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Elements and Performance Criteria
Performance Evidence
Knowledge Evidence
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
options for the structure and implementation of a food safety program, using the hazard analysis and critical control points (HACCP) method as the basisconsultative and communication mechanisms used by organisations to develop and implement procedural systemskey features of commonwealth, state or territory and local food safety compliance requirements as they impact food safety program development:contents of national codes and standards that underpin regulatory requirementscomponents of a food safety program, especially procedures and monitoring documentslocal government food safety regulations and audit frequencies consequences of failure to observe food safety policies and proceduresmeaning of contaminant, contamination and potentially hazardous foods as defined by the Australia New Zealand Food Standards Codecontents of organisational food safety program, especially policies and procedures:auditcleaning and sanitationcommunication contingency managementcorrective actions equipment maintenanceevaluationfood:supplyreceivingstoragepreparationdisplayservicedisposalhazards:control methods for each critical pointcorrective actions systematic monitoring of hazard controls and record keeping personal considerations:dress hygieneprotective equipment and clothingpest controlrecord maintenancetrainingfood safety monitoring techniques:bacterial swabs and countschecking and recording that food is stored in appropriate timeframes chemical testsmonitoring and recording food temperatures using a temperature measuring device accurate to plus or minus one degree Celsiusmonitoring and recording temperature of cold and hot storage equipmentvisually examining food for quality reviewfood safety management documents:audit reportsaudit tablescustomer complaint formsdocumented food safety programfood flow diagramsfood production recordshazard analysis tableincident reports where food hazards are found not to be under controlpolicies, procedures and product specificationsrecords of the monitoring of hazard controls:any record required by local legislationillness registerlist of supplierstemperature control datatraining logsverification recordsHACCP or other food safety system principles, procedures and processes as they apply to particular operations and different food types:critical control points for the specific food production system and the predetermined methods of control, especially time and temperature controls used in the storage, preparation, display, service and cooking, cooling and transporting of foodmethods of food storage, production, display, service and cooking, cooling and transporting, especially, appropriate temperature levels for each of these processesmain types of safety hazards and contamination conditions for development of microbiological contamination environmental conditions and, temperature controls, for storage temperature danger zone and the two-hour and four-hour rulechoice and application of cleaning, sanitising and pest control equipment and materialshigh risk customer groups who are more susceptible to harm from food contamination:children or babiespregnant womenaged personspeople with immune deficiencies or allergiesunwell persons.