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Unit of competency details

FBPFSY3001 - Monitor the implementation of quality and food safety programs (Release 1)

Summary

Usage recommendation:
Superseded
Mapping:
MappingNotesDate
Is superseded by and equivalent to FBPFSY3003 - Monitor the implementation of food safety and quality programsUnit title updated. Minor changes to Performance Criteria for clarity. Foundation Skills refined. Performance Evidence clarified. Minor changes to Knowledge Evidence and Assessment Conditions 08/Sep/2021
Supersedes and is equivalent to FDFFS3001A - Monitor the implementation of quality and food safety programsUpdated to meet Standards for Training Packages Prerequisite unit removed Minor changes to Performance Criteria to clarify intent 17/Dec/2018

Releases:
ReleaseRelease date
1 1 (this release) 18/Dec/2018


Training packages that include this unit

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
AHC40316 - Certificate IV in Production HorticultureCertificate IV in Production HorticultureSuperseded
FBP30920 - Certificate III in Wine Industry OperationsCertificate III in Wine Industry OperationsSuperseded1-2 
AHC40219 - Certificate IV in Protected HorticultureCertificate IV in Protected HorticultureCurrent
FBP30918 - Certificate III in Wine Industry OperationsCertificate III in Wine Industry OperationsSuperseded
TLI60119 - Advanced Diploma of Deployment LogisticsAdvanced Diploma of Deployment LogisticsSuperseded
AHC33719 - Certificate III in Protected HorticultureCertificate III in Protected HorticultureSuperseded1-2 
FBP40418 - Certificate IV in Food Science and TechnologyCertificate IV in Food Science and TechnologySuperseded1-2 
SFI30319 - Certificate III in Seafood Post Harvest OperationsCertificate III in Seafood Post Harvest OperationsCurrent1-2 
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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 18/Dec/2018 
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Unit Of competency

Modification History

Release 

Comments 

Release 1

This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Application

This unit of competency describes the skills and knowledge required to provide a leadership role in supporting day-to-day implementation of the quality and food safety programs and procedures in a work area.

The unit applies to individuals who monitor, maintain and oversee quality standards and food safety programs and take corrective action in response to non-compliance. 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. Ensure others in the work area are able to meet quality and food safety requirements

1.1 Ensure appropriate personal protective clothing and equipment is available, functional and fits correctly

1.2 Confirm that information on food safety and quality responsibilities and procedures is current, accessible and communicated to others in the work area

1.3 Confirm that information about identified hazards and the outcomes of risk assessment and risk control procedures is accessible and communicated to others in the work area

1.4 Confirm that mentoring and coaching support is available to support individuals and groups to implement quality and safe food handling procedures

2. Monitor observance of quality standards and food safety programs in the work area

2.1 Confirm that work procedures in the work area are clearly defined, documented and followed

2.2 Identify deviation from procedures, and report and address within level of responsibility

2.3 Ensure that staff behaviour is consistent with workplace policies and procedures that support food safety and quality

2.4 Identify and report food safety and quality hazards

2.5 Record food safety and quality information

2.6 Maintain the work area to comply with housekeeping standards

2.7 Conduct work to comply with workplace environmental guidelines

3. Take corrective action in response to quality and food safety non-compliance

3.1 Implement workplace procedures for responding to quality and food safety non-compliance

3.2 Investigate hazardous events to identify cause

3.3 Implement control measures to prevent recurrence and minimise risks of hazardous events

4. Improve quality and food safety in the work area

4.1 Identify opportunities for improving food safety and quality, and raise with relevant personnel

4.2 Contribute to revising procedures to support effective control of quality and food safety hazards

4.3 Communicate improvements to team members

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 food safety program
  • Interpret workplace food safety practices and procedures

Navigate the world of work

  • Apply knowledge of regulations and policies relevant to workplace food safety program

Get the work done

  • Use problem-solving skills to investigate non-conformance, and revise procedures where necessary

Unit Mapping Information

Code and title current version 

Code and title previous version 

Comments 

Equivalence status 

FBPFSY3001 Monitor the implementation of quality and food safety programs

FDFFS3001A Monitor the implementation of quality and food safety programs

Updated to meet Standards for Training Packages

Prerequisite unit removed

Minor changes to Performance Criteria to clarify intent

Equivalent unit

Links

Companion Volume Implementation Guides are found in 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 the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.

Performance Evidence

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

There must be evidence that the individual has effectively monitored the implementation of quality and food safety programs on two different occasions, including:

  • confirming quality and food safety program requirements, risks and control measures of the work area
  • confirming that control measures are in place and that personnel in the work area are equipped and informed to implement programs
  • identifying, addressing and following up on non-compliances
  • identifying causes of non-compliance
  • conducting risk assessments and recommending responsive actions
  • providing support to others to implement the programs
  • completing and maintaining documentation.

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:

  • procedures and responsibilities for food safety relevant to the workplace
  • principles of a critical control point (CCP) analyses approach to managing food safety, including identifying hazards that are likely to occur, establishing appropriate methods of control, and confirming that controls are met
  • Food Standards Code
  • basic concepts of quality assurance, including hazards, risk assessment and control methods
  • methods to manage and support quality and food safety in the workplace, including systems for maintaining and updating documents, including operating procedures and specifications
  • clothing and footwear requirements for working in and/or moving between food handling areas, including personal clothing maintenance, laundering and storage requirements
  • appropriate bandages and dressings to be used when undertaking food handling
  • housekeeping requirements and responsibilities relating to own work, including use and storage of housekeeping/cleaning equipment
  • procedures to follow in the event of pest sighting or discovery of infestation
  • purpose and importance of cleaning and sanitation procedures
  • legislative requirements for food safety and quality
  • awareness of common microbiological, physical and chemical hazards related to the foods handled in the work area, including the types of hazards likely to occur, the conditions under which they occur, possible consequences, and control methods to prevent occurrence
  • suitable standard for materials, measuring devices, equipment and utensils used in the work area
  • properties of food and ingredients used that affect food safety, including an understanding of related storage, processing and handling requirements
  • reasons that food safety/quality hazards occur, including an understanding of common microbiological, physical and chemical hazards, related control methods and the way changes in equipment and/or processing methods can affect food safety and quality outcomes
  • procedures for identifying unsafe and/or non-conforming product, including control points and evidence of out-of-specification product or materials
  • sampling procedures, test methods and inspections
  • options for responding to non-compliance, including legal responsibility, risk management and cost/implications of different responses, and level of responsibility for decision-making
  • methods used in the workplace to isolate or quarantine food that may be unsafe
  • waste collection, recycling, handling and disposal, including handling/disposal requirements for different types of waste, including hazardous waste
  • traceability and recall procedures within level of responsibility
  • documentation system and procedures, including recordkeeping to meet both company and legal requirements, procedures for developing and/or reviewing workplace procedures, and document control systems used in the workplace
  • internal and external auditing arrangements, roles and responsibilities as they relate to own work responsibilities
  • appropriate communication skills and techniques to convey information on quality and food safety requirements to others in the workplace.

Assessment Conditions

Assessment of skills must take place under the following conditions:

  • physical conditions:
  • skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace
  • resources, equipment and materials:
  • personal protective clothing and equipment as required
  • reporting and monitoring systems
  • specifications:
  • food safety program for the work area that identifies critical control points, control measures and corrective actions
  • quality policy, system and procedures
  • relationships:
  • interactions with work team and supervisor.

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

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4