This unit of competency describes the skills and knowledge required to control contaminants and allergens in the workplace.

This unit applies to individuals who work under broad direction and take responsibility for their own work in a food or beverage processing environment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

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

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
Identify types and sources of physical contamination in the workplace
Identify risks of physical contamination to operations, product and consumer
Identify control measures to eliminate or reduce risks of physical contamination
Assess workplace procedures and practices to determine level of risk for physical contaminants and identify opportunities for improvement
Identify types and sources of chemical contamination in the workplace
Identify risks of chemical contamination to operations, product and consumer
Identify control measures to eliminate or reduce risks of chemical contamination
Assess workplace procedures and practices to determine level of risk for chemical contaminants and identify opportunities for improvement
Identify types and sources of microbiological contamination in the workplace
Identify risks of microbiological contamination to operations, product and consumer
Identify control measures to eliminate or reduce risks of microbiological contamination
Assess workplace procedures and practices to determine level of risk for microbiological contaminants and identify opportunities for improvement
Identify types and sources of allergens in the workplace
Identify risks of allergens to operations, product and consumer
Identify control measures to eliminate or reduce risks of allergens
Assess workplace procedures and practices to determine level of risk for allergens and identify opportunities for improvement
Implement control measures to minimise contaminants and allergens as part of work operations
Identify emergency procedures and conditions for implementation
Identify and complete reporting and documentation associated with controls, as required
Conduct control measures in accordance with workplace environmental guidelines

Assessment Cover Sheet

FBPOPR3001 - Control contaminants and allergens in the workplace

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

FBPOPR3001 - Control contaminants and allergens in the workplace

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: