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Food Safety Compliance Module ___________________________
COACH’S GUIDE
Food Safety Compliance
© Commonwealth of Australia 2007
Food Safety Compliance – Coach’s Guide __________________________________
© Commonwealth of Australia 2007 2
Food Safety Compliance – Coach’s Guide __________________________________
Contents
Introduction 4
Roles and Responsibilities of a Coach 4
About the Module 5
LEARNER RESOURCE – FOOD SAFETY COMPLIANCE 7
The Law 7
Food Safety Legislation 8
The Australia New Zealand Food Standards System 10
Australian Quarantine and Inspection Service 12
Australian Certified Organic (ACO) 15
Food Safety Plan 15
The Australia and New Zealand Food Standards Code. Section 3.2.2. Food Safety Practices and General Requirements 15
Guidelines for Coaches – Workplace Learning and Assessment Activity 16
WORKPLACE LEARNING and ASSESSMENT ACTIVITY 17
THIRD PARTY REPORT – FOOD SAFETY COMPLIANCE MODULE 23
© Commonwealth of Australia 2007 3
Food Safety Compliance – Coach’s Guide __________________________________
Introduction
This booklet provides all the Coach’s material for the module Food
Safety Compliance. Coaches will need to be familiar with this material
in order to fulfil their role in the workplace learning process.
The Coach’s Guide consists of the following:
Advice to coaches to assist them in fulfilling their responsibilities in the
learning process.
The Learner Resource. Reference material provided to the learner that
covers the module and some additional explanatory information where
necessary.
Guidelines for coaches, specific to the Workplace Learning and
Assessment Activity.
The Workplace Learning and Assessment Activity. The key
workplace activity that consolidates the learners understanding of the
module content.
A Third Party Report. A coach or supervisors report about the learner,
based on the competencies required in the module.
Roles and Responsibilities of a Coach
A Coach is a critical component of this essential training for production
operators within food processing.
As a coach you have the following responsibilities:
• be a mentor and coach to the learner;
• have a good understanding of the content of this guide;
© Commonwealth of Australia 2007 4
Food Safety Compliance – Coach’s Guide __________________________________
• have a good understanding of workplace policies and procedures;
• provide guidance and advice to the learner and be able to either
answer any questions they may have or if appropriate, direct them
to alternate sources of information. i.e. Production Manager,
Quality Assurance Manager, etc;
• monitor the learner’s progress;
• be able to assess the level of assistance required, particularly in
regard to the Workplace Learning and Assessment Activities;
• in conjunction with management, allocate sufficient time for both
on-line training and workplace activities;
• complete a Third Party Report on the learner;
• liaise with management and provide feedback for the entire
process; and
• any other tasks as requested by the Training Coordinator.
About the Module
Overview of Content
The module Food Safety Compliance is part of the Food Safety
Subject inside the Food Processing Compliance Package. The
module provides the learner with an understanding of the legal
requirements relating to food safety and hygiene that are applicable to
the food processing industry. In addition to legal aspects, the module
covers a variety of compliances that must be met in order to meet certain
market specific requirements.
© Commonwealth of Australia 2007 5
Food Safety Compliance – Coach’s Guide __________________________________
At certificate II level, learners need only a basic understanding of what a
company must legally comply with. As such the module is very much
pitched at providing a general understanding without a lot of in depth
detail. The only legal document that the learner is required to read is
section 3.2.2 from the Australia New Zealand Food Standards Code
entitled “Food Safety Practices and General Requirements”. The
document outlines basic food safety and hygiene practices that would be
applicable to any food premises.
Learner Assistance
The learner should try and complete the on-line component of the module
with minimal supervision, however, as the coach you will need to be
familiar with the Workplace Learning and Assessment Activity. It is
likely that the learner will require the most assistance with this activity
as it requires considerable workplace consultation to complete.
The Workplace Learning and Assessment Activity is included at the end
of this guide. It has two parts to it. Part 1 is the requirement to read the
section from the Australia New Zealand Food Standards Code on Food
Safety Practices and General Requirements and answer a series of
questions. The aim of this is to have the learner read and understand
basic food safety and hygiene requirements that have been legislated.
You should ensure you are familiar with this document which has been
included as an attachment to this guide.
Part 2 is an exercise in identifying what compliance documentation is
applicable in your organisation. The learner will require assistance with
this task and may need to seek the expertise of a variety of people within
the organisation to extract the information required. It is recommended
that you as a coach consult with key staff, such as the Quality Assurance
Manager, to ensure they are aware of the task and to assist in your role as
coach.
© Commonwealth of Australia 2007 6
Food Safety Compliance – Coach’s Guide __________________________________
LEARNER RESOURCE – FOOD SAFETY COMPLIANCE
The Law
Victoria
The following food industry related legislation applies to businesses
within Victoria:
Acts – Federal and State
Food Standards Australia New Zealand Act 1991 (Available
on the Food Standards Australia and New Zealand website:
www.foodstandards.gov.au )
(The following documents are available on the Victorian
Legislation and Parliamentary Documents website
http://www.dms.dpc.vic.gov.au/)
Victorian Food Act 1984
- Food (Amendment) Act 1997
Victorian Meat Industries Act 1993
Victorian Diary Act 2000
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Food Safety Compliance – Coach’s Guide __________________________________
Regulations
In Victoria, unlike other states, there are no regulatory
documents subordinate to the Food Act 1984. Other states
have a range of Food Standards and Food Hygiene
Regulations.
Codes
Australia New Zealand Food Standards Code – The only
Nationally uniform and recognized Food Safety Standard
(Available on the Food Standards Australia and New Zealand
website: www.foodstandards.gov.au )
Food Safety Legislation
Victoria
The principle State Act that controls the sales of food in Victoria is the
Food Act 1984 (available on the Victorian Legislation and Parliamentary
Documents website http://www.dms.dpc.vic.gov.au ).
The Food Act is the applicable legislation for ensuring the wholesomeness,
purity and standards for food sold in Victoria. For the orderly
management of this process the Food Act:
• sets out offences for breaches of the Food Law and the applicable
penalties and defences available to defendants
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Food Safety Compliance – Coach’s Guide __________________________________
• sets out the legal definitions for food and other terms
• is the means through which the Australia New Zealand Food
Standards Code is applied as the law in Victoria (The Food
Standards Code is developed by Food Standards Australia New
Zealand)
• is the means through which the Australian Food Recall system is
applied
• is the means through which the National Food Safety Standards
are applied
• is the means through which the Secretary, DHS, approves food
safety auditors
• is the means through which Food analysts are approved
• is the means through which municipal council register food
businesses as defined in the definition section of the Act
• is the means through which DHS exercises responsibilities for he
management of Crown premises
• is the means through which Food Safety programs are a prescribed
pre condition for food business registration
Websites that may be of interest include:
www.health.vic.gov.au
www.foodsmart.com.au
www.foodindustrytraining.com.au
www.amic.org.au
www.safemeat.com.au
© Commonwealth of Australia 2007 9
Food Safety Compliance – Coach’s Guide __________________________________
The Australia New Zealand Food Standards System
The Australia New Zealand food standards system is a cooperative
arrangement between Australia, New Zealand and the Australian States
and mainland Territories to develop and implement uniform food
standards; in other words, an integrated food regulatory system.
Food Standards Australia New Zealand is an independent agency that
sets food standards for both countries. Their goal is to produce, by taking
a consultative approach, a safe food supply and well informed consumers
by:
• developing food standards and addressing food safety issues
including the content and labelling of food
• undertaking food surveillance and recall
• providing advice to consumers
• undertaking research
• assisting AQIS with import control.
Australia New Zealand Food Standards Code
The Australian New Zealand Food Standards Code is the only Nationally
Uniform and recognised Food Safety Standard. The code contains the
practical application of the Acts and Regulations.
The Code is a collection of individual food standards. Standards on
related matters are grouped together into Parts, which in turn are
collected together into four Chapters. Chapter 1 deals with standards
which apply to all foods. Chapter 2 deals with standards affecting
particular classes of foods. Food hygiene is not part of the joint food
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Food Safety Compliance – Coach’s Guide __________________________________
standards system and Chapter 3 deals with food hygiene issues specific to
Australia. Chapter 4 contains standards dealing with the primary
production of food in Australia.
Food standards have the force of law. It is a criminal offence in Australia
to supply food that does not comply with relevant food standards.
Notwithstanding food standards, it is also an offence to sell food which is
damaged, deteriorated or perished, which is adulterated, or which is unfit
for human consumption. Because food standards are given legal effect by
State, Territory and New Zealand laws, from a legal perspective it is
important to read the Food Standards Code in conjunction with the
relevant food legislation. For the purpose of practical application the code
is easier to read and understand, providing specific standards to adhere
to.
A copy of the code is available from the Food Standards Australia and
New Zealand [FSANZ] website www.foodstandards.gov.au
The most important section of the code for food handlers to be aware of is
contained in Section 3.2.2 Food Safety Practices and General
Requirements.
Section 3.2.2 Food Safety Practices and General Requirements are
attached. You will need to read the document as part of your Workplace
Learning and Assessment Activity. .
© Commonwealth of Australia 2007 11
Food Safety Compliance – Coach’s Guide __________________________________
Australian Quarantine and Inspection Service
Australian Quarantine and Inspection Service (AQIS) is part of the
Australian Governments Department of Agriculture, Fisheries and
Forestry (DAFF) and is Australia’s first line of defence in reducing the
risk to our agriculture industries and environment against exotic pests
and diseases. It works with industry and trading partners to gain,
improve and maintain market access for agricultural commodities, and
AQIS participates in international forums to develop policies and
standards for trade in food products.
AQIS and FSANZ jointly run the Imported Food Inspection Scheme.
FSANZ develops food risk assessment policy and AQIS has operational
responsibility for inspection and sampling.
AQIS administers export controls and provides assistance in the
exportation of food products. Companies must meet AQIS controls in
order to export goods.
More information is contained in the following websites:
www.daff.gov.au - Department of Agriculture, Fisheries and Forestry
(DAFF)
www.daff.gov.au/aqis - Australian Quarantine and Inspection Services
(AQIS)
Local Government / Council
Your local council is responsible for inspecting businesses to ensure
compliance to the Victorian Food Act (1984) and provides advice and
training for food vendors. Your company must be registered with the local
council and with registration comes a requirement to meet compliance
requirements such as the implementation of a Food Safety Plan.
© Commonwealth of Australia 2007 12
Food Safety Compliance – Coach’s Guide __________________________________
Each council is different so the level of involvement and support may
vary. You may wish to check your local council’s website for more details.
Several councils have excellent websites with a great deal of information
on Food Safety. Two have a look at are:
www.campaspe.vic.gov.au/foodsafety
www.melbourne.vic.gov.au/foodsafety
External Auditors
An external auditor is an organisation that is not affiliated with your
company and has been tasked with examining or inspecting your
company’s facility.
An external audit can be done for a variety of reasons such as:
• to have the premises certified as compliant
• a breach has been reported
• best practice / continuous improvement
• due diligence
• Other
Islamic Coordinating Council of Victoria (ICCV)
The ICCV certifies Halal products from Australia to all countries in the
world.
www.iccv.com.au - Islamic Coordinating Council of Victoria (ICCV)
© Commonwealth of Australia 2007 13
Food Safety Compliance – Coach’s Guide __________________________________
Halal
The Arabic word halal means lawful or permitted.
Halal meat is from animals slaughtered according to Islamic rites. It is
produced with equipment that has been cleansed according to Islamic law.
It must not come into contact with non Halal products (unlawful). There
are a number of non Halal foods, the most common being pork.
Organic
Certified Organic products are grown and processed without the use of
synthetic chemicals, fertilisers, or genetically modified organisms
(GMOs).
Standards to achieve this are internationally recognised, and are assured
through annual audits of all certified operators by an independent third
party auditor.
www.australianorganic.com.au - Australian Certified Organic (ACO)
www.bfa.com.au - Biological Farmers of Australia (BFA)
Biological Farmers of Australia (BFA)
BFA is Australia’s largest representative organic body.
It actively works to influence standards development; represent views at
government level and support the growth of the Australian organic
market. It provides assistance in market intelligence, exporting
requirements, and development of contacts and networks.
www.bfa.com.au - Biological Farmers of Australia (BFA)
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Food Safety Compliance – Coach’s Guide __________________________________
Australian Certified Organic (ACO)
ACO is accredited to certify organic operations. Certification ensures
compliance with national production standards and allows trace back of
all products to their origin.
www.australianorganic.com.au - Australian Certified Organic (ACO)
Food Safety Plan
Food safety plan means a program set out in a written document retained
at the food premises of the food business, including records of compliance
and other related action, that:
(a) systematically identifies the potential hazards that may be reasonably
expected to occur in all food handling operations of the food business;
(b) identifies where, in a food handling operation, each hazard identified
under paragraph (a) can be controlled and the means of control;
(c) provides for the systematic monitoring of those controls;
(d) provides for appropriate corrective action when that hazard, or each of
those hazards, is found not to be under control;
(e) provides for the regular review of the program by the food business to
ensure its adequacy; and
(f) provides for appropriate records to be made and kept by the food
business demonstrating action taken in relation to, or in compliance with,
the food safety program.
The Australia and New Zealand Food Standards Code. Section 3.2.2. Food Safety Practices and General Requirements
See attached document (downloadable from online module).
© Commonwealth of Australia 2007 15
Food Safety Compliance – Coach’s Guide __________________________________
Guidelines for Coaches – Workplace Learning and Assessment Activity
Part 1. The Australia and New Zealand Food Standards Code.
Section 3.2.2. Food Safety Practices and General Requirements
As a coach you will need to be familiar with the above section. You also
need to read the questions in the Workplace Learning and Assessment
Activity. The exercise is to ensure learners read and understand the
document. You will find the answers are purely an extraction from the
code to confirm their understanding. Minimal supervision to complete
answers is required.
Part 2. Food safety compliance documents in your workplace
As a coach you will need to give clear direction to the learner in how to go
about finding the answers. To do this you will need to know all of the food
safety compliance documents that your company must comply with, and
who in your organisation is responsible for their implementation and
monitoring. For example: the Quality Assurance Manager would most
likely be responsible for the HACCP plan, the Human Resources Manager
may be responsible for the Induction Manual and the Site and Production
Managers may look after SOPs. You should consult with these key staff
prior to the learner so that they are aware of the activity and to ensure
you also have the required understanding.
The learner will need to talk to each of these people to find out why the
company does or does not have this document in place and what purpose
it serves. The answer should be brief, with the aim being to generate
conversation about each of the compliance documents with the subject
matter experts.
If you have any questions, please refer them to your training coordinator.
© Commonwealth of Australia 2007 16
Food Safety Compliance – Coach’s Guide __________________________________
WORKPLACE LEARNING and ASSESSMENT ACTIVITY
Print this activity then complete it and keep it as evidence in
your folder, or portfolio.
Part 1. The Australia and New Zealand Food Standards Code.
Section 3.2.2. Food Safety Practices and General Requirements
Section 3.2.2. of the Code is downloadable from the online module. Read
the section and answer the following questions:
1. In relation to Food Recall, what must your company have in place?
2. If you as a food handler suffer from an illness that could contaminate
food in your workplace, what should you do?
© Commonwealth of Australia 2007 17
Food Safety Compliance – Coach’s Guide __________________________________
3. When should you wash your hands?
4. What does food-borne disease mean?
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Food Safety Compliance – Coach’s Guide __________________________________
5. What are the 6 key things a food safety program does?
6. What temperature should potentially hazardous food be maintained at
to minimize risks?
© Commonwealth of Australia 2007 19
Food Safety Compliance – Coach’s Guide __________________________________
Part 2. Food safety compliance documents in your workplace
Part 2. Can you identify what food safety compliance documents your
company must follow to assist with compliance? For each example, tick
whether it is applicable or not, and say why.
1. Company Food Safety Plan (or Program)
Applicable Not applicable Why?
2. Hazard Analysis and Critical Control Point Documentation (HACCP)
Applicable Not applicable Why?
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Food Safety Compliance – Coach’s Guide __________________________________
3. International Standards Organisation (ISO)
Applicable Not applicable � Why?
4. Good Manufacturing Practices (GMP)
Applicable � Not applicable � Why?
5. Standard Operating Procedures (SOPs)
Applicable � Not applicable � Why?
6. Workplace Instructions (WIs)
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Food Safety Compliance – Coach’s Guide __________________________________
Applicable � Not applicable � Why?
7. Induction Manual
Applicable � Not applicable � Why?
8. Company Training Manual
Applicable � Not applicable � Why?
9. Food Recall Guidelines
Applicable � Not applicable � Why?
© Commonwealth of Australia 2007 22
Food Safety Compliance – Coach’s Guide __________________________________
10. Other – Please list and explain their purpose.
THIRD PARTY REPORT – FOOD SAFETY COMPLIANCE MODULE
© Commonwealth of Australia 2007 23
Food Safety Compliance – Coach’s Guide __________________________________
© Commonwealth of Australia 2007 24
Integrated units of competence FDFCORWCM2A Present & apply workplace information FDFCORFSY2A Implement the food safety program and procedures
Name of employee in training
Registered Training Organisation
Name of supervisor/manager
Position
As part of the assessment for the Certificate II in Food Processing we are seeking a report from a third party/supervisor who works closely with the candidate. We value your contribution and ask that you answer the following questions honestly.
Does the candidate demonstrate: Yes Not yet
Not able to comment
• an understanding of the compliance policies and documentation that make up the Company Food Safety Program / Plan?
• an understanding of the legal requirement to adhere to food safety and personal hygiene policies?
• the ability to communicate with others in order to extract workplace information?
• the ability to comprehend and accurately interpret workplace policies, procedures and instructions?
Signed by the supervisor/team leader: .................................................
Date: .............................
Please provide comments to support your responses (as appropriate). In particular, we would appreciate feedback on any areas requiring further personal development to meet all the needs of the company. Notes on feedback to candidate: