SKILLS PORTAL

ព្រះរាជាណាចក្រកម្ពុជា · KINGDOM OF CAMBODIA

Cambodian Skills Delivery Model

SEAL National Course Catalogue · MLVT / National Training Board

Sector Frameworks

1,164

Qualifications

15,161

Competency Units

10,938

Elements

41,782

Learning Outcomes

2,822

Assessment Packages

Develop and implement a food safety program

KHU-TOU-0198

Australian Equivalent

SITXFSA008

Elements

Learning Outcomes

This unit describes the performance outcomes, skills and knowledge required to develop, implement and evaluate a food safety program for all stages in the food production process, including receipt, storage, preparation, service and disposal of food. It requires the ability to determine program requirements and prepare policies and procedures for other personnel to follow. The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation areas. This includes restaurants, cafes, clubs, and hotels; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens, and fast food outlets; residential catering; in-flight and other transport catering. A food safety program would most commonly be based on the h

Elements & Learning Outcomes

E1Evaluate organisational requirements for food safety program.

0198.E1.O1Evaluate organisational characteristics that impact on food safety.

0198.E1.O2Examine food handling operations and processes and identify potential or existing food hazards.

0198.E1.O3Identify critical control points in food preparation system where food hazards and contaminants must be controlled.

0198.E1.O4Identify product suppliers and determine quality assurance specifications for foodstuffs supplied.

0198.E1.O5Evaluate existing product specifications for food items prepared and sold.

0198.E1.O6Evaluate existing policies and procedures and monitoring practices, including record keeping, and assess need for change.

E2Develop food safety program to control hazards.

0198.E2.O1Identify and consult with stakeholders in program development.

0198.E2.O2Integrate regulatory requirements and standards into policies and procedures.

0198.E2.O3Establish and document critical control points and control methods for each point.

0198.E2.O4Develop procedures for systematic monitoring of controls and associated record keeping.

0198.E2.O5Develop corrective action procedures for uncontrolled hazards.

0198.E2.O6Develop or modify and record product specifications covering food items prepared and sold.

0198.E2.O7Identify training needs and develop training program.

0198.E2.O8Develop schedule for regular review of food safety program.

0198.E2.O9Document food safety program and provide to regulatory authorities as required.

E3Implement food safety program.

0198.E3.O1Communicate food safety programs, policies, procedures and product specifications to colleagues and ensure display of appropriate signage and access to information.

0198.E3.O2Organise appropriate training and mentoring.

0198.E3.O3Monitor operational activities to ensure that policies and procedures are followed.

0198.E3.O4Manage response to incidents of uncontrolled food hazards and oversee implementation of corrective action procedures.

0198.E3.O5Make changes to practices that led to the food safety breach, and document, communicate and implement changes.

0198.E3.O6Maintain food safety management documents.

E4Participate in food safety audit.

0198.E4.O1Ensure food safety program is audited as required by legislation.

0198.E4.O2Participate in food safety program audits and provide assistance to inspectors.

0198.E4.O3Retain records of food audits according to legislative requirements.

E5Evaluate and revise food safety program.

0198.E5.O1Conduct scheduled review of food safety program in consultation with colleagues.

0198.E5.O2Validate required food safety controls.

0198.E5.O3Review policies, procedures, product specifications, monitoring systems and record keeping methods, and revise as required.

0198.E5.O4Prepare and document amended food safety program and provide to regulatory authorities as required.

0198.E5.O5Communicate changes and monitor inclusion in production processes.

0198.E5.O6Identify and respond to additional training needs based on changes to food safety practices.