Google Links

Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

1. Elements define the essential outcomes.
2. Support colleagues to implement the food safety program
   • Communicate food safety requirements and procedures to others in the workplace
   • Support people in the food area to meet food safety requirements
   • Instruct food handlers on food safety program and legal requirements for completing food safety records
3. Control food safety in the workplace
   • Identify processes and procedures that have or could result in a food safety breach
   • Implement procedures and controls for responding to and preventing food safety breaches
   • Investigate actual and potential non-conformance and complaints from clients relating to food safety
   • Respond to non-conformance and follow procedures to identify, separate and/or recall non-conforming food
   • Develop or revise procedures to support food safety control and prevent further breaches

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:

supervised workplace food safety program by:

communicating food safety requirements to at least 2 colleagues

identifying and revising at least 2 policies or procedures that may result in a food safety breach and communicating changes to colleagues

investigating at least 2 breaches or complaints and implemented appropriate corrective action and controls.

---

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:

legal obligations for food safety:

personal and company liability

relevant national, state/territory and industry-specific legislation and regulations

client requirements

principles of a systematic approach to managing food safety, which includes:

identification of hazards that are likely to occur

establishing appropriate methods of control

monitoring controls

describing corrective action to be taken if control conditions are not met

recording information

procedures for:

identifying, separating and recalling non-conforming product

handling, preparation, processing, display, packaging and storage requirements of materials and products used in the food handling area

reporting and record keeping

maintaining the food handling area:

cleaning and sanitation

pest control

waste management and food disposal

equipment calibration

temperature measuring devices.

---