Unit of competency details
FBPFSY3002 - Participate in a HACCP team (Release 1)
Summary
Companion volumes:
Unit of competency
Assessment requirements
Replaced release
You are currently viewing the components related to release 1.
The current release is release 2.
View release 2 details.
Training packages that include this unit
Qualifications that include this unit
Classifications
Classification history
| ASCED Module/Unit of Competency Field of Education Identifier | 110111 | Food Hygiene | 18/Dec/2018 | |
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Unit of competency
Modification History
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Release
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Comments
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Release 1
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This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.
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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 occupational 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
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Elements
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Performance Criteria
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Elements describe the essential outcomes.
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Performance criteria describe the performance needed to demonstrate achievement of the element.
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1. Prepare to develop and review a food safety program
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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
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2. Identify and review food safety hazards
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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
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3. Establish or review methods to monitor and control food safety hazards
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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
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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.
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Skill
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Description
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Get the work done
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- Recognise and respond to predictable safety problems, and implement standard or logical solutions
- Identify ideas for improvements to safety processes, and consider them in current contexts
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Unit Mapping Information
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Code and title current version
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Code and title previous version
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Comments
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Equivalence status
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FBPFSY3002 Participate in a HACCP team
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FDFTEC3001A Participate in a HACCP team
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Updated to meet Standards for Training Packages
Prerequisite removed
Minor changes to Performance Criteria for clarity
Unit code changed to reflect more suitable sector alignment
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Equivalent unit
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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
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Release
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Comments
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Release 1
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This version released with the FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.
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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 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
- 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
- sources of technical expertise on food safety requirements
- 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, 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 skills must take place under the following conditions:
- skills must be demonstrated in a workplace setting or an environment that accurately represents a real workplace
- resources, equipment and materials:
- workplace food safety program documentation
- 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 Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4
