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Unit of competency details

FBPFSY4001 - Supervise and maintain a food safety plan (Release 1)

Summary

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes and is equivalent to FDFFS4001A - Supervise and maintain a food safety planUpdated to meet Standards for Training Packages 17/Dec/2018

Release Status:
Replaced
Releases:
ReleaseRelease date
(View details for release 2) 03/Feb/2020
1 (this release) 18/Dec/2018


Replaced release

You are currently viewing the components related to release 1.
The current release is release 2View release 2 details.

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
FBP40321 - Certificate IV in Food ProcessingCertificate IV in Food ProcessingCurrent
FBP40621 - Certificate IV in Artisan Fermented ProductsCertificate IV in Artisan Fermented ProductsCurrent1-2 
FBP50118 - Diploma of Food Science and TechnologyDiploma of Food Science and TechnologySuperseded1-2 
FBP50321 - Diploma of Artisan CheesemakingDiploma of Artisan CheesemakingCurrent
AHC40122 - Certificate IV in AgricultureCertificate IV in AgricultureCurrent
MSL40122 - Certificate IV in Laboratory TechniquesCertificate IV in Laboratory TechniquesCurrent
FBP50121 - Diploma of Food Science and TechnologyDiploma of Food Science and TechnologyCurrent
FBP40221 - Certificate IV in BakingCertificate IV in BakingCurrent
FBP40421 - Certificate IV in Food Science and TechnologyCertificate IV in Food Science and TechnologyCurrent
FBP40619 - Certificate IV in Artisan Fermented ProductsCertificate IV in Artisan Fermented ProductsSuperseded
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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 maintain and implement a hazard analysis critical control point (HACCP)-based food safety plan. It includes the ability to monitor the implementation of a food safety plan, to revise, verify and validate the system, and to respond to audit findings for the system.

This unit applies to individuals who monitor and maintain a food safety plan in the workplace.

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. Review the existing food safety plan

1.1 Collect data and results from critical control point (CCP) records to verify the food safety system

1.2 Identify major and minor non-conformances to the CCP plan

1.3 Monitor critical control points to confirm performance

1.4 Analyse problem areas and suggest corrective actions and strategies to prevent recurrence of the problem

1.5 Document required amendments to the CCP plan

1.6 Report recommendations and amendments to appropriate personnel

2. Communicate the requirements of the food safety plan

2.1 Explain food safety principles, food safety procedures and requirements, including regulatory requirements, to the team

2.2 Develop commitment to and responsibility for, food safety through work team communication

2.3 Define, document and implement procedures to support the food safety plan

2.4 Provide training and mentoring to the team to assist implementation

3. Monitor the implementation of the food safety plan

3.1 Monitor team’s implementation of the food safety plan

3.2 Monitor personal behaviour, including hygiene, housekeeping and use of clothing and equipment, and correct where necessary

3.3 Complete and maintain records and reports

3.4 Take prompt action to correct non-conformance

3.5 Identify and analyse causes of non-conformance

3.6 Implement control measures to prevent future non-conformance

3.7 Report non-conformance to appropriate personnel

4. Maintain the food safety plan

4.1 Seek feedback from all personnel to identify potential hazards, corrective actions and controls

4.2 Identify processes or conditions that could result in breaches of food safety procedures, and take preventive or corrective action

4.3 Update corrective action and control procedures to improve food safety

4.4 Complete safety plan documentation

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

Oral communication

  • Select and use appropriate communication strategies to interact effectively with team and supervisor

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 

FBPFSY4001 Supervise and maintain a food safety plan

FDFFS4001A Supervise and maintain a food safety plan

Updated to meet Standards for Training Packages

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 supervised and maintained a critical control point (CCP) food safety plan in a food processing environment, working with a small team on at least one occasion, including:

  • reviewing a food safety plan for a food processing operation
  • communicating the requirements of a food safety plan to workers
  • demonstrating safe food handling work practices
  • completing records and reports related to the implementation of food safety
  • responding to non-compliances and taking corrective actions.

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:

  • Food Standards Code and relevant food legislation
  • current technical and process knowledge required to participate in investigations of food safety/quality hazards, risks and incidents
  • common microbiological, physical and chemical hazards to food safety, and related control methods
  • the way changes in equipment and/or processing methods can affect food safety hazards and level of risk
  • the objectives of a hazard analysis critical control point (HACCP)-based food safety system
  • the steps in the development of a CCP-based food safety system
  • the steps in the systematic introduction of a HACCP-based food safety system
  • workplace recall and traceability procedures
  • purpose of the CCP development and review process
  • the document controls associated with a procedure change
  • the purpose of standard operating procedures and work instructions
  • the process of auditing and verifying a CCP-based food safety system
  • the importance of role-modelling good personal hygiene, safe food handling and quality procedures.

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:
  • food processing equipment
  • methods and related software systems for collecting data, analysing data and compiling a report
  • specifications:
  • workplace operating procedures
  • a CCP-based food safety plan for the food processing workplace
  • 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