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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||
|2 . Develop a food safety program for a specific commercial catering enterprise||
|3 . Implement the food safety program||
|4 . Evaluate and revise the food safety program as required||
|Key Competency||Examples of Application||Performance|
|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 flowcharts||2|
|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 calculations||2|
|How are activities planned and organised?||Planning, organising and prioritising work tasks and responsibilities according to schedules and timeframes||2|
|How are problem solving skills applied?||Discussing training needs with colleagues Exploring reasons for communication breakdown and working out solutions in consultation with others||2|
|How are mathematical ideas and techniques used?||Conducting tests Calculating test results Summarising audit results as percentages||1|
|How is use of technology applied?||Dealing with food safety breakdowns highlighted in audits and reviews||1|
|How is team work used within this competency?||Using calculators or computer-based systems to perform calculations and record information||1|
This unit applies to all catering operations where food and related services are provided and includes the following establishments/operations
cafeterias/kiosks/canteens/cafes/gourmet food shops/restaurants/hotels
fast food outlets
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
foods highly susceptible to microbiological contamination
working in temperatures that promote the rapid growth of micro-organisms
displays of food, buffets
processes where food is required to be touched by hand
requirements for re-thermalisation or defrosting.
"At risk" client groups are those who may have a higher than average risk of harm from food contamination and hazards, and may include
patients, residents and clients of health care establishments
children or babies
people with immune deficiencies or allergies.
Standard operational procedures which support a food safety plan include
food production procedures
procedures for maintaining records
cleaning and sanitation programs
employee training in hygiene and food handling
maintenance of personal hygiene and suitable dress standards.
Contingency plans include dealing with
existence of pests and vermin
Records may include
temperature control data
food production records.
Tests and measures to validate required safety standards may include
food quality reviews and tests
bacterial swabs and counts
audit arrangements and programs
analysis of and actions arising from critical incidents.
Essential Knowledge and Skills to be Assessed:
The following skills and knowledge must be assessed as part of this unit:
principles and methods of food production
HACCP based concepts that support food safety program design
Options for the structure, development and implementation of a food safety program, including HACCP
hygiene and food safety legislation and regulations in relation to food safety program requirements
policies and practices of personal hygiene and food handling
local health regulations pertaining to food production and packaging
planning and consultative processes which could be used in program development
conditions for development of microbiological contamination and control methods
food safety recording requirements and options
potential staff training needs in relation to food safety.
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:
THHBCC11B Implement food safety procedures
This unit builds on the following units, and combined assessment and training may be appropriate:
THHS2CC2B Establish and maintain quality control
Critical Aspects of Assessment
Evidence of the following is critical:
a demonstrated ability to implement and maintain food safety standards and programs to enterprise standards and in line with legislative requirements
knowledge of food safety systems and options suitable for a commercial cookery or catering enterprise.
Context of Assessment and Resource Implications
Assessment must ensure:
project or work activities conducted over a period of time and which allow the candidate to establish and monitor a food safety program for a particular cookery or catering workplace
involvement and interaction with a kitchen team.
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:
review of documentation related to food safety systems, including policies and procedures, audit summaries and reports developed by the candidate
case studies to assess ability to develop systems to meet differing workplace needs
activities conducted in conjunction with industry to allow the candidate to develop systems for a real workplace
written or oral questions about chosen systems and reasons for selection
review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate.