RABQSA-NFS 4 – Identify, evaluate and control food safety hazards ...

Competency Unit: RABQSA-NFS 4 – Identify, evaluate and control food safety hazards Effective date: February 2006Competency Performance Criteria Evidence Guide1: Identify food safetyhazards in a foodbusiness1.1: Biological food safety hazards that could present arisk in the food at the point of consumption areidentified by type, origin and food association andassessed to determine risk level and controlrequirements1.2: Intrinsic and extrinsic chemical food safety hazardsthat could present a risk in the food at the point ofconsumption, including toxin presence, are identified bytype, origin and food association and assessed todetermine risk level and control requirementsSources of advice and research on foods, processing methods,production technologies and associated food safety hazardsand control methods are accurately described.Ways in which food can cause illness and injury (includingacknowledgement of incidence and trends in food borneillness) are accurately described.Intrinsic and extrinsic factors that can impact on food safety areaccurately described.1.3: Physical food safety hazards that present a risk infood are identified and assessed to determine controlrequirementsCommon biological food safety hazards (including toxinproduction and spore formation) and conditions required forsurvival and growth of each are accurately described. Growthrates, transmission routes, likely carriers and threshold levelsare referenced in this description.Sources of information on acceptable (and legal) levels ofbiological, chemical and physical contamination areappropriately defined.Food supply chains and potential of a breakdown in control atone point to impact other parts of the chain are accuratelydescribed.Survival and growth requirements of biological food safetyhazards are accurately described.This is a “controlled” document on day of printing only.Document Ref: TCD48 RABQSA-NFS 4 Identify, Evaluate, Control FS Edition: 1 Issued: 10-Mar-06 Printed: 24-Aug-06Hazards.docPage 1 of 4

Competency Unit: RABQSA-NFS 4 – Identify, evaluate and control food safety hazards Effective date: February 2006Competency Performance Criteria Evidence GuideCommon allergenic substances as described by the FoodStandards Code (and may be additionally defined by systemowners) are appropriately referenced.Relevant legislation, codes of practice and technical standardsare accurately describedBiological, chemical and physical food safety hazards areaccurately identified.2. Control food safetyhazards in a foodbusiness2.1: Processing hazards and related control measuresand critical limits, monitoring and recordingrequirements are established and validated to eliminateor reduce food safety hazards to acceptable levels2.2: Food storage and handling requirementsnecessary to eliminate or reduce food safety hazardsare determined2.3: Personal hygiene practices required to eliminate orreduce food safety hazards are established2.4: Cleaning and sanitation, housekeeping and pestcontrol practices and procedures required to prevent orreduce food safety hazards are established2.5: Other pre-requisite programs are developed toeliminate or reduce food safety hazards to acceptableCommon control methods necessary to eliminate or reduce therisk of food borne illness to acceptable levels for each commonpathogen are described. This should include but not be limitedto the role of food storage, temperature control, preservationand process methods, traceability, product shelf life, cleaningand sanitation and pest control.Methods to detect and minimize the risk of food contaminationby personal carriers (including convalescent and symptomlesscarriers) and related minimum legal illness reportingrequirements and personal hygiene procedures are described.The roles of microbiological sampling, swabbing and testing inassessing the presence of biological contamination aredescribed.This is a “controlled” document on day of printing only.Document Ref: TCD48 RABQSA-NFS 4 Identify, Evaluate, Control FS Edition: 1 Issued: 10-Mar-06 Printed: 24-Aug-06Hazards.docPage 2 of 4

Competency Unit: RABQSA-NFS 4 – Identify, evaluate and control food safety hazards Effective date: February 2006Competency Performance Criteria Evidence GuidelevelsMethods to determine the appropriateness and effectiveness ofthe control measures and critical limits are described. Thisshould include identifying the effect of control measures on theidentified food safety hazard; method and feasibility ofmonitoring; the relationship to other control measures and theseverity of consequences and required corrective action in theevent of failure of controlTypes and causes of acute and chronic chemical food borneillness are described.The food safety and legal impacts of chemical contaminationincluding residual agricultural and environmental chemicals;residual industrial (including cleaning) chemicals; and chemicalcontamination as a result of packaging methods and materialsare described.Physical hazards that pose a food safety risk are described.Common control methods to eliminate or reduce the risk ofchemical or physical food borne illness to acceptable levels foreach common form of chemical and physical food safetyhazard are described. This should include:• Chemicals that pose a food safety risk• Common food allergens• Physical hazardsThis is a “controlled” document on day of printing only.Document Ref: TCD48 RABQSA-NFS 4 Identify, Evaluate, Control FS Edition: 1 Issued: 10-Mar-06 Printed: 24-Aug-06Hazards.docPage 3 of 4

Competency Unit: RABQSA-NFS 4 – Identify, evaluate and control food safety hazards Effective date: February 2006Competency Performance Criteria Evidence GuideThe role and requirement of pre-requisite programs andprocedures to eliminate, prevent or reduce biological, chemicaland physical food safety hazards to acceptable levels aredescribed.Methods for determining critical control points (CCP) andcritical limits for identified hazards are described.Methods to establish the required procedures, systems andrecords to monitor critical control points in order to demonstratethat the CCP is in control are described.Corrective actions and corrections to be taken when criticallimits are not achieved are described.This is a “controlled” document on day of printing only.Document Ref: TCD48 RABQSA-NFS 4 Identify, Evaluate, Control FS Edition: 1 Issued: 10-Mar-06 Printed: 24-Aug-06Hazards.docPage 4 of 4