This unit of competency describes the skills and knowledge required to control hazards that are common in a hazard analysis critical control point (HACCP)-based food safety plan by supervising and verifying food safety, health and hygiene support programs.

This unit applies to individuals working in supervisory roles who identify food safety hazards and the need for and development of support programs, supervise the implementation of support programs, and verify compliance with support programs.

Legislative and regulatory requirements apply to food safety and are enforced through state/territory jurisdictions. Users must check with the relevant regulatory authority before delivery.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

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
Draw up a full description of the product
Identify the intended use and client group for the product
Identify all steps in the operation, from primary production, processing, manufacture and distribution to the consumer
Identify hazards that can reasonably be expected to occur at each step
Identify hazard areas that are common to multiple steps in the operation
Define the need for support programs to control identified hazard areas
Define the scope of the health and hygiene program
Identify microbiological, physical and chemical hazards associated with supplied unprocessed foods and packaging materials, and develop risk controls and safe work procedures
Identify microbiological, physical and chemical hazards associated with staff handling unpackaged food, and develop risk controls and safe work procedures
Identify microbiological and physical hazards arising from pest infestations, and develop risk controls and safe work procedures
Identify microbiological, physical and chemical hazards associated with using the premises and the equipment in them, and develop risk controls and safe work procedures
Identify chemical hazards associated with the use of cleaning chemicals, and develop risk controls and safe work procedures
Define work performance and establish critical limits for support programs where appropriate
Explain food safety support program requirements to the team, including regulatory requirements
Develop team commitment to, and responsibility for, food safety support programs
Provide induction, training and mentoring to the team to assist implementation of food safety support programs
Communicate support program requirements and procedures to management and staff through documented procedures, directions and signage
Monitor and correct personal behaviour, including hygiene, housekeeping and use of clothing and equipment where necessary
Monitor critical control points to confirm performance
Check records for completion and accuracy
Analyse problem areas using appropriate quality improvement tools and techniques
Identify processes or conditions that could result in breaches of food safety procedures, and take preventive or corrective action
Verify compliance of the food processing operation for support programs by workplace observation and analysis of records, supported by product testing, if required
Identify and analyse causes of non-conformance
Report non-conformance to supervisor
Update corrective action and control procedures to improve food safety
Document required amendments to the HACCP plan

Assessment Cover Sheet

FBPFSY4002 - Supervise and verify supporting programs for food safety

Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

FBPFSY4002 - Supervise and verify supporting programs for food safety

Student name:

Student ID:

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

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: