Application
This unit of competency describes the skills and knowledge required to control and monitor food safety and respond to non-conformance as required by the food safety program.
This unit applies to food services workers who implement the requirements of the food safety plan. Work is performed under supervision and within defined guidelines.
The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
Elements define the essential outcomes. | Performance criteria specify the level of performance needed to demonstrate achievement of the element. |
1. Implement and monitor the food safety program | 1.1 Identify food safety hazards and respond to unsafe food and complaints 1.2 Monitor and control food safety hazards in accordance with food safety program requirements 1.3 Follow procedures to identify and separate product which is or may be non-conforming and/or implement other necessary corrective action 1.4 Promptly report non-conformance where food safety control requirements are not met 1.5 Record results of monitoring and maintain records in accordance with food safety program requirements |
2. Assist in the identification of breaches of food safety procedures | 2.1 Assist in identifying potential and actual unmet food safety requirements 2.2 Identify practices or processes in own work that could result in unsafe food 2.3 Participate in investigating and reporting on unsafe food as identified by internal monitoring and/or customer complaints |
Evidence of Performance
The candidate must show evidence of the ability to complete tasks outlined in the elements and performance criteria of this unit, manage tasks and manage contingencies in the context of the job role. There must be evidence that the candidate has:
monitored the implementation of the food safety program, including:
using 2 monitoring methods
identifying 2 unsafe food items
implementing corrective action for addressing 2 unsafe food items and reported to supervisor
identified 2 potential or actual food safety hazards through monitoring or client complaint and investigated processes that contributed to the breach and recommended corrective action.
Evidence of Knowledge
The candidate must be able to demonstrate essential knowledge required to effectively complete tasks outlined in the elements and performance criteria of this unit, manage tasks and manage contingencies in the context of the work role. This includes knowledge of:
food safety program requirements for:
monitoring
hazard analysis and critical control points (HACCP)
methods of control, especially time and temperature controls used in the receiving, storing, preparing, processing, displaying, serving, packaging, transporting and disposing of food
corrective action
food separation and recall procedures for unsafe food
reporting and documenting
food safety hazards, the conditions under which they occur, and the possible consequences for:
biological agents in food
chemical agents in food
physical agents in food
condition of food
monitoring methods, including organisational procedures, taking temperature and pH measurements, collecting samples and visual inspection
high risk individuals, including:
children or babies
pregnant women
aged persons
people with immune deficiencies or allergies
chronically unwell.
Assessment Conditions
Skills must have been demonstrated in a workplace or a simulated environment that reflects workplace conditions. The following conditions must be met for this unit:
use of suitable facilities equipment and resources, including:
food service and food safety program policies and procedures
food service facilities, equipment and utensils for handling, preparing, storing, heating, transporting and disposing of food and beverages
monitoring equipment
appropriate clothing and footwear
personal protective clothing and wound dressings
food and beverages
cleaning equipment
hand washing facilities and equipment
modelling of industry operating conditions.
Assessors must satisfy the Standards for Registered Training Organisations (RTOs) 2015/AQTF mandatory competency requirements for assessors.
Foundation Skills
The Foundation Skills describe those required skills (language, literacy, numeracy and employment skills) that are essential to performance.
Foundation skills essential to performance are explicit in the performance criteria of this unit of competency.