Unit of competency Outline

Date retreived
23/07/2026 3:13 AM AWST

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Design and manage the food safety system

Design and manage the food safety system

Unit of competency
National Code
AMPMGT501
State Code
AVX04
TGA Status
Current
DTWD Status
Approved
Current Release Number
2.00
Current Release Date
09/04/2021
View on TGA
State Implementation and Classification
Approved Date
03/05/2016
Field of Education
110111 - Food Hygiene
Original Release Date
03/05/2016
Nominal Hours
100
Description
This unit describes the skills and knowledge required to design and manage food safety programs for meat industry enterprises including meat and poultry processing, smallgoods, retail and food services operations. The unit also describes the skills and knowledge for working with customers and consumers on food safety issues.This unit is appropriate for all managers in a food safety and/or Quality Assurance (QA) role, and for those working in production roles with responsibility for food safety and QA.Food safety is a critical element of product quality and is a priority for all sectors of the meat processing industry. Food safety is also a community issue, and public perceptions of the safety of meat and meat products affect the viability of meat processing enterprises.This unit applies to individuals who take personal responsibility and exercise autonomy in undertaking complex work. They analyse information and exercise judgement to complete a range of advanced, skilled activities.All work in this area must be conducted in the context of Australian meat industry standards and regulations.No licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Establish enterprise meat or food safety system requirements
  • 1.1 Determine the goals, scope and requirements of the food safety system, in accordance with customer, enterprise and regulatory requirements
  • 1.2 Evaluate alternative food safety systems against enterprise requirements, and identify the preferred system
  • 1.3 Plan the development of the food safety system using team and consultative approaches
  • 1.4 Identify and obtain resource requirements, including staff training requirements, for effective systems operation and maintenance
2. Develop food safety systems
  • 2.1 Identify food safety responsibilities, obligations and roles, and clearly explain them to stakeholders
  • 2.2 Identify and describe processes covered by the food safety system
  • 2.3 Identify food safety hazards for all processes within the scope of the food safety system
  • 2.4 Identify, develop and validate hazard control measures
  • 2.5 Develop procedures for preventative action
3. Establish monitoring procedures and corrective actions
  • 3.1 Develop monitoring procedures and use monitoring information to inform corrective actions
  • 3.2 Develop and implement corrective actions for effective hazard control
  • 3.3 Develop, maintain and secure recording and documentation procedures
  • 3.4 Develop, resource and implement strategies to support routine and consistent application of food safety systems in the workplace
4. Evaluate food safety system
  • 4.1 Establish audit procedures and monitor audits
  • 4.2 Establish verification procedures and schedules, and use verification information when reviewing the food safety system
  • 4.3 Review and update the food safety system to reflect changes to Australian Standards, technical information (including verification data) and process information according to established procedures
  • 4.4 Prepare food safety systems for external review and approval by relevant authorities
  • 4.5 Use relevant information to measure performance against policies and goals
5. Communicate food safety outcomes
  • 5.1 Conduct interactions with the public, regulatory authorities and agencies in a positive, cooperative and open manner
  • 5.2 Promptly report significant food safety incidents and non-compliance to relevant authorities
  • 5.3 Gather and analyse customer and consumer feedback, and include findings in the review of the food safety system
  • 5.4 Document food safety system outcomes to promote public confidence in enterprise products and services
No information
No information
Replaces
State Code National Code Title Type
D9033 MTMPSR5601C Design and manage the food safety system Unit of competency