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Unit of competency details

FBPFSY3002 - Participate in a HACCP team (Release 2)

Summary

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes and is equivalent to FDFTEC3001A - Participate in a HACCP teamUpdated to meet Standards for Training Packages. Prerequisite removed. Minor changes to Performance Criteria for clarity. Unit code changed to reflect more suitable sector alignment. 17/Dec/2018

Release Status:
Current
Releases:
ReleaseRelease date
2 (this release) 09/Sep/2021
(View details for release 1) 18/Dec/2018


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 columnRelease
FBP30521 - Certificate III in BakingCertificate III in Baking
FBP31121 - Certificate III in High Volume BakingCertificate III in High Volume Baking
FBP30121 - Certificate III in Food ProcessingCertificate III in Food Processing
FBP30421 - Certificate III in Bread BakingCertificate III in Bread Baking
AHC40316 - Certificate IV in Production HorticultureCertificate IV in Production Horticulture
AMP30216 - Certificate III in Meat Processing (Food Services)Certificate III in Meat Processing (Food Services)3-5 
AHC31818 - Certificate III in BeekeepingCertificate III in Beekeeping1-2 
FBP30321 - Certificate III in Cake and PastryCertificate III in Cake and Pastry
FBP30721 - Certificate III in Rice ProcessingCertificate III in Rice Processing
AHC30516 - Certificate III in Poultry ProductionCertificate III in Poultry Production2-3 
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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 2

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

Release 1

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

Application

This unit of competency describes the skills and knowledge required to participate in the development and review of a hazard analysis critical control point (HACCP)-based food safety program.

The unit applies to individuals who work under broad direction and take responsibility for their own work, including limited responsibility for the work of others, and who participate in the development of a food safety program typically limited to their immediate work area.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

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. Prepare to develop or review a food safety program

1.1 Recognise roles and responsibilities for participating in, developing or reviewing a food safety program

1.2 Identify the scope of a food safety program

2. Identify and review food safety hazards

2.1 Identify processes to be covered by the food safety program, and recognise the steps within each process

2.2 Identify food safety hazards that are reasonably expected for each critical control point

2.3 Review safety handling methods, processing techniques and existing support programs used in the workplace as part of a team

3. Establish or review methods to monitor and control food safety hazards

3.1 Establish acceptable methods of control for each food safety hazard that is reasonably expected to occur

3.2 Validate control methods against safety standards

3.3 Establish or review procedures for taking preventative action

3.4 Establish or review appropriate methods for monitoring that processes remain within control

3.5 Establish required corrective action to respond to situations where hazards are not effectively controlled

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 details of the food safety program

Unit Mapping Information

Code and title current version

Code and title previous version

Comments

Equivalence status

FBPFSY3002 Participate in a HACCP team Release 2

FBPFSY3002 Participate in a HACCP team Release 1

Dot point about different types of food safety hazards added to Knowledge Evidence

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 2

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

Release 1

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

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 actively participated in a food safety team on a minimum of two occasions, including:

  • identifying food safety hazards in the critical control points (CCPs) of production processes
  • establishing and validating control standards and methods for a minimum of two potential hazards
  • applying food safety procedures.

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:

  • purpose and intent of food safety legislation, including Food Standards Code
  • the roles and responsibilities for developing and maintaining the food safety program, including roles of internal and external auditors and authorised officers
  • techniques for applying critical control point principles, including techniques for identifying hazards, assessing the likelihood of occurrence, determining acceptable methods of control, monitoring and recording requirements for each control point, identifying corrective action if controls are not met, and developing system review procedures
  • common microbiological, physical, chemical and allergen 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
  • techniques used to map operations and analyse food safety requirements, such as preparation of flow charts, hazard analysis charts and tables, and data analysis reports
  • raw materials, ingredients and finished product composition and characteristics, and related handling and storage requirements
  • food processing methods used in the workplace or work area, and their effect on food safety
  • the role of consultation in the development, implementation and ongoing maintenance of the food safety program
  • documentation and recording requirements to support communication and monitoring of the food safety program, including procedures for maintaining and updating relevant documents, such as operating procedures
  • main types of food safety hazards and contamination likely to occur given product type and processing methods used
  • conditions required for bacterial food poisoning to occur, such as water activity, pH, composition and time and temperature as relevant to food handled
  • acceptable control methods for identified hazards, and required corrective actions when control requirements are not met
  • typical support programs, such as cleaning schedules, pest control, stock rotation, product traceability, and personal hygiene, and how they can be used as part of a food safety program
  • validation and verification processes and techniques and responsibilities.

Assessment Conditions

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

  • physical conditions:
  • a workplace setting or an environment that accurately represents a real workplace
  • resources, equipment and materials:
  • workplace food safety program documentation
  • specifications:
  • review/audit arrangements
  • advice on quality and food safety legislation
  • procedures for developing or modifying specifications and other advice on food safety requirements
  • reporting/recording system
  • relationships (internal and/or external):
  • interactions with team members.

Links

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