Required skills

Ability to

collect monitor and interpret data to identify trends and nonconformance

communicate with a range of stakeholders including customers to convey food safety requirements and programs

demonstrate current technical and process knowledge for the control of hazards and improvement of the food safety system

demonstrate enterprise monitoring procedures including sampling testing and required records and documents and explain their purpose

determine and take corrective action

identify and apply relevant Occupational Health and Safety OHampS regulatory and workplace requirements

identify and review operations and practices for food safety improvement

identify enterprise Standard Operating Procedures SOPs and explain their role in the food safety system

lead personnelteam in investigation of food safety incidents and potential incidents

maintain currency of knowledge through independent research or professional development

monitor records and documentation for accuracy and conformance

respond to food safety incidents and implement food recall procedures as required

review communication systems spoken and written to minimise the potential for misreporting and misunderstanding of food safety requirements procedures and plans

take action to improve own work practice as a result of selfevaluation feedback from others or in response to changed work practices or technology

use a range of communication and team building strategies to gain team commitment to food safety

use detailed product knowledge including product characteristics and the requirements for safe preparation processing storage handling display to monitor food safety

utilise problemsolving strategies required in investigating nonconformance and reviewing the food safety system

Required knowledge

enterprise recall and traceability procedures

food safety requirements to the team

food safety risk assessment procedures

Hazard Analysis Critical Control Point HACCP principles and the process for developing a food safety plan

regulatory requirements that apply to the enterprises food safety plan

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

The meat industry has specific and clear requirements for evidence A minimum of three forms of evidence is required to demonstrate competency in the meat industry This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time

These requirements are in addition to the requirements for valid current authentic and sufficient evidence

Three forms of evidence means three different kinds of evidence not three pieces of the same kind In practice it will mean that most of the unit is covered twice This increases the legitimacy of the evidence

All assessment must be conducted against Australian meat industry standards and regulations

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

Competency must be demonstrated through sustained performance over time at an appropriate level of responsibility and authority under typical operating and production conditions for the enterprise

Context of and specific resources for assessment

Resources may include

real work environment

relevant documentation such as

food safety plan andor HACCP plan

regulatory requirements

workplace policies and procedures

relevant equipment and materials

Method of assessment

Recommended methods of assessment include

assignment or simulation

workplace project

workplace referee or thirdparty report on performance

Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander gender or language backgrounds other than English Language and literacy demands of the assessment task should not be higher than those of the work role

Guidance information for assessment

A current list of resources for this unit of competency is available from MINTRAC wwwmintraccomau or telephone

Food safety plans will be:

Teams may be:

Record-keeping systems may be:

Reports may be:

Regulatory requirements may include:

Communication may:

OH&S requirements may include:

Workplace requirements may include:

Standard Operating Procedures may relate to: