Elements and Performance Criteria

The range of variables places the competency in context and allows for differences between enterprises and workplaces, including practices, knowledge and requirements. The range of variables also provides a focus for assessment and relates to the unit as a whole. The following variables may be present.

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 including risk assessment procedures associated with likely hazards
· may be developed as a stand-alone program or may be integrated with the quality program in a workplace. It may be based on industry guidelines or templates, customised to the requirements of the business, or developed collaboratively within the food business
· 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
· must comply with relevant national, State and industry legislation and regulations.

Processes to be covered by the food safety program include:
· methods to control hazards, support programs and manage specific hazard control limits or requirements
· product recall, cleaning schedules, pest control programs, personal hygiene practices, calibration procedures and related operating procedures
· processing stages such as cooking, cook and chill, cook and hold, thaw and reheat. Each process may have a number of steps.

Methods of control may include the application of:
· processes
· procedures including supply chain controls
· equipment.

Food handling:
· receiving, storing, control of temperature, preparing, processing, cooking, displaying, packaging, serving and transporting seafood
· handling recalled or contaminated seafood prior to disposal
· handling of packaging, food containers and equipment.

Food safety hazards may be:
· microbiological, chemical or physical in nature
· a regular occurrence of little or no risk or, infrequent hazards of extremely high risk to human life.

Validated:
Validation refers to the use of objective evidence in order to prove that materials, processes, procedures or equipment used are capable of delivering the intended result.

Verification:
· verification refers to reviewing all aspects of the food safety program and related records to determine compliance with and adequacy of the food safety program. It includes audit arrangements
· appropriate communication skills and techniques must take account of English language, literacy and technical skill base of food business personnel.

Each unit of competency has an evidence guide that relates directly to the performance criteria and the range of variables. Its purpose is to guide assessment of the unit in the workplace and/or training program. The following components provide information to assist this purpose.

Underpinning knowledge
The essential knowledge and understanding a person needs to perform work to the required standards include:
· legal requirements to establish support programs relevant to the industry sector and nature of the food business which include HACCP and food safety systems
· HACCP-based concepts that support the design of a food safety program to meet legal and food business requirements. Such a program will address the food safety requirements at all stages including procedures, processes and product
· techniques for applying HACCP-based principles in a food business. This includes techniques for identifying and analysing hazards, assessing the likelihood of occurrence, conducting a risk assessment of those hazards, determining acceptable methods of control, monitoring and recording requirements for each control point, identifying corrective action if controls are not met and developing system review procedures
· purpose of maintaining records, minimum recording requirements and minimum period for which records must be retained. This is determined by legislation and may vary according to product
· roles and responsibilities and internal and external auditors and of authorised officers
· industry terminology, food characteristics and food handling methods as they affect food safety, relating to the food business/industry sector
· the role of consultation in the development, implementation and ongoing maintenance of the food safety program
· techniques used to map operations for the purposes of a food safety program, appropriate to the food business
· documentation and recording requirements of support programs used as a method of control
· validation processes and techniques
· verification procedures.

Technical food safety knowledge:
· main types of food safety hazards/contamination that may be found in seafood handled by the business and handling practices and processes used to reduced these hazards
· conditions required for bacterial growth to occur relevant to the food handling function. These may include aw, pH, composition, time and temperature
· typical support programs such as cleaning schedules, pest control, stock rotation, product recall and personal hygiene etc, and how they can be used as part of a food safety program.

Specialist industry knowledge:
· relevant technical knowledge to apply HACCP-based concepts to the development of a food safety program. This requires current knowledge of relevant sections of the food standards code, relevant food acts, industry legislation and regulations, guidelines, codes of practice, templates, protocols and other sources of current technical advice relevant to industry sector and food business processes
· industry terminology, raw materials/ingredient composition and characteristics and food handling practices and processing techniques relevant to the food business/industry sector, as they affect food safety
· issues to consider relating to intended use of food products
· acceptable control methods for the hazards identified and required corrective action when control requirements are not met
· where no industry standards exist, technical knowledge to determine appropriate controls
· information required and collection methods to support validation of the food safety program.

Food business liaison:
· options to fulfil the requirements of the food safety program to suit the capacity and culture of the food business
· documentation procedures to meet food safety program requirements appropriate to the food business
· effective communication skills required to consult, negotiate and communicate with people in the food business
· resources required to implement and maintain the food safety program.
· level of competence and current systems used by food business personnel to support food safety.

Practical skills
The essential skills a person needs to perform work to the required standards include:
· determining the most appropriate approach to developing a food safety program to suit the food business
· planning the stages involved in developing a food safety program, establish timelines and determine the allocation of responsibilities
· agreeing on the processes to be covered by the food safety program to meet the requirements of the food business and legislation and regulations
· identifying hazards that are reasonable expected to occur, conducting a risk assessment and establishing appropriate methods of control. This includes validating existing control methods and where there is no adequate control method in place, establishing an appropriate method
· refering to objective data, industry guidelines and codes of practice to validate new and/or existing methods of control
· establishing procedures for implementing preventive action. Typically this involves revision of materials, processes and/or food handling procedures. It may require revision of workplace practices and documentation such as specifications, operating procedures and approved supplier programs
· describing the monitoring requirements for each food safety hazard. This includes a description of the method or procedure to be followed, the frequency and timing, the person responsible and the information to be recorded. Procedures to be followed would typically be specified in the form of a standard operating procedure or work instruction
· describing corrective action requirements in the event that acceptable limits or requirements of support programs are not met. At a minimum corrective action requirements must cover the procedure to be followed, then corrective action must be implemented, the person responsible for taking corrective action and the information to be recorded
· developing required documentation relating to the design and maintenance of the food safety program. This depends on the nature of the food business. It may include process flow diagrams, hazard analysis charts and table, support program requirements, data analysis reports, corrective action reports and verification reports
· establishing record keeping requirements and system. This depends on the nature of the food business. It involves specification of information to be recorded and may include procedures for managing document control including storage, retention, retrieval and revision
· developing a plan for the regular review of the food safety program. At a minimum the review plan must meet food safety legislation and regulations to confirm that the food safety program is current and adequate. Any change that could affect food safety should trigger a review and validation prior to change being introduced. The plan must also provide for review by an approved food safety auditor and the determined frequency
· establishing action required if the outcomes of verification indicating that the program requirements have not been met or threat the original program was inadequate
· using appropriate communication skills and techniques to consult with, negotiate and communicate roles and responsibilities to people in the food business.

Oral and written workplace communication skills used for:
· consulting staff regarding the food safety program
· communicating corrective actions effectively
· documenting handling methods, processing techniques and existing support programs
· establishing records required to document, implement and maintain the food safety program
· communicating verification requirements to relevant staff.

Numeracy skills used for:
· validating control methods
· recording monitored data
· setting process limits.

Critical aspects of competence
Assessment must confirm the ability to:
· oversee the activities of individuals working in a food-handling area and directly or indirectly involved in the production or processing of seafood.

Assessment must confirm knowledge of:
· HACCP planning
· the requirements of the food safety plan in general and personal hygiene requirements in particular
· activities needed to return to the required levels of hygiene and sanitation
· procedures and/or practices which are not consistent with the food safety plan
· waste disposal routines
· reporting and recording requirements of the food safety plan
· food safety hazards
· the organisation of work on a food-handling area and the identification of control points
· monitoring methods
· communication and negotiation processes.

Interdependent assessment of units
This unit may be assessed after/with:
· No recommendations.

Context of assessment
Assessment of this unit of competence is conducted within the context of the seafood industry.

Assessment must occur in the context of real food businesses within the seafood sector where normal food safety hazards and control requirements exist. The environment must provide an opportunity for the assessee to demonstrate the development of a food safety program consistent with food safety legislation and appropriate to the needs of the food business.

Method of assessment
Observation of practical exercises in the workplace or a simulated environment.

Resources required for assessment
· relevant documentation including enterprise food safety plan
· relevant legal/regulatory requirements
· codes of practice
· enterprise OHS policy and procedures
· enterprise recording and reporting requirements.