MTMPSR5601B
Design and manage the food safety system

This unit covers the skills and knowledge required to design and manage food safety programs for a meat industry enterprise including meat processing, smallgoods, retail and food services operations. The unit also covers skills and knowledge for working with customers and consumers on food safety issues.

Application

This unit is appropriate for all managers in a food safety and/or Quality Assurance (QA) role, and for those working in production roles with responsibility for food safety and QA within their job role.

Food safety is a critical element of product quality and is a priority for all sectors of the meat processing industry. Food safety is also a community issue and public perceptions of the safety of meat and meat products impact on the viability of meat processing enterprises.


Elements and Performance Criteria

ELEMENT

PERFORMANCE CRITERIA

1. Establish enterprise meat or food safety system requirements

1.1. Goals, scope and requirements of food safety system are determined, consistent with customer, enterprise and regulatory requirements.

1.2. Alternative food safety systems are evaluated against enterprise requirements and preferred system is identified.

1.3. Development of the food safety system is carefully planned, using team and consultative approaches.

1.4. Resource requirements, including staff training requirements, for effective systems operation and maintenance are identified and obtained.

2. Develop food safety systems

2.1. Food safety responsibilities, obligations and roles are identified and clearly explained to stakeholders.

2.2. Processes covered by the food safety system are identified and described.

2.3. Food safety hazards are identified for all processes within the scope of the food safety system.

2.4. Hazard control measures are identified, developed and validated.

2.5. Procedures for preventative action are developed.

3. Establish monitoring procedures and corrective actions

3.1. Monitoring procedures are developed and monitoring information is used to inform corrective actions.

3.2. Corrective actions are developed and implemented to effectively control hazards.

3.3. Recording and documentation procedures are developed, maintained and secured.

3.4. Strategies to support the workforce in the routine and consistent application of food safety systems are developed, resourced and implemented.

4. Evaluate food safety system

4.1. Audit procedures are established and audits monitored.

4.2. Verification procedures and schedules are established and verification information is used in the review of the food safety system.

4.3. Food safety system is reviewed and updated for changes in Australian Standards, technical information (including verification data) and process information according to established procedures.

4.4. Food safety systems are prepared for external review and approval by relevant authorities.

4.5. Performance information is used to measure performance against policies and goals.

5. Communicate food safety outcomes

5.1. Interactions with the public, regulatory authorities and agencies are conducted in a positive, cooperative and open manner.

5.2. Food safety incidents and non-compliances are reported promptly to relevant authorities.

5.3. Customer and consumer feedback is gathered, analysed and included in review of the food safety system.

5.4. Food safety system outcomes are documented to promote public confidence in enterprise products and services.

Required Skills

Required skills

Ability to:

analyse performance information to determine progress and areas for review or improvement

consult with stakeholders to determine the scope of the food safety systems, procedures and controls and identify food handling practices, processing techniques and support programs in use

demonstrate detailed knowledge of Hazard Analysis Critical Control Point HACCP principles and techniques and where appropriate to the enterprise, Good Manufacturing Practices (GMP)

demonstrate detailed knowledge of validation and verification (including audit) purposes and processes

demonstrate substantial product and process knowledge and the microbiological, physical and chemical impacts on the safety of enterprise meat and meat products in the identification of hazards and the assessment and control of food safety risks

determine measures for correcting processes or outcomes outside acceptable limits or support program requirements including procedure to be followed, when corrective action must be implemented, the person responsible for taking corrective action and the information to be recorded

develop and validate control measures using objective data, industry guidelines and codes of practice

develop performance standards and criteria for the food safety system

develop strategies to support the workforce in the implementation of the food safety system

establish internal audit processes and schedules, including developing and leading the audit team

establish procedures to monitor, review and secure record-keeping systems consistent with regulatory requirements

establish verification procedures and schedules and identify action required if the outcomes of verification indicate that the program requirements have not been met or that the original program was inadequate

establish, monitor and continuously improve food safety support systems consistent with regulatory requirements

evaluate alternative food and/or meat safety systems for suitability for enterprise goals and directions, enterprise operations, enterprise product, cost and customer and regulatory requirements

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

identify monitoring requirements and develop monitoring procedures for food safety hazards identified in the enterprise

identify workforce training needs and negotiate and schedule training to support system requirements and operation

liaise with suppliers to establish and monitor enterprise food safety and quality requirements for products and processes

maintain currency of knowledge through independent research or professional development

monitor public health requirements and concerns and prepare reports for the enterprise, public health authorities, customers and consumers on progress and outcomes of the food safety system.

monitor the implementation of preventative action measures, controls and actions to correct non-compliance or non-conformances

prepare accurate reports for senior management detailing compliance breaches/incidents, actions and outcomes and the implications for the enterprise

prepare action plans for the development and review of the food safety system, which include timelines, the establishment, leading and support of the HACCP team

prepare and present food safety system information, procedures, documentation and reports in languages, formats and styles appropriate for the audience and purpose

prepare communication strategies to inform internal and external stakeholders of progress and outcomes of the food safety system

prepare HACCP plans and support documentation including hazard analysis charts and tables, manuals, data analysis reports, corrective action reports and verifications reports, Standard Operating Procedures (SOPs) and work instructions where appropriate for the enterprise system

provide feedback to the workforce or team on food safety performance

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 appropriate communication skills and strategies for informing and confirming the roles, responsibilities and obligations of all participants in the operation of the enterprise

use available technology and data management systems to gather, record, manipulate, interpret and report food safety data and information

Required knowledge

Knowledge of:

enterprise's ethical standards and the implications for the food safety system

roles, responsibilities and obligations of the enterprise and individuals in the food safety system

regulatory requirements for food safety, including HACCP-based programs, support programs, record-keeping, verification and internal/external audits, and explain the implications for enterprise operations

scope, auditor role and responsibility, and scheduling requirements for internal and external audit process

legal responsibilities for reporting audit findings, including breaches and non-compliances to enforcement agencies, and for conflicts of interest, confidentiality, rights of appeal and giving evidence in court

Evidence Required

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:

a real work environment

relevant documentation such as:

workplace policies and procedures

manufacturer instructions and operations manuals

regulatory requirements

relevant equipment and materials.

Method of assessment

Recommended methods of assessment include:

a third-party referee report of sustained performance at appropriate level of authority and responsibility

assignment focusing on understanding and application of principles and theory to workplace operations

workplace projects which focus on company environment and conditions.

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.


Range Statement

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 systems:

are written documents required by legislation which specify how businesses will control all food safety hazards that are reasonably expected to occur within a food enterprise

may be developed by personnel within the enterprise or by external consultants

may be developed within an enterprise's QA system or as a discrete program

must provide for the systematic monitoring of controls and actions to correct hazards not under control (records demonstrating action in relation to or in compliance with the food safety program must be kept)

may be for export or domestic processing, smallgoods manufacturing, wholesaling, cold stores or retail enterprises

may be ISO-based or non ISO-based.

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

Australian Standards

relevant regulations

state and territory regulations regarding meat processing

taxation.

Stakeholders may include:

company owners, directors, shareholders, financiers

competitors

management and employees

regulatory authorities

suppliers, customers, consumers

unions and employer associations.

Preventative action may involve:

revision of materials, processes and/or food handling procedures

revision of workplace practices and documentation such as specifications, SOPs, approved supplier programs, and work instructions.

Product/process monitoring may be:

microbiological or chemical testing

online testing

sensory.

A corrective action plan identifies:

non-conformance

corrective actions

date by which action must be taken

other follow up requirements.

Food safety documentation includes:

amendment registers

Critical Control Point (CCP) monitoring forms and additional monitoring requirements

CCP work instructions

factory/shop floor plan

HACCP audit table

HACCP team register

hazard analysis table

process flow charts

product description or use

supporting programs and schedules relating to hygiene, cleaning and sanitation procedures, work instructions, approved chemicals, calibration, pest control, training, product identification and recall.

Technical information includes:

conditions for bacterial food poisoning, including:

product composition

temperature

time

aw

pH.

Strategies to support the workforce in the implementation of the food safety system may include:

clear signage

coaching and mentoring

development and presentation of procedures in plain language and visuals

implementation of problem-solving by work teams to develop and monitor food safety procedures

initial and refresher structured training programs

provision of appropriate work areas and equipment.

Food safety systems, procedures and controls apply to:

display, packaging and sale of food, including meat and meat products

equipment design, use and maintenance

handling and disposal of condemned or recalled food, including meat, products

location, construction and servicing of meat premises

processing, further processing and preparation of food including meat and meat products

receival, storage and transportation of food including meat and meat products.

Validation is:

the identification, collection and analysis of objective information to confirm that operations (e.g. equipment, processes, procedures) are able to provide the required food safety outcomes.

Audit procedures include:

planning

establishing controls

developing the team

conducting entry and exit meetings

controlling caucus meetings

issuing corrective action requests

preparing reports

giving feedback and input into the improvement of the system.

Verification procedures and schedules may be defined in:

legislation relevant to the sector (verification applies to all aspects of the food safety program including documentation, auditing and support programs).

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

SOPs

work instructions.

Monitoring requirements for food safety hazards include:

a description of the method or procedure to be followed

the frequency and timing

the information to be recorded (procedures to be followed would typically be specified in the form of a SOP or work instruction)

the person responsible.

Public health requirements include the impacts of pathogenic bacteria such as:

Clostridium etc

E.coli

Listeria

Salmonella

Yersinia.

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 reading and interpreting workplace documents

require the use of negotiation, persuasion and assertiveness skills.

Data management systems may be manual or computerised, cover data collection, data monitoring and data analysis and interpretation and include:

calculators

charting and graphing materials

computer software packages including spreadsheets, statistical analysis packages

computerised equipment

inspection regimes

manual measuring equipment (e.g. thermometers, pressure gauges, scales)

monitoring sheets and records

product quality and safety.


Sectors

Unit sector


Employability Skills

This unit contains employability skills.


Licensing Information

Not Applicable