FBPFSY4002 — Supervise and verify supporting programs for food safety
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What an assessment for FBPFSY4002 must cover
49 assessable components: 5 elements (27 performance criteria), 6 performance evidence and 13 knowledge evidence requirements, plus 3 foundation skills. An audit-defensible tool maps every question and task back to these — that mapping is the coverage matrix Auditori generates alongside the assessment.
Elements & performance criteria
1 Establish the role of food safety support programs in the food safety plan
- 1.1Draw up a full description of the product
- 1.2Identify the intended use and client group for the product
- 1.3Identify all steps in the operation, from primary production, processing, manufacture and distribution to the consumer
- 1.4Identify hazards that can reasonably be expected to occur at each step
- 1.5Identify hazard areas that are common to multiple steps in the operation
- 1.6Define the need for support programs to control identified hazard areas
2 Develop support programs and procedures
- 2.1Define the scope of the health and hygiene program
- 2.2Identify microbiological, physical and chemical hazards associated with supplied unprocessed foods and packaging materials, and develop risk controls and safe work procedures
- 2.3Identify microbiological, physical and chemical hazards associated with staff handling unpackaged food, and develop risk controls and safe work procedures
- 2.4Identify microbiological and physical hazards arising from pest infestations, and develop risk controls and safe work procedures
- 2.5Identify microbiological, physical and chemical hazards associated with using the premises and the equipment in them, and develop risk controls and safe work procedures
- 2.6Identify chemical hazards associated with the use of cleaning chemicals, and develop risk controls and safe work procedures
3 Document and communicate the requirements of support programs as part of the food safety plan
- 3.1Define work performance and establish critical limits for support programs where appropriate
- 3.2Explain food safety support program requirements to the team, including regulatory requirements
- 3.3Develop team commitment to, and responsibility for, food safety support programs
- 3.4Provide induction, training and mentoring to the team to assist implementation of food safety support programs
- 3.5Communicate support program requirements and procedures to management and staff through documented procedures, directions and signage
4 Monitor the implementation of support programs within the food safety plan
- 4.1Monitor and correct personal behaviour, including hygiene, housekeeping and use of clothing and equipment where necessary
- 4.2Monitor critical control points to confirm performance
- 4.3Check records for completion and accuracy
- 4.4Analyse problem areas using appropriate quality improvement tools and techniques
- 4.5Identify processes or conditions that could result in breaches of food safety procedures, and take preventive or corrective action
5 Verify compliance with support programs in a food safety plan and address non-compliances
- 5.1Verify compliance of the food processing operation for support programs by workplace observation and analysis of records, supported by product testing, if required
- 5.2Identify and analyse causes of non-conformance
- 5.3Report non-conformance to supervisor
- 5.4Update corrective action and control procedures to improve food safety
- 5.5Document required amendments to the HACCP plan
Performance evidence
- implementing procedures for food safety support programs
- communicating the requirements of food safety support programs to workers
- demonstrating and providing leadership in safe food handling and hygienic work practices
- monitoring compliance with food safety support program requirements
- completing records and reports related to the implementation of food safety support programs
- responding to non-compliances in support programs, and taking corrective action
Knowledge evidence
- 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
- regulatory requirements relating to approved supplier, staff health and hygiene, pest control, cleaning and sanitation, and chemical use programs
- objectives of a HACCP-based food safety system
- steps in the development of a CCP-based food safety system
- steps in the systematic introduction of a CCP-based food safety system
- workplace recall and traceability procedures
- purpose of the CCP development and review process
- purpose, scope and development of procedures for: approved supplier support programs, staff health and hygiene support programs, pest control support programs, cleaning and sanitation support programs, chemical use and storage support programs
- document controls associated with a procedure change
- process of auditing and verifying support programs in a HACCP-based food safety system
- health and safety in the workplace, regulatory and workplace requirements
Foundation skills
- Reading: Accurately interpret food safety program and workplace food safety documents and procedures
- Oral communication: Interact effectively with work team
- Get the work done: Use problem-solving skills to respond to situations where hazards may not be effectively controlled
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.
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Questions about assessing FBPFSY4002
What does an assessment tool for FBPFSY4002 need to cover?
To satisfy the Principles of Assessment and Rules of Evidence, an assessment for FBPFSY4002 needs to address all 49 unit components: 5 elements with 27 performance criteria, 6 performance evidence requirements, 13 knowledge evidence requirements, and the foundation skills. A coverage matrix mapping each question and task to these components is what an auditor looks for.
How does Auditori generate an assessment tool for FBPFSY4002?
Auditori pulls the current release of FBPFSY4002 from training.gov.au and generates a complete package: candidate assessment, assessor guide with model answers and observation criteria, and a coverage matrix mapping every component. A suitably qualified person then reviews and approves the draft in a built-in workflow — consistent with ASQA's guidance on AI use in VET — before export as branded PDF and editable Word.
Is the first assessment tool really free?
Yes. Every new account includes one free credit — enough to generate the complete assessment tool for FBPFSY4002 — with no card and no subscription required. After that it's pay-as-you-go per unit.
Can I check my existing FBPFSY4002 assessment instead of generating a new one?
Yes — upload your existing assessment or learner guide and Auditori maps it against every element, performance criterion, PE and KE of FBPFSY4002, showing exactly what's covered and what's missing. Mapping costs a quarter of a credit.
Related units
- FBPFSY1002 — Follow work procedures to maintain food safety
- FBPFSY2002 — Apply food safety procedures
- FBPFSY2003 — Maintain food safety when loading, unloading and transporting food
- FBPFSY3002 — Participate in a HACCP team
- FBPFSY3003 — Monitor the implementation of food safety and quality programs
- FBPFSY3004 — Participate in traceability activities
- FBPFSY3005 — Control contaminants and allergens in food processing
- FBPFSY4001 — Supervise and maintain a food safety plan
- FBPFSY4003 — Perform an allergen risk review
- FBPFSY4004 — Provide accurate food allergen information to consumers
- FBPFSY4005 — Conduct a traceability exercise
- FBPFSY5001 — Develop a HACCP-based food safety plan
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