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Unit of competency details

FBPFSY4005 - Conduct a traceability exercise (Release 1)

Summary

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

Companion volumes:
Unit of competency Assessment requirements

Delivery:
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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
FBP40321 - Certificate IV in Food ProcessingCertificate IV in Food ProcessingCurrent1 
FBP31121 - Certificate III in High Volume BakingCertificate III in High Volume BakingCurrent1 
FBP40621 - Certificate IV in Artisan Fermented ProductsCertificate IV in Artisan Fermented ProductsCurrent1-2 
FBP30121 - Certificate III in Food ProcessingCertificate III in Food ProcessingCurrent1 
FBP50321 - Diploma of Artisan CheesemakingDiploma of Artisan CheesemakingCurrent1 
FBP50121 - Diploma of Food Science and TechnologyDiploma of Food Science and TechnologyCurrent1 
AMP40222 - Certificate IV in Meat ProcessingCertificate IV in Meat ProcessingCurrent1 
FBP40421 - Certificate IV in Food Science and TechnologyCertificate IV in Food Science and TechnologyCurrent1 
FBP50221 - Diploma of Food Safety AuditingDiploma of Food Safety AuditingCurrent1 
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Skill sets that include this unit

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 11/Nov/2021 
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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 supervise a team to conduct a traceability exercise, or mock recovery, to track any food through all stages of ingredient receival, production, processing and distribution. This allows for the withdrawal or recall of products that have been identified as unsafe or unsuitable. Running a traceability exercise is a check of the tracking system.

The unit applies to individuals who work in supervisory or compliance roles in food and/or beverage processing.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

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 for traceability exercise

1.1 Identify regulatory requirements for tracking processed food or beverages

1.2 Identify the product to be tracked or recalled

1.3 Identify the label, specification and/or unique identifier for the product

1.4 Identify system used to document traceability of products

1.5 Brief team members on purpose of exercise and requirements for each individual

2. Oversee tracking of product

2.1 Track product through ingredient receival, storage, distribution and packaging records

2.2 Track processing of product through batch records and processing records, including any rework or overrun ingredients used

2.3 Track product ingredients through raw material and ingredient storage records, records of receival of raw materials and ingredients, and ingredient specifications

2.4 Gather team and collate information provided by team members

2.5 Present overview of product traceability exercise records to team and manager

3. Identify improvements to tracking

3.1 Identify any mislabelling or processing details that are not represented on the product label or specification

3.2 Make recommendations to rectify product traceability details to ensure accuracy and efficient recall

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

Learning
  • Track and problem-solve issues that arise with traceability

Reading
  • Interpret traceability records and ingredient specifications

Writing
  • Document traceability details of product

Oral communication
  • Instruct team members about individual role requirements
  • Effectively coordinate team activities
  • Present information to superiors using appropriate method and tone

Unit Mapping Information

Code and title current version

Code and title previous version

Comments

Equivalence status

FBPFSY4005 Conduct a traceability exercise

Not applicable

The unit has been created to address a skill or task required by industry that is not covered by an existing unit

Newly created

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 supervised a team to conduct a traceability exercise for at least one processed food or beverage product, including details of:

  • raw materials received
  • additives
  • storage
  • processing
  • packaging
  • dispatch.

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 of traceability
  • traceability requirements for food businesses identified in the Food Standards Code, particularly Standard 3.2.2 and any standards relevant to the items produced at the organisation
  • workplace requirements to ensure that food does not become unsafe or unsuitable
  • the concept of mass balance and the requirement to account for all quantities of raw materials, waste, work in progress and finished product
  • the requirement to be able to track food products one step forward and one step back at any point in the supply chain
  • traceability framework or system used within the organisation, and the requirement for food businesses to be able to recall unsafe food through readily accessible records that include:
  • production records
  • mass balance records
  • what products are manufactured or supplied
  • volume or quantity of products manufactured or supplied
  • batch or lot identification (or other markings)
  • where products are distributed
  • any other relevant production records
  • food with specific traceability requirements (Chapter 4 of the Food Standards Code)
  • food identification labelling/information requirements for food for retail and non-retail sale
  • effective communication methods to facilitate team activities
  • effective information presentation methods.

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, production or retail workplace or an environment that accurately represents workplace conditions
  • resources, equipment and materials:
  • food or beverage products
  • specifications:
  • food and ingredient labels or specifications
  • food/ingredient packaging
  • workplace production records
  • guidelines for traceability
  • relationships:
  • team members
  • manager.

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

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