food safety hazards that may be reasonably expected to occur in all food handling operations of the food business. The food safety program and related procedures must comply with legal requirements of the Food Safety Standards and must be communicated to all food handlers. Where no food safety program is in place, food safety requirements may be specified in general operating procedures

- Quality systems may be externally accredited, such as an ISO system, or internally designed and managed

- Workplace information may be provided in food safety and quality policies and programs, Standard Operating Procedures (SOPs), specifications, log sheets and written or verbal instruction incorporating food safety and quality requirements

- A food safety incident is a situation where the safe limits or parameters identified by the food safety program are not met

- A quality incident is a situation where the quality limits or parameters identified in specifications or processing instructions are not met

- Monitoring describes the methods used to confirm that a food safety or quality hazard is in control. Examples of monitoring procedures include taking temperatures, collecting samples, conducting visual inspections and testing as required

- Responsibility for identifying breaches of food safety procedures and taking corrective action occurs in the context of the food safety program and within scope of responsibility

- Responsibility for identifying non-compliance against quality standards occurs within the context of defined standards or specifications and relates to work area

- Minimum personal hygiene requirements are specified by the food safety program. At a minimum this must meet legal requirements as set out in the Food Safety Standard 3.2.2, Division 4:14 and/or state legislation/regulations

- Reporting of health conditions and illnesses requirements are specified by the food safety program. At a minimum this must meet legal requirements as set out in Food Safety Standard 3.2.2, Division 4:13 and/or state legislation/regulations

- The operator at this level may not have direct responsibility for overseeing the training/development of team members. At a minimum they must be able to identify development needs of others in the work area and refer this information to the relevant personnel

- The operator at this level may not have responsibility for independently assessing risks and determining the effectiveness of control measures. However they would be expected to observe day-to-day effectiveness and participate in assessment and review processes

- Responsibilities at this level may include facilitating consultation processes within level of responsibility

- Record keeping complies with customer, legal and food safety program requirements