IMPFS122 – Allocate roles and responsibilities for food safety management in food and drink operations
Overview
This standard is about the skills and knowledge required to allocate roles and responsibilities for food safety management. It involves implementing proactive food safety management procedures in food and drink operations, allocating roles and responsibilities for managing food safety and ensuring that there are adequate resources and support for those individuals.
You will need to be able to brief staff as to their roles within the production process and check that they are given guidance to check that they perform tasks in a way that supports the food safety management system.
This standard is for you if you work in food and drink operations or animal feed operations and your job requires you to have responsibilities for managing food safety. You may have management responsibilities for an operational team.
Performance criteria
You must be able to:
Allocate roles
1. obtain specifications which define the roles and responsibilities associated with food safety management roles
2. assess the skills and knowledge required to fill food safety monitoring and management roles based on standard operating procedures and the food safety management system
3. identify individuals who have been sufficiently trained to undertake responsibilities in managing food safety in the workplace
4. allocate specific roles in managing food safety to those identified individuals
5. report to senior management when staff have not received the required level of training
Inform others about their responsibilities and check for understanding
6. inform individuals of their food safety management responsibilities
7. specify the limits of their authority
8. inform individuals of the implications and severity of production activity not conforming to food safety standards
9. confirm individuals understanding of their role and responsibility for food safety
Provide support to others
10. define the sources of information regarding emergency food safety procedures, and check that they are understood by all
11. provide resources to implement and control critical aspects and components of the food safety management procedures
12. implement action when staff performance does not reflect standard operating procedures
13. specify the monitoring methods and associated records
Knowledge and understanding
You need to know and understand
1. the key requirements, including critical control points and critical limits of organisation's food safety management procedures
2. the role of food safety management systems in the protection of food
3. the differences between 'HACCP' and 'TACCP' and how they apply to the organisation
4. the expected roles, responsibilities and levels of authority of members of a food safety management team
5. the impact that a positive safety culture can have on the operation of safe working practices
6. the capabilities and limitations of team members and the impact that this can have on food safety
7. the organisational methods used to train and assess the competence of team members
8. the types of training and development activity that can be applied to address food safety related issues
9. the differences between different levels of qualification and training in regards to food safety and what these indicate in regards to the skills and knowledge of individuals
10. personal hygiene requirements and their implementation
11. required cleaning and maintenance of equipment and environment
12. key plant and environmental conditions which may pose a threat to food safety
13. methods for segregation, storage and disposal of waste and of damaged or contaminated products
14. preventive action in respect of controlling spread or increase in product contamination and cross-contamination
15. sources and types of product contamination and cross-contamination, deterioration and spoilage and how to recognise them
16. methods for monitoring and checking conformance to critical limits and how to implement them
17. the benefits and approaches of standard operating procedures (SOPs) and specified working practices to food safety
18. the use of audits in monitoring compliance against SOPs
19. action in the event of non-conformance to critical limits
20. how to assess additional support, information and advice requirements
21. where reliable and up to date information can be sought to help inform the implementation of food safety measures
IMPFS122 – Allocate roles and responsibilities for food safety management in food and drink operations
Overview
This standard is about the skills and knowledge required to allocate roles and responsibilities for food safety management. It involves implementing proactive food safety management procedures in food and drink operations, allocating roles and responsibilities for managing food safety and ensuring that there are adequate resources and support for those individuals.
You will need to be able to brief staff as to their roles within the production process and check that they are given guidance to check that they perform tasks in a way that supports the food safety management system.
This standard is for you if you work in food and drink operations or animal feed operations and your job requires you to have responsibilities for managing food safety. You may have management responsibilities for an operational team.
Performance criteria
You must be able to:
Allocate roles
1. obtain specifications which define the roles and responsibilities associated with food safety management roles
2. assess the skills and knowledge required to fill food safety monitoring and management roles based on standard operating procedures and the food safety management system
3. identify individuals who have been sufficiently trained to undertake responsibilities in managing food safety in the workplace
4. allocate specific roles in managing food safety to those identified individuals
5. report to senior management when staff have not received the required level of training
Inform others about their responsibilities and check for understanding
6. inform individuals of their food safety management responsibilities
7. specify the limits of their authority
8. inform individuals of the implications and severity of production activity not conforming to food safety standards
9. confirm individuals understanding of their role and responsibility for food safety
Provide support to others
10. define the sources of information regarding emergency food safety procedures, and check that they are understood by all
11. provide resources to implement and control critical aspects and components of the food safety management procedures
12. implement action when staff performance does not reflect standard operating procedures
13. specify the monitoring methods and associated records
Knowledge and understanding
You need to know and understand
1. the key requirements, including critical control points and critical limits of organisation's food safety management procedures
2. the role of food safety management systems in the protection of food
3. the differences between 'HACCP' and 'TACCP' and how they apply to the organisation
4. the expected roles, responsibilities and levels of authority of members of a food safety management team
5. the impact that a positive safety culture can have on the operation of safe working practices
6. the capabilities and limitations of team members and the impact that this can have on food safety
7. the organisational methods used to train and assess the competence of team members
8. the types of training and development activity that can be applied to address food safety related issues
9. the differences between different levels of qualification and training in regards to food safety and what these indicate in regards to the skills and knowledge of individuals
10. personal hygiene requirements and their implementation
11. required cleaning and maintenance of equipment and environment
12. key plant and environmental conditions which may pose a threat to food safety
13. methods for segregation, storage and disposal of waste and of damaged or contaminated products
14. preventive action in respect of controlling spread or increase in product contamination and cross-contamination
15. sources and types of product contamination and cross-contamination, deterioration and spoilage and how to recognise them
16. methods for monitoring and checking conformance to critical limits and how to implement them
17. the benefits and approaches of standard operating procedures (SOPs) and specified working practices to food safety
18. the use of audits in monitoring compliance against SOPs
19. action in the event of non-conformance to critical limits
20. how to assess additional support, information and advice requirements
21. where reliable and up to date information can be sought to help inform the implementation of food safety measures
Keywords: Food; manufacture; safety; hygiene; management; procedures; animal;
feed