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Evidence Guide: SIRRFSA002 - Supervise a food safety program

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

 

SIRRFSA002 - Supervise a food safety program

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

Monitor food safety program.

  1. Communicate food safety requirements, procedures and individual responsibilities and impact of non-compliance to team members that handle food.
  2. Monitor individual and team performance to ensure compliance with legislative requirements and organisational procedures for food safety.
  3. Develop and maintain regular schedules for cleaning tasks and inspections.
  4. Implement procedures for prompt waste removal.
  5. Implement procedures for prompt eradication of insects, pests and vermin.
  6. Coordinate safe storage of cleaning chemicals, insecticides and pesticides.
  7. Monitor food receipt, storage, preparation and handling to ensure compliance with legislative requirements and organisational procedures for food safety.
  8. Monitor food handler hygiene and use of personal protective equipment to ensure compliance with legislative requirements and organisational procedures for food safety.
  9. Monitor use and cleanliness of food handling equipment and areas to prevent cross contamination.
Communicate food safety requirements, procedures and individual responsibilities and impact of non-compliance to team members that handle food.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Monitor individual and team performance to ensure compliance with legislative requirements and organisational procedures for food safety.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Develop and maintain regular schedules for cleaning tasks and inspections.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Implement procedures for prompt waste removal.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Implement procedures for prompt eradication of insects, pests and vermin.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Coordinate safe storage of cleaning chemicals, insecticides and pesticides.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Monitor food receipt, storage, preparation and handling to ensure compliance with legislative requirements and organisational procedures for food safety.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Monitor food handler hygiene and use of personal protective equipment to ensure compliance with legislative requirements and organisational procedures for food safety.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Monitor use and cleanliness of food handling equipment and areas to prevent cross contamination.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Respond to food safety non-compliance and hazards.

  1. Identify food safety hazards and promptly take corrective action to prevent occurrence of contamination and spoilage.
  2. Implement product recall identification processes, and promptly withdraw products from public sale as required.
  3. Implement procedures for dealing with non-compliance according to food safety program.
  4. Report non-compliance as required.
Identify food safety hazards and promptly take corrective action to prevent occurrence of contamination and spoilage.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Implement product recall identification processes, and promptly withdraw products from public sale as required.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Implement procedures for dealing with non-compliance according to food safety program.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Report non-compliance as required.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Contribute to continuous improvement of food safety program.

  1. Identify causes of non-compliance and implement control measures to prevent recurrence.
  2. Identify opportunities to minimise food safety hazards and communicate opportunities to relevant personnel.
  3. Coach individuals or teams to improve food safety awareness and compliance.
  4. Record food safety information and report on performance.
Identify causes of non-compliance and implement control measures to prevent recurrence.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Identify opportunities to minimise food safety hazards and communicate opportunities to relevant personnel.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Coach individuals or teams to improve food safety awareness and compliance.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Record food safety information and report on performance.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

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

1. Monitor food safety program.

1.1.Communicate food safety requirements, procedures and individual responsibilities and impact of non-compliance to team members that handle food.

1.2.Monitor individual and team performance to ensure compliance with legislative requirements and organisational procedures for food safety.

1.3.Develop and maintain regular schedules for cleaning tasks and inspections.

1.4.Implement procedures for prompt waste removal.

1.5.Implement procedures for prompt eradication of insects, pests and vermin.

1.6.Coordinate safe storage of cleaning chemicals, insecticides and pesticides.

1.7.Monitor food receipt, storage, preparation and handling to ensure compliance with legislative requirements and organisational procedures for food safety.

1.8.Monitor food handler hygiene and use of personal protective equipment to ensure compliance with legislative requirements and organisational procedures for food safety.

1.9.Monitor use and cleanliness of food handling equipment and areas to prevent cross contamination.

2. Respond to food safety non-compliance and hazards.

2.1.Identify food safety hazards and promptly take corrective action to prevent occurrence of contamination and spoilage.

2.2.Implement product recall identification processes, and promptly withdraw products from public sale as required.

2.3.Implement procedures for dealing with non-compliance according to food safety program.

2.4.Report non-compliance as required.

3. Contribute to continuous improvement of food safety program.

3.1.Identify causes of non-compliance and implement control measures to prevent recurrence.

3.2.Identify opportunities to minimise food safety hazards and communicate opportunities to relevant personnel.

3.3.Coach individuals or teams to improve food safety awareness and compliance.

3.4.Record food safety information and report on performance.

Required Skills and Knowledge

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

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

1. Monitor food safety program.

1.1.Communicate food safety requirements, procedures and individual responsibilities and impact of non-compliance to team members that handle food.

1.2.Monitor individual and team performance to ensure compliance with legislative requirements and organisational procedures for food safety.

1.3.Develop and maintain regular schedules for cleaning tasks and inspections.

1.4.Implement procedures for prompt waste removal.

1.5.Implement procedures for prompt eradication of insects, pests and vermin.

1.6.Coordinate safe storage of cleaning chemicals, insecticides and pesticides.

1.7.Monitor food receipt, storage, preparation and handling to ensure compliance with legislative requirements and organisational procedures for food safety.

1.8.Monitor food handler hygiene and use of personal protective equipment to ensure compliance with legislative requirements and organisational procedures for food safety.

1.9.Monitor use and cleanliness of food handling equipment and areas to prevent cross contamination.

2. Respond to food safety non-compliance and hazards.

2.1.Identify food safety hazards and promptly take corrective action to prevent occurrence of contamination and spoilage.

2.2.Implement product recall identification processes, and promptly withdraw products from public sale as required.

2.3.Implement procedures for dealing with non-compliance according to food safety program.

2.4.Report non-compliance as required.

3. Contribute to continuous improvement of food safety program.

3.1.Identify causes of non-compliance and implement control measures to prevent recurrence.

3.2.Identify opportunities to minimise food safety hazards and communicate opportunities to relevant personnel.

3.3.Coach individuals or teams to improve food safety awareness and compliance.

3.4.Record food safety information and report on performance.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

supervise a food safety program during three work shifts by:

monitoring team performance and ensuring adherence to organisational policies and procedures, and legislative requirements

modelling hygiene and sanitation practices for food safety

conducting inspections of the following to monitor compliance with food safety programs:

food receipt, storage, handling and preparation

food handling equipment and areas

use of personal protection equipment

storage and use of chemicals

food safety record keeping and reporting

cleaning and maintenance of equipment and work area

reporting on food safety compliance issues

responding to occurrences of non compliance, promptly identifying and rectifying problems.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

techniques for:

identifying actual and potential contamination and cross-contamination hazards

minimising contamination and spoilage

organisation food safety policies, plans and responsibilities, including relationship between the quality system, the food safety program and audit requirements

methods for the elimination, prevention and solution of contamination problems

roles and responsibilities of food safety personnel for food handling requirements, from raw material to finished product

storage requirements for cleaning chemicals, insecticides and pesticides

techniques for coaching individuals and teams

product recall procedures.