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Evidence Guide: FBPAUD4004 - Identify, evaluate and control food safety hazards

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

FBPAUD4004 - Identify, evaluate and control food safety hazards

What evidence can you provide to prove your understanding of each of the following citeria?

Identify food safety hazards in a food business

  1. Identify biological food safety hazards that could present a risk in the food at the point of consumption by type, origin and food association, and assess to determine risk level and control requirements
  2. Identify allergenic food safety hazards that could present a risk in the food at the point of consumption, and assess to determine risk level and control requirements
  3. Identify intrinsic and extrinsic chemical food safety hazards that could present a risk in the food at the point of consumption, including toxin presence by type, origin and food association, and assess to determine risk level and control requirements
  4. Identify and assess physical food safety hazards that present a risk in food to determine control requirements
Identify biological food safety hazards that could present a risk in the food at the point of consumption by type, origin and food association, and assess to determine risk level and control requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify allergenic food safety hazards that could present a risk in the food at the point of consumption, and assess to determine risk level and control requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify intrinsic and extrinsic chemical food safety hazards that could present a risk in the food at the point of consumption, including toxin presence by type, origin and food association, and assess to determine risk level and control requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and assess physical food safety hazards that present a risk in food to determine control requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Control food safety hazards in a food business

  1. Establish and validate processing hazards and related control measures and critical limits, monitoring and recording requirements to eliminate or reduce food safety hazards to acceptable levels
  2. Determine food storage and handling requirements necessary to eliminate or reduce food safety hazards
  3. Establish personal hygiene practices required to eliminate or reduce food safety hazards
  4. Establish cleaning and sanitation, housekeeping and pest control practices and procedures required to prevent or reduce food safety hazards
  5. Develop other prerequisite programs to eliminate or reduce food safety hazards to acceptable levels
Establish and validate processing hazards and related control measures and critical limits, monitoring and recording requirements to eliminate or reduce food safety hazards to acceptable levels

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Determine food storage and handling requirements necessary to eliminate or reduce food safety hazards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Establish personal hygiene practices required to eliminate or reduce food safety hazards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Establish cleaning and sanitation, housekeeping and pest control practices and procedures required to prevent or reduce food safety hazards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Develop other prerequisite programs to eliminate or reduce food safety hazards to acceptable levels

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge