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Evidence Guide: AMPX413 - Manage and maintain a food safety plan

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

AMPX413 - Manage and maintain a food safety plan

What evidence can you provide to prove your understanding of each of the following citeria?

Manage the implementation of the food safety plan

  1. Explain food safety principles, procedures and requirements, including regulatory requirements, to the team
  2. Develop team commitment to, and responsibility for, food safety
  3. Develop and implement procedures to support the food safety plan
  4. Provide training and mentoring to the team to assist implementation
Explain food safety principles, procedures and requirements, including regulatory requirements, to the team

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Develop team commitment to, and responsibility for, food safety

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Develop and implement procedures to support the food safety plan

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Provide training and mentoring to the team to assist implementation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor the food safety plan and take corrective action

  1. Monitor team implementation of the food safety plan
  2. Complete records and reports accurately and on schedule
  3. Take prompt action to correct non-conformance in accordance with enterprise and regulatory requirements
  4. Identify and analyse causes of non-conformance
  5. Implement control measures to prevent future non-conformance
  6. Report non-conformance in accordance with enterprise requirements
Monitor team implementation of the food safety plan

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Complete records and reports accurately and on schedule

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Take prompt action to correct non-conformance in accordance with enterprise and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and analyse causes of non-conformance

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement control measures to prevent future non-conformance

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Report non-conformance in accordance with enterprise requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain the food safety plan

  1. Seek feedback from all personnel to identify potential hazards, corrective actions and controls
  2. Identify processes or conditions which could result in breaches of food safety procedures and take preventive or corrective action
  3. Update corrective action and control procedures to improve food safety
  4. Complete documentation in accordance with enterprise and regulatory requirements
Seek feedback from all personnel to identify potential hazards, corrective actions and controls

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify processes or conditions which could result in breaches of food safety procedures and take preventive or corrective action

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Update corrective action and control procedures to improve food safety

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Complete documentation in accordance with enterprise and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Manage the implementation of the food safety plan

  1. Explain food safety principles, procedures and requirements, including regulatory requirements, to the team
  2. Develop team commitment to, and responsibility for, food safety
  3. Develop and implement procedures to support the food safety plan
  4. Provide training and mentoring to the team to assist implementation
Explain food safety principles, procedures and requirements, including regulatory requirements, to the team

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Develop team commitment to, and responsibility for, food safety

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Develop and implement procedures to support the food safety plan

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Provide training and mentoring to the team to assist implementation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor the food safety plan and take corrective action

  1. Monitor team implementation of the food safety plan
  2. Complete records and reports accurately and on schedule
  3. Take prompt action to correct non-conformance in accordance with enterprise and regulatory requirements
  4. Identify and analyse causes of non-conformance
  5. Implement control measures to prevent future non-conformance
  6. Report non-conformance in accordance with enterprise requirements
Monitor team implementation of the food safety plan

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Complete records and reports accurately and on schedule

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Take prompt action to correct non-conformance in accordance with enterprise and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and analyse causes of non-conformance

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement control measures to prevent future non-conformance

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Report non-conformance in accordance with enterprise requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain the food safety plan

  1. Seek feedback from all personnel to identify potential hazards, corrective actions and controls
  2. Identify processes or conditions which could result in breaches of food safety procedures and take preventive or corrective action
  3. Update corrective action and control procedures to improve food safety
  4. Complete documentation in accordance with enterprise and regulatory requirements
Seek feedback from all personnel to identify potential hazards, corrective actions and controls

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify processes or conditions which could result in breaches of food safety procedures and take preventive or corrective action

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Update corrective action and control procedures to improve food safety

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Complete documentation in accordance with enterprise and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Manage the implementation of the food safety plan

1.1 Explain food safety principles, procedures and requirements, including regulatory requirements, to the team

1.2 Develop team commitment to, and responsibility for, food safety

1.3 Develop and implement procedures to support the food safety plan

1.4 Provide training and mentoring to the team to assist implementation

2. Monitor the food safety plan and take corrective action

2.1 Monitor team implementation of the food safety plan

2.2 Complete records and reports accurately and on schedule

2.3 Take prompt action to correct non-conformance in accordance with enterprise and regulatory requirements

2.4 Identify and analyse causes of non-conformance

2.5 Implement control measures to prevent future non-conformance

2.6 Report non-conformance in accordance with enterprise requirements

3. Maintain the food safety plan

3.1 Seek feedback from all personnel to identify potential hazards, corrective actions and controls

3.2 Identify processes or conditions which could result in breaches of food safety procedures and take preventive or corrective action

3.3 Update corrective action and control procedures to improve food safety

3.4 Complete documentation in accordance with enterprise and regulatory requirements

Required Skills and Knowledge

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Manage the implementation of the food safety plan

1.1 Explain food safety principles, procedures and requirements, including regulatory requirements, to the team

1.2 Develop team commitment to, and responsibility for, food safety

1.3 Develop and implement procedures to support the food safety plan

1.4 Provide training and mentoring to the team to assist implementation

2. Monitor the food safety plan and take corrective action

2.1 Monitor team implementation of the food safety plan

2.2 Complete records and reports accurately and on schedule

2.3 Take prompt action to correct non-conformance in accordance with enterprise and regulatory requirements

2.4 Identify and analyse causes of non-conformance

2.5 Implement control measures to prevent future non-conformance

2.6 Report non-conformance in accordance with enterprise requirements

3. Maintain the food safety plan

3.1 Seek feedback from all personnel to identify potential hazards, corrective actions and controls

3.2 Identify processes or conditions which could result in breaches of food safety procedures and take preventive or corrective action

3.3 Update corrective action and control procedures to improve food safety

3.4 Complete documentation in accordance with enterprise and regulatory requirements

The candidate must manage and maintain a food safety plan. Evidence must demonstrate the candidate’s consistency of performance over time.

The candidate must:

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

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

determine and take corrective action

identify and apply relevant workplace health and safety, regulatory and workplace requirements

identify and review operations and practices for food safety improvement

lead personnel and team in investigation of food safety 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 to minimise potential of misreporting and misunderstanding of food safety requirements, procedures and plans

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

use required problem-solving strategies when investigating non-conformance and reviewing the food safety system

The candidate must demonstrate a broad factual, technical and theoretical knowledge of:

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

enterprise monitoring procedures (including sampling, testing and maintaining required records and documents) and their purposes

current technical and process knowledge for controlling hazards and improving the food safety system

enterprise recall and traceability procedures

food safety requirements and their importance to team members

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

Range Statement