Required skills

communication skills to

consult on and review food safety program

provide information to colleagues

critical thinking skills to evaluate and respond to a range of strategic and operational factors that influence the food safety program

literacy skills to

interpret sometimes complex materials describing regulatory requirements relating to food safety

develop and write comprehensive food safety programs and procedures

numeracy skills to work with the concepts of measurement

planning and organising skills to coordinate and respond to multiple and interrelated operational challenges

problemsolving skills to proactively identify and respond to systemic operational issues

Required knowledge

ptions 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

key features of federal state or territory and local food safety compliance requirements as they impact food safety program development including

contents of national codes and standards that underpin regulatory requirements

components of a food safety program especially procedures and monitoring documents

local government food safety regulations and audit frequencies

consequences of failure to observe food safety policies and procedures

meaning of contaminant contamination and potentially hazardous foods as defined by the Code

HACCP or other food safety system principles procedures and processes as they apply to particular operations and different food types including

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 food

methods of food storage production display service and cooking cooling and transporting especially appropriate temperature levels for each of these processes

main types of safety hazards and contamination

conditions for development of microbiological contamination

environmental conditions including temperature controls for storage

temperature danger zone and the twohour and fourhour rule

equipment operating procedures especially how to calibrate use and clean a temperature probe and how to identify faults

choice and application of cleaning sanitising and pest control equipment and materials

high risk customer groups such as

children or babies

pregnant women

aged persons

people with immune deficiencies or allergies

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 and evidence required to demonstrate competency in this unit

Evidence of the ability to

develop and implement a complete food safety program in line with regulatory requirements that includes

policies

procedures

product specifications

monitoring documents

monitor evaluate and make ongoing improvements to food safety program over a period of time

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

Context of and specific resources for assessment

Assessment must ensure use of

an operational food preparation area or commercial kitchen with the fixtures large and small equipment and workplace documentation defined in the Assessment Guidelines this can be a

real industry workplace

simulated industry environment such as a training kitchen servicing customers

current plain English regulatory documents distributed by the national state territory or local government food safety authority

the Code

current commercial food safety programs policies and procedures used for the management of a food preparation team

Method of assessment

A range of assessment methods should be used to assess practical skills and knowledge The following examples are appropriate for this unit

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

use of case studies to assess ability to develop programs to meet differing workplace needs including responding to uncontrolled hazards

written or oral questioning to assess knowledge of regulatory requirements and food safety systems such as HACCP and their application to different situations

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

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

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector workplace and job role for example

BSBWRTA Write complex documents

BSBWRT401A Write complex documents

SITHKOP Coordinate cooking operations

SITHKOP Plan catering for events or functions

Organisational characteristics may include:

Food hazards may be:

Critical control points include:

Policies and procedures may relate to:

Monitoring of controls may involve:

Incidents of uncontrolled food hazardsmay include:

Food safety management documents may include: