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. Evaluate organisation requirements for the food safety program.
  2. Develop a food safety program to control hazards.
  3. Implement the food safety program.
  4. Participate in food safety audit.
  5. Evaluate and revise the food safety program.

Required Skills

This section describes the essential skills and knowledge and their level required for this unit

The following skills must be assessed as part of this unit

literacy skills to read and interpret sometimes complex materials describing regulatory requirements relating to food safety

highlevel literacy skills to develop and write comprehensive food safety programs inclusive of detailed yet easily accessible policies procedures product specifications monitoring documents and flow charts including formats to suit special needs

communication skills to consult on and review food safety program provide information to colleagues and to question and listen in order to determine and clarify requirements

critical thinking skills to allow for a rational and logical evaluation of the food storage preparation display storage and service areas and to identify hazards critical control points and determine suitable control measures

The following knowledge must be assessed as part of this unit

components of food safety programs as specified and required by food safety regulators and under national codes or standards for food safety

components of policies procedures product specifications and monitoring documents

options for the structure and implementation of a food safety program including the use of the HACCP method as the basis

consultative and communication mechanisms used by organisations to develop and implement procedural systems

understanding of federal and state or territory food safety legislative compliance requirements contents of national codes and standards that underpin regulatory requirements and local government food safety regulations and inspection regimes

regulatory requirements for food safety audits

HACCP principles concepts procedures and processes

techniques for identifying hazards and critical control points

principles and methods of food storage production and display and service for the industry sector and food business

main types of safety hazards and contamination found in food handled by the industry sector and food business

conditions for development of microbiological contamination for the food types handled by the industry sector and food business

principles and methods of personal hygiene and safe food handling practices

acceptable control methods for identified food hazards especially time and temperature controls used in the storage preparation display and service of food

Evidence Required

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge the range statement and the Assessment Guidelines for this TrainingPackage

Critical aspects for assessment and evidence required to demonstrate competency

Evidence of the following is essential

ability to develop implement monitor evaluate and make ongoing improvements to a complete food safety program for a given service industry operation and in line with regulatory requirements

development and documentation of a comprehensive food safety program inclusive of policies procedures product specifications and monitoring documents

knowledge of food safety systems and options suitable for a service industry food preparation organisation

project or work activities conducted over a period of time so that establishing monitoring evaluating and reviewing a food safety program can be assessed

Context of and specific resources for assessment

Assessment must ensure

access to a fully equipped industryrealistic food preparation environment such as a commercial kitchen catering production line and food preparation area of a food outlet using the full range of equipment currently used in the service industries to store prepare display and serve food

access to current regulatory documents distributed by key federal state or territory and local government agencies such as plain English legislative publications codes and standards outlining food safety plan content requirements

involvement and interaction with a food preparation team so that communication and monitoring actions can be implemented

Methods of assessment

A range of assessment methods should be used to assess the practical skills and knowledge required to develop and implement a food safety program The following examples are appropriate for this unit

review of a completed food safety program inclusive of policies procedures and product specifications developed by the candidate

case studies to assess ability to react to incidents where hazards have not been controlled

case studies to assess ability to develop programs to meet differing workplace needs

activities conducted in conjunction with industry to allow the candidate to develop systems for a real workplace

written and oral questioning or interview to test knowledge of the regulatory requirements and knowledge of food safety systems such as HACCP

written or oral questions about chosen systems and reasons for selection

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the candidate

Holistic assessment with other units relevant to the industry sector workplace and job role is recommended for example

SITHCCCA Establish and maintain quality control of food

SITHCCC026A Establish and maintain quality control of food

SITHCCCC Manage facilities associated with commercial catering contracts

SITHCCC037C Manage facilities associated with commercial catering contracts

SITHCCCA Plan the catering for an event or function

SITHCCC038A Plan the catering for an event or function.

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors How these skills are applied varies between occupations and qualifications due to the different work functions and contexts

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role


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 in the performance criteria is detailed below.

Characteristics of the organisation may include:

size and nature of organisation

at risk client groups with a higher than average risk of harm from food contamination, such as:

children or babies

pregnant women

aged persons

people with immune deficiencies or allergies

layout of food storage, preparation, display and service areas

food items prepared and sold or menu items

production equipment

facilities

re-thermalisation and service requirements.

Food hazards may be:

anything related to food, including work practices and procedures, that have a potential to harm the health or safety of a person

actual or potential

chemical, microbiological or physical

any food contaminated with chemical or microbiological elements

foods highly susceptible to microbiological contamination

processes where food is vulnerable to contamination, including:

requirements for food to be touched by hand

requirements for re-thermalisation or defrosting

displays of food and buffets

working with temperatures that promote the rapid growth of micro-organisms.

Critical control points are those where there is high risk of contamination or food spoilage, including:

receiving

storing

preparing

processing

displaying

packaging

serving

transporting

disposing.

Policies and procedures may relate to:

food receiving, storage, preparation, display and service

methods of food hazard control for each critical point

systematic monitoring of hazard controls and record keeping

communication and food safety information provision

employee training in hygiene and food handling

personal hygiene and suitable dress standards

record maintenance

contingency management

corrective actions when hazards are found not to be under control

scheduled evaluation and review of food safety program

audit of food safety program

pest control

cleaning and sanitation

equipment maintenance.

Monitoring of controls may involve:

food quality reviews and tests

bacterial swabs and counts

chemical tests

temperature tests

internal audit of food safety practices

analysis of incidents where food hazards are found not to be under control.

Incidentswhere food hazards are found not to be under control may include:

food poisoning

customer complaints

misuse of single use items

stocks of out-of-date foodstuffs

spoilt or contaminated food

unclean equipment

existence of pests and vermin.

Documents that relate to themanagement of the food safety program may include:

documented food safety program

policies, procedures and product specifications

records of the monitoring of hazard controls, including:

temperature control data

training logs

illness register

list of suppliers

any record required by local legislation

incident reports where food hazards are found not to be under control

audit reports

food production records.