Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

MTMPSR406B Mapping and Delivery Guide
Manage and maintain a food safety plan

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency MTMPSR406B - Manage and maintain a food safety plan
Description This unit covers the skills and knowledge required to manage a food safety plan.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application Food safety is critical to public health and safety and the successful operation of meat industry businesses. This unit is suitable for managers in meat retail establishments, and supervisors and team leaders in smallgoods, meat processing and food services establishments, for maintaining the food safety plan or system in a designated work area.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites
Competency Field
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities
Slides
PPT
Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Manage the implementation of the food safety plan
  • Food safety principles, food safety procedures and requirements, including regulatory requirements, are explained to the team.
  • Team commitment to, and responsibility for, food safety is developed.
  • Procedures to support the food safety plan are put in place.
  • Training and mentoring is provided to the team to assist implementation.
       
Element: Monitor the food safety plan and take corrective action
  • Team implementation of the food safety plan is monitored.
  • Records and reports are completed accurately and on schedule.
  • Prompt action is taken to correct non-conformance according to enterprise and regulatory requirements.
  • Causes of non-conformance are identified and analysed.
  • Control measures are implemented to prevent future non-conformance.
  • Non-conformance is reported according to enterprise requirements.
       
Element: Maintain the food safety plan
  • Feedback is sought from all personnel to identify potential hazards, corrective actions and controls.
  • Processes or conditions which could result in breaches of food safety procedures are identified and preventive or corrective action is taken.
  • Corrective action and control procedures are updated to improve food safety.
  • Documentation is completed according to enterprise and regulatory requirements.
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

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

The meat industry has specific and clear requirements for evidence. A minimum of three forms of evidence is required to demonstrate competency in the meat industry. This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time.

These requirements are in addition to the requirements for valid, current, authentic and sufficient evidence.

Three forms of evidence means three different kinds of evidence - not three pieces of the same kind. In practice it will mean that most of the unit is covered twice. This increases the legitimacy of the evidence.

All assessment must be conducted against Australian meat industry standards and regulations.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Competency must be demonstrated through sustained performance over time, at an appropriate level of responsibility and authority under typical operating and production conditions for the enterprise.

Context of and specific resources for assessment

Resources may include:

real work environment

relevant documentation such as:

food safety plan and/or HACCP plan

regulatory requirements

workplace policies and procedures

relevant equipment and materials.

Method of assessment

Recommended methods of assessment include:

assignment or simulation

workplace project

workplace referee or third-party report on performance.

Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander, gender, or language backgrounds other than English. Language and literacy demands of the assessment task should not be higher than those of the work role.

Guidance information for assessment

A current list of resources for this unit of competency is available from MINTRAC www.mintrac.com.au or telephone 1800 817 462.


Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)


Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Required skills

Ability to:

collect, monitor and interpret data to identify trends and non-conformance

communicate with a range of stakeholders, including customers, to convey food safety requirements and programs

demonstrate current technical and process knowledge for the control of hazards and improvement of the food safety system

demonstrate enterprise monitoring procedures (including sampling, testing and required records and documents) and explain their purpose

determine and take corrective action

identify and apply relevant Occupational Health and Safety (OH&S), regulatory and workplace requirements

identify and review operations and practices for food safety improvement

identify enterprise Standard Operating Procedures (SOPs) and explain their role in the food safety system

lead personnel/team in investigation of food safety incidents and potential incidents

maintain currency of knowledge through independent research or professional development

monitor records and documentation for accuracy and conformance

respond to food safety incidents and implement food recall procedures as required

review communication systems (spoken and written) to minimise the potential for mis-reporting and misunderstanding of food safety requirements, procedures and plans

take action to improve own work practice as a result of self-evaluation, feedback from others or in response to changed work practices or technology

use a range of communication and team building strategies to gain team commitment to food safety

use detailed product knowledge, including product characteristics and the requirements for safe preparation, processing, storage, handling, display, to monitor food safety

utilise problem-solving strategies required in investigating non-conformance and reviewing the food safety system

Required knowledge

enterprise recall and traceability procedures

food safety requirements to the team

food safety risk assessment procedures

Hazard Analysis Critical Control Point (HACCP) principles and the process for developing a food safety plan

regulatory requirements that apply to the enterprise's food safety plan

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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Food safety plans will be:

based on HACCP principles

in standard formats and meet mandatory requirements

Teams may be:

a department or small business

a food safety or HACCP team

all personnel in work area

two or more people.

Record-keeping systems may be:

electronic and/or manual.

Reports may be:

complex, contain technical, mathematical and graphic information and be presented in standard formats according to enterprise and legal requirements.

Regulatory requirements may include:

animal welfare

commercial law including fair trading, trade practices

consumer law

corporate law, including registration, licensing, financial reporting

environmental and waste management

Equal Employment Opportunity (EEO), anti-discrimination and sexual harassment

Export Control Act

industrial awards, agreements

relevant Australian Standards

relevant regulations

state and territory regulations regarding meat processing

taxation.

Communication may:

be spoken, written, non-verbal and include the use of signs, signals, symbols and pictures

be with colleagues, team members, superiors, customers, clients, external parties from a range of cultural, social and ethnic backgrounds

involve communication and information technologies

involve presentation of explanations and reports in language styles suitable for the audience and include everyday workplace language, technical and mathematical language

involve reading and interpreting workplace-related documentation

require negotiation, persuasion and assertiveness skills.

OH&S requirements may include:

enterprise OH&S policies, procedures and programs

hygiene and sanitation requirements

OH&S legal requirements

Personal Protective Equipment (PPE) which may include:

coats and aprons

ear plugs or muffs

eye and facial protection

head-wear

lifting assistance

mesh aprons

protective boot covers

protective hand and arm covering

protective head and hair covering

uniforms

waterproof clothing

work, safety or waterproof footwear

requirements set out in standards and codes of practice.

Workplace requirements may include:

enterprise ethical standards, values and obligations

enterprise-specific procedures, policies and plans

OH&S requirements

Quality Assurance (QA) requirements

SOPs

the ability to perform the task to production requirements

work instructions.

Standard Operating Procedures may relate to:

personal hygiene

food preparation and processing

pest control

waste disposal

cleaning

maintenance of premises

product recall

customer complaints

calibration.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Food safety principles, food safety procedures and requirements, including regulatory requirements, are explained to the team. 
Team commitment to, and responsibility for, food safety is developed. 
Procedures to support the food safety plan are put in place. 
Training and mentoring is provided to the team to assist implementation. 
Team implementation of the food safety plan is monitored. 
Records and reports are completed accurately and on schedule. 
Prompt action is taken to correct non-conformance according to enterprise and regulatory requirements. 
Causes of non-conformance are identified and analysed. 
Control measures are implemented to prevent future non-conformance. 
Non-conformance is reported according to enterprise requirements. 
Feedback is sought from all personnel to identify potential hazards, corrective actions and controls. 
Processes or conditions which could result in breaches of food safety procedures are identified and preventive or corrective action is taken. 
Corrective action and control procedures are updated to improve food safety. 
Documentation is completed according to enterprise and regulatory requirements. 

Forms

Assessment Cover Sheet

MTMPSR406B - Manage and maintain a food safety plan
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:


Assessment Record Sheet

MTMPSR406B - Manage and maintain a food safety plan

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: