Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FBPFSY3002 Mapping and Delivery Guide
Participate in a HACCP team
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | FBPFSY3002 - Participate in a HACCP team |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit of competency describes the skills and knowledge required to participate in the development and review of a hazard analysis critical control point (HACCP)-based food safety program. The unit applies to individuals who work under broad direction and take responsibility for their own work, including limited responsibility for the work of others, and who participate in the development of a food safety program typically limited to their immediate work area.No occupational licensing, legislative or certification requirements apply to this unit at the time of publication. | ||
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: Prepare to develop and review a food safety program |
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Element: Identify and review food safety hazards |
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Element: Establish or review methods to monitor and control food safety hazards |
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