This unit of competency describes the skills and knowledge required to control food contamination and spoilage and to manage food safety using cleaning and sanitation programs.

The unit applies to workers who oversee food contamination control measures across a production site or facility.

No occupational licensing or certification requirements apply to this unit at the time of publication. However, legislative and regulatory requirements for food processing exist, so local requirements must be checked. All work must comply with Australian food safety standards and relevant codes of practice.

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 legal and ethical responsibilities for producing safe food
Identify legal, workplace and customer quality standards for food products
Ensure food safety and quality practices are applied to food preparation, processing and storage
Identify food-borne pathogens and contamination that can occur in processed food
Trace patterns of actual or potential contamination and spoilage through processing, storage and shelf-life for a given product
Identify conditions required for contamination to occur
Analyse results of tests to detect the presence of contamination and related conditions
Apply control measures when receiving, handling, processing, storing and transporting food to meet identified legal, ethical and workplace standards
Document control measures used to prevent food contamination and spoilage
Identify application methods, materials, labour and equipment requirements of common cleaners and sanitisers used in the food industry
Assess cleaning and sanitation methods, materials and regimes for their effectiveness and environmental impact
Select appropriate cleaning and sanitation methods to suit products and processes ensuring minimal risk of contamination and environmental impact
Establish inspection or test methods to confirm effectiveness of cleaning and sanitation program
Document and communicate responsibilities for cleaning and sanitation

Assessment Cover Sheet

FBPTEC4003 - Control food contamination and spoilage

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

FBPTEC4003 - Control food contamination and spoilage

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: