Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

FBPAUD5003 Mapping and Delivery Guide
Audit a heat treatment process

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency FBPAUD5003 - Audit a heat treatment process
Description
Employability Skills
Learning Outcomes and Application This unit of competency describes the skills and knowledge required to support a food safety audit that includes heat treatment processes designed to bring about a defined logarithmic reduction of the target organism to ensure safe food. This unit applies to individuals who are responsible for auditing heat treatment processes. Audit processes would typically occur within the context of auditing a hazard analysis critical control point (HACCP)-based food safety program that defines related prerequisite program requirements. This unit applies to auditing aspects of the process that directly relate to delivering the prescribed heat treatment. It covers related factors, including raw materials receival, pre- and post-process storage and packaging methods and materials only to the extent that they impact on or are controlled by the heat treatment process.This unit supports relevant legislation, including food standards included in the Australia New Zealand Food Standards Code, industry codes of practice relating to validation and verification of a food safety program, and the audit requirements detailed in the National Regulatory Food Safety Auditor Guideline and Policy, and should be read in conjunction with these documents.Both regulatory and commercial audit system owners may specify additional certification requirements of auditors eligible to audit food safety programs within their system.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites
Competency Field
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Identify and assess food safety hazards and related control options for heat treatment processes
  • Identify microbiological food safety hazards that could present a risk in the food at the point of consumption, by type, origin and food association level, and assess to determine the significance of the hazard
  • Identify heat treatment processes, control requirements and methods to ensure that finished, heat-treated products meet food safety objectives
       
Element: Confirm that appropriate evidence supports validation of the heat treatment process
  • Review validation evidence and records to confirm that an appropriate level of validation has been applied
  • Identify and assess evidence used by the business to validate the process to confirm that it is credible and adequate to achieve the food safety objective
       
Element: Confirm verification of the food safety program for a heat treatment process
  • Identify, collect and review system records required to support verification
  • Review business documentation and conduct inspections to confirm that facilities and equipment design and components comply with regulatory and business standards
  • Review business documentation and conduct inspections to confirm that operational monitoring and testing procedures and frequency meet regulatory requirements, and industry and business standards
       

Submission Requirements

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

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

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 microbiological food safety hazards that could present a risk in the food at the point of consumption, by type, origin and food association level, and assess to determine the significance of the hazard 
Identify heat treatment processes, control requirements and methods to ensure that finished, heat-treated products meet food safety objectives 
Review validation evidence and records to confirm that an appropriate level of validation has been applied 
Identify and assess evidence used by the business to validate the process to confirm that it is credible and adequate to achieve the food safety objective 
Identify, collect and review system records required to support verification 
Review business documentation and conduct inspections to confirm that facilities and equipment design and components comply with regulatory and business standards 
Review business documentation and conduct inspections to confirm that operational monitoring and testing procedures and frequency meet regulatory requirements, and industry and business standards 

Forms

Assessment Cover Sheet

FBPAUD5003 - Audit a heat treatment process
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

FBPAUD5003 - Audit a heat treatment process

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: