Unit of competency Outline

Date retreived
21/07/2026 11:23 PM AWST

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Assess compliance with food safety programs

Assess compliance with food safety programs

Unit of competency
National Code
FDFAU4001A
State Code
D4539
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
31/01/2011
View on TGA
State Implementation and Classification
Approved Date
04/08/2014
Field of Education
110111 - Food Hygiene
Original Release Date
04/08/2014
Nominal Hours
60
Description
This unit of competency covers skills and knowledge required to assess compliance against an approved food safety program where the program is supported by a prescriptive template or tool or where compliance is checked against a food safety program that has been validated by a technical expert.
Notes
Elements and Performance Criteria
1. Plan the audit
  • 1.1. An audit plan is developed to meet the audit scope
  • 1.2. The plan is capable of delivering the required outcomes within resource and time allocations
  • 1.3. Plan includes audit purpose, scope and relevant templates or approved food safety program
  • 1.4. Activities and responsibilities for the audit are identified
  • 1.5. Audit timing (as required by legislation and/or client) is identified including timetable for each stage of the audit
  • 1.6. Resource, personnel and reporting requirements are identified
  • 1.7. Follow up and completion procedures are identified
  • 1.8. Communication protocols are identified and established to facilitate the effective exchange of information and suited to the auditee environment
2. Confirm that the food business has documented required preliminary work
  • 2.1. The food and the method of distribution are defined
  • 2.2. Customers and intended use of food is identified
  • 2.3. The process is described and documented
  • 2.4. The food business has checked their documentation for accuracy and completeness
3. Confirm the food safety program is supported by a tool or template or has been validated
  • 3.1. The documented food safety program and related procedures and prerequisite programs are assessed to confirm that they have a prescriptive tool or have been validated by a technical expert
  • 3.2. The food business method of identifying and analysing food safety hazards is reviewed
  • 3.3. Templates or the approved food safety program are correctly selected to meet audit scope
  • 3.4. Templates or the approved food safety program are appropriately adapted to suit the needs of the business without adversely affecting food safety
  • 3.5. Documented verification records are reviewed to confirm that the requirements of the food safety program are being met
  • 3.6. Corrective actions required where processes are identified as not meeting targets or critical limits are assessed to confirm they meet the requirements of the template or food safety program
  • 3.7. Food safety prerequisite programs are assessed to confirm they are appropriate for the food business/industry sector to maintain a safe food environment
  • 3.8. Food safety program documents are reviewed to confirm currency, accuracy and adequacy to facilitate maintenance of an adequate food safety program
4. Collect evidence to review and assess implementation of food safety programs
  • 4.1. Evidence is collected to confirm that documented programs and procedures are working effectively, reflect actual practice and are consistently applied
  • 4.2. Evidence is collected to confirm that food safety monitoring and corrective actions are carried out according to procedure
  • 4.3. Evidence is collected to confirm that safety prerequisite programs are effective and consistently followed
  • 4.4. Evidence is collected to confirm that food safety records are completed and provide an accurate record of events
  • 4.5. Evidence is collected to confirm that records are accessed and analysed to confirm effective program maintenance in accordance with the template or food safety program
  • 4.6. Evidence is collected to confirm that food safety skills and knowledge of food business personnel is commensurate with their work role
  • 4.7. Evidence is collected to confirm that the food safety program has been internally monitored and assessed, updated and improved by a technical expert
5. Manage the audit process
  • 5.1. Audit progress is monitored against the audit plan and any variation to plan is identified and addressed
  • 5.2. Circumstances requiring the audit plan to be adjusted are identified and negotiated in a timely manner
  • 5.3. Audits address audit scope and are conducted within time and resource constraints to meet quality and professional standards
  • 5.4. The audit process is reviewed to identify opportunities for improvement
6. Consolidate audit outcomes
  • 6.1. Audit evidence is analysed and assessed to identify any areas of non-compliance with legislation and/or the food safety program
  • 6.2. Non-conformities are identified and classified as agreed by the audit plan
  • 6.3. Non-conformities are reported in accordance with agreed client and/or legislative requirements
  • 6.4. Audit reports and/or certificates are prepared and submitted or presented as required to meet regulatory and client requirements
  • 6.5. A corrective action implementation plan defining proposed actions and timelines developed by the auditee is reviewed by the auditor to confirm that template or food safety program requirements are met
  • 6.6. Audit findings are reviewed to confirm that evidence is sufficient as defined by the template or approved food safety program
7. Confirm and close out corrective actions
  • 7.1. Implementation and effectiveness of corrective action is monitored and verified against the template or the approved food safety program
  • 7.2. Audit records are maintained to record corrective actions
RANGE STATEMENT
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Food safety program
Food safety programs include both prerequisite 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
Licensing/certification requirements
Licensing and certification requirements are determined by system owners
Technical expert
The requirements of a technical expert are determined by the system owner. System owners may include:
government regulators as well as 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
Prerequisite programs
Prerequisite programs are also referred to as support programs, such as Good Manufacturing Practice (GMP), Good Agricultural Practice (GAP) and Good Hygiene Practice (GHP)
Prerequisite programs can be divided into two categories.
Infrastructure and maintenance programs. These may include:
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
Operational prerequisite programs. These may include:
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 and territory 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 (e.g. Export Control Act)
Other legislation which may impact on the conduct of a food safety auditor may include legislation covering:
occupational health and safety (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
Food safety program documents 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
EVIDENCE GUIDE
The Evidence Guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment
A person who demonstrates competence in this unit must be able to assess compliance against an approved food safety program where the program is supported by a prescriptive template or tool or where compliance is checked against a food safety program that has been validated by a technical expert.
Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competency in this unit must be achieved in accordance with food safety standards and regulations.

Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of ability to:
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.

Context of and specific resources for assessment
Competency may be assessed in an actual workplace or simulated environment that provides access to the required resources. At least one of the scenarios should be assessed in an actual workplace context.
Assessment is to occur under standard and authorised work practices, safety requirements and environmental constraints.
The following resources must be available:
food safety plans
food safety-related documentation required to implement and record the food safety plan
evidence and documentation relevant to processes that would typically be used to assess compliance with the food safety program
plant and equipment that would typically be used in a commercial manufacturing business.

Method of assessment
Assessment methods must satisfy the endorsed Assessment Guidelines of FDF10 Food Processing Industry Training Package. The following assessment methods should be considered to gather sufficient and valid evidence of competency:
observation and a report covering the critical aspects for assessment identified above
questioning to test the level and application of knowledge
workplace example or scenario to allow a valid decision on the compliance of the food safety program to be made, with evidence of recording and feedback.

Guidance information for assessment
To ensure consistency in one's performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.
Replaces
State Code National Code Title Type
W2715 FDFFSACA Assess compliance with food safety programs Unit of competency
Replaced By
State Code National Code Title Type
OAM91 FBPAUD4001 Assess compliance with food safety programs Unit of competency