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Develop a food safety program

Unit Descriptor This unit refers to the development, implementation and evaluation of a food safety program for a hospitality or catering operation where food is stored, prepared and served. This unit complies with legislative requirements for food safety and the development of a food safety program. It addresses the key requirements of the National Food Safety Guideline Standard GFSDFSPA Develop food safety programs.Kitchen managers and chefs would generally have responsibility for the development of the food safety program. The unit THHBCC11B Implement food safety procedures, deals with the application of policies and procedures at an operational level, within the enterprise food safety program or plan.

1 . Identify needs for the food safety program
  1. Evaluate the characteristics of the enterprise including:

    1. size and nature of organisation

    2. "at risk" client groups

    3. layout

    4. menu

    5. production equipment

    6. facilities

    7. re-thermalisation and service requirements.

  2. Identify food safety hazards or any particular issues or risk situations.

  3. Evaluate existing policies, procedures, practices and product specifications and assess the need for change or enhancement.

2 . Develop a food safety program for a specific commercial catering enterprise
  1. Design a food safety program to suit the characteristics and needs of the enterprise, in consultation with appropriate colleagues and stakeholders.

  2. Develop food production flow charts.

  3. Identify critical control points in the food production system.

  4. Establish methods of control for critical points and hazards.

  5. Develop or modify standard operational policies and procedures to support the food safety program, including control procedures and corrective measures.

  6. Develop or modify and record product specifications.

  7. Identify product suppliers and establish quality assurance specifications.

  8. Ensure that the food safety program complies with regulatory requirements and standards.

  9. Identify training needs and develop a training plan or program based on needs.

  10. Develop a schedule for regular review of the food safety program.

3 . Implement the food safety program
  1. Communicate food safety programs, policies and procedures to management and colleagues in the workplace.

  2. Ensure that all policies and procedures are followed by all employees.

  3. Establish a practical and user-friendly recording system to document food safety performance.

  4. Communicate product specifications to suppliers and employees and check compliance.

  5. Organise appropriate training and mentoring related to the food safety program.

  6. Identify any implementation problems promptly and take corrective action.

4 . Evaluate and revise the food safety program as required
  1. Monitor operation and results of the food safety program according to schedule and in consultation with colleagues and other stakeholders.

  2. Review operational policies, procedures and records, and identify changes or additions required.

  3. Carry out tests and/or measures to validate required safety standards.

  4. Revise the food safety program to incorporate amendments or additions.

  5. Record changes to the food safety program and incorporate them into the production system.

  6. Inform colleagues of changes and of when they commence.

  7. Identify the need for additional training based on evaluation of the program.

  8. Ensure display of appropriate signage and information.

Key CompetencyExamples of ApplicationPerformance
How can information be collected, analysed and organised?Receiving, following and giving instructions to others about food safety Consulting with colleagues about proposed systems and procedures Providing information about food safety systems to colleagues and customers Writing specifications and reports Producing flowcharts2
How are ideas and information communicated within this competency?Conducting audits and completing reports about safety issues Implementing changes resulting from audits and reports Completing tests and calculations2
How are activities planned and organised?Planning, organising and prioritising work tasks and responsibilities according to schedules and timeframes2
How are problem solving skills applied?Discussing training needs with colleagues Exploring reasons for communication breakdown and working out solutions in consultation with others2
How are mathematical ideas and techniques used?Conducting tests Calculating test results Summarising audit results as percentages1
How is use of technology applied?Dealing with food safety breakdowns highlighted in audits and reviews1
How is team work used within this competency?Using calculators or computer-based systems to perform calculations and record information1

Range Statement

This unit applies to all catering operations where food and related services are provided and includes the following establishments/operations

The food safety program systematically identifies the food safety hazards that may be reasonably expected to occur in all food handling operations. 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.

The food safety plan may be a formal plan or a less-structured program. It may be developed as a stand-alone program or may be integrated with the overall quality program in a workplace.

Hazard and Critical Control Points (HACCP) is a food safety program which is commonly used in the food and hospitality industry to ensure food and production methods are safe and hygienic and comply with food regulations and legislation. The system identifies particular high-risk points which need to be covered by clear policies, procedures and quality checks. It is a requirement in most States and Territories that all enterprises where food is either produced or served, have in place a food safety plan, which is usually based on HACCP but may also be based on another system.

This unit is based around the HACCP system but may also be customised to other systems.

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

"At risk" client groups are those who may have a higher than average risk of harm from food contamination and hazards, and may include

Standard operational procedures which support a food safety plan include

Contingency plans include dealing with

Records may include

Tests and measures to validate required safety standards may include

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 builds on the following units, and combined assessment and training may be appropriate:

Critical Aspects of Assessment

Evidence of the following is critical:

Context of Assessment and Resource Implications

Assessment must ensure:

Assessment Methods

Assessment methods must ensure that the implementation and maintenance of a food safety control system can be practically demonstrated. This should be supported by assessment of underpinning knowledge.

The following examples are appropriate for this unit: