Elements and Performance Criteria
- Monitor food safety program.
- Communicate food safety requirements, procedures and individual responsibilities and impact of non-compliance to team members that handle food.
- Monitor individual and team performance to ensure compliance with legislative requirements and organisational procedures for food safety.
- Develop and maintain regular schedules for cleaning tasks and inspections.
- Implement procedures for prompt waste removal.
- Implement procedures for prompt eradication of insects, pests and vermin.
- Coordinate safe storage of cleaning chemicals, insecticides and pesticides.
- Monitor food receipt, storage, preparation and handling to ensure compliance with legislative requirements and organisational procedures for food safety.
- Monitor food handler hygiene and use of personal protective equipment to ensure compliance with legislative requirements and organisational procedures for food safety.
- Monitor use and cleanliness of food handling equipment and areas to prevent cross contamination.
- Respond to food safety non-compliance and hazards.
- Identify food safety hazards and promptly take corrective action to prevent occurrence of contamination and spoilage.
- Implement product recall identification processes, and promptly withdraw products from public sale as required.
- Implement procedures for dealing with non-compliance according to food safety program.
- Report non-compliance as required.
- Contribute to continuous improvement of food safety program.
- Identify causes of non-compliance and implement control measures to prevent recurrence.
- Identify opportunities to minimise food safety hazards and communicate opportunities to relevant personnel.
- Coach individuals or teams to improve food safety awareness and compliance.
- Record food safety information and report on performance.