IMPBP304 – Check organisational compliance in a food business
Overview
This standard is about the skills and knowledge needed for you to check organisational compliance in a food business.
Compliance is integral to the operation of a food business. Regulations cover the legal status of a food business and additional regulations cover areas such as food safety, environmental health and trading standards requirements, labelling, traceability and product recall. In addition organisations can choose to adhere to the requirements of organisations offering quality standards for food businesses including British Retail Consortium (BRC) and International Organisation for Standardisation (ISO). Compliance with internal organisational requirements and external customers and suppliers relating to standard operating procedures and quality specifications is an additional area of compliance in the day to day operation of a food business.
You will need the skills and understanding to ensure the systems and procedures are in place to support compliance, communicate the importance of compliance and the consequences of non-compliance to the food business. You must have the skills and understanding to monitor adherence to the systems and report and provide feedback to relevant people on the food business’s ability to adhere to compliance requirements.
You will need to know and understand the different types of compliance relating to the operation of a food business. You must also know and understand the importance of systems and procedures, organisational management systems and auditing in ensuring compliance.
This standard is for you if you work in food operations and/or supply operations and are involved in ensuring organisational compliance in a food business.
Performance criteria
You must be able to:
Support systems and procedures
1. access the requirements of the regulations, codes of practice, organisational procedure or specification requiring compliance
2. confirm the systems and procedures are in place to ensure compliance with the regulatory or organisational requirements
3. communicate to relevant people the importance of adherence to compliance requirements and the consequences of non-compliance
4. confirm the organisational systems and procedures are in place to support adherence to compliance
Monitor and report compliance
5. keep up to date with the current requirements of the regulations, codes of practice or organisational standard operating procedures and quality specifications
6. communicate changes to the relevant people
7. monitor adherence to the requirements of the regulations
8. provide feedback to relevant people on the ability of the organisation, area within an organisation, team or individual to adhere to compliance requirements
9. monitor and report audit activity and the outcomes of audits
10. make recommendations to support resolution of non-compliances
Knowledge and understanding
You need to know and understand
Ensure organisational compliance
1. how to access the requirements of the regulations, codes of practice, organisational procedure or specification requiring compliance
2. why it is important to use and adhere to organisational systems and procedures to manage and record compliance requirements
3. the methods of communication and information technology available within your organisation and how to make best use of them
4. the organisational methods for communicating changes to compliance requirements across a food business and why it is important to do this
5. how to keep up to date with changes to regulations, codes of practice or organisational requirements and why it is important to do this
6. why it is important to monitor and audit the food business’s adherence to compliance requirements and the organisational procedures for carrying out monitoring or auditing
7. the consequences of not adhering to food business compliance requirements
8. how to evaluate and present monitoring and audit reports to relevant people
9. how to provide feedback to the food business, area within a food business, team or individuals ability to adhere to compliance requirements
Principles of organisational compliance
10. the concept of compliance as an integral part of the operation of a food business and how it affects the strategy, policy, plans and culture of a food business
11. the different layers of regulatory, customer and industry compliance affecting a food business
12. the regulations a food business must adhere to and how these regulations are checked
13. voluntary codes of practice and quality standards available to a food business and how these are audited and checked
14. the role of customers and suppliers in adherence to the different compliance requirements and how this is checked and audited
15. what the different methodologies and management systems are for implementing and ensuring organisational compliance in a food business, their advantages and disadvantages
16. the importance of traceability in a food business and how to ensure this occurs
17. why auditing is important to compliance and how to carry it out
IMPBP304 – Check organisational compliance in a food business
Overview
This standard is about the skills and knowledge needed for you to check organisational compliance in a food business.
Compliance is integral to the operation of a food business. Regulations cover the legal status of a food business and additional regulations cover areas such as food safety, environmental health and trading standards requirements, labelling, traceability and product recall. In addition organisations can choose to adhere to the requirements of organisations offering quality standards for food businesses including British Retail Consortium (BRC) and International Organisation for Standardisation (ISO). Compliance with internal organisational requirements and external customers and suppliers relating to standard operating procedures and quality specifications is an additional area of compliance in the day to day operation of a food business.
You will need the skills and understanding to ensure the systems and procedures are in place to support compliance, communicate the importance of compliance and the consequences of non-compliance to the food business. You must have the skills and understanding to monitor adherence to the systems and report and provide feedback to relevant people on the food business’s ability to adhere to compliance requirements.
You will need to know and understand the different types of compliance relating to the operation of a food business. You must also know and understand the importance of systems and procedures, organisational management systems and auditing in ensuring compliance.
This standard is for you if you work in food operations and/or supply operations and are involved in ensuring organisational compliance in a food business.
Performance criteria
You must be able to:
Support systems and procedures
1. access the requirements of the regulations, codes of practice, organisational procedure or specification requiring compliance
2. confirm the systems and procedures are in place to ensure compliance with the regulatory or organisational requirements
3. communicate to relevant people the importance of adherence to compliance requirements and the consequences of non-compliance
4. confirm the organisational systems and procedures are in place to support adherence to compliance
Monitor and report compliance
5. keep up to date with the current requirements of the regulations, codes of practice or organisational standard operating procedures and quality specifications
6. communicate changes to the relevant people
7. monitor adherence to the requirements of the regulations
8. provide feedback to relevant people on the ability of the organisation, area within an organisation, team or individual to adhere to compliance requirements
9. monitor and report audit activity and the outcomes of audits
10. make recommendations to support resolution of non-compliances
Knowledge and understanding
You need to know and understand
Ensure organisational compliance
1. how to access the requirements of the regulations, codes of practice, organisational procedure or specification requiring compliance
2. why it is important to use and adhere to organisational systems and procedures to manage and record compliance requirements
3. the methods of communication and information technology available within your organisation and how to make best use of them
4. the organisational methods for communicating changes to compliance requirements across a food business and why it is important to do this
5. how to keep up to date with changes to regulations, codes of practice or organisational requirements and why it is important to do this
6. why it is important to monitor and audit the food business’s adherence to compliance requirements and the organisational procedures for carrying out monitoring or auditing
7. the consequences of not adhering to food business compliance requirements
8. how to evaluate and present monitoring and audit reports to relevant people
9. how to provide feedback to the food business, area within a food business, team or individuals ability to adhere to compliance requirements
Principles of organisational compliance
10. the concept of compliance as an integral part of the operation of a food business and how it affects the strategy, policy, plans and culture of a food business
11. the different layers of regulatory, customer and industry compliance affecting a food business
12. the regulations a food business must adhere to and how these regulations are checked
13. voluntary codes of practice and quality standards available to a food business and how these are audited and checked
14. the role of customers and suppliers in adherence to the different compliance requirements and how this is checked and audited
15. what the different methodologies and management systems are for implementing and ensuring organisational compliance in a food business, their advantages and disadvantages
16. the importance of traceability in a food business and how to ensure this occurs
17. why auditing is important to compliance and how to carry it out
Keywords: Food; drink; manufacturing; business; governance