IMPFS134 – Develop working practices and procedures to manage food safety in food and drink operations
Overview
This standard is about the skills and knowledge required to develop practices and procedures to manage proactive food safety management procedures.
You will need to be able to establish structures for managing food safety.
You will need to implement working practices and procedures to manage food safety. You will need to establish procedures to review and audit food safety.
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:
Establish the structure for managing food safety
1. clarify the size, composition, roles, responsibilities and authority levels of food safety teams
2. establish clear lines of communication, decision-making and reporting
3. allocate responsibilities for implementation and management of working practice and procedures
4. identify training needs and provide training
Implement working practices and procedures
5. specify control measures for each critical control point and their method of application in accordance with organisational requirements
6. specify the monitoring procedures and their frequency to control hazards in accordance with organisational requirements
7. provide specification of critical limits in accordance with organisational requirements
8. identify actions and their method of application in accordance with organisational requirements
Establish the methods for measuring food safety performance
9. select methods and procedures for hazard analysis identification of control measures and determination of critical control points in accordance with organisational requirements
10. incorporate measures and critical limits within standard operating procedures
11. establish review and audit timescales for performance measures
Knowledge and understanding
You need to know and understand
1. relevant current legislation and statutory requirements for organisation's sector and product type
2. how and where to access supporting information and expert advice
3. the importance of a multidisciplinary approach to preparation of guidelines and systems
4. the importance of a systematic approach to food safety management for the organisation
5. factors which impact on the safety of products from supply of raw materials to end consumer
6. the role of hygiene procedures within food safety management and associated directives
7. best practice within the relevant industry/sector and its application in context
8. key principles and components of hazard analysis systems including critical control points and critical limits
9. how to conduct hazard analysis and risk assessment
10. the roles and responsibilities of individuals in food safety management teams
11. the minimum training provision requirements for staff relating to food safety
12. relevant evaluation procedures and best practice for verification and compliance of food safety procedures
13. risks to public health, their nature and severity
14. the importance of processes for continuous improvement
15. how proposals for continuous improvement can be incorporated into revised policies and practice
IMPFS134 – Develop working practices and procedures to manage food safety in food and drink operations
Overview
This standard is about the skills and knowledge required to develop practices and procedures to manage proactive food safety management procedures.
You will need to be able to establish structures for managing food safety.
You will need to implement working practices and procedures to manage food safety. You will need to establish procedures to review and audit food safety.
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:
Establish the structure for managing food safety
1. clarify the size, composition, roles, responsibilities and authority levels of food safety teams
2. establish clear lines of communication, decision-making and reporting
3. allocate responsibilities for implementation and management of working practice and procedures
4. identify training needs and provide training
Implement working practices and procedures
5. specify control measures for each critical control point and their method of application in accordance with organisational requirements
6. specify the monitoring procedures and their frequency to control hazards in accordance with organisational requirements
7. provide specification of critical limits in accordance with organisational requirements
8. identify actions and their method of application in accordance with organisational requirements
Establish the methods for measuring food safety performance
9. select methods and procedures for hazard analysis identification of control measures and determination of critical control points in accordance with organisational requirements
10. incorporate measures and critical limits within standard operating procedures
11. establish review and audit timescales for performance measures
Knowledge and understanding
You need to know and understand
1. relevant current legislation and statutory requirements for organisation's sector and product type
2. how and where to access supporting information and expert advice
3. the importance of a multidisciplinary approach to preparation of guidelines and systems
4. the importance of a systematic approach to food safety management for the organisation
5. factors which impact on the safety of products from supply of raw materials to end consumer
6. the role of hygiene procedures within food safety management and associated directives
7. best practice within the relevant industry/sector and its application in context
8. key principles and components of hazard analysis systems including critical control points and critical limits
9. how to conduct hazard analysis and risk assessment
10. the roles and responsibilities of individuals in food safety management teams
11. the minimum training provision requirements for staff relating to food safety
12. relevant evaluation procedures and best practice for verification and compliance of food safety procedures
13. risks to public health, their nature and severity
14. the importance of processes for continuous improvement
15. how proposals for continuous improvement can be incorporated into revised policies and practice
Keywords: Food; manufacture; hygiene; safety; animal; feed; guidelines; procedures