Implement food safety program

Formats and tools

Unit Description
Reconstruct the unit from the xml and display it as an HTML page.
Assessment Tool
an assessor resource that builds a framework for writing an assessment tool
Assessment Template
generate a spreadsheet for marking this unit in a classroom environment. Put student names in the top row and check them off as they demonstrate competenece for each of the unit's elements and performance criteria.
Assessment Matrix
a slightly different format than the assessment template. A spreadsheet with unit names, elements and performance criteria in separate columns. Put assessment names in column headings to track which performance criteria each one covers. Good for ensuring that you've covered every one of the performance criteria with your assessment instrument (all assessement tools together).
Wiki Markup
mark up the unit in a wiki markup codes, ready to copy and paste into a wiki page. The output will work in most wikis but is designed to work particularly well as a Wikiversity learning project.
Evidence Guide
create an evidence guide for workplace assessment and RPL applicants
Competency Mapping Template
Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners. A template for developing assessments for a unit, which will help you to create valid, fair and reliable assessments for the unit, ready to give to trainers and students
Observation Checklist
create an observation checklist for workplace assessment and RPL applicants. This is similar to the evidence guide above, but a little shorter and friendlier on your printer. You will also need to create a seperate Assessor Marking Guide for guidelines on gathering evidence and a list of key points for each activity observed using the unit's range statement, required skills and evidence required (see the unit's html page for details)

Self Assessment Survey
A form for students to assess thier current skill levels against each of the unit's performance criteria. Cut and paste into a web document or print and distribute in hard copy.
Moodle Outcomes
Create a csv file of the unit's performance criteria to import into a moodle course as outcomes, ready to associate with each of your assignments. Here's a quick 'how to' for importing these into moodle 2.x
Registered Training Organisations
Trying to find someone to train or assess you? This link lists all the RTOs that are currently registered to deliver AMPA3071, 'Implement food safety program'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Reference books for 'Implement food safety program' on This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to for every purchase, so go nuts :)

Elements and Performance Criteria


Performance criteria

Elements describe the essential outcomes.

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

1. Identify microbiological hazards for meat and meat safety

1.1 Identify types of micro-organisms (e.g. bacteria, virus, yeast and mould)

1.2 Identify major microbiological threats to meat (i.e. bacteria and relevant yeasts or moulds) and assess to determine the risk level and control requirements

1.3 Identify types of bacteria causing food poisoning and meat spoilage

1.4 Identify effects of bacterial contamination in relation to food poisoning (i.e. impact on people) and food spoilage (i.e. shelf life)

1.5 Identify sources of bacterial contamination

1.6 Identify and explain growth characteristics and requirements of bacteria

1.7 Identify Critical Control Points (CCP) and control points for prevention and control of bacterial contamination

1.8 Determine and implement control methods required to prevent or reduce microbiological hazards

1.9 Identify customer and regulatory requirements for microbiological contamination levels

1.10 Identify relevant microbiological tests and assess test results

2. Identify chemical hazards for meat and meat safety

2.1 Identify chemical hazards which may affect meat

2.2 Identify common sources of chemical hazards or contamination (e.g. cleaning chemicals and drug residues) and assess to determine the risk level and control requirements

2.3 Determine and implement control methods which prevent or reduce chemical contamination to acceptable levels including national programs (e.g. residue testing)

2.4 Explain effects of chemical residues on meat (e.g. poisoning, tainting, and rejections)

2.5 Identify chemical residue testing programs and level requirements

3. Identify physical hazards on meat and meat products

3.1 Explain physical hazards which may affect meat

3.2 Identify common sources of physical hazards and/or contamination and assess to determine the risk level and control requirements

3.3 Determine and implement control methods to prevent contamination reaching an unacceptable level

3.4 Explain effects of physical hazards on meat

4. Calibrate thermometers

4.1 Calibrate thermometers according to regulatory requirements

5. Identify the components of a Hazard Analysis Critical Control Point (HACCP)-based QA program for meat processing plants

5.1 Identify and explain regulatory basis for compliance with a HACCP-based QA program

5.2 Identify and explain steps in the development of a HACCP program

5.3 Identify nature and importance of work instructions or task descriptions and operating procedures and coach workers in their implications

5.4 Identify elements of a HACCP program

5.5 Identify nature and importance of Good Manufacturing Practices (GMP) and pre-requisite programs

5.6 Identify and explain mechanisms for validation, monitoring and verification

6. Conduct pre-operational hygiene check

6.1 Identify pre-operational checklists

6.2 Identify and explain corrective action procedures

6.3 Conduct pre-operational hygiene check

7. Conduct microbiological test swabbing

7.1 Identify appropriate microbiological testing regimes

7.2 Perform swabbing for microbiological testing according to workplace and regulatory requirements

7.3 Assess microbiological test results and where necessary take appropriate corrective action