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Elements and Performance Criteria

  1. Prepare to develop a food safety program
  2. Identify food safety hazards
  3. Establish methods to control food safety hazards
  4. Establish methods to monitor the implementation of controls
  5. Establish appropriate corrective action
  6. Establish a recording system to document food safety performance
  7. Establish a system to regularly review the food safety program

Required Skills

Required skills

developing a plan for the regular review of the food safety program

communicating to

reach agreement on the processes to be covered by the food safety program

consult with negotiate and explain roles and responsibilities to people in the food business

identifying hazards that are reasonably expected to occur conducting a risk assessment and establishing appropriate methods of control

planning skills to

develop contingency actions in the event that program requirements are not met

develop a food safety program

develop record keeping requirements and systems

using frontline management skills to implement preventive action

using problem solving skills to

determine monitoring procedures for each food safety hazard

develop corrective actions in the event that acceptable limits or requirements of support programs are not met

validating new andor existing methods of control by referring to objective data industry guidelines and codes of practice

Literacy skills used for

analysing process flow diagrams hazard analysis charts and table support program requirements data analysis reports corrective action reports and verification reports

communicating verification requirements to relevant staff

documenting handling methods processing techniques and existing support programs

establishing records required to document implement and maintain the food safety program

Numeracy skills used for

recording monitored data

setting process limits

validating control methods

Required knowledge

food safety program design principles and development processes

legal requirements to establish support programs relevant to the industry sector and nature of the food business which include HACCP and food safety systems

HACCPbased concepts that support the design of a food safety program to meet legal and food business requirements

techniques for applying HACCPbased principles in a food business including techniques for identifying and analysing hazards assessing the likelihood of occurrence conducting a risk assessment of those hazards determining acceptable methods of control monitoring and recording requirements for each control point identifying corrective action if controls are not met and developing system review procedures

purpose of maintaining records minimum recording requirements and minimum period for which records must be retained

roles and responsibilities of internal and external auditors and of authorised officers

industry terminology food characteristics and food handling methods as they affect food safety relating to the food businessindustry sector

the role of consultation in the development implementation and ongoing maintenance of the food safety program

techniques used to map operations for the purposes of a food safety program appropriate to the food business

documentation and recording requirements of support programs used as a method of control

validation processes and techniques

verification procedures

main types of food safety hazardscontamination that may be found in seafood handled by the business and handling practices and processes used to reduced these hazards

conditions required for bacterial growth to occur relevant to the food handling function including aw pH composition time and temperature

typical support programs such as cleaning schedules pest control stock rotation product recall and personal hygiene and how they can be used as part of a food safety program

acceptable control methods for the hazards identified and required corrective action when control requirements are not met

industry terminology raw materialsingredient composition and characteristics and food handling practices and processing techniques relevant to the food businessindustry sector as they affect food safety

information required and collection methods to support validation of the food safety program

issues to consider relating to intended use of food products

relevant technical knowledge to apply HACCPbased concepts to the development of a food safety program including relevant sections of the food standards code relevant food Acts industry legislation and regulations guidelines codes of practice templates protocols and other sources of current technical advice relevant to industry sector and food business processes

food business liaison

documentation procedures to meet food safety program requirements appropriate to the food business

effective communication skills required to consult negotiate and communicate with people in the food business

level of competence and current systems used by food business personnel to support food safety

options to fulfil the requirements of the food safety program to suit the capacity and culture of the food business

resources required to implement and maintain the food safety program

Evidence Required

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

Critical aspects for assessment evidence required to demonstrate competence in this unit

Assessment must confirm the ability to

develop a food safety program for a seafood food business

Assessment must confirm knowledge of

food safety design principles and development process

technical food safety requirements for the food safety program being developed

food safety as it relates to seafood product specifically and to seafood food businesses

Context of and specific resources for assessment

Assessment of this unit of competence is conducted within the context of the seafood industry

Assessment must occur in the context of real food businesses within the seafood sector where normal food safety hazards and control requirements exist The environment must provide an opportunity for the assessee to demonstrate the development of a food safety program consistent with food safety legislation and appropriate to the needs of the food business

Resources may include

codes of practice

enterprise OHS policy and procedures

enterprise recording and reporting requirements

relevant documentation including enterprise food safety plan

relevant legalregulatory requirements

Method of assessment

The following assessment methods are suggested

undertaking a project developing a food safety program for the seafood business

workplace documentation

written or oral questions

Guidance information for assessment

This unit may be assessed holistically with other units within a qualification

Range Statement

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.

Relevant government regulations, licensing and other compliance requirements may include:

ESD principles, environmental hazard identification, risk assessment and control

fisheries or aquaculture regulations, permits, licences, quotas, catch restrictions and other compliance requirements, including:

Australian Exclusive Economic Zone

international treaties and agreements

HACCP, hygiene and temperature control along chain of custody

imports quarantine and inspection, and importing approved arrangements for Australian Quarantine Inspection Service (AQIS), Australian Customs Service (ACS) and Biosecurity Australia (BA)

Indigenous native title, land claims and cultural activities, including fishing by traditional methods

maritime and occupational diving operations:

foreign and Australian legislation applying to quarantine and customs

International Convention for the Safety of Life at Sea (SOLAS)

International Convention on Standards of Training, Certification and Watchkeeping for Seafarers (STCW 1978)

Marine Emergency Response Search and Rescue (MERSAR)

National Standards for Commercial Vessels

pollution prevention - International Convention for the Prevention of Pollution from Ships (MARPOL 73/78)

Uniform Shipping Laws (USL) Code

use of vessels, right of way and other marine orders, bunkering and refuelling

land, buildings and vehicles:

buildings and structures design and appearance, constructions and additions

poaching, trespass and theft

road laws for use of motor vehicles, bikes, trucks and other transport equipment

soil and water management

use of chemicals and biological agents

use of firearms and powerheads

use of utilities, including water, natural gas, electricity and sewage

water or land lease, tenure or ownership and use

business or workplace operations, policies and practices:

commercial law, including fair trading and trade practices

consumer law

corporate law, including registration, licensing and financial reporting

disability policies and practices

equal opportunity, anti-discrimination and sexual harassment

industrial relations and awards, individual employment contracts and share of catch agreements

jurisdictional variations

superannuation

taxation

trade practices

warnings and dismissals

worker's compensation

OHS hazard identification, risk assessment and control

product quality assurance:

correct naming and labelling (e.g. country of origin, Australian Fish Names Standard and eco-labelling)

correct quantities, sizes and other customer requirements

third-party certification (e.g. Australian Grown and ISO 14001:2004 Environmental management systems).

OHS guidelines may include:

appropriate workplace provision of first aid kits and fire extinguishers

clean, uncluttered, hygienic workplace

codes of practice, regulations and/or guidance notes which may apply in a jurisdiction or industry sector

enterprise-specific OHS procedures, policies or standards

hazard and risk assessment of workplace and maintenance activities and control measures

induction or training of staff, contractors and visitors in relevant OHS procedures and or requirements to allow them to carry out their duties in a safe manner

OHS training register

safe lifting, carrying and handling techniques, including manual handling, and the handling and storage of hazardous substances

safe systems and procedures for outdoor work, including protection from solar radiation, fall protection, confined space entry and the protection of people in the workplace

systems and procedures for the safe maintenance of property, machinery and equipment, including hydraulics and exposed moving parts

the appropriate use, maintenance and storage of PPE.

Food safety and hygiene regulations and procedures may include:

Australian Shellfish Sanitation program

display, packaging and sale of food, including seafood and aquatic products

equipment design, use, cleaning and maintenance

exporting requirements, including AQIS Export Control (Fish) orders

handling and disposal of condemned or recalled seafood products

HACCP, food safety program, and other risk minimisation and quality assurance systems

location, construction and servicing of seafood premises

people, product and place hygiene and sanitation requirements

Primary Products Standard and the Australian Seafood Standard (voluntary)

processing, further processing and preparation of food, including seafood and aquatic products

product labelling, tracing and recall

receipt, storage and transportation of food, including seafood and aquatic products

requirements set out in Australian and New Zealand Food Authority (ANZFA) Food Standards Code and state and territory food regulations

temperature and contamination control along chain of custody.

ESD principles may include:

controlling the use and recycling of water, and managing water quality and quantity

increasing use of renewable, recyclable and recoverable resources

managing environmental hazard identification, risk assessment and control

managing imported products quarantine and inspection, facility biosecurity, translocation of livestock and genetic material, and health certification

managing stock health and welfare, especially for handling, holding, transport and slaughter

managing sustainable fisheries or broodstock/seedstock collection requirements, such as size limits, quotas, season restrictions, population dynamics, fishing impacts, reducing by-catch, fisheries management strategies and maintaining biodiversity

managing, controlling and treating effluents, chemical residues, contaminants, wastes and pollution

minimising noise, dust, light or odour emissions

planning environmental and resource efficiency improvements

preventing genetically modified organisms and live cultured or held organisms from escaping into environment

protecting native and protected flora and fauna, marine or land parks or areas, adhering to the Convention on International Trade in Endangered Species of Wild Flora and Fauna (CITES), the Ramsar Convention, World Heritage and other international treaties for which Australia is a signatory.

reducing emissions of greenhouse gases

reducing use of non-renewable resources

reducing disturbances to soils, erosion and surface water flows from machinery use and other activities

reducing energy use and introducing alternative energy sources.

PPE may include:

buoyancy vest or personal floatation device (PFD)

personal locator beacon or Emergency Position Indicating Radio Beacon (EPIRB)

insulated protective clothing for freezers or chillers and refrigeration units

protective outdoor clothing for tropical conditions

non-slip and waterproof boots (gumboots) or other safety footwear

hard hat or protective head covering

protective hair, beard and boot covers

gloves, mitts or gauntlets, and protective hand and arm covering

protective eyewear, glasses and face mask

hearing protection (e.g. ear plugs and ear muffs)

respirator or face mask

sun protection (e.g. sun hat, sunscreen and sunglasses)

safety harness

uniforms, overalls or protective clothing (e.g. mesh and waterproof aprons)

waterproof clothing (e.g. wet weather gear and waders).

The food safety program:

systematically identifies the food safety hazards that may be reasonably expected to occur in all food handling operations of the food business, including risk assessment procedures associated with likely hazards

may be developed as a stand-alone program or may be integrated with the quality program in a workplace. It may be based on industry guidelines or templates, customised to the requirements of the business or developed collaboratively within the food business

identifies where and how each hazard can be controlled, describes how these controls are to be monitored, the corrective action required if control conditions are not met, and information to be recorded

must comply with relevant national, state, territory and industry legislation and regulations.

Processes to be covered by the food safety program include:

methods to control hazards, support programs and manage specific hazard control limits or requirements

product recall, cleaning schedules, pest control programs, personal hygiene practices, calibration procedures and related operating procedures

processing stages, such as cooking, cook and chill, cook and hold, thaw and reheat.

Food safety hazards may be:

a regular occurrence of little or no risk or, infrequent hazards of extremely high risk to human life

microbiological, chemical or physical in nature.

Handling may include:

handling of packaging, food containers and equipment

handling recalled or contaminated seafood prior to disposal

receiving, storing, control of temperature, preparing, processing, cooking, displaying, packaging, serving and transporting seafood.

Methods of control may involve:

equipment

procedures, including supply chain controls

processes.