FBPFSY5001 — Develop a HACCP-based food safety plan

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What an assessment for FBPFSY5001 must cover

51 assessable components: 7 elements (29 performance criteria), 1 performance evidence and 18 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 Describe the product, and scope the food safety plan

1.1Obtain the appropriate product-specific knowledge and expertise
1.2Specify the segment of the food chain and processes involved
1.3Identify the scope of the HACCP plan and specify the class of hazards
1.4Draw up a full description of the product
1.5Identify the intended use and client group for the product

2 Construct a flow diagram of production and confirm its applicability

2.1Include all steps in the operation, from primary production, processing, manufacture and distribution to the consumer
2.2Use standard symbols and nomenclature to describe the processes and steps in the operation as a flow diagram
2.3Specify the steps preceding and following a new operation
2.4Validate the flow diagram against the operation at all stages of production

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

3.1Identify hazards that can reasonably be expected to occur at each step
3.2Analyse hazards and identify the risks posed to the production of safe food
3.3Consider control measures for each hazard

4 Determine critical control points and the critical limits for each

4.1Follow a process of decision-making to determine critical control points
4.2Check hazards at each critical control point to ensure a control measure can be put in place
4.3Modify the product or process where control measures are not available to allow a control measure at another stage
4.4Specify critical limits for each critical control point that are either measured or sensory

5 Establish a monitoring system for each critical control point

5.1Establish appropriate monitoring methods for each critical control point
5.2Design monitoring methods to indicate the critical limit has been reached or is trending towards it
5.3Monitor frequently to ensure that the critical control point is in control
5.4Make 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

6.1Design specific corrective actions to deal with deviations in the critical control point as they occur
6.2Document procedures for treating or disposing of product for occasions when critical limits are exceeded
6.3Develop verification procedures
6.4Carry out verification to ensure the HACCP system is working effectively

7 Establish documentation and recordkeeping requirements

7.1Document all HACCP procedures
7.2Maintain records, including the collection of continuous monitoring data if required
7.3Access records to determine that procedures in place are maintaining critical limits at each critical control point
7.4Access HACCP procedures and review as part of continuous improvement
7.5Design food safety systems and documentation to meet the requirements of auditing standards

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

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.

Foundation skills

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 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 FBPFSY5001

What does an assessment tool for FBPFSY5001 need to cover?

To satisfy the Principles of Assessment and Rules of Evidence, an assessment for FBPFSY5001 needs to address all 51 unit components: 7 elements with 29 performance criteria, 1 performance evidence requirements, 18 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 FBPFSY5001?

Auditori pulls the current release of FBPFSY5001 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 FBPFSY5001 — with no card and no subscription required. After that it's pay-as-you-go per unit.

Can I check my existing FBPFSY5001 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 FBPFSY5001, showing exactly what's covered and what's missing. Mapping costs a quarter of a credit.

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