This unit of competency describes the skills and knowledge required to develop a hazard analysis critical control point (HACCP)-based food safety plan and to oversee its implementation and monitoring.

This unit applies to individuals who develop HACCP-based food safety plans in a workplace setting.

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
Obtain the appropriate product-specific knowledge and expertise
Specify the segment of the food chain and processes involved
Identify the scope of the HACCP plan and specify the class of hazards
Draw up a full description of the product
Identify the intended use and client group for the product
Include all steps in the operation, from primary production, processing, manufacture and distribution to the consumer
Use standard symbols and nomenclature to describe the processes and steps in the operation as a flow diagram
Specify the steps preceding and following a new operation
Validate the flow diagram against the operation at all stages of production
Identify hazards that can reasonably be expected to occur at each step
Analyse hazards and identify the risks posed to the production of safe food
Consider control measures for each hazard
Follow a process of decision-making to determine critical control points
Check hazards at each critical control point to ensure a control measure can be put in place
Modify the product or process where control measures are not available to allow a control measure at another stage
Specify critical limits for each critical control point that are either measured or sensory
Establish appropriate monitoring methods for each critical control point
Design monitoring methods to indicate the critical limit has been reached or is trending towards it
Monitor frequently to ensure that the critical control point is in control
Make adjustments on the basis of the monitoring of critical limits to prevent deviation and hazards occurring
Design specific corrective actions to deal with deviations in the critical control point as they occur
Document procedures for treating or disposing of product for occasions when critical limits are exceeded
Develop verification procedures
Carry out verification to ensure the HACCP system is working effectively
Document all HACCP procedures
Maintain records, including the collection of continuous monitoring data if required
Access records to determine that procedures in place are maintaining critical limits at each critical control point
Access HACCP procedures and review as part of continuous improvement
Design food safety systems and documentation to meet the requirements of auditing standards

Assessment Cover Sheet

FBPFSY5001 - Develop a HACCP-based food safety plan

Assessment task 1: [title]

Student name:

Student ID:

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

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Result: Competent Not yet competent

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Assessment Record Sheet

FBPFSY5001 - Develop a HACCP-based food safety plan

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: