COACHâ€™S GUIDE Food Safety Compliance

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


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



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;



• 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.



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.



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


http://www.foodstandards.gov.au/

http://www.dms.dpc.vic.gov.au/


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



http://www.dms.dpc.vic.gov.au/


• 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





http://www.health.vic.gov.au/

http://www.foodsmart.com.au/

http://www.foodindustrytraining.com.au/

http://www.amic.org.au/

http://www.safemeat.com.au/


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



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. .




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.


http://www.daff.gov.au/

http://www.daff.gov.au/aqis


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)


http://www.campaspe.vic.gov.au/foodsafety

http://www.melbourne.vic.gov.au/foodsafety

http://www.iccv.com.au/


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)


http://www.australianorganic.com.au/

http://www.bfa.com.au/

http://www.bfa.com.au/


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).


http://www.australianorganic.com.au/


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.



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?



3. When should you wash your hands?

4. What does food-borne disease mean?



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?



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?



3. International Standards Organisation (ISO)

Applicable Not applicable � Why?

4. Good Manufacturing Practices (GMP)

Applicable � Not applicable � Why?

5. Standard Operating Procedures (SOPs)


6. Workplace Instructions (WIs)




7. Induction Manual


8. Company Training Manual


9. Food Recall Guidelines




10. Other – Please list and explain their purpose.

THIRD PARTY REPORT – FOOD SAFETY COMPLIANCE MODULE




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:

COACHâ€™S GUIDE Food Safety Compliance

Documents

Transcript of COACHâ€™S GUIDE Food Safety Compliance