Elements and Performance Criteria
- Identify legal responsibilities to produce quality, safe food
- Identify common causes of food poisoning and contamination
- Food-borne pathogens and contamination that can occur in processed food are identified
- Patterns of contamination and spoilage are traced through processing, storage and shelf-life for a given product
- Conditions required for contamination to occur are identified
- Laboratory results used to detect the presence of contamination and/or related conditions are analysed and applied
- Manage control measures to eliminate and/or minimise the risk of contamination
- Manage cleaning and sanitation regimes
- The main types of cleaners and sanitisers used in the food industry are identified
- Application methods and related materials, labour and equipment requirements are identified
- Cleaning and sanitation methods and regimes are assessed for environmental impact
- Appropriate cleaning and sanitation methods are selected to suit a given product, processing method and risk factors and to ensure minimal impact on the environment
- Inspection and/or test methods are in place to confirm the effectiveness of the cleaning and sanitation program
- Responsibilities for cleaning and sanitation are documented and communicated