Elements and Performance Criteria

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. Add any 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.


This range of variables provides further advice to interpret the scope and context of this guideline competency standard. It assumes:
A food safety audit is conducted against relevant food safety legislation
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
Audit scope is established by the contract between the auditor and the food business and by legislation
Audits may be undertaken for advisory or regulatory purposes and may be conducted by internal or external auditors. Internal audits do not meet regulatory requirements
Information collection methods include interviews, observance, and review of workplace records and accessing relevant technical information
A corrective action plan identifies non-conformance, corrective actions, date by which action must be taken and any other follow up requirements. Depending on the nature and scope of an audit, the business is typically responsible for identifying appropriate corrective action. However the auditor must be able to determine whether an appropriate corrective action plan has been developed and must therefore have the technical knowledge to do so
Appropriate communication skills and techniques must take account of English language, literacy and technical skill base of food business personnel
Design and construction requirements of food safety premises, fixtures, fittings, equipment and transport vehicles are set out in Food Safety Standard 3.2.3 and or relevant state legislation/regulations
The relevant state audit management system may specify additional requirements of auditors such as meeting appropriate ISO standards. This may vary on a state by state basis

EVIDENCE GUIDE

The evidence guide provides advice on assessment and must be read in conjunction with the Performance Criteria, Required Skills and Knowledge, the Range Statement and the Assessment Guidelines for this Training Package.

Critical aspects for assessment and evidence required to demonstrate this competency unit:
The individual being assessed must provide evidence of specified essential knowledge as well as skills
Assessment of this unit of competence is to be conducted within the context of one or more nominated industry categories
Assessment must occur in the context of real food businesses within the nominated industry sector where food safety hazards are identified and controlled by a food safety program
Such an environment must provide opportunities for the individual being assessed to demonstrate their ability to conduct food safety audits to meet the audit scope, legal and food business requirements
The person assessing this unit of competency must be a competent and approved food safety auditor, as defined by food safety legislation
The use of this competency standard as part of a wider process to approve auditors will be determined by the audit management system in each state and territory


Access and equity considerations:
All workers in the health industry should be aware of access and equity issues in relation to their own area of work
All workers should develop their ability to work in a culturally diverse environment
In recognition of particular health issues facing Aboriginal and Torres Strait Islander communities, workers should be aware of cultural, historical and current issues impacting on health of Aboriginal and Torres Strait Islander people
Assessors and trainers must take into account relevant access and equity issues, in particular relating to factors impacting on health of Aboriginal and/or Torres Strait Islander clients and communities