FBPAUD4004 — Identify, evaluate and control food safety hazards

Elements & performance criteria

Performance evidence

• selecting a food supply chain and identifying:
• known biological food safety hazards that could occur across the chain and could present a risk in food at the point of consumption
• likely patterns of growth and transmission from source of contamination to onset of consumer symptoms for pathogens likely to occur in the supply chain, including threshold levels
• sources of chemical and physical contamination that could present a food safety risk at the time of food consumption, across the chain
• impact and indicators of the presence of biological or chemical food safety hazards throughout the food chain
• impact and indicators of the presence of allergens that may present a hazard
• acceptable levels of contamination (these may be established by reference to relevant legislation and/or reference to system requirements)
• selecting one stage in the food supply chain (which must be a medium or high risk business or process) and establishing or validating control measures and verification records and procedures.

Knowledge evidence

• Australia New Zealand Food Standards Code, including all chapters and sections relevant to the business
• sources of advice and research on foods, processing methods, production technologies and associated food safety hazards and control methods, including allergens
• ways in which food can cause illness and injury, including incidence and trends in food-borne illness
• intrinsic and extrinsic factors that can impact on food safety
• common biological food safety hazards – including toxin production and spore formation – and conditions required for survival and growth of each, including growth rates, transmission routes, likely carriers and threshold levels
• sources of information on acceptable and legal levels of biological, chemical and physical contamination
• food supply chains and potential of a breakdown in control at one point to impact other parts of the chain
• survival and growth requirements of biological food safety hazards
• common allergenic substances as described by the Australia New Zealand Food Standards Code and which may be additionally defined by system owners
• existence of international standards that cover traceability of food and the food chain supply, consumer product recalls, quality and food safety management systems
• common control methods necessary to eliminate or reduce the risk of food-borne illness to acceptable levels for each common pathogen, including the role of food storage, temperature control, preservation and process methods, traceability, product shelf-life, cleaning and sanitation, and pest control
• methods to detect and minimise the risk of food contamination by personal carriers, including convalescent and symptomless carriers, and related minimum legal illness reporting requirements and personal hygiene procedures
• the role of microbiological sampling, swabbing and testing in assessing the presence of biological contamination
• methods to determine the appropriateness and effectiveness of control measures and critical limits, including identifying the effect of control measures on the identified food safety hazard, method and feasibility of monitoring, the relationship to other control measures, and the severity of consequences and required corrective action in the event of failure of control
• types and causes of acute and chronic chemical food-borne illness
• the food safety and legal impact of chemical contamination, including residual agricultural and environmental chemicals, residual industrial contamination, including cleaning chemicals, and chemical contamination as a result of packaging methods and materials
• physical hazards that pose a food safety risk
• common control methods to eliminate or reduce the risk of chemical or physical food-borne illness to acceptable levels for each common form of chemical and physical food safety hazard, including:
• hazardous chemicals that pose a food safety risk
• common food allergens
• physical hazards
• the role and requirements of prerequisite programs and procedures to eliminate, prevent or reduce biological, chemical and physical food safety hazards to acceptable levels.

Foundation skills

• Reading: Interpret food safety legislation, practices and procedures
• Navigate the world of work: Monitor adherence to legal and regulatory standards and responsibilities for self and others
• Interact with others: Select and use communication strategies appropriate for purpose when interacting with work colleagues and customers
• Get the work done: Analyse and use sensory information to determine food safety hazards in food handling operations Use problem-solving skills to identify and eliminate food safety hazards

Unit content sourced from training.gov.au — © Commonwealth of Australia, licensed under CC BY 4.0. Auditori is not affiliated with the Department of Employment and Workplace Relations.

Questions about assessing FBPAUD4004