HLTFS309B: Oversee the day-to-day implementation of food safety in the workplace

Descriptor: This unit of competency describes the skills and knowledge required to supervise the day-to-day implementation of the food safety program across the entire business, process or food handling area
It also involves supporting others to implement the requirements of the food safety plan
Employability Skills: The required outcomes described in this unit of competency contain applicable facets of Employability Skills
The Employability Skills Summary of the qualification in which this unit of competency is packaged will assist in identifying Employability Skill requirements
Pre-/co-requisite units: The pre-requisite competency unit is: HLTFS207B: Follow basic food safety practices
This competency unit should be assessed in conjunction with HLTFS310B: Apply and monitor food safety requirements
Application This unit of competency supports the implementation of national and state food safety legislation regulations and is based on the national Food Safety Guideline Competency Standards

Element	Performance Criteria
Elements define the essential outcomes of a unit of competency.	The Performance Criteria specify the level of performance required to demonstrate achievement of the Element. Terms in bold italics are elaborated in the Range Statement.
1. Monitor the implementation of the food safety program in the workplace	1.1 Implement food safety handling processes and procedures that meet the requirements of the *food safety program* 1.2 Implement *processes and procedures to maintain the food handling area* to meet the requirements of the food safety program 1.3 Communicate food safety requirements and procedures to others in the workplace 1.4 Support people in the food area top meet food safety requirements
2. Take corrective action when a food safety hazard is found not to be in control	2.1 Implement procedures for responding to non-conformance 2.2 *Identify causes of non-compliance* 2.3 Implement measures to prevent the recurrence of non-conformance issues 2.4 Develop or revise procedures to support the effective control of food safety hazards 2.5 Communicate all additional and/or revised processes and procedures to food handlers
3. Maintain food safety in the workplace	3.1 Identify processes and procedures that could result in a breach of food safety procedures and take preventive or corrective action 3.2 Support food handlers to complete food safety records to meet the food safety program and legal requirements

Required Skills And Knowledge

This describes the essential skills and knowledge and their level required for this unit.

Essential knowledge:

Principles of a systematic approach to managing food safety. This includes identification of hazards that are likely to occur, establishing appropriate methods of control, monitoring controls, describing corrective action to be taken if control conditions are not met and recording information
Legal obligations for food safety relating to personal and company liability. At a minimum, this includes an awareness of relevant national, state and industry-specific legislation/regulations. It may also include customer requirements
Systems, procedures and support programs in place in the food business to implement the food safety program
Properties, handling, preparation, processing, display, packaging and storage requirements of materials and products used in the food handling area in order to make judgments about safety of food within the parameters established by the food safety program
Current technical and process knowledge required to participate in investigations of non-conformance within level of responsibility
Procedures to identify and separate non conforming product and recall procedures and responsibilities relevant to the food business
Record keeping requirements and systems used in the workplace
Auditing arrangements, roles and responsibilities as they relate to own work responsibilities. This may include an understanding of internal and external audit processes
Appropriate communication skills and techniques to convey the requirements of the food safety program to others in the workplace

Essential skills:

Ability to:

Communicate information about the food safety program and related procedures to others in the food handling area
Demonstrate monitoring techniques used in the food handling area. These may include visual inspection, sampling methods, testing methods, record keeping and all other procedures required to implement the food safety program in the food handling area
Demonstrate monitoring techniques used in the food handling area. These may include visual inspection, sampling methods, testing methods, record keeping and all other procedures required to implement the food safety program in the food handling area
Collect and analyse data and other food safety information to identify breaches of food safety procedures within level of responsibility
Participate in investigating actual and potential non-conformance and complaints from customers relating to food safety
Review practice and procedures to prevent or minimise non-conformance within level of responsibility
Make judgments on action required to respond to non-conformance and follow procedures to identify, separate and/or recall non-conforming food as required, within level of responsibility
Monitor the recording of food safety information to confirm that the records accurately reflect performance and meet the requirements of the food safety program

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. Add any 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.

*Food safety program* includes:	A food safety program systematically identifies the food safety hazards that may be reasonably expected to occur in all food handling operations of the food business. 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 For the purpose of applying this guideline competency standard in circumstances where formal food safety programs are not a legal requirement; the term can be understood to cover the same detail as would be covered by a food safety program Where a business has not identified food safety hazards, determined where and how these hazards are to be controlled and how controls are to be monitored, this guideline competency standard would not apply
*Processes and procedures to maintain the food handling area* may include:	Cleaning and sanitation Pest control Food disposal Equipment calibration Temperature measuring devices
Formats for the provision of food safety responsibilities* may include:*	Written Verbal Diagrams Electronic
*Food handling area* may include::	An area where any or all of the following occur: Basic food handling Food inspection Food preparation Cooking Cooling Processing Display Packaging Storage Transportation
*Identifying breaches of food safety procedures and taking corrective action* must:	Take place in the context of the food safety program Within scope of responsibility

*Record keeping* requirements include:	Legal requirements 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, the Range Statement and the Assessment Guidelines for this Training Package.