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Elements and Performance Criteria

1. Elements define the essential outcomes.
2. Implement and monitor the food safety program
   • Identify food safety hazards and respond to unsafe food and complaints
   • Monitor and control food safety hazards in accordance with food safety program requirements
   • Follow procedures to identify and separate product which is or may be non-conforming and/or implement other necessary corrective action
   • Promptly report non-conformance where food safety control requirements are not met
   • Record results of monitoring and maintain records in accordance with food safety program requirements
3. Assist in the identification of breaches of food safety procedures
   • Assist in identifying potential and actual unmet food safety requirements
   • Identify practices or processes in own work that could result in unsafe food
   • Participate in investigating and reporting on unsafe food as identified by internal monitoring and/or customer complaints

Performance Evidence

The candidate must show evidence of the ability to complete tasks outlined in the elements and performance criteria of this unit, manage tasks and manage contingencies in the context of the job role. There must be evidence that the candidate has:

monitored the implementation of the food safety program, including:

using 2 monitoring methods

identifying 2 unsafe food items

implementing corrective action for addressing 2 unsafe food items and reported to supervisor

identified 2 potential or actual food safety hazards through monitoring or client complaint and investigated processes that contributed to the breach and recommended corrective action.

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Knowledge Evidence

The candidate must be able to demonstrate essential knowledge required to effectively complete tasks outlined in the elements and performance criteria of this unit, manage tasks and manage contingencies in the context of the work role. This includes knowledge of:

food safety program requirements for:

monitoring

hazard analysis and critical control points (HACCP)

methods of control, especially time and temperature controls used in the receiving, storing, preparing, processing, displaying, serving, packaging, transporting and disposing of food

corrective action

food separation and recall procedures for unsafe food

reporting and documenting

food safety hazards, the conditions under which they occur, and the possible consequences for:

biological agents in food

chemical agents in food

physical agents in food

condition of food

monitoring methods, including organisational procedures, taking temperature and pH measurements, collecting samples and visual inspection

high risk individuals, including:

children or babies

pregnant women

aged persons

people with immune deficiencies or allergies

chronically unwell.

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