All enterprise or workplace procedures and activities are carried out according to relevant government regulations, licensing and other compliance requirements, including occupational health and safety (OHS) guidelines, food safety and hygiene procedures and ecologically sustainable development (ESD) principles.

ELEMENT

PERFORMANCE CRITERIA

1. Gather evidence to determine advisability of product recall

1.1. Information and/or inputs from production, regulators or customers are monitored to ensure conformance with specifications.

1.2. Non-conformance is analysed and a risk assessment conducted to determine source of problem and potential outcome.

1.3. Non-conformance of a scale to warrant recall action is reported to appropriate personnel/agencies.

1.4. Decision to recall product is taken in a timely manner.

1.5. Protocol for engaging the media during the recall is developed and agreed between the relevant parties.

2. Manage recall process and associated record keeping

2.1. Protocol for acceptance of recalled product is developed and agreed between the relevant parties.

2.2. The need for, and level of, isolation of returned product is communicated to all personnel.

2.3. Accurate records of current stocks and returned product are maintained throughout recall period.

2.4. Records are stored according to third-party requirements.

3. Oversee re-introduction, disposal and/or destruction of recalled product

3.1. Returned product is isolated from current stocks, product or facilities in a manner consistent with the level of recall.

3.2. Disposal or destruction processes are implemented according to third-party procedures.

4. Conduct post-recall review

4.1. A review encompassing all aspects of recall is initiated.

4.2. A comprehensive report identifying source of problem is prepared.

4.3. Recommendations to prevent re-occurrence are developed and forwarded to appropriate personnel/agencies.

Required skills

communicating food standards to staff

communicating with management and other key stakeholders

discriminating between the need to recall food product in the normal course of business and a recall based on a serious public health risk

implementing recall measures in a timely manner

maintaining relationships with clients and customers during the course of a product recall

maintaining safe working practices in an emergency setting

managing media contact

managing own work and that of work teams while under close scrutiny

sorting, collecting, treating, disposing and/or recycling of returned product or wastes.

Literacy skills used for:

analysing reports to determine improvements

preparing reports

recording and reporting information

reading and interpreting food standards and recall protocols

writing media releases

using records for traceability.

Numeracy skills used for:

calculating volumes

estimating time including use-by-dates and product shelf life

reading and analysing production data.

Required knowledge

causes and effects of contamination and cross-contamination and corrective actions required

procedures for recall and/or return of product in the normal course of business

quality assurance principles and practices

procedures to handle food recalls required by Australian Food Standard 3.2.2 Food Safety Practices and General Requirements, or its successor standard

roles and responsibilities of stakeholders in a product (emergency) recall

state, territory or national health agency requirements for notification in the event of a food recall

work instructions relating to relevant processing tasks

workplace hygiene and sanitisation policies and procedures

work team dynamics and leadership.

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

Critical aspects for assessment evidence required to demonstrate competence in this unit

Assessment must confirm the ability to:

design and manage a product recall which addresses both the day-to-day needs of the food business, and an emergency recall situation which will involve cooperation and communication with numerous external agencies.

Assessment must confirm knowledge of:

establishment and handling of media relationships during the course of a product recall

legal and financial issues relevant to the recall of food product

media involvement in emergency situations

procedures to handle food recalls required by Australian Food Standard 3.2.2 Food Safety Practices and General Requirements, or its successor standard

product recall documentation, recording and reporting requirements

requirements of the enterprise food safety plan

sampling and test schedules

the Food Business Priority Classification System.

Context of and specific resources for assessment

Procedures and documentation used in an assessment should be typical of those used in the workplace for recalls/returns undertaken in the normal course of business. In the case of emergency recalls a set of documents, which may be untested but which satisfy the relevant requirements, may be used.

Resources may include:

access to supervisors and or peers

documentation relating to past (recall) events

enterprise food safety plan

enterprise policy and procedures for the return and/or recall of product

food recall protocols

relevant standards.

Method of assessment

The following assessment methods are suggested:

project (work or scenario based)

workplace documentation

written or oral questions.

Guidance information for assessment

This unit may be assessed holistically with other units within a qualification.

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.

Relevant government regulations, licensing and other compliance requirements may include:

ESD principles, environmental hazard identification, risk assessment and control

food safety, Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody

imports quarantine and inspection, and importing approved arrangements for Australian Quarantine Inspection Service (AQIS), Australian Customs Service (ACS) and Biosecurity Australia (BA)

land, buildings and vehicles:

road laws for use of motor vehicles, bikes, trucks and other transport equipment

use of utilities, including water, natural gas, electricity and sewage

business or workplace operations, policies and practices:

commercial law, including fair trading and trade practices

consumer law

corporate law, including registration, licensing and financial reporting

disability policies and practices

equal opportunity, anti-discrimination and sexual harassment

industrial relations and awards, individual employment contracts and share of catch agreements

jurisdictional variations

superannuation

taxation

trade practices

warnings and dismissals

worker's compensation

OHS hazard identification, risk assessment and control

product quality assurance:

correct naming and labelling (e.g. country of origin, Australian Fish Names Standard and eco-labelling)

correct quantities, sizes and other customer requirements

third-party certification (e.g. Australian Grown and ISO 14001:2004 Environmental management systems).

OHS guidelines may include:

appropriate workplace provision of first aid kits and fire extinguishers

clean, uncluttered, hygienic workplace

codes of practice, regulations and/or guidance notes which may apply in a jurisdiction or industry sector

enterprise-specific OHS procedures, policies or standards

hazard and risk assessment of workplace and maintenance activities and control measures

induction or training of staff, contractors and visitors in relevant OHS procedures and/or requirements to allow them to carry out their duties in a safe manner

OHS training register

safe lifting, carrying and handling technique, including manual handling, and the handling and storage of hazardous substances

safe systems and procedures for outdoor work, including protection from solar radiation, fall protection, confined space entry and the protection of people in the workplace

systems and procedures for the safe maintenance of property, machinery and equipment, including hydraulics and exposed moving parts

the appropriate use, maintenance and storage of PPE.

Food safety and hygiene regulations and procedures may include:

Australian Shellfish Sanitation program

display, packaging and sale of food, including seafood and aquatic products

equipment design, use, cleaning and maintenance

exporting requirements, including AQIS Export Control (Fish) orders

handling and disposal of condemned or recalled seafood products

HACCP, food safety program, and other risk minimisation and quality assurance systems

location, construction and servicing of seafood premises

people, product and place hygiene and sanitation requirements

Primary Products Standard and the Australian Seafood Standard (voluntary)

processing, further processing and preparation of food, including seafood and aquatic products

product labelling, tracing and recall

receipt, storage and transportation of food, including seafood and aquatic products

requirements set out in Australian and New Zealand Food Authority (ANZFA) Food Standards Code and state and territory food regulations

temperature and contamination control along chain of custody.

ESD principles may include:

controlling the use and recycling of water, and managing water quality and quantity

increasing use of renewable, recyclable and recoverable resources

managing environmental hazard identification, risk assessment and control

managing imported products quarantine and inspection, facility biosecurity, translocation of livestock and genetic material, and health certification

managing, controlling and treating effluents, chemical residues, contaminants, wastes and pollution

minimising noise, dust, light or odour emissions

planning environmental and resource efficiency improvements

preventing genetically modified organisms and live cultured or held organisms from escaping into environment

reducing emissions of greenhouse gases

reducing use of non-renewable resources

reducing energy use and introducing alternative energy sources.

Product recall may:

be from wholesalers retailers and/or consumers

impose special transport and/or storage requirements

include withdrawal due to product defect, pending further investigation

need to conform to the food standards code or be in response to the seafood emergency plan

include recall of product due to hazard to consumers.

Conformance with specifications may include:

food product life cycles

food recall protocols

food standards code.

Engaging the media may include:

authority for initiating contact or responding to approach by media

liability considerations to the enterprise

nature of recall (i.e. voluntary or compulsory).

Relevant parties may include:

importer of raw materials used in the recalled product

insurers

legal advisers (own and others)

manufacturer of raw materials or end-product

police in the event of an extortion or an attempted extortion

recall sponsor which may include state or territory health authorities

suppliers relevant to the recall.

Isolation may:

be undertaken with supervision by health authority

require a central collection site

include risk of contamination of manufacturing or storage facility.

Disposal or destruction processes may include:

environmental requirements or obligations

food industry recall protocol.

Unit sector

Seafood processing

This unit contains employability skills.