Required skills include

Ability to

specify personal roles and responsibilities for the development or review of a food safety program

develop a full description of a product

document the intended end use of a product

document processes and steps to be covered in production

develop a flow chart for a food processing operation

establish critical control points for a process

identify food safety hazards at all stages of production

apply decision making tools

establish critical limits for critical control points and methods of monitoring and recording

establish procedures for implementing preventative action

develop monitoring plans for person responsible for each critical control point and the information to be recorded

communicate corrective action requirements in the event that acceptable limits or requirements of support programs are not met

develop or review documentation relating to the design and maintenance of the food safety program including process flow diagrams hazard analysis charts and tables support program requirements data analysis reports corrective action reports and verification reports

develop or review documentation to communicate food safety responsibilities such as standard operating procedures SOPs processing parameters and recording devices eg log sheets

communicate food safety responsibilities within level of responsibility using techniques and presentation styles appropriate to the audience

Required knowledge includes

Knowledge of

the purpose and intent of food safety legislation

purpose and responsibilities for maintaining records as required by legislation and workplace procedures

roles and responsibilities for development and maintenance of the food safety program including internal and external auditors and authorised officers

HACCPbased principles and their application to food safety including techniques for identifying hazards assessing the likelihood of occurrence determining acceptable methods of control monitoring and recording requirements for each control point identifying corrective action if controls are not met and developing system review procedures

procedures for establishing the critical limits and monitoring data or processes

techniques used to map operations and analyse food safety requirements such as the preparation of flow charts hazard analysis charts and tables and data analysis reports

raw materials ingredients and finished product composition and characteristics and related handling and storage requirements

food processing methods used in the workplace or work area and their effect on food safety

sources of technical expertise on food safety requirements

the role of consultation in the development implementation and ongoing maintenance of the food safety program

documentation and recording requirements to support communication and monitoring of the food safety program including procedures for maintaining and updating relevant documents such as operating procedures

main types of food safety hazardscontamination likely to occur given the type of product and processing methods used

conditions required for bacterial food poisoning to occur such as aw water activity pH composition time and temperature as relevant to food handled

acceptable control methods for the hazards identified and required corrective action when control requirements are not met

typical support programs such as cleaning schedules pest control stock rotation product traceability and personal hygiene and how they can be used as part of a food safety program

acceptable control methods for the hazards identified and required corrective action when control requirements are not met

validation and verification processes and techniques and responsibilities

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge range statement and the Assessment Guidelines for the Training Package

Overview of assessment

A person who demonstrates competency in this unit must be able to develop a HACCPbased food safety program and develop procedures for its implementation and monitoring

Critical aspects for assessment and evidence required to demonstrate competency in this unit

All elements performance criteria and required skills and knowledge should be captured in a holistic assessment plan Critical aspects of assessment must include the following

conduct a hazard analysis

determine the critical control points

establish critical limits

develop a system to monitor control of the critical control points

nominate the corrective action to be taken when monitoring indicates a critical control point is not under control

develop verification procedures to confirm the HACCP system is working effectively

maintain documentation concerning all procedures and records

Context of and specific resources for assessment

Assessment must occur in a real or simulated workplace where the candidate has access to

workplace food safety program documentation

organisational policies on food safety and risk management

procedures for developing or modifying specifications and other advice on food safety requirements

a food processing operation with a defined product and consumer

resources and equipment to set and monitor critical limits

procedures for developing or modifying documentation such as work instructions and procedures log sheets and other recording requirements

communication systems

training system

reportingrecording system

Method of assessment

Assessment methods must satisfy the endorsed Assessment Guidelines of FDF Food Processing Industry Training Package The following assessment methods should be considered to gather sufficient and valid evidence of competency

Assessment methods must satisfy the endorsed Assessment Guidelines of FDF10 Food Processing Industry Training Package. The following assessment methods should be considered to gather sufficient and valid evidence of competency:

recordsbased evidence and supporting statements for developing a HACCPbased food safety plan

questioning to ensure a detailed understanding of the steps and techniques used to develop and review a HACCPbased food safety program

This unit should be assessed together with core units and other units of competency relevant to the function or work role

Guidance information for assessment

To ensure consistency in ones performance competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances cases and responsibilities and where possible over a number of assessment activities

Food safety programs

Hazard analysis

Methods used to control hazards

Description of the product

Operating principles for a HACCP system

Food safety hazards

Critical limits

Validation

Verification

Scope of the HACCP based plans

Auditing standards