contents of organisational food safety program, especially procedures and monitoring documents

Elements and Performance Criteria

Elements describe the essential outcomes of a unit of competency.

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

1. Follow food safety program.

1.1 Access and use relevant information from organisational food safety program.

1.2 Follow policies and procedures  in food safety program.

1.3 Control food hazards  at critical control points .

1.4 Complete food safety monitoring  processes and complete documents as required.

1.5 Identify and report non-conforming practices.

1.6 Take corrective actions within scope of job responsibility for incidents  where food hazards are not controlled.

2. Store food safely.

2.1 Select food storage conditions for specific food type .

2.2 Store food in environmental conditions that protect against contamination and maximise freshness, quality and appearance.

2.3 Store food at controlled temperatures and ensure that frozen items remain frozen during storage.

3. Prepare food safely.

3.1 Use cooling and heating processes that support microbiological safety of the food.

3.2 Monitor food temperature during preparation using required temperature measuring device to achieve microbiological safety.

3.3 Ensure safety  of food prepared , served and sold to customers under other conditions .

4. Provide safe single use items.

4.1 Store, display and provide single use items so they are protected from damage and contamination.

4.2 Follow instructions for items intended for single use .

5. Maintain a clean environment.

5.1 Clean and sanitise equipment, surfaces and utensils.

5.2 Use appropriate containers and prevent accumulation of garbage and recycled matter.

5.3 Identify and report cleaning , sanitising and maintenance  requirements.

5.4 Dispose of or report chipped, broken or cracked eating, drinking or food handling utensils.

5.5 Take measures within scope of responsibility to ensure food handling areas are free from animals and pests and report incidents of animal or pest infestation.

6. Dispose of food safely.

6.1 Mark and keep separate from other foodstuffs any food identified for disposal  until disposal is complete.

6.2 Dispose of food promptly to avoid cross contamination.

Required Skills and Knowledge

This section describes the skills and knowledge required for this unit.

Required skills 

  • communication skills to report food safety hazards
  • literacy skills to:
  • read and interpret food safety program, including policies, procedures and flow charts that identify critical control points
  • complete documentation for monitoring food safety
  • numeracy skills to calibrate and use a temperature probe and calculate timings
  • problem-solving skills to identify and respond to routine food safety issues
  • planning and organising skills to coordinate a range of different food handling tasks to take account of food safety issues
  • self-management skills to take responsibility for food safety at an operational level.

Required  knowledge 

  • key features of federal, state or territory and local food safety compliance requirements as they impact workers at an operational level, including:
  • contents of national codes and standards that underpin regulatory requirements
  • reasons for food safety programs and what they must contain
  • local government food safety regulations and inspection regimes
  • consequences of failure to observe food safety policies and procedures
  • meaning of contaminant, contamination and potentially hazardous foods as defined by the Code
  • HACCP or other food safety system principles, procedures and processes as they apply to particular operations and different food types, including:
  • critical control points for the specific food production system and the predetermined methods of control, especially time and temperature controls used in the receiving, storing, preparing, processing, displaying, serving, packaging, transporting and disposing of food
  • main types of safety hazards and contamination
  • conditions for development of microbiological contamination
  • environmental conditions, including temperature controls, for storage
  • temperature danger zone and the two-hour and four-hour rule
  • contents of organisational food safety program, especially procedures and monitoring documents
  • equipment operating procedures, especially how to calibrate, use and clean a temperature probe and how to identify faults
  • choice and application of cleaning, sanitising and pest control equipment and materials
  • high risk customer groups, such as:
  • children or babies
  • pregnant women
  • aged persons
  • people with immune deficiencies or allergies.




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