3069 Monitor food safety at critical control points in food and drink operations
SCQF Level 6 SCQF Credit value 6
Unit Summary
This unit is about monitoring food safety at critical control points in processing operations.
You will need to be able to identify the critical areas where monitoring is required and the relevant benchmarks for effective and safe operations. You will also need to be able to record data and report key information to the appropriate people.
This unit 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.
In order to be assessed as competent you must demonstrate to your assessor that you can consistently perform to the requirements set out below. Your performance evidence must include at least one observation by your assessor.
You must be able to:
You need to show:
Evidence must be work-based, simulation alone is only allowed where shown in bold italics
1. Identify and monitor critical control points
This means you:
Identify relevant food safety control measures
Complete all specified operational controls and checks at the set time frequency
Keep accurate and complete records of checks
Obtain verification for completed checks, following set procedures
Evidence of identifying and monitoring critical control points in accordance with workplace procedures
2. Respond to non-compliance at critical control points
This means you:
Take corrective action with the appropriate degree of urgency when control measures fail
Report to the appropriate person any specifications or procedures that are out of line with set limits
Seek expert advice and support for matters outside your own level of authority or expertise
Evidence of troubleshooting in accordance with workplace procedures
You need to know and understand:
Evidence of knowledge and understanding should be collected during observation of performance in the workplace. Where it cannot be collected by observing performance, other assessment methods should be used.
what food safety management procedures and food safety management systems are and why it is important to have them in place
what continuous improvement is and why it is important to contribute to the improvement process
the concept of food safety management procedures and how they are applied within the organisation
the concept of threat analysis and how it can be applied within the organisation
what critical control points, control points, critical limits and relevant variance are
why it is important to monitor critical control points and control points, and how to do so
your responsibilities under your food safety management procedures, including the critical control points relating to your work activity
the impact of variance at critical control points and control points on food safety, public health and your organisation
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
how to interpret and use specifications and standard operating procedures
the reporting procedures when control measures fail
the records required for controlling food safety and how to maintain them
how traceability works and why it is important to food safety
the impact that failure to have effective traceability measures can have on public health and on the business
types and methods of corrective action to reduce, control or eliminate food safety hazards
Evidence of performance may employ examples of the following assessment:
observation
written and oral questioning;
evidence from company systems (e.g. Food Safety Management System)
reviewing the outcomes of work
checking any records of documents completed
checking accounts of work that the candidate or others have written
3069 Monitor food safety at critical control points in food and drink operations
SCQF Level 6 SCQF Credit value 6
Unit Summary
This unit is about monitoring food safety at critical control points in processing operations.
You will need to be able to identify the critical areas where monitoring is required and the relevant benchmarks for effective and safe operations. You will also need to be able to record data and report key information to the appropriate people.
This unit 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.
In order to be assessed as competent you must demonstrate to your assessor that you can consistently perform to the requirements set out below. Your performance evidence must include at least one observation by your assessor.
You must be able to:
You need to show:
Evidence must be work-based, simulation alone is only allowed where shown in bold italics
1. Identify and monitor critical control points
This means you:
Identify relevant food safety control measures
Complete all specified operational controls and checks at the set time frequency
Keep accurate and complete records of checks
Obtain verification for completed checks, following set procedures
Evidence of identifying and monitoring critical control points in accordance with workplace procedures
2. Respond to non-compliance at critical control points
This means you:
Take corrective action with the appropriate degree of urgency when control measures fail
Report to the appropriate person any specifications or procedures that are out of line with set limits
Seek expert advice and support for matters outside your own level of authority or expertise
Evidence of troubleshooting in accordance with workplace procedures
You need to know and understand:
Evidence of knowledge and understanding should be collected during observation of performance in the workplace. Where it cannot be collected by observing performance, other assessment methods should be used.
Evidence of performance may employ examples of the following assessment: