Contribute to continuous improvement of food safety in food and drink operations

This standard is about making a contribution to continuously improving food safety in processing operations.

You will need to be able to identify areas where improvements can be made which promote food safety. You will also need to be able to report this information in a suitable way to senior staff.

This standard is for you if you work in food and drink operations or animal feed operations and your job requires you to enter the food manufacturing or processing area. You may have supervisory responsibilities as a line manager or team leader

Highlight areas for improvement

1. identify and report any factors or issues that arise in your work activities which may affect food safety in accordance with organisational requirements

identify and report any factors or issues within the environment, supplies or product which may affect food safety in accordance with organisational requirements

3. compile data which may be used to support developments in food safety procedures

Contribute to improving food safety procedures

4. contribute to team meetings with ideas and suggestions to improve procedures or processes

utilise production data and information to support suggestions and recommendations

6. consider the impact that newly proposed food safety procedures will have on production processes

check that proposed new procedures can be clearly understood by other staff members

8. provide constructive feedback on the suitability of proposed new food safety procedures

contribute to scheduling the implementation of new food safety procedures

10. contribute to the communication of new food safety procedures

1. what food safety management procedures and food safety management systems are and why it is important to have them in place
2. what continuous improvement is and why it is important to contribute to the improvement process
3. the concept of food safety management procedures and how they are applied within the organisation
4. the concept of threat analysis and how it can be applied within the organisation
5. what critical control points, control points, critical limits and relevant variance are
6. why it is important to monitor critical control points and control points, and how to do so
7. your responsibilities under your food safety management procedures, including the critical control points relating to your work activity
8. the impact of variance at critical control points and control points on food safety, public health and your organisation
9. the type and frequency of checks that you should perform to control food safety within your work activities, and how to obtain verification of those checks
10. how to interpret and use specifications and standard operating procedures
11. the reporting procedures when control measures fail
12. the records required for controlling food safety and how to maintain them
13. how traceability works and why it is important to food safety
14. the impact that failure to have traceability measures can have on public health and on the business
15. types and methods of action to reduce, control or eliminate food safety hazards