Monitor and contribute to improving food safety in a retail organisation

This standard is for personnel who supervise staff that handle or prepare wrapped or unwrapped food, including food subject to temperature control. The standard is firstly about monitoring food safety in line with a retail organisation's food safety procedures. Secondly, the standard is about making a contribution to continuously improving food safety.

This standard is for owners, managers and team leaders.

When you have completed this standard you will be able to demonstrate your understanding of and ability to:

• Monitor and contribute to improving food safety in a retail organisation

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1. identify and monitor critical control points in your workplace following your workplace procedures and relevant legislation
2. identify relevant food safety control measures following your workplace procedures and relevant legislation
3. allocate and supervise food safety responsibilities following your workplace procedures
4. identify and meet staff training needs following your workplace procedures
5. complete all your workplace's and relevant legislation specified operational controls and checks at the set time frequency
6. keep accurate and complete records of monitoring following your workplace procedures and relevant legislation
7. obtain verification for completed monitoring checks, following your workplace procedures
8. take suitable corrective action with the appropriate degree of urgency when control measures fail following your workplace procedures
9. report to the appropriate person any procedures that are out of line with critical limits following your workplace procedures and relevant legislation
10. seek expert advice and support for matters outside your level of authority or expertise
11. highlight and suggest areas for improvement
12. identify and report any factors or issues that arise that may affect the safety of food following your workplace procedures and relevant legislation
13. identify and report any factors or issues within your workplace, supplies or products that may affect the safety of food following your workplace procedures and relevant legislation
14. contribute to improving food safety
15. contribute to team meetings with ideas and suggestions to improve procedures or processes
16. contribute to introducing new procedures and/or reviewing existing ones in order to improve food safety
17. interpret and use food safety management procedures meeting your workplace and relevant legislation requirements
18. check your understanding and that you can use any new control measures that are introduced related to food safety following your workplace procedures

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1. what the relevant food safety management procedures and relevant legislation are and why it is important to follow them
2. what critical control points, control points, critical limits and relevant variance are
3. why it is important to monitor critical control points and control points and how to do so
4. your responsibilities under your workplace's and relevant legislation food safety procedures, including the critical control points relating to your work activity
5. how to communicate responsibilities for food safety procedures to staff and make sure they understand these
6. how to make sure staff receive appropriate training to meet their food safety responsibilities, your workplace procedures and relevant legislation
7. the impact of variance at critical control points and control points on food safety, public health and your workplace
8. your workplace procedures and the relevant legislation on the type and frequency of checks that should be performed to control food safety within your work activities, and how to obtain verification of those checks
9. the reporting procedures when control measures fail
10. the records required for controlling food safety and how to maintain them
11. how traceability works and why it is important to food safety
12. types and methods of corrective action to reduce, control or eliminate food safety hazards
13. why it is important to have food safety procedures in place
14. what continuous improvement is and why it is important to contribute to the improvement process

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4

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2030

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Current

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Original

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Skillsmart Retail

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SSR.B308

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Food Preparation Trades, Managers and Senior Officials, Managers in Distribution, Managers in Distribution, Storage and Retailing, Owner/Manager, Retail and Commercial Enterprise, Retailing and Wholesaling, Skilled Trades Occupations, Team Leader

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7111

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Retailing; retailers; monitors; monitoring; improves; improving; meat; fish; bakery; butchery

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