This unit of competency describes the skills and knowledge required to identify and analyse threats to the food supply chain and areas of vulnerability to food fraud and utilise them to develop and implement food defence plans and food fraud mitigation plans.

The unit applies to personnel and supervisors who are responsible for Quality Assurance in abattoirs, boning rooms, game processing plants, wholesalers and meat retail operations.

All work must be carried out to comply with workplace procedures according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

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Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice	Yes	No	Comments/feedback
Select a cross-functional team with personnel from across the organisation
Define roles of team members based on knowledge of the implications of food fraud and food vulnerabilities
Schedule regular team meetings to update and review Threat Assessment and Critical Control Points (TACCP) and Vulnerability Assessment and Critical Control Points (VACCP) plans
Undertake and document a threat assessment
Develop a flow chart of the supply chain and identify steps where there is potential threat to the organisation, key staff, operations and the product
Undertake a risk assessment to identify the critical control points (CCPs)
Identify where the controls are for each CCP and develop action plans to address breaches
Develop a food defence plan outlining the methods, responsibilities and criteria for preventing food adulteration
Document the plan and schedule a review at least annually
Undertake and document a vulnerability assessment
Assess raw materials, direct food contact packaging and supply chains to identify where the site is vulnerable to food fraud
Undertake a risk assessment to identify the critical control points (CCPs)
Implement a food fraud mitigation plan to specify the methods of controlling food fraud vulnerabilities
Document the plan and schedule a review at least annually
Maintain records of the food defence plan securely and ensure they are readily accessible
Maintain records of the review of the food fraud vulnerability assessment and mitigation plan and ensure they are readily accessible

Assessment Cover Sheet

AMPX429 - Develop and implement a TACCP and VACCP plan

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Assessment Record Sheet

AMPX429 - Develop and implement a TACCP and VACCP plan

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

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Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

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