Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FBPFSY5001 Mapping and Delivery Guide
Develop a HACCP-based food safety plan
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | FBPFSY5001 - Develop a HACCP-based food safety plan |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit of competency describes the skills and knowledge required to develop a hazard analysis critical control point (HACCP)-based food safety plan and to oversee its implementation and monitoring.This unit applies to individuals who develop HACCP-based food safety plans in a workplace setting.Legislative and regulatory requirements apply to food safety and are enforced through state/territory jurisdictions. Users must check with the relevant regulatory authority before delivery. | ||
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: Describe the product, and scope the food safety plan |
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Element: Construct a flow diagram of production and confirm its applicability |
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Element: Analyse all potential hazards for each step and consider control measures |
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Element: Determine critical control points and the critical limits for each |
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Element: Establish a monitoring system for each critical control point |
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Element: Establish and record corrective actions and verification procedures |
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Element: Establish documentation and recordkeeping requirements |
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