Required skills

Ability to

identify the types of physical chemical and microbiological contaminants and allergens that present a risk in the workplace

identify sources of risks

examine control measures

describe the appropriate monitoring requirements for each risk including the method or procedure to be followed the frequency and timing the person responsible and the information to be recorded procedures to be followed would typically be specified in the form of a standard operating procedure SOP or work instruction

describe corrective action requirements in the event that acceptable limits or requirements of controls are not met

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

use oral communication skillslanguage competence to fulfil the job role as specified by the organisation including questioning active listening asking for clarification and seeking advice from supervisor

communicate food safety responsibilities within level of responsibility

work cooperatively within a culturally diverse workforce

Required knowledge

Knowledge of

the purpose and intent of food safety legislation and control measures

roles and responsibilities for development and maintenance of the control measures

food processing methods used in the workplace or work area and the risks of contamination

sources of technical expertise on contaminants and allergens

the role of control measures in 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 contamination likely to occur given the type of product and processing methods used

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

Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed Competence in this unit must be achieved in accordance with food safety standards and regulations

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

Evidence of ability to

identify potential physical chemical and microbiological contaminants in the workplace and their likely sources

identify risks associated with these contaminants and the control measures to manage risks

describe allergens and control measures that relate to workplace

identify workplace procedures to control risks and assess effectiveness in practice

implement workplace control measures

Context of and specific resources for assessment

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

workplace food safety program documentation

advice on quality and food safety legislation

procedures for implementing control measures and other advice on food safety requirements

other recording requirements

Method of assessment

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

Physical contaminants

Control measures for physical contaminants

Chemical contaminants

Control measures for chemical contaminants

Microbiological contaminants

Control measures for biological contaminants

Allergens