ELEMENT

PERFORMANCE CRITERIA

1. Assess suitability and compliance of proposed food premises

1.1 Written or verbal communication between relevant parties is undertaken in a clear, concise manner to ensure compliance with relevant legislation.

1.2 Plans for food safety are checked to ensure adequate risk practices have been incorporated.

1.3 Plans are approved by comparing details against legislative requirements, codes of practice and council requirements.

1.4 Premises are inspected for compliance with approved plans.

1.5 Liaison with other appropriate council departments and authorities is undertaken to ensure relevant approvals are provided.

1.6 Interpretations, assessments and judgements are made that maximise the functionality of premises within relevant legislation and codes of practice.

2. Process applications for registration or notification of food premises

2.1 Applications are checked for completeness, accuracy, payment of fees and compliance with relevant legislation.

2.2 Inspection of premises is undertaken to ensure compliance with relevant legislation, codes of practice and council policies and procedures.

2.3 Premises identified as non-compliant are given time frame for meeting requirements and food standards.

2.4 Legal action is commenced against those identified as a serious risk.

2.5 Certificates of registration are checked prior to issue for accuracy, completeness and inclusion of appropriate conditions.

3. Administer food premises audits

3.1 Audits are administered in accordance with codes of practice, legislation and council requirements.

3.2 Audits are monitored to ensure that they are carried out at the required frequency.

3.3 Reports of audits are registered on council's management information system.

3.4 Allegations of serious risk are followed up and appropriate action is taken.

3.5 Auditors' recommendations are followed to ensure work is in accordance with criteria and conditions of certification.

4. Administer food-sampling analysis

4.1 Sampling program is followed that identifies parameters according to classification, risk and previous history.

4.2 Sampling schedules are established according to legislative and council requirements.

4.3 Procedures for sampling, storage and transport are carried out in accordance with legislative and council requirements.

4.4 Analysis reports are interpreted to determine appropriate further action.

5. Investigate food-related problems and complaints

5.1 Need for food-related investigation is identified from assessments and reports and prioritised according to risk factors.

5.2 Appropriate form of investigation is determined based on risk assessment and hazard analysis of the problem.

5.3 Investigation is carried out efficiently within priorities and legislative and council requirements.

5.4 Data and information are collected in accordance with applicable procedures to enable a clear determination of the problem.

5.5 Action on the food-related problem is determined to minimise impact of problem and likelihood of recurrence.

5.6 Report is prepared and submitted via management to council for information or direction.

6. Pursue and maintain acceptable food-handling practices

6.1 Strategies to inform and educate food proprietors are developed in accordance with council practices.

6.2 Communication tools are used to inform and educate.

6.3 Food-handling training and education are delivered where required to provide essential competencies in food handling.

6.4 Assessment of food handlers' knowledge and expertise is undertaken, where required.

6.5 Information is provided on recognised external training courses that train and assess in food hygiene and food safety competencies.

7. Detect and process food-related offences

7.1 Offence is established through detection of a breach of relevant legislation.

7.2 Information related to offence is collated through a review of existing documentation.

7.3 Additional information is obtained by interview, audit or sampling to substantiate details of the offence.

7.4 Decision to proceed with prosecution, issue warning or not pursue is determined in consultation with departmental or council management.

7.5 Brief is prepared for prosecution that identifies relevant facts and sections of appropriate legislation, codes of practice and council policy.

This describes the essential skills and knowledge and their level, required for this unit

Required Skills

reading and interpreting a range of information, including legislation, codes, standards and policies relevant to the job role

investigating food premises

identifying hazards at food premises

taking food samples

handling and storing food samples, including chain of custody of evidence requirements

communicating and liaising with professional practitioners

demonstrating clear, open communication and consultation with the community and stakeholders and managing stakeholder relationships using a range of communication techniques to assess their needs and expectations

achieving effective working relationships that demonstrate an ability to work collaboratively with people from diverse backgrounds

problem solving and conflict management

monitoring own work and adjusting to meet agreed standards and expectations

engaging in activities that promote own ongoing learning requirements, which may include maintaining current knowledge of legislation and common law

using technology relevant to the job/role, which may include the use of computers and other relevant office technology

promoting services to the public

record keeping

food safety audit implementation

Required Knowledge

food-related legislation, codes of practice and procedures

relevant epidemiology, microbiology and chemistry

hazard analysis and hazard control systems

food hygiene competencies

food sampling and testing procedures

food surveillance:

food sampling

government and non-government

industry

on and off-site analysis

personal hygiene

pest control

premises and equipment maintenance

premises and vehicle audits

council policies and procedures

written reports and administration

hazard analysis:

storage

preparation

display

packaging

transport

Overview of assessment requirements

A person who demonstrates competency in this unit will be able to perform the outcomes described in the elements to the required performance level detailed in the performance criteria. The unit's skill and knowledge requirements must also be demonstrated. For example, knowledge of the legislative framework and safe work practices that underpin the performance of the unit are also required to be demonstrated.

Critical aspects of evidence to be considered

The demonstrated ability to:

assess and process applications for registration of food premises

identify and investigate food safety problems and complaints through food safety audits, sampling and analysis

adhere to legislative and safety requirements

promote and communicate safe food-handling practices to proprietors and staff of food premises

detect and process food-related offences

Context of assessment

On the job or in a simulated work environment.

Method of assessment

The following assessment methods are suggested:

observation of the learner performing a range of workplace tasks over sufficient time to demonstrate handling of a range of contingencies

written and oral questioning to assess knowledge and understanding

completion of workplace documentation

third-party reports from experienced practitioners

completion of self-paced learning materials, including personal reflection and feedback from trainer, coach or supervisor

Evidence required for demonstration of consistent performance

Competency must be demonstrated in all elements across a range of variables relevant to council's size, location and strategic plan.

Resource implications

Access to a workplace or simulated case study that provides the following resources:

relevant legislation and codes of practice

council policies

government guides for local government

real or simulated food premises

relevant data

real or simulated food handlers

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 in the Performance Criteria is detailed below.

Checking plans may include:

existence and suitability of food safety plan

existence of food safety instructor

signature

fees attached

Council requirements may include:

council policies, procedures and guidelines

council internal review mechanisms

strategic, business and management plans

local ordinances, laws and by-laws

Premises may include:

food transport vehicles

structures

stalls

permanent or semi-permanent structures

retail

domestic-based

wholesale

factories

warehouses

institutions

markets

classification schedule of food businesses

Legislation and codes may include:

federal, state or territory and local government legislation, including:

Food Acts

food standards codes

council local laws

codes of practice

legislative and industry codes of practice

Food standards may include:

federal and state legislation

Food Standards Australia New Zealand codes

Australian Quarantine and Inspection Service standards

industry standards

competency standards

Australian Safety Association

World Health Organisation

International Organisation for Standardisation (ISO) standards

Analysis may include:

microbiological counts

chemical and physical food

top swabbing

hand washing

sampling

appearance

texture

odour

production means

cleanliness

random

routine

target products

Risk factors may include:

nature of food additives

level of complaints

procedures

surveys

types of food

storage

temperature

oxidation

decay

toxins

chemical and microbial actions

industrial procedures

personal hygiene

infectious agents and modes of transmission

critical limits

Communication tools may include:

council newsletter

information sheets

brochures

workshops and forums

Food hygiene principles may include:

temperature control measures

critical limits

monitoring systems

storage

operator hygiene

food protection

sanitation

internal audits

documentation and recording systems

building structure

building layout and design

materials

finishes

appliances

equipment

home and community care program principles