IMPFS135 – Develop recording procedures to monitor food safety in food and drink operations
Overview
This standard is about the skills and knowledge required to develop recording procedures used in the monitoring of food safety measures. This includes measurement against internal standard operating procedures and measurement against externally set requirements including those set by both customers and legislators.
You will need to be able to analyse information needs and implement actions to check that the information is both recorded and made available to inform decision making.
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:
Check compliance of recording procedures
1. analyse organisational, sector, national and international statutory and non-statutory requirements
2. identify recording requirements to check compliance
3. determine the level and range of data to be recorded to facilitate measurement against standard operating procedures and audit requirements
4. specify responsibility for document control and approval procedures
Develop recording procedures
5. map out operational processes to identify points where data recording is required
6. identify the required data to be recorded at each critical control point
7. specify the frequency and level of data required to be recorded
8. identify verification and validation checks required to check data reliability
9. specify documentation required for data recording and suitable locations for storage in accordance with organisational requirements
Establish channels of communication
10. train staff responsible for data recording, as to the measures to be applied
11. gather data on a periodic basis to inform performance review
12. pass on performance data to other departments and organisations to inform process improvement
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
IMPFS135 – Develop recording procedures to monitor food safety in food and drink operations
Overview
This standard is about the skills and knowledge required to develop recording procedures used in the monitoring of food safety measures. This includes measurement against internal standard operating procedures and measurement against externally set requirements including those set by both customers and legislators.
You will need to be able to analyse information needs and implement actions to check that the information is both recorded and made available to inform decision making.
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:
Check compliance of recording procedures
1. analyse organisational, sector, national and international statutory and non-statutory requirements
2. identify recording requirements to check compliance
3. determine the level and range of data to be recorded to facilitate measurement against standard operating procedures and audit requirements
4. specify responsibility for document control and approval procedures
Develop recording procedures
5. map out operational processes to identify points where data recording is required
6. identify the required data to be recorded at each critical control point
7. specify the frequency and level of data required to be recorded
8. identify verification and validation checks required to check data reliability
9. specify documentation required for data recording and suitable locations for storage in accordance with organisational requirements
Establish channels of communication
10. train staff responsible for data recording, as to the measures to be applied
11. gather data on a periodic basis to inform performance review
12. pass on performance data to other departments and organisations to inform process improvement
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; drink; manufacture; hygiene; safety; animal; feed; guidelines; procedures