^

 
 

Unit of competency details

FBPFSY2002 - Apply food safety procedures (Release 1)

Summary

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes and is equivalent to FBPFSY2001 - Implement the food safety program and proceduresTitle updated to better reflect work task. Minor changes to Performance Criteria for clarity. Foundation Skills refined. Performance Evidence clarified. Minor changes to Knowledge Evidence and Assessment Conditions 08/Sep/2021

Release Status:
Current
Releases:
ReleaseRelease date
1 1 (this release) 09/Sep/2021


Qualifications that include this unit

CodeSort Table listing Qualifications that include this unit by the Code columnTitleSort Table listing Qualifications that include this unit by the Title columnUsage RecommendationRelease
FBP30521 - Certificate III in BakingCertificate III in BakingCurrent
FBP20521 - Certificate II in Wine Industry OperationsCertificate II in Wine Industry OperationsCurrent
FBP30421 - Certificate III in Bread BakingCertificate III in Bread BakingCurrent
DEF40617 - Certificate IV in Preventive HealthCertificate IV in Preventive HealthCurrent
FBP30921 - Certificate III in Wine Industry OperationsCertificate III in Wine Industry OperationsCurrent
FBP20121 - Certificate II in Food ProcessingCertificate II in Food ProcessingCurrent1-2 
FBP20221 - Certificate II in BakingCertificate II in BakingCurrent
FBP30321 - Certificate III in Cake and PastryCertificate III in Cake and PastryCurrent
FBP30721 - Certificate III in Rice ProcessingCertificate III in Rice ProcessingCurrent
Items per page 10 | 20 | 50 | 100
Displaying items 1 - 9 of 9

Classifications

SchemeCodeClassification value
ASCED Module/Unit of Competency Field of Education Identifier 110111 Food Hygiene 

Classification history

SchemeCodeClassification valueStart dateEnd date
ASCED Module/Unit of Competency Field of Education Identifier 110111 Food Hygiene 09/Sep/2021 
The content being displayed has been produced by a third party, while all attempts have been made to make this content as accessible as possible it cannot be guaranteed. If you are encountering issues following the content on this page please consider downloading the content in its original form

Unit Of competency

Modification History

Release

Comments

Release 1

This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to maintain food safety, workplace cleanliness and personal hygiene, and conduct work tasks where work involves operation of production and/or packaging equipment and processes.

This unit applies to individuals who participate in and comply with safety programs in the food processing sector. It does not apply to the pharmaceutical industry.

Legislative and regulatory requirements apply to food safety and are enforced through state/territory jurisdictions. Users must check with the relevant regulatory authority before delivery.

Pre-requisite Unit

Nil

Unit Sector

Food Safety (FSY)

Elements and Performance Criteria

Elements

Performance Criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Implement the food safety program

1.1 Identify food handling requirements of the work task

1.2 Carry out food handling, and control food safety hazards according to the food safety program

1.3 Report any incident where food safety control requirements, including for food allergens, are not met, and take corrective action as directed

1.4 Record food safety information to meet requirements of the food safety program

1.5 Maintain workplace cleanliness and sanitisation to meet workplace standards

1.6 Conduct work to comply with workplace environmental guidelines

2. Participate in maintaining and improving food safety

2.1 Monitor work area, materials, equipment and product to ensure compliance with food safety requirements

2.2 Identify and report processes, practices or conditions that could result in a food safety breach, and take corrective action as directed

2.3 Report food safety issues to supervisor

3. Comply with personal hygiene standards

3.1 Ensure personal hygiene meets the requirements of the food safety program

3.2 Report health conditions and illness as required by the food safety program

3.3 Wear appropriate clothing and footwear for the food handling task

3.4 Move around the workplace in compliance with the food safety program

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill

Description

Reading

  • Interpret information relating to food safety and environmental guidelines

Numeracy

  • Monitor and interpret food safety information and data

Unit Mapping Information

Code and title current version

Code and title previous version

Comments

Equivalence status

FBPFSY2002 Apply food safety procedures

FBPFSY2001 Implement the food safety program and procedures

Title updated to better reflect work task

Minor changes to Performance Criteria for clarity

Foundation Skills refined

Performance Evidence clarified

Minor changes to Knowledge Evidence and Assessment Conditions

Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

 

Assessment requirements

Modification History

Release

Comments

Release 1

This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has effectively implemented the food safety program and procedures on two separate occasions in a food processing and/or food packaging environment, including:

  • identifying own responsibilities with regard to food safety, including food allergen management
  • identifying food safety risks in the workplace, and the control measures used to manage them
  • applying control measures in own work
  • monitoring compliance with food safety standards
  • identifying and acting on non-compliances.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

  • sources of information and expertise on procedures and responsibilities for food safety relating to own work
  • basic concepts of critical control point (CCP)-based food safety, including identification of hazards that are likely to occur, establishing appropriate methods of control and confirming that controls are met
  • food safety management arrangements in the workplace, including:
  • workplace policies and procedures to implement responsibilities
  • the relationship between the quality system and the food safety program
  • the role of internal and external auditors
  • procedures followed to investigate contamination and cross-contact allergenic events
  • Food Standards Code and why it exists, relevant to work role
  • good manufacturing practices (GMP) relevant to work role
  • state/territory food legislation, relevant to workplace
  • common microbiological, physical, chemical and allergen hazards related to the foods handled in the work area
  • handling and storage requirements of ingredients, materials and products handled and used
  • methods used to monitor that food safety is under control, including the purpose of sampling
  • action required in the event of non-compliance (corrective action is typically described in the food safety program and/or related workplace information)
  • purpose of keeping records, and the recording requirements of the food safety program
  • methods used in the workplace to isolate or quarantine food that may be unsafe or non-conforming
  • product and ingredient recall procedures where required by work responsibilities
  • personal protective clothing and footwear, clothing maintenance, laundering and storage requirements
  • housekeeping requirements and responsibilities relating to own work, and use and storage of housekeeping/cleaning equipment where relevant
  • procedures to follow in the event of pest sighting or discovery of infestation
  • purpose and importance of cleaning and sanitisation procedures.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

  • physical conditions:
  • a food or beverage processing workplace or an environment that accurately represents actual workplace conditions
  • resources, equipment and materials:
  • food safety information relating to the workplace, including a food safety program outlining food safety hazards and control methods
  • personal protective equipment and clothing
  • specifications:
  • work instructions and procedures relevant to work task
  • cleaning and sanitisation policies and procedures.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4