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Evidence Guide: FDFFS4002A - Supervise and verify supporting programs for food safety

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

 

FDFFS4002A - Supervise and verify supporting programs for food safety

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

Establish the role of food safety support programs in the food safety plan

  1. A full description of the product is drawn up
  2. The intended use and client group for the product is identified
  3. All steps in the operation are included from primary production, processing, manufacture and distribution to the consumer
  4. Hazards are identified that can reasonably be expected to occur at each step
  5. Hazard areas that are common to multiple steps in the operation are identified
  6. The need for support programs to control identified hazard areas is defined
A full description of the product is drawn up

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The intended use and client group for the product is identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

All steps in the operation are included from primary production, processing, manufacture and distribution to the consumer

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Hazards are identified that can reasonably be expected to occur at each step

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Hazard areas that are common to multiple steps in the operation are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The need for support programs to control identified hazard areas is defined

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Support programs are developed or sourced and procedures developed

  1. The scope of the health and hygiene program is defined
  2. Microbiological, physical and chemical hazards associated with supplied unprocessed foods and packaging materials are identified and risk controls and work procedures developed
  3. Microbiological, physical and chemical hazards associated with staff handling unpackaged food are identified and risk controls and work procedures developed
  4. Microbiological and physical hazards arising from pest infestations are identified and risk controls and work procedures developed
  5. Microbiological, physical and chemical hazards associated with using the premises and the equipment in them are identified and risk controls and work procedures developed
  6. Chemical hazards associated with the use of cleaning chemicals are identified and risk controls and work procedures developed
The scope of the health and hygiene program is defined

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Microbiological, physical and chemical hazards associated with supplied unprocessed foods and packaging materials are identified and risk controls and work procedures developed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Microbiological, physical and chemical hazards associated with staff handling unpackaged food are identified and risk controls and work procedures developed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Microbiological and physical hazards arising from pest infestations are identified and risk controls and work procedures developed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Microbiological, physical and chemical hazards associated with using the premises and the equipment in them are identified and risk controls and work procedures developed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Chemical hazards associated with the use of cleaning chemicals are identified and risk controls and work procedures developed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Document and communicate the requirements of support programs as part of the food safety plan

  1. Work performance is defined and critical limits established, where appropriate, for support programs
  2. Food safety support program requirements, including regulatory requirements, are explained to the team
  3. Team commitment to, and responsibility for, food safety support programs is developed
  4. Induction, training and mentoring is provided to the team to assist implementation of food safety support programs
  5. Support program requirements and procedures are communicated to management and staff through documented procedures, directions and signage
Work performance is defined and critical limits established, where appropriate, for support programs

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Food safety support program requirements, including regulatory requirements, are explained to the team

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Team commitment to, and responsibility for, food safety support programs is developed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Induction, training and mentoring is provided to the team to assist implementation of food safety support programs

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Support program requirements and procedures are communicated to management and staff through documented procedures, directions and signage

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor the implementation of support programs within the food safety plan

  1. Personal behaviour, including hygiene, housekeeping and use of clothing and equipment, is monitored and corrected, where necessary
  2. Critical control points are monitored to confirm performance
  3. Records are checked for completion and accuracy
  4. Problem areas are analysed using appropriate quality improvement tools and techniques
  5. Processes or conditions which could result in breaches of food safety procedures are identified and preventive or corrective action is taken
Personal behaviour, including hygiene, housekeeping and use of clothing and equipment, is monitored and corrected, where necessary

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Critical control points are monitored to confirm performance

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Records are checked for completion and accuracy

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Problem areas are analysed using appropriate quality improvement tools and techniques

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Processes or conditions which could result in breaches of food safety procedures are identified and preventive or corrective action is taken

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Verify compliance with support programs in a food safety plan and address non-compliances

  1. Compliance of the food processing operation for support programs is verified by workplace observation and analysis of records, supported by product testing, if required
  2. Causes of non-conformance are identified and analysed
  3. Non-conformance is reported according to enterprise requirements
  4. Corrective action and control procedures are updated to improve food safety
  5. Required amendments to the HACCP plan are documented
Compliance of the food processing operation for support programs is verified by workplace observation and analysis of records, supported by product testing, if required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Causes of non-conformance are identified and analysed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Non-conformance is reported according to enterprise requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Corrective action and control procedures are updated to improve food safety

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Required amendments to the HACCP plan are documented

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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

A person who demonstrates competency in this unit must be able to maintain and implement a HACCP-based food safety plan.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Critical aspects of assessment must include the following:

implement procedures for food safety support programs

communicate the requirements of food safety support programs to workers

demonstrate and provide leadership in safe food handling and hygienic work practices

monitor compliance with food safety support program requirements

complete records and reports related to the implementation of food safety support programs

respond to non-compliances in support programs and take corrective action.

Context of and specific resources for assessment

Assessment of performance requirements in this unit should be undertaken within the context of food technology. Competency is demonstrated by performance of all stated criteria, including the critical aspects and knowledge and skills elaborated in the Evidence Guide, and within the scope as defined by the Range Statements applicable to the workplace environment.

Assessment must occur in a real or simulated workplace where the assessee has access to:

production process and related equipment, manufacturers’ advice and operating procedures

a HACCP-based food safety plan for the food processing enterprise

methods and related software systems, as required, for collecting data, analysing data and compiling into a report.

Method of assessment

The following assessment methods are suggested:

written and/or oral questioning to assess knowledge and understanding

a report on the review of support programs for a HACCP-based food safety system

workplace evidence and third-party verification of participation in the maintenance and implementation of support programs for a HACCP-based food safety system

observation of candidate demonstrating work practices and workplace standards to maintain food safety

case studies

field reports.

Guidance information for assessment

Evidence should be gathered over a period of time in a range of actual or simulated environments.

Required Skills and Knowledge

Required skills include:

Ability to:

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

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

demonstrate current technical and process knowledge for the control of hazards and improvement of the food safety system

demonstrate enterprise monitoring procedures (including sampling, testing and required records and documents) and explain their purpose

determine and take corrective action where food safety is potentially compromised

communicate food safety and support program requirements to the team

lead the food safety risk assessment process

apply HACCP principles to the process of developing a food safety plan

communicate the regulatory requirements that apply to the enterprise's food safety plan to the work team

integrate support programs into the enterprise's food safety plan

review operations and practices for food safety improvement

develop enterprise standard operating procedures (SOPs) and communicate their role in the food safety system

lead personnel/team in investigation of food safety incidents and potential 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 (spoken and written) to minimise the potential for misreporting and misunderstanding of food safety requirements, procedures and plans

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 a range of communication and team building strategies to gain team commitment to food safety

implement and monitor procedures from approved supplier, staff health and hygiene, pest control, cleaning and sanitation and chemical use programs

utilise problem-solving strategies required in investigating non-conformance and reviewing the food safety system, including support programs

model safe food handling and quality practices and procedures to demonstrate required work practices and provide leadership, including demonstrating:

work procedures that meet the requirements of quality and food safety

cleaning and sanitising equipment

sampling and testing as appropriate according to quality and food safety requirements

maintaining personal hygiene

wearing appropriate clothing and footwear as required by the work task

following procedure when moving within and between work areas

reporting health conditions and illnesses according to workplace procedures

handling, cleaning and storing equipment, utensils and packaging materials, as appropriate.

Required knowledge includes:

Knowledge of:

current technical and process knowledge required to participate in investigations of food safety/quality hazards, risks and incidents

common microbiological, physical and chemical hazards to food safety, and related control methods

the way changes in equipment and/or processing methods can affect food safety hazards and level of risk

regulatory requirements relating to approved supplier, staff health and hygiene, pest control, cleaning and sanitation and chemical use programs

objectives of a HACCP-based food safety system

steps in the development of a HACCP-based food safety system

steps in the systematic introduction of a HACCP-based food safety system

enterprise recall and traceability procedures

purpose of the HACCP development and review process

purpose, scope and development of procedures for approved supplier support programs

purpose, scope and development of procedures for staff health and hygiene support programs

purpose, scope and development of procedures for pest control support programs

purpose, scope and development of procedures for cleaning and sanitation support programs

purpose, scope and development of procedures for chemical use and storage support programs

document controls associated with a procedure change

purpose of SOPs and work instructions

process of auditing and verifying support programs in a HACCP-based food safety system

occupational health and safety (OHS), regulatory and workplace requirements.

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 program

A food safety program is a written document that specifies ‘...the systematic identification of hazard points, in the production, processing and sale of food and the implementation of risk avoidance, risk minimisation and risk management strategies in respect of these identified hazards.’

(National Food Authority 1994, p17).

The food safety program and related procedures must comply with legal requirements of the Food Safety Standards and must be communicated to all food handlers. Where no food safety program is in place, food safety requirements may be specified in general operating procedures

Control Points

Control points include:

critical, quality and regulatory control points

Food safety support programs

These programs are designed to control hazards that are common across food handling steps and include:

approved supplier

staff health and hygiene

pest control

cleaning and sanitation

storage and use of chemicals

Workplace information

Workplace information may be provided in:

food safety and quality policies and programs

SOPs

Specifications

log sheets

written or verbal instruction incorporating food safety and quality requirements

Incidents

A food safety incident:

is a situation where the safe limits or parameters identified by the food safety program are not met

A quality incident:

is a situation where the quality limits or parameters identified in specifications or processing instructions are not met

Monitoring

Monitoring describes the methods used to confirm that a food safety or quality hazard is in control. Examples of monitoring procedures include:

taking temperatures

collecting samples

conducting visual inspections

testing, as required

Responsibility for identifying breaches of food safety procedures

Responsibility for identifying breaches of food safety procedures and taking corrective action:

occurs in the context of the food safety program and within scope of responsibility

Responsibility for identifying non-compliance against quality standards

Responsibility for identifying non-compliance against quality standards:

occurs within the context of defined standards or specifications and relates to work area

Personal hygiene requirements

Minimum personal hygiene requirements are specified by the food safety program. At a minimum this must meet legal requirements as set out in the Food Safety Standard 3.2.2, Division 4:14 and/or state/territory legislation/regulations

Reporting of health conditions and illnesses

Reporting of health conditions and illnesses requirements are specified by the food safety program. At a minimum this must meet legal requirements as set out in Food Safety Standard 3.2.2, Division 4:13 and/or state/territory legislation/regulations

Operator responsibilities

The operator at this level may have direct responsibility for overseeing the training/development of team members.

The operator at this level may have some responsibility for independently assessing risks and determining the effectiveness of control measures. They would be expected to observe day-to-day effectiveness of the food safety plan and participate in assessment and review processes. Responsibilities at this level may include facilitating consultation processes

Record keeping

Record keeping complies with customer, legal and food safety program requirements

Verification

Verification refers to reviewing all aspects of the food safety program and related records to determine compliance with and adequacy of the food safety program. At a minimum, food safety programs must be verified annually