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The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included. |
Food safety systems: | are written documents required by legislation which specify how businesses will control all food safety hazards that are reasonably expected to occur within a food enterprisemay be developed by personnel within the enterprise or by external consultantsmay be developed within an enterprise's QA system or as a discrete programmust provide for the systematic monitoring of controls and actions to correct hazards not under control (records demonstrating action in relation to or in compliance with the food safety program must be kept)may be for export or domestic processing, smallgoods manufacturing, wholesaling, cold stores or retail enterprisesmay be ISO-based or non ISO-based. |
Regulatory requirements may include: | animal welfarecommercial law including fair trading, trade practicesconsumer lawcorporate law, including registration, licensing, financial reportingenvironmental and waste managementEqual Employment Opportunity (EEO), anti-discrimination and sexual harassmentExport Control Actindustrial awards, agreementsAustralian Standardsrelevant regulationsstate and territory regulations regarding meat processingtaxation. |
Stakeholders may include: | company owners, directors, shareholders, financierscompetitorsmanagement and employeesregulatory authoritiessuppliers, customers, consumersunions and employer associations. |
Preventative action may involve: | revision of materials, processes and/or food handling proceduresrevision of workplace practices and documentation such as specifications, SOPs, approved supplier programs, and work instructions. |
Product/process monitoring may be: | microbiological or chemical testingonline testingsensory. |
A corrective action plan identifies: | non-conformancecorrective actionsdate by which action must be takenother follow up requirements. |
Food safety documentation includes: | amendment registersCritical Control Point (CCP) monitoring forms and additional monitoring requirementsCCP work instructionsfactory/shop floor planHACCP audit tableHACCP team registerhazard analysis tableprocess flow chartsproduct description or usesupporting programs and schedules relating to hygiene, cleaning and sanitation procedures, work instructions, approved chemicals, calibration, pest control, training, product identification and recall. |
Technical information includes: | conditions for bacterial food poisoning, including:product compositiontemperaturetimeawpH. |
Strategies to support the workforce in the implementation of the food safety system may include: | clear signagecoaching and mentoringdevelopment and presentation of procedures in plain language and visualsimplementation of problem-solving by work teams to develop and monitor food safety proceduresinitial and refresher structured training programsprovision of appropriate work areas and equipment. |
Food safety systems, procedures and controls apply to: | display, packaging and sale of food, including meat and meat productsequipment design, use and maintenancehandling and disposal of condemned or recalled food, including meat, productslocation, construction and servicing of meat premisesprocessing, further processing and preparation of food including meat and meat productsreceival, storage and transportation of food including meat and meat products. |
Validation is: | the identification, collection and analysis of objective information to confirm that operations (e.g. equipment, processes, procedures) are able to provide the required food safety outcomes. |
Audit procedures include: | planningestablishing controlsdeveloping the teamconducting entry and exit meetingscontrolling caucus meetingsissuing corrective action requestspreparing reportsgiving feedback and input into the improvement of the system. |
Verification procedures and schedules may be defined in: | legislation relevant to the sector (verification applies to all aspects of the food safety program including documentation, auditing and support programs). |
OH&S requirements may include: | enterprise OH&S policies, procedures and programshygiene and sanitation requirementsOH&S legal requirementsPersonal Protective Equipment (PPE) which may include:coats and apronsear plugs or muffseye and facial protectionhead-wearlifting assistancemesh apronsprotective boot coversprotective hand and arm coveringprotective head and hair coveringuniformswaterproof clothingwork, safety or waterproof footwearrequirements set out in standards and codes of practice. |
Workplace requirements may include: | enterprise ethical standards, values and obligationsenterprise-specific procedures, policies and plansSOPswork instructions. |
Monitoring requirements for food safety hazards include: | a description of the method or procedure to be followedthe frequency and timingthe information to be recorded (procedures to be followed would typically be specified in the form of a SOP or work instruction)the person responsible. |
Public health requirements include the impacts of pathogenic bacteria such as: | Clostridium etcE.coliListeriaSalmonellaYersinia. |
Communication may: | be spoken, written, non-verbal and include the use of signs, signals, symbols and picturesbe with colleagues, team members, superiors, customers, clients, external parties from a range of cultural, social and ethnic backgroundsinvolve reading and interpreting workplace documentsrequire the use of negotiation, persuasion and assertiveness skills. |
Data management systems may be manual or computerised, cover data collection, data monitoring and data analysis and interpretation and include: | calculatorscharting and graphing materialscomputer software packages including spreadsheets, statistical analysis packagescomputerised equipmentinspection regimesmanual measuring equipment (e.g. thermometers, pressure gauges, scales)monitoring sheets and recordsproduct quality and safety. |