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THHBCC11B

Implement food safety procedures

Unit Descriptor This unit refers to the following of food safety procedures in the workplace as part of a food safety program or plan. These procedures relate to a food safety program based on the HACCP method (Hazard Analysis and Critical Control Points) but can also be customised to other systems. This unit complies with legislative requirements for food safety and the implementation of a food safety plan. This unit addresses the key requirements of the National Food Safety Guidelines Standard GFSMFSRA Apply and monitor food safety requirements.The development of a food safety program or plan, and related procedures, is covered in the unit THHS2CC3B Develop a food safety plan.

ELEMENTPERFORMANCE CRITERIA
1 . Identify food safety critical control points and hazards
  1. Identify critical control points for food safety in the food production system and to reflect specific job role and workplace conditions.

  2. Correctly identify the biological, physical and chemical hazards for food handling, production, storage and service which apply to the workplace.

2 . Implement procedures for food safety
  1. Identify food safety policies and procedures correctly in relation to critical control points and hazards.

  2. Follow all food safety policies and procedures correctly and consistently in accordance with enterprise and legislative requirements.





Key CompetencyExamples of ApplicationPerformance
Level
How can information be collected, analysed and organised?Receiving, following and giving instructions to others related to food safety Communicating with colleagues and customers about food safety issues1
How are ideas and information communicated within this competency?Seeking out information related to food safety Reviewing enterprise policies and procedures related to food safety1
How are activities planned and organised?Planning and completing work tasks related to food handling in accordance with food safety principles and requirements Making arrangements with specific customers, colleagues and departments or sections.1
How are problem solving skills applied?Working co-operatively with colleagues in completing work tasks, clarifying personal responsibilities related to food safety1
How are mathematical ideas and techniques used?Graphing food safety data1
How is use of technology applied?Dealing with food safety hazards identified Assessing risks at critical control points1
How is team work used within this competency?Using temperature testing equipment and reading temperature gauges Accessing and entering computer-based data on food safety1

Range Statement

Critical control points are those where there is high risk of contamination or food spoilage, and include

Hazards may be chemical, microbiological and physical. Food safety hazards or any particular issues or risk situations may include

Operational policies and procedures support the workplace food safety plan or program, and must reflect the tasks and responsibilities of the particular job. They include

Biological, physical and chemical hazards include

Documentation may include

Monitoring may include internal or external audits on commodities and products, plant, equipment, policies, procedures, practices.


Evidence Guide

Essential Knowledge and Skills to be Assessed

The following skills and knowledge must be assessed as part of this unit:

Linkages to Other Units

This unit must be assessed with or after the following unit which describes the skills and knowledge that are essential to this unit of competence:

This unit underpins all other units involving the preparation, cooking, serving, storage, packaging and transportation of foods as well as the handling and storage of commodities and other supplies. It is critical that training and assessment in all such areas include and integrate the principles and requirements of this unit.

Critical Aspects of Assessment

Evidence of the following is critical:

Context of Assessment and Resource Implications

Assessment must ensure:

Assessment Methods

Assessment methods must be chosen to ensure that the following of food safety requirements can be practically demonstrated. Methods must include assessment of knowledge as well as assessment of practical skills.

The following examples are appropriate for this unit: