The assessment process must address all of the following items of evidence.
Ability to:
1. Identify personal roles and responsibilities for participating in the development or review of a food safety program
2. Identify processes and steps to be covered
3. Identify hazards that are reasonably expected to occur and establish appropriate methods of control. This may include participating in validating existing control methods and where there is no adequate control method in place, establishing an appropriate method
4. Establish or review procedures for implementing preventative action. Typically this involves revision of materials, processes and/or food handling procedures. It may require revision of workplace practices and documentation such as specifications, operating procedures and approved supplier programs
5. Describe the appropriate monitoring requirements for each food safety hazard. This includes a description of the method or procedure to be followed, the frequency and timing, the person responsible and the information to be recorded. Procedures to be followed would typically be specified in the form of a standard operating procedure or work instruction
6. Describe corrective action requirements in the event that acceptable limits or requirements of support programs are not met
7. Develop or review documentation relating to the design and maintenance of the food safety program. This may include process flow diagrams, hazard analysis charts and tables, support program requirements, data analysis reports, corrective action reports and verification reports
8. Develop or review documentation to communicate food safety responsibilities. This may include Standard Operating Procedures, processing parameters and recording devices such as log sheets
9. Communicate food safety responsibilities within level of responsibility using techniques and presentation styles appropriate to the audience
Knowledge of:
10. The purpose and intent of food safety legislation
11. Purpose and responsibilities for maintaining records as required by legislation and workplace procedures
12. Roles and responsibilities for development and maintenance of the food safety program. This includes roles of internal and external auditors and of authorized officers
13. Techniques for applying HACCP-based principles. This includes techniques for identifying hazards, assessing the likelihood of occurrence, determining acceptable methods of control, monitoring and recording requirements for each control point, identifying corrective action if controls are not met and developing system review procedures
14. Techniques used to map operations and anaylse food safety requirements. This may include preparation of flow charts, hazard analysis charts and tables and data analysis reports
15. Raw materials, ingredient and finished product composition and characteristics and related handling and storage requirements
16. Food processing methods used in the workplace or work area and their effect on food safety
17. Sources of technical expertise on food safety requirements
18. The role of consultation in the development, implementation and ongoing maintenance of the food safety program
19. Documentation and recording requirements to support communication and monitoring of the food safety program. This includes procedures for maintaining and updating relevant documents such as operating procedures
20. Main types of food safety hazards/contamination likely to occur given the type of product and processing methods used
21. Conditions required for bacterial food poisoning to occur. This may include aw (water activity), pH, composition, time and temperature as relevant to food handled
22. Acceptable control methods for the hazards identified and required corrective action when control requirements are not met
23. Typical support programs such as cleaning schedules, pest control, stock rotation, product traceability and personal hygiene etc, and how they can be used as part of a food safety program
24. Acceptable control methods for the hazards identified and required corrective action when control requirements are not met
25. Validation and verification processes and techniques and responsibilities
The assessment process must address all of the following items of evidence.
Ability to:
1. Identify personal roles and responsibilities for participating in the development or review of a food safety program
2. Identify processes and steps to be covered
3. Identify hazards that are reasonably expected to occur and establish appropriate methods of control. This may include participating in validating existing control methods and where there is no adequate control method in place, establishing an appropriate method
4. Establish or review procedures for implementing preventative action. Typically this involves revision of materials, processes and/or food handling procedures. It may require revision of workplace practices and documentation such as specifications, operating procedures and approved supplier programs
5. Describe the appropriate monitoring requirements for each food safety hazard. This includes a description of the method or procedure to be followed, the frequency and timing, the person responsible and the information to be recorded. Procedures to be followed would typically be specified in the form of a standard operating procedure or work instruction
6. Describe corrective action requirements in the event that acceptable limits or requirements of support programs are not met
7. Develop or review documentation relating to the design and maintenance of the food safety program. This may include process flow diagrams, hazard analysis charts and tables, support program requirements, data analysis reports, corrective action reports and verification reports
8. Develop or review documentation to communicate food safety responsibilities. This may include Standard Operating Procedures, processing parameters and recording devices such as log sheets
9. Communicate food safety responsibilities within level of responsibility using techniques and presentation styles appropriate to the audience
Knowledge of:
10. The purpose and intent of food safety legislation
11. Purpose and responsibilities for maintaining records as required by legislation and workplace procedures
12. Roles and responsibilities for development and maintenance of the food safety program. This includes roles of internal and external auditors and of authorized officers
13. Techniques for applying HACCP-based principles. This includes techniques for identifying hazards, assessing the likelihood of occurrence, determining acceptable methods of control, monitoring and recording requirements for each control point, identifying corrective action if controls are not met and developing system review procedures
14. Techniques used to map operations and anaylse food safety requirements. This may include preparation of flow charts, hazard analysis charts and tables and data analysis reports
15. Raw materials, ingredient and finished product composition and characteristics and related handling and storage requirements
16. Food processing methods used in the workplace or work area and their effect on food safety
17. Sources of technical expertise on food safety requirements
18. The role of consultation in the development, implementation and ongoing maintenance of the food safety program
19. Documentation and recording requirements to support communication and monitoring of the food safety program. This includes procedures for maintaining and updating relevant documents such as operating procedures
20. Main types of food safety hazards/contamination likely to occur given the type of product and processing methods used
21. Conditions required for bacterial food poisoning to occur. This may include aw (water activity), pH, composition, time and temperature as relevant to food handled
22. Acceptable control methods for the hazards identified and required corrective action when control requirements are not met
23. Typical support programs such as cleaning schedules, pest control, stock rotation, product traceability and personal hygiene etc, and how they can be used as part of a food safety program
24. Acceptable control methods for the hazards identified and required corrective action when control requirements are not met
25. Validation and verification processes and techniques and responsibilities