Ability to: identify the requirements of legislative responsibilities relating to food production, including food composition, specification of safe handling, processing, storage and transportation methods as appropriate, and establishment of related programs, such as cleaning and sanitation, personal hygiene practices, training and food traceability and recall procedures identify how legislative requirements have been applied in a production context (this will typically be based on the food safety program (HACCP) for a production process) identify related roles and responsibilities for implementing, maintaining and reviewing the food safety program in a production environment identify the types of pathogenic bacteria, viruses and chemicals that can occur in food, including the main types of pathogens and contamination that can occur for a given product and production method, as well as the specific strains that can occur identify the main types and causes of food spoilage that can occur, including: bacterial growth growth of yeasts and moulds fermentation enzymic reactions physical degradation (oxidation) identify the conditions that cause or promote the growth of pathogens and other forms of contamination and food spoilage identify typical control measures used to prevent contamination from occurring, including microbiological, chemical and physical types of contamination distinguish between measures to control pathogenic growth (critical control measures) and those used to prevent other forms of contamination interpret test results and apply this information in a production context identify the types of contamination that can occur and the controls in place to prevent or minimise the likelihood of contamination occurring (where a food safety plan has been developed, compare the outcomes of this process with the provisions of the food safety plan) review workplace information to ensure that critical control measures and procedures are documented in a form appropriate to meet company and legal requirements and that quality control measures and procedures are documented to meet company and customer requirements (documentation includes action to be followed in the event of an incident or emergency and should be reflected in food safety plans and operating procedures) identify the cleaning and sanitation requirements/standards appropriate for a food processing environment identify the types of cleaners, sanitisers and combined cleaning/sanitation agents used in the food industry and related application methods evaluate the appropriateness of available methods to a given production process/product type develop and/or review a cleaning regime suited to a given production process, including the nature, frequency and methods of cleaning and sanitation required, such as removal of residues as appropriate, inspection and/or test methods to confirm effectiveness and allocation of roles and responsibilities (the cleaning regime should balance the need to ensure effective cleaning and sanitation at the same time as minimising the disruption to production) identify the possible consequences of failing to follow the cleaning regime develop and/or review procedures to describe the methods, frequency, recording, inspection and test requirements related to implementation of cleaning and sanitation analyse and interpret test results relating to cleaning and sanitation for a given type of microbacterial and/or chemical contamination, identify likely causes, relevant tests and review of the effectiveness of existing controls, including cleaning and sanitation measures use communication skills to interpret and complete work information to support operations of work team or area demonstrate and support cooperative work practices within a culturally diverse workforce |