AMPMGT501 — Design and manage the food safety system

Elements & performance criteria

Performance evidence

• analysed performance information to determine progress and areas for review or improvement
• consulted with stakeholders to determine the scope of the food safety systems, procedures and controls and identify food handling practices, processing techniques and support programs in use
• determined measures for correcting processes, outcomes outside acceptable limits, including relevant procedures, when to implement corrective action, who is responsible for taking corrective action and information necessary to record
• developed and validated control measures using objective data, industry guidelines and codes of practice
• developed performance standards and criteria for the food safety system
• developed strategies to support the workforce in implementing the food safety system
• established internal audit processes and schedules, including how the audit team was developed and who should lead the team
• established procedures to monitor, review and secure record-keeping systems consistent with regulatory requirements
• established verification procedures and schedules, and identified action required if the outcomes of verification indicate that the program requirements have not been met or that the original program was inadequate
• established, monitored and continuously improved food safety support systems consistent with regulatory requirements
• evaluated alternative food and/or meat safety systems for suitability for enterprise goals and directions, enterprise operations, enterprise product, cost and customer and regulatory requirements
• identified and applied relevant workplace health and safety, regulatory and workplace requirements
• identified monitoring requirements and developed monitoring procedures for food safety hazards identified in the enterprise
• identified workforce training needs, negotiated and scheduled training to support system requirements and operation
• liaised with suppliers to establish and monitor enterprise food safety and quality requirements for products and processes
• maintained currency of knowledge through independent research or professional development
• monitored public health requirements and concerns, and prepared reports for the enterprise, public health authorities, customers and consumers on progress and outcomes of the food safety system
• monitored the implementation of preventative action measures, controls and actions to correct non-compliance or non-conformance
• prepared accurate reports for senior management detailing compliance breaches/incidents, actions and outcomes and the implications for the enterprise
• prepared action plans for the development and review of the food safety system, including timelines and establishing, leading and supporting the Hazard Analysis and Critical Control Points (HACCP) team
• prepared and presented food safety system information, procedures, documentation and reports in languages, formats and styles appropriate for the audience and purpose
• prepared communication strategies to inform internal and external stakeholders of progress and outcomes of the food safety system
• prepared HACCP plans and support documentation, including hazard analysis charts and tables, manuals, data analysis reports, corrective action reports and verifications reports, Standard Operating Procedures (SOPs) and work instructions where appropriate for the enterprise system
• provided feedback to the workforce or team on food safety performance
• used appropriate communication skills and strategies for informing and confirming the roles, responsibilities and obligations of all participants in the operation of the enterprise
• used available technology and data management systems to gather, record, manipulate, interpret and report food safety data and information.

Knowledge evidence

• validation and verification (including audit) purposes and processes
• product and process and the microbiological, physical and chemical impacts on the safety of enterprise meat and meat products in the identification of hazards, and the assessment and control of food safety risks
• HACCP principles and techniques and, where appropriate to the enterprise, Good Manufacturing Practice (GMP)
• the enterprise’s ethical standards and the implications for the food safety system
• the roles, responsibilities and obligations of the enterprise and individuals in the food safety system
• regulatory requirements for food safety, including HACCP-based programs, support programs, record-keeping, verification and internal/external audits, and the implications for enterprise operations
• scope, auditor role and responsibility, and scheduling requirements for internal and external audit process
• legal responsibilities for reporting audit findings, including breaches and non-compliances, to enforcement agencies, and for conflicts of interest, confidentiality, rights of appeal and giving evidence in court.

Unit content sourced from training.gov.au — © Commonwealth of Australia, licensed under CC BY 4.0. Auditori is not affiliated with the Department of Employment and Workplace Relations.

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