Elements and Performance Criteria

This range of variables provides further advice to interpret the scope and context of this guideline competency standard. It assumes:
A food safety program systematically identifies the food safety hazards that may be reasonably expected to occur in all food handling operations of the food business. It identifies where and how each hazard can be controlled, describes how these controls are to be monitored, the corrective action required if control conditions are not met and information to be recorded. The food safety program must comply with relevant national, state and industry legislation/regulations.
For the purpose of applying this guideline competency standard in circumstances where formal food safety programs are not a legal requirement; the term can be understood to cover the same detail as would be covered by a food safety program. Where a business has not identified food safety hazards, determined where and how these hazards are to be controlled and how controls are to be monitored, this guideline competency standard would not apply.
Procedures outlining food safety responsibilities may be provided in formats to suit the workplace such as written, verbal, diagrams and electronic advice.
Products/materials handled can include raw materials, ingredients, consumables, part-processed product, finished product and cleaning materials.
A food safety hazard is a biological, chemical or physical agent in, or condition of, food that has the potential to cause an adverse health effect. (See Standard 3.2.1).
Applying and monitoring the food safety program includes monitoring food safety, carrying out corrective action and reporting matters outside level of responsibility.
Responsibility for monitoring food safety, identifying breaches in food safety procedures and taking corrective action relates to own tasks and responsibilities and occurs in the context of the food safety program in the workplace.
Examples of a breach of food safety procedures could include failure to check delivery temperatures of potentially hazardous, chilled food, failure to place temperature-sensitive food in refrigerators promptly, failure to wash hands when required and use of cloths for unsuitable purposes.
Monitoring describes the methods used to confirm that a food safety hazard is in control. Examples of monitoring procedures include taking temperatures, collecting samples, conducting visual inspections and conducting other tests as required.
Examples of corrective action include extending cooking time, reprocessing, reworking, and/or withdrawing food from production. Corrective action is taken within level of responsibility and in the context of the food safety program.

This guide describes the evidence of skills and knowledge to be collected by the assessment process.

Demonstrated ability to:
Use food safety program information to find advice on food safety responsibilities relating to own work
Monitor food safety hazards as required by the food safety program. This may include methods such as visual inspection, sampling and testing
Record results of monitoring and maintain records as required by the food safety program
Identify if food safety requirements or parameters are not met within level of responsibility
Take corrective action as required by food safety program within level of responsibility
Report practices or processes in own work that could result in unsafe food
Follow procedures to identify, separate and report product which is or may be non-conforming and/or implement other necessary corrective action within level of responsibility
Participate in investigating and reporting on unsafe food as identified by internal monitoring and/or customer complaints

Underpinning knowledge:
Sources of information on procedures and responsibilities for food safety relating to own work
Safe food handling requirements and procedures related to work responsibilities
Understanding of the properties, handling and storage requirements of equipment, materials and products handled and used
Microbiological, physical and chemical hazards related to the foods handled in the workplace. This includes the types of hazards likely to occur, the conditions under which they occur and possible consequences
Methods and procedures used in the workplace to control food safety hazards
An understanding of the methods used in the workplace to monitor that food safety is under control. This may include and understanding of the purpose of sampling and taking measurements such as temperature and ph and conducting inspections and tests. Where inspections and tests are part of the work responsibility, it includes an understanding of the procedures to follow
Purpose of corrective action and the appropriate corrective action to take if monitoring indicates that food safety control requirements are not met. Corrective action is typically described in the food safety program
Purpose of keeping records and the recording requirements of the food safety program
Methods used in the workplace identify and separate food which may be unsafe
Recall procedures as they relate to own work responsibilities

Assessment guide
This guide describes basic assessment principles that need to be observed when conducting assessment.
The competencies described in this standard need to be assessed over time and events, under normal workplace conditions.
The assessment process must support the key assessment principles of validity, reliability, fairness and flexibility.
Assessment should be structured on whole work activities and address all components of the Evidence guide.
The Evidence guide should be customised to address the specific requirements of the food business.
Assessment should not require a higher level of communication competency than that required by work responsibilities.
The assessor must be competent in this unit of competence.

Assessment context
Assessment of this unit must occur in a real or simulated workplace. Such an environment must provide a typical range of food handling and related food safety requirements that would normally be found in a food handling business. The assessment process must provide the opportunity for the assessee to demonstrate and apply an understanding of the principles of the food safety program as they relate to work responsibilities. The specific assessment context will be defined by the workplace.