The assessment process must address all of the following items of evidence.
Ability to:
1. Locate and follow workplace information relating to food safety responsibilities
2. Follow workplace procedures to maintain food safety as required by the food safety program relating to own work
3. Monitor food safety hazards as required by the food safety program. This may include methods such as visual inspection, sampling and testing
4. Record results of monitoring and maintain records as required by the food safety program
5. Identify and report situations that do not meet the requirements of the food safety program and/or could result in unsafe food
6. Take corrective action as required by food safety program within level of responsibility
7. Handle, clean and store equipment, utensils, packaging materials and similar items according to the requirements of the food safety program as required by work role
8. Maintain personal hygiene consistent with the food safety program
9. Take necessary precautions when moving around the workplace and/or from one task to another to maintain food safety
10. Wear and maintain appropriate clothing / footwear as required by work tasks and consistent with the requirements of the food safety program
11. Report health conditions and illness as appropriate according to the food safety program
12. Handle and dispose of out-of-specification or contaminated food, waste and recyclable material according to food safety program as this requirement relates to own work responsibility
13. Maintain the work area in a clean and tidy state
14. Identify and report signs of pest infestation
15. Record food safety information in appropriate format
May include ability to:
16. Clean and sanitise equipment
17. Collect samples and conduct tests according to the food safety program
18. Participate in investigating food safety breaches
Knowledge of:
19. Sources of information and expertise on procedures and responsibilities for food safety relating to own work
20. Basic concepts of HACCP-based food safety. This includes identification of hazards that are likely to occur, establishing appropriate methods of control and confirming that controls are met
21. Food safety management arrangements in the workplace. This includes awareness of food safety legislation and workplace policies and procedures to implement responsibilities. It includes an understanding of the relationship between the quality system and food safety program, personnel responsible for developing and implementing the food safety program, the role of internal and external auditors as appropriate, procedures followed to investigate contamination events and performance improvement processes
22. Awareness of common micro-biological, physical and chemical hazards related to the foods handled in the work area. This includes the types of hazards likely to occur, the conditions under which they occur, possible consequences and control methods to prevent occurrence
23. Basic understanding of the properties, handling and storage requirements of ingredients, materials and products handled and used
24. Suitable standard for materials, measuring devices, equipment and utensils used in the work area
25. Food safety requirements related to work responsibilities. This includes personal hygiene, requirements and procedures to report illness and safe food handling practices for own work
26. Methods used to monitor that food safety is under control. This may include an understanding of the purpose of sampling and taking measurements such as temperature and pH and conducting inspections and tests
27. Action required in the event of non-compliance. Corrective action is typically described in the food safety program and/or related workplace information
28. Purpose of keeping records and the recording requirements of the food safety program
29. Methods used in the workplace to isolate or quarantine food which may be unsafe
30. Product and ingredient traceability procedures. This may include product recall where required by work responsibilities
31. Clothing and footwear requirements for working in and/or moving between food handling areas
32. Personal clothing maintenance, laundering and storage requirements
33. Appropriate bandages and dressings to be used when undertaking food handling
34. Housekeeping requirements and responsibilities relating to own work. Where relevant this includes use and storage of housekeeping/cleaning equipment
35. Procedures to follow in the event of pest sighting or discovery of infestation
36. Purpose and importance of cleaning and sanitation procedures
37. Waste collection, recycling and handling procedures relevant to own work responsibilities
May include knowledge of:
38. Cleaning and sanitation procedures
39. Impact of rework handling/addition on food safety
40. Sampling and test methods
The assessment process must address all of the following items of evidence.
Ability to:
1. Locate and follow workplace information relating to food safety responsibilities
2. Follow workplace procedures to maintain food safety as required by the food safety program relating to own work
3. Monitor food safety hazards as required by the food safety program. This may include methods such as visual inspection, sampling and testing
4. Record results of monitoring and maintain records as required by the food safety program
5. Identify and report situations that do not meet the requirements of the food safety program and/or could result in unsafe food
6. Take corrective action as required by food safety program within level of responsibility
7. Handle, clean and store equipment, utensils, packaging materials and similar items according to the requirements of the food safety program as required by work role
8. Maintain personal hygiene consistent with the food safety program
9. Take necessary precautions when moving around the workplace and/or from one task to another to maintain food safety
10. Wear and maintain appropriate clothing / footwear as required by work tasks and consistent with the requirements of the food safety program
11. Report health conditions and illness as appropriate according to the food safety program
12. Handle and dispose of out-of-specification or contaminated food, waste and recyclable material according to food safety program as this requirement relates to own work responsibility
13. Maintain the work area in a clean and tidy state
14. Identify and report signs of pest infestation
15. Record food safety information in appropriate format
May include ability to:
16. Clean and sanitise equipment
17. Collect samples and conduct tests according to the food safety program
18. Participate in investigating food safety breaches
Knowledge of:
19. Sources of information and expertise on procedures and responsibilities for food safety relating to own work
20. Basic concepts of HACCP-based food safety. This includes identification of hazards that are likely to occur, establishing appropriate methods of control and confirming that controls are met
21. Food safety management arrangements in the workplace. This includes awareness of food safety legislation and workplace policies and procedures to implement responsibilities. It includes an understanding of the relationship between the quality system and food safety program, personnel responsible for developing and implementing the food safety program, the role of internal and external auditors as appropriate, procedures followed to investigate contamination events and performance improvement processes
22. Awareness of common micro-biological, physical and chemical hazards related to the foods handled in the work area. This includes the types of hazards likely to occur, the conditions under which they occur, possible consequences and control methods to prevent occurrence
23. Basic understanding of the properties, handling and storage requirements of ingredients, materials and products handled and used
24. Suitable standard for materials, measuring devices, equipment and utensils used in the work area
25. Food safety requirements related to work responsibilities. This includes personal hygiene, requirements and procedures to report illness and safe food handling practices for own work
26. Methods used to monitor that food safety is under control. This may include an understanding of the purpose of sampling and taking measurements such as temperature and pH and conducting inspections and tests
27. Action required in the event of non-compliance. Corrective action is typically described in the food safety program and/or related workplace information
28. Purpose of keeping records and the recording requirements of the food safety program
29. Methods used in the workplace to isolate or quarantine food which may be unsafe
30. Product and ingredient traceability procedures. This may include product recall where required by work responsibilities
31. Clothing and footwear requirements for working in and/or moving between food handling areas
32. Personal clothing maintenance, laundering and storage requirements
33. Appropriate bandages and dressings to be used when undertaking food handling
34. Housekeeping requirements and responsibilities relating to own work. Where relevant this includes use and storage of housekeeping/cleaning equipment
35. Procedures to follow in the event of pest sighting or discovery of infestation
36. Purpose and importance of cleaning and sanitation procedures
37. Waste collection, recycling and handling procedures relevant to own work responsibilities
May include knowledge of:
38. Cleaning and sanitation procedures
39. Impact of rework handling/addition on food safety
40. Sampling and test methods