FBPFSY2002 — Apply food safety procedures

Elements & performance criteria

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 effectively implemented the food safety program and procedures on two separate occasions in a food processing and/or food packaging environment, including:
• identifying own responsibilities with regard to food safety, including food allergen management
• identifying food safety risks in the workplace, and the control measures used to manage them
• applying control measures in own work
• monitoring compliance with food safety standards
• identifying and acting on non-compliances.

Knowledge evidence

• sources of information and expertise on procedures and responsibilities for food safety relating to own work
• basic concepts of critical control point (CCP)-based food safety, including identification of hazards that are likely to occur, establishing appropriate methods of control and confirming that controls are met
• food safety management arrangements in the workplace, including:
• workplace policies and procedures to implement responsibilities
• the relationship between the quality system and the food safety program
• the role of internal and external auditors
• procedures followed to investigate contamination and cross-contact allergenic events
• Food Standards Code and why it exists, relevant to work role
• good manufacturing practices (GMP) relevant to work role
• state/territory food legislation, relevant to workplace
• common microbiological, physical, chemical and allergen hazards related to the foods handled in the work area
• handling and storage requirements of ingredients, materials and products handled and used
• methods used to monitor that food safety is under control, including the purpose of sampling
• action required in the event of non-compliance (corrective action is typically described in the food safety program and/or related workplace information)
• purpose of keeping records, and the recording requirements of the food safety program
• methods used in the workplace to isolate or quarantine food that may be unsafe or non-conforming
• product and ingredient recall procedures where required by work responsibilities
• personal protective clothing and footwear, clothing maintenance, laundering and storage requirements
• housekeeping requirements and responsibilities relating to own work, and use and storage of housekeeping/cleaning equipment where relevant
• procedures to follow in the event of pest sighting or discovery of infestation
• purpose and importance of cleaning and sanitisation procedures.

Foundation skills

• Reading: Interpret information relating to food safety and environmental guidelines
• Numeracy: Monitor and interpret food safety information and data

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 FBPFSY2002