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Evidence Guide: HLTFSE008 - Conduct internal food safety audits

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!

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HLTFSE008 - Conduct internal food safety audits

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

Elements define the essential outcomes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Plan a food safety audit

  1. Identify and locate information and resources required to conduct the audit
  2. Develop and negotiate an audit plan with the food business to meet audit scope
Identify and locate information and resources required to conduct the audit

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Develop and negotiate an audit plan with the food business to meet audit scope

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Conduct a food safety audit

  1. Collect information that is adequate, representative and meets audit requirements
  2. Analyse information to assess adequacy of the food safety program
  3. Review records to assess compliance with the food safety program
  4. Assess compliance with the food safety program in the food business
  5. Inspect premises and transport vehicles, as required, to confirm that they meet the design and construction requirements set out by food safety legislation
  6. Identify areas requiring corrective action
Collect information that is adequate, representative and meets audit requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Analyse information to assess adequacy of the food safety program

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review records to assess compliance with the food safety program

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess compliance with the food safety program in the food business

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Inspect premises and transport vehicles, as required, to confirm that they meet the design and construction requirements set out by food safety legislation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify areas requiring corrective action

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Report and follow up audit outcomes

  1. Report situations presenting an imminent and serious risk to the safety of food in accordance with legislative requirements
  2. Prepare audit reports to address audit scope requirements
  3. Communicate the results of the audit to the food business and to enforcement agencies as required by legislation
  4. Confirm areas requiring corrective action with the food business
  5. Develop a corrective action plan
  6. Confirm implementation of corrective action as set out in the corrective action plan
  7. Review corrective action and implement follow-up requirements
Report situations presenting an imminent and serious risk to the safety of food in accordance with legislative requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare audit reports to address audit scope requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Communicate the results of the audit to the food business and to enforcement agencies as required by legislation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Confirm areas requiring corrective action with the food business

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Develop a corrective action plan

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Confirm implementation of corrective action as set out in the corrective action plan

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review corrective action and implement follow-up requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

ELEMENT

PERFORMANCE CRITERIA

Elements define the essential outcomes.

Performance criteria specify the level of performance needed to demonstrate achievement of the element.

1. Plan a food safety audit

1.1 Identify and locate information and resources required to conduct the audit

1.2 Develop and negotiate an audit plan with the food business to meet audit scope

2. Conduct a food safety audit

2.1 Collect information that is adequate, representative and meets audit requirements

2.2 Analyse information to assess adequacy of the food safety program

2.3 Review records to assess compliance with the food safety program

2.4 Assess compliance with the food safety program in the food business

2.5 Inspect premises and transport vehicles, as required, to confirm that they meet the design and construction requirements set out by food safety legislation

2.6 Identify areas requiring corrective action

3. Report and follow up audit outcomes

3.1 Report situations presenting an imminent and serious risk to the safety of food in accordance with legislative requirements

3.2 Prepare audit reports to address audit scope requirements

3.3 Communicate the results of the audit to the food business and to enforcement agencies as required by legislation

3.4 Confirm areas requiring corrective action with the food business

3.5 Develop a corrective action plan

3.6 Confirm implementation of corrective action as set out in the corrective action plan

3.7 Review corrective action and implement follow-up requirements

Required Skills and Knowledge

ELEMENT

PERFORMANCE CRITERIA

Elements define the essential outcomes.

Performance criteria specify the level of performance needed to demonstrate achievement of the element.

1. Plan a food safety audit

1.1 Identify and locate information and resources required to conduct the audit

1.2 Develop and negotiate an audit plan with the food business to meet audit scope

2. Conduct a food safety audit

2.1 Collect information that is adequate, representative and meets audit requirements

2.2 Analyse information to assess adequacy of the food safety program

2.3 Review records to assess compliance with the food safety program

2.4 Assess compliance with the food safety program in the food business

2.5 Inspect premises and transport vehicles, as required, to confirm that they meet the design and construction requirements set out by food safety legislation

2.6 Identify areas requiring corrective action

3. Report and follow up audit outcomes

3.1 Report situations presenting an imminent and serious risk to the safety of food in accordance with legislative requirements

3.2 Prepare audit reports to address audit scope requirements

3.3 Communicate the results of the audit to the food business and to enforcement agencies as required by legislation

3.4 Confirm areas requiring corrective action with the food business

3.5 Develop a corrective action plan

3.6 Confirm implementation of corrective action as set out in the corrective action plan

3.7 Review corrective action and implement follow-up requirements

The candidate must show evidence of the ability to complete tasks outlined in the elements and performance criteria of this unit, manage tasks and manage contingencies in the context of the job role. There must be evidence that the candidate has:

planned, conducted and documented at least 2 food safety audits to meet audit scope, legal and organisational requirements of food business.

The candidate must be able to demonstrate essential knowledge required to effectively complete tasks outlined in the elements and performance criteria of this unit, manage tasks and manage contingencies in the context of the work role. This includes knowledge of:

relevant sections of the food standards codes, legislation, industry guidelines and food processes relevant to health and community services sectors and necessary to verify food safety compliance

purpose, scope and stages of the internal food safety audit

legal and organisational requirements and processes for:

internal and external second or third-party audits

internal and external audit roles, responsibilities and legal liabilities

prescribed fees, levies and charges

appropriate ethical conduct of auditors

certification and/or registration of auditors and authorised officers

food safety and the purpose and intent of current legislation

reporting findings of the audit, conflict of interest, confidentiality, rights of appeal and giving evidence in court

reporting non-conformities that present an imminent and serious risk to the safety of food

business classification and scope and frequency of audit

training and assessment requirements for food safety workers and supervisors

minimum standards of design and construction required of food premises, fixtures, fittings, equipment and transport vehicles as required by food safety legislation and relevant Australian Standards

audit procedures and techniques:

recording and reporting requirements

business systems and related reference documents and appropriate application of these in an audit

data analysis methods

techniques for collecting information, including choice of appropriate methods to ensure data is adequate and representative

food safety program procedures and requirements

food safety hazards and associated risks

where food business control methods or limits vary from industry standards or where there are no industry standards, technical knowledge required to assess data used by the business to validate acceptable limits

hazard analysis and critical control points (HACCP) procedures, including:

techniques for identifying hazards that may be reasonably expected to occur

determining appropriate control methods

monitoring and record keeping

validating and corrective action requirements.