CFT NSW Glossary of Terms

Statement of Attainment
Can only be issued by Registered Training Organisations. This is the certification issued to a student which states the unit(s) of competency they have achieved under nationally endorsed standards. Achievements recognised by Statements of Attainment can be accumulated towards a qualification within the Australian Qualifications Framework – such as a Certificate 1, II, III, IV or Diploma.

HACCP
Hazard Analysis Critical Control Points (pronounced Hass-up). The term for internationally recognised Food Safety Programs where hazards are indentified, monitored and controlled in food handling operations.

All businesses that prepare food for vulnerable people (elderly, young, unborn, sick or immuno- compromised) must have a written Food Safety Program based in HACCP.

Unit of Competency
National standards define the competencies required for effective performance in the workplace. A competency comprises the specification of knowledge and skill and the application of that knowledge and skill at an industry level, to the standard of performance required in employment. Units of competency can be either industry or enterprise based. Included on the NTIS are details of units of competency developed by industry and linked to industry sectors. Units of competency can be downloaded from the NTIS database at www.ntis.gov.au

LAB NSW
Liquor Administration Board – part of the Department of Gaming and Racing (DGR). RSA & RCG training must be approved by the LAB.

AQTF
Australian Quality Training Framework – Standards for RTO’s.

RTO
Registered Training Organisation.

Food Safety Program
National Food Safety Standard 3.2.1 requires that HACCP to be adopted as the model for all Food Safety Programs. A Food Safety Program is defined as a written document retained at the food premises, including records of compliance and other related action, that:

(a) systematically identifies potential food safety hazards that may be reasonably expected to occur in a food business;

(b) identifies how and when each hazard can be controlled in a food handling operation;

(c) provides for the systematic monitoring of those controls;

(d) provides for appropriate corrective action when a food safety hazard is found not to be under control;

(e) provides for the regular review of the program by the food business to ensure its adequacy; and

(f) provides for appropriate record keeping by the food business demonstrating action taken in relation to, or in compliance with, the food safety program.