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Evidence Guide: SIRRFSA302 - Monitor 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

 

SIRRFSA302 - Monitor food safety program

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

Monitor implementation of food safety program.

  1. Communicate food safety requirements and procedures to relevant staff members as required.
  2. Provide mentoring and coaching to support individuals or groups in implementing food safety program.
  3. Monitor individual and team performance to ensure compliance with legislative and statutory requirements and store procedures.
  4. Develop and maintain regular schedule or roster for store or department cleaning tasks and inspections according to food safety program and legislative requirements.
  5. Inform team members of individual responsibilities for cleaning tasks.
  6. Implement procedures for prompt waste removal, especially spillage on floors, according to store procedures, food safety program and legislative requirements.
  7. Implement procedures for prompt eradication of insects, pests and vermin according to store procedures, food safety program and legislative requirements.
  8. Coordinate store procedures for safe storage of cleaning chemicals, insecticides and pesticides according to legislative requirements.
Communicate food safety requirements and procedures to relevant staff members as required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Provide mentoring and coaching to support individuals or groups in implementing food safety program.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor individual and team performance to ensure compliance with legislative and statutory requirements and store procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Develop and maintain regular schedule or roster for store or department cleaning tasks and inspections according to food safety program and legislative requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Inform team members of individual responsibilities for cleaning tasks.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement procedures for prompt waste removal, especially spillage on floors, according to store procedures, food safety program and legislative requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement procedures for prompt eradication of insects, pests and vermin according to store procedures, food safety program and legislative requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Coordinate store procedures for safe storage of cleaning chemicals, insecticides and pesticides according to legislative requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Respond to occurrences of non compliance with food safety requirements.

  1. Identify food safety problems and take corrective action promptly to minimise impact of contamination and spoilage.
  2. Implement store procedures for product recall identification, and promptly withdraw products from public sale as required.
  3. Promptly implement procedures for dealing with non compliance according to food safety program.
  4. Identify causes of non compliance.
  5. Implement control measures to prevent recurrence.
  6. Report non compliance according to store procedures and food safety program.
Identify food safety problems and take corrective action promptly to minimise impact of contamination and spoilage.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement store procedures for product recall identification, and promptly withdraw products from public sale as required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Promptly implement procedures for dealing with non compliance according to food safety program.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify causes of non compliance.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement control measures to prevent recurrence.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Report non compliance according to store procedures and food safety program.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Contribute to continuous improvement of food safety program.

  1. Identify and report potential food safety hazards.
  2. Review existing control measures to take account of changes and updated technical knowledge.
  3. Report the need for changes required to adequately cover identified hazards to those responsible for the maintenance of food safety program.
  4. Identify opportunities to remove or minimise food safety risks.
  5. Record food safety information and performance according to store procedures and food safety program.
Identify and report potential food safety hazards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review existing control measures to take account of changes and updated technical knowledge.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Report the need for changes required to adequately cover identified hazards to those responsible for the maintenance of food safety program.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify opportunities to remove or minimise food safety risks.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Record food safety information and performance according to store procedures and food safety program.

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.

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

Evidence of the following is essential:

applies store policy and procedures and store’s food safety program, which complies with food safety regulations and legislative requirements in regard to hygiene and sanitation practices

monitors team performance to ensure compliance with food safety program, records and reports to management and staff on compliance, including ensuring information is provided to modify the food safety program as needed

develops, maintains and communicates regular schedule or roster for cleaning and maintenance procedures, and conducts regular inspections to ensure compliance

mentors and coaches staff supportively to implement the store food safety program

responds to occurrences of noncompliance, promptly identifies and rectifies problems, implements relevant product recall procedures, where required, and investigates, monitors and reports on possible potential food safety hazards to ensure continuous improvement.

Context of and specific resources for assessment

Assessment must ensure access to:

a real or simulated retail work environment

a food safety program, based on HACCP

protective clothing

cleaning materials and chemicals

pest control equipment and chemicals

suitable food products and merchandise

relevant documentation, such as store policy and procedures on hygiene and sanitation practices

food handling implements

food storage and display equipment.

Method of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

observation of performance in the workplace

role play

third-party reports from a supervisor

customer and staff feedback

answers to questions about specific skills and knowledge.

Guidance information for assessment

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended.

Required Skills and Knowledge

Required skills

communication and interpersonal skills to:

ask questions to identify and confirm requirements

communicate requirements and procedures to staff, including cleaning responsibilities

communicate with management, internal and external auditors and Food Act authorised officers

give instructions

mentor and coach individuals and groups

report non-compliance and contribute to continuous improvement through clear and direct communication

share information

use and interpret non-verbal communication

use language and concepts appropriate to cultural differences

literacy and numeracy skills to:

keep records

read and interpret store policy and procedures

read and interpret manufacturer instructions

report incidents, hazards and non-compliance with food safety program in a variety of situations and to a number of different audiences, including management and staff

problem solving skills to respond to occurrences of noncompliance

technical skills to apply food safety procedures for:

avoiding cross-contamination

cleaning

handling chemicals

personal hygiene

product handling

using personal protective equipment

Required knowledge

food handling and hygiene principles, including:

common causes and types of contamination and food safety hazards

correct storage of food, including hot, cold, raw and cooked, and relevant critical control points

HACCP system

principles of temperature control and the temperature danger zone

techniques for identifying actual and potential contamination and cross-contamination hazards

techniques for minimising contamination and spoilage

food safety policy, plans and responsibilities, including an understanding of the relationship between the quality system, the food safety program and audit requirements

methods for elimination, prevention and solution of contamination problems

procedures for:

cleaning

eradication of insects and vermin

waste removal

relevant legislation, statutory requirements and codes of practice relating to the retail industry, including work health and safety (WHS) requirements

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

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 individual, accessibility of the item, and local industry and regional contexts) may also be included.

Food safety requirements and procedures may include:

food safety, hygiene and sanitation practices

procedures for product recall.

Relevant staff members may include:

team leader

supervisor

manager

employee.

Food safety program may include:

specific risk factors

critical control points

action required in response to non-compliance.

Legislative and statutory requirements may include:

food safety regulations

hygiene and sanitation

WHS

environmental protection legislation

waste disposal

manual handling

use and storage of hazardous substances and dangerous goods

labelling of workplace substances.

Regular schedule or roster for store or department cleaning tasks and inspectionsmay include:

progressive cleaning

at end of trade

use of check sheets

inspection lists

taking temperatures

collecting samples

visual inspections

control charts.

Corrective actionmay include:

cooking times

reprocessing

corrective systems and processes

withdrawing product.

Food safety hazards may be:

biological

physical

chemical.