Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FBPAUD5004 Mapping and Delivery Guide
Audit manufacturing of ready-to-eat meat products
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | FBPAUD5004 - Audit manufacturing of ready-to-eat meat products |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit of competency describes the skills and knowledge required to support a food safety audit of food safety programs relating to the manufacture of ready-to-eat meat products.This unit applies to individuals who are responsible for auditing ready-to-eat meat manufacturing 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 covers raw materials receival, processing of ready-to-eat meat products and post-processing storage and handling of product undertaken by the manufacturer of ready-to-eat meat products.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. |
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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 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Identify and assess food safety hazards and control options for ready-to-eat meat manufacturing and related handling processes |
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Element: Confirm that appropriate evidence supports validation of the ready-to-eat meat manufacturing process |
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Element: Verify the food safety program for a ready-to-eat meat manufacturing process |
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