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Unit of competency details

FBPFSY5001 - Develop a HACCP-based food safety plan (Release 1)

Summary

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes and is equivalent to FDFFS5001A - Develop a HACCP-based food safety planUpdated to meet Standards for Training Packages Prerequisite removed Changes to Performance Criteria to clarify intent 17/Dec/2018

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


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 develop a hazard analysis critical control point (HACCP)-based food safety plan and to oversee its implementation and monitoring.

This unit applies to individuals who develop HACCP-based food safety plans in a workplace setting.

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. Describe the product, and scope the food safety plan

1.1 Obtain the appropriate product-specific knowledge and expertise

1.2 Specify the segment of the food chain and processes involved

1.3 Identify the scope of the HACCP plan and specify the class of hazards

1.4 Draw up a full description of the product

1.5 Identify the intended use and client group for the product

2. Construct a flow diagram of production and confirm its applicability

2.1 Include all steps in the operation, from primary production, processing, manufacture and distribution to the consumer

2.2 Use standard symbols and nomenclature to describe the processes and steps in the operation as a flow diagram

2.3 Specify the steps preceding and following a new operation

2.4 Validate the flow diagram against the operation at all stages of production

3. Analyse all potential hazards for each step and consider control measures

3.1 Identify hazards that can reasonably be expected to occur at each step

3.2 Analyse hazards and identify the risks posed to the production of safe food

3.3 Consider control measures for each hazard

4. Determine critical control points and the critical limits for each

4.1 Follow a process of decision-making to determine critical control points

4.2 Check hazards at each critical control point to ensure a control measure can be put in place

4.3 Modify the product or process where control measures are not available to allow a control measure at another stage

4.4 Specify critical limits for each critical control point that are either measured or sensory

5. Establish a monitoring system for each critical control point

5.1 Establish appropriate monitoring methods for each critical control point

5.2 Design monitoring methods to indicate the critical limit has been reached or is trending towards it

5.3 Monitor frequently to ensure that the critical control point is in control

5.4 Make adjustments on the basis of the monitoring of critical limits to prevent deviation and hazards occurring

6. Establish and record corrective actions and verification procedures

6.1 Design specific corrective actions to deal with deviations in the critical control point as they occur

6.2 Document procedures for treating or disposing of product for occasions when critical limits are exceeded

6.3 Develop verification procedures

6.4 Carry out verification to ensure the HACCP system is working effectively

7. Establish documentation and recordkeeping requirements

7.1 Document all HACCP procedures

7.2 Maintain records, including the collection of continuous monitoring data if required

7.3 Access records to determine that procedures in place are maintaining critical limits at each critical control point

7.4 Access HACCP procedures and review as part of continuous improvement

7.5 Design food safety systems and documentation to meet the requirements of auditing standards

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 

Numeracy

  • Measure and record non-conformance with specifications and food safety program

Navigate the world of work

  • Apply knowledge of regulations and policies relevant to workplace HACCP-based food safety program
  • Monitor adherence to legal and regulatory standards and responsibilities for self and others

Get the work done

  • Devise and implement solutions for the development of a HACCP-based food safety plan, including a system for ongoing monitoring and review
  • Use problem-solving skills to respond to situations where hazard may not be effectively controlled

Unit Mapping Information

Code and title current version 

Code and title previous version 

Comments 

Equivalence status 

FBPFSY5001 Develop a HACCP-based food safety plan

FDFFS5001A Develop a HACCP-based food safety plan

Updated to meet Standards for Training Packages

Prerequisite removed

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 developed, implemented and monitored a minimum of one effective hazard analysis critical control point (HACCP)-based food safety plan that incorporates a minimum of four critical control points.

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:

  • the purpose and intent of food safety legislation, including Food Standards Code
  • product traceability
  • allergen labelling
  • purpose and responsibilities for maintaining records as required by legislation and workplace procedures
  • roles and responsibilities for development and maintenance of the food safety program, including internal and external auditors, and authorised officers
  • seven basic steps of HACCP: conduct a hazard analysis, identify critical control points, establish critical limits, establish monitoring procedures, establish corrective actions, establish verification procedures, establish recordkeeping procedure
  • procedures for establishing the critical limits and monitoring data or processes
  • techniques used to map operations and analyse food safety requirements, such as the 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/contamination likely to occur given the type of product and processing methods used, including allergens
  • conditions required for bacterial food poisoning to occur, such as aw (water activity), pH, composition, time and temperature, as relevant to food handled
  • acceptable control methods for the hazards identified, and required corrective action when control requirements are not met
  • typical support programs, such as cleaning schedules, pest control, stock rotation, 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 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:
  • a food processing operation with a defined product and consumer
  • resources and equipment to set and monitor critical limits
  • reporting/recording system
  • specifications:
  • workplace food safety program documentation
  • organisational policies on food safety and risk management
  • procedures for developing or modifying specifications and other advice on food safety requirements.

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