Elements and Performance Criteria

Technical expert
The requirements of a technical expert are determined by the system owner. System owners may include government regulators as well private system owners.


Audit scope
The scope describes the purpose, extent and boundaries of the audit. This may include:
physical locations
products
processes
time period covered by the audit
extent of authority of the auditor


Food safety program
Food safety programs include both pre-requisite programs and a risk based analysis of food safety hazards to determine required control measures to eliminate, prevent or reduce hazards. Minimum legal requirements for food safety programs are specified in National Food Safety Standard 3.2.1 or other relevant legislative requirements.
The food safety program may be based on a template or externally developed program that is adapted to the needs of the business.


Pre-requisite programs
Pre-requisite programs are also referred to as support programs, or acronyms such as Good manufacturing practice (GMP), Good Agricultural Practice (GAP) and Good Hygiene Practice (GHP).
Pre-requisite programs can be divided into 2 categories.
layout, design and construction of buildings and facilities
supplies of air, water energy and other utilities
equipment including preventative maintenance, sanitary design and accessibility for maintenance and cleaning
support services including waste and sewage disposal
personal hygiene
cleaning and sanitation
pest control
measures for the prevention of cross-contamination
packaging and labelling procedures
supplier assurance
chemical storage
employee training
maintenance
calibration
document control
internal audit programs
traceability and recall programs
on-farm food safety schemes
inspecting and testing regimes, including analytical and microbiological testing

Legal requirements
The scope of the audit determines and may be determined by food safety legislation which may include:
Food standards code
Relevant state legislation and related codes of practice including industry sector-specific legislation and related codes of practice such as that relating to meat, seafood, dairy and primary production and processing
Regulatory and commercial requirements relevant to importing countries
Commonwealth legislation (eg. Export Control Act)
Other legislation which may impact on the conduct of a food safety auditor may include legislation covering:
OHS, anti-harassment, anti-discrimination and industrial relations
Trade practices legislation
Environmental risk management
Legal contracts or agreements

Food businesses
A food business refers to a business, enterprise or activity where food is produced, processed, stored, displayed and/or sold. It may also include primary producers.


Food safety program documents
This may include:
Documented statements of food safety policy and objectives
Documented procedures and records
Documented complaints register
Documents and records to ensure the effective development, implementation and updating of the food safety program


Risk-based approaches
Risk-based approaches to controlling food safety are typically based on HACCP, described in the Codex Alimentarius guidelines.

Overview of Assessment
Assessment may occur in a real or simulated audit context where the simulated context provides access to a typical low, medium or high risk food or primary industry business. The assessee must have access to a documented food safety program and related documents and records.

Critical aspects for assessment and evidence required to demonstrate competency in this unit
Confirm that the food safety program and/or template is appropriate to the activities of the business.
Review food safety program records to assess compliance against the approved food safety program and/or template.
Collect and analyse evidence to confirm that the food safety program is consistently followed and controls all critical risks.
Identify circumstances where variation or customising of the template or food safety program requires further validation.
Submit non-compliance reports to clearly identify the aspects of the food safety program that have broken down/need further development in order to prevent recurrence.

Communicating ideas and information
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Collecting analysing and organising information
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Planning and organising activities
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Working with others and in teams
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Using mathematical ideas and techniques
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Solving problems
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Using technology
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