Modification History
November 2011: updated to include correct prerequisite.
Unit Descriptor
Unit descriptor |
This unit of competency covers the skills and knowledge required to prevent food contamination and spoilage. It includes management of food safety and cleaning and sanitation programs. |
Application of the Unit
Application of the unit |
This unit has application at a level where a person would be expected to oversee control measures across a production site or facility. |
Licensing/Regulatory Information
Not applicable.
Pre-Requisites
Prerequisite units |
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FDFFS3001A |
Monitor the implementation of quality and food safety programs* FDFFS2001A Implement the food safety program and procedures |
Employability Skills Information
Employability skills |
This unit contains employability skills. |
Elements and Performance Criteria Pre-Content
Elements describe the essential outcomes of a unit of competency. |
Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide. |
Elements and Performance Criteria
ELEMENT |
PERFORMANCE CRITERIA |
1. Identify legal responsibilities to produce quality, safe food |
1.1. Legal and ethical responsibilities to produce safe food are identified 1.2. Legal, company and customer quality standards for products are identified |
2. Identify common causes of food poisoning and contamination |
2.1. Food-borne pathogens and contamination that can occur in processed food are identified 2.2. Patterns of contamination and spoilage are traced through processing, storage and shelf-life for a given product 2.3. Conditions required for contamination to occur are identified 2.4. Laboratory results used to detect the presence of contamination and/or related conditions are analysed and applied |
3. Manage control measures to eliminate and/or minimise the risk of contamination |
3.1. Control measures related to receivals, handling and processing, storage and/or transport stages to guarantee food safety in the workplace are identified 3.2. Control measures to prevent food contamination and spoilage are documented and followed |
4. Manage cleaning and sanitation regimes |
4.1. The main types of cleaners and sanitisers used in the food industry are identified 4.2. Application methods and related materials, labour and equipment requirements are identified 4.3. Cleaning and sanitation methods and regimes are assessed for environmental impact 4.4. Appropriate cleaning and sanitation methods are selected to suit a given product, processing method and risk factors and to ensure minimal impact on the environment 4.5. Inspection and/or test methods are in place to confirm the effectiveness of the cleaning and sanitation program 4.6. Responsibilities for cleaning and sanitation are documented and communicated |
Required Skills and Knowledge
REQUIRED SKILLS AND KNOWLEDGE |
This section describes the skills and knowledge required for this unit. |
Required skills |
Ability to :
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Required knowledge |
Knowledge of :
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Evidence Guide
EVIDENCE GUIDE |
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The Evidence Guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package. |
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Overview of assessment |
Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competence in this unit must be achieved in accordance with food safety standards and regulations. |
Critical aspects for assessment and evidence required to demonstrate competency in this unit |
Evidence of ability to:
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Context of and specific resources for assessment |
Assessment must occur in a real or simulated workplace where the assessee has access to:
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Method of assessment |
This unit should be assessed together with core units and other units of competency relevant to the function or work role. |
Guidance information for assessment |
To ensure consistency in one's performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities. |
Range Statement
RANGE STATEMENT |
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The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included. |
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Food-borne pathogens and contamination |
Food-borne pathogens and contamination includes:
This is reproduced in a number of food safety-related documents, including 'Food Safety Standards Costs and Benefits' ANZFA, May 1999 |
Food-related legislation |
Food-related legislation relevant to this unit includes:
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Identification |
Identification can be based on active ingredients and includes but is not limited to:
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Unit Sector(s)
Unit sector |
Technical |
Competency field
Competency field |
Co-requisite units
Co-requisite units |
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