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. 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.
Work responsibilities
Work responsibilities may include formal or informal responsibility for modelling appropriate quality/food safety policies and procedures and providing a support role to others in the work area
Food safety program
A food safety program is a written document that specifies how a business will control all food safety hazards that may be reasonably expected to occur in all food handling operations of the food business. The food safety program and related procedures must comply with legal requirements of the food safety standards and must be communicated to all food handlers. Where no food safety program is in place, food safety requirements may be specified in general operating procedures
Quality systems
Quality systems may be externally accredited, such as an ISO system, or internally designed and managed
Workplace information
Workplace information may be provided in:
food safety and quality policies and programs
standard operating procedures (SOPs)
specifications
log sheets
written or verbal instruction incorporating food safety and quality requirements
Incidents
A food safety incident is:
a situation where the safe limits or parameters identified by the food safety program are not met
A quality incident is:
a situation where the quality limits or parameters identified in specifications or processing instructions are not met
Monitoring
Monitoring describes the methods used to confirm that a food safety or quality hazard is in control, such as:
taking temperatures
collecting samples
conducting visual inspections
additional testing as required
Responsibility for identifying breaches of food safety procedures
Responsibility for identifying breaches of food safety procedures and taking corrective action occurs in the context of the food safety program and within scope of responsibility
Responsibility for identifying non-compliance against quality standards
Responsibility for identifying non-compliance against quality standards occurs within the context of defined standards or specifications and relates to work area
Personal hygiene requirements
Minimum personal hygiene requirements are specified by the food safety program. At a minimum this must meet legal requirements as set out in the Food Safety Standard 3.2.2, Division 4:14 and/or state or territory legislation/regulations
Reporting of health conditions and illnesses
Reporting of health conditions and illnesses requirements are specified by the food safety program. At a minimum this must meet legal requirements as set out in Food Safety Standard 3.2.2, Division 4:13 and/or state or territory legislation/regulations
Operator responsibilities
The operator at this level may not have direct responsibility for overseeing the training/development of team members. At a minimum they must be able to identify development needs of others in the work area and refer this information to the relevant personnel.
The operator at this level may not have responsibility for independently assessing risks and determining the effectiveness of control measures. However, they would be expected to observe day-to-day effectiveness and participate in assessment and review processes. Responsibilities at this level may include facilitating consultation processes within level of responsibility
Record keeping
Record keeping complies with customer, legal and food safety program requirements

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
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. Competence 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:
describe quality and food safety program, risks and control measures of the work area
confirm that control measures are in place and that personnel in the work area are equipped and informed to implement programs
identify, address and follow up on non-compliances
identify causes of non compliances
conduct risk assessments and recommend responsive action
provide support to others to implement the programs
complete and maintain documentation.

Context of and specific resources for assessment
Assessment must occur in a real or simulated workplace where the assessee has access to:
food safety program for the work area which identifies critical control points, control measures and corrective action
quality policy, system and procedures
work area or system in which quality and food safety practices and procedures are to be monitored
personal protective clothing and equipment as required
review/audit arrangements
reporting and monitoring systems.

Method of assessment
This unit should be assessed together with other units of competence relevant to the function or work role. Examples could be:
FDFPPL3001A Participate in improvement processes
FDFPPL3004A Lead work teams and groups
BSBRES401A Analyse and present research information.

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.