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Evidence Guide: FBPFSY4002 - Supervise and verify supporting programs for food safety

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

 

FBPFSY4002 - Supervise and verify supporting programs for food safety

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

Establish the role of food safety support programs in the food safety plan

  1. Draw up a full description of the product
  2. Identify the intended use and client group for the product
  3. Identify all steps in the operation, from primary production, processing, manufacture and distribution to the consumer
  4. Identify hazards that can reasonably be expected to occur at each step
  5. Identify hazard areas that are common to multiple steps in the operation
  6. Define the need for support programs to control identified hazard areas
Draw up a full description of the product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify the intended use and client group for the product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify all steps in the operation, from primary production, processing, manufacture and distribution to the consumer

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify hazards that can reasonably be expected to occur at each step

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify hazard areas that are common to multiple steps in the operation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Define the need for support programs to control identified hazard areas

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Develop support programs and procedures

  1. Define the scope of the health and hygiene program
  2. Identify microbiological, physical and chemical hazards associated with supplied unprocessed foods and packaging materials, and develop risk controls and safe work procedures
  3. Identify microbiological, physical and chemical hazards associated with staff handling unpackaged food, and develop risk controls and safe work procedures
  4. Identify microbiological and physical hazards arising from pest infestations, and develop risk controls and safe work procedures
  5. Identify microbiological, physical and chemical hazards associated with using the premises and the equipment in them, and develop risk controls and safe work procedures
  6. Identify chemical hazards associated with the use of cleaning chemicals, and develop risk controls and safe work procedures
Define the scope of the health and hygiene program

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify microbiological, physical and chemical hazards associated with supplied unprocessed foods and packaging materials, and develop risk controls and safe work procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify microbiological, physical and chemical hazards associated with staff handling unpackaged food, and develop risk controls and safe work procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify microbiological and physical hazards arising from pest infestations, and develop risk controls and safe work procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify microbiological, physical and chemical hazards associated with using the premises and the equipment in them, and develop risk controls and safe work procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify chemical hazards associated with the use of cleaning chemicals, and develop risk controls and safe work procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Document and communicate the requirements of support programs as part of the food safety plan

  1. Define work performance and establish critical limits for support programs where appropriate
  2. Explain food safety support program requirements to the team, including regulatory requirements
  3. Develop team commitment to, and responsibility for, food safety support programs
  4. Provide induction, training and mentoring to the team to assist implementation of food safety support programs
  5. Communicate support program requirements and procedures to management and staff through documented procedures, directions and signage
Define work performance and establish critical limits for support programs where appropriate

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Explain food safety support program requirements to the team, including regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Develop team commitment to, and responsibility for, food safety support programs

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Provide induction, training and mentoring to the team to assist implementation of food safety support programs

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Communicate support program requirements and procedures to management and staff through documented procedures, directions and signage

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor the implementation of support programs within the food safety plan

  1. Monitor and correct personal behaviour, including hygiene, housekeeping and use of clothing and equipment where necessary
  2. Monitor critical control points to confirm performance
  3. Check records for completion and accuracy
  4. Analyse problem areas using appropriate quality improvement tools and techniques
  5. Identify processes or conditions that could result in breaches of food safety procedures, and take preventive or corrective action
Monitor and correct personal behaviour, including hygiene, housekeeping and use of clothing and equipment where necessary

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor critical control points to confirm performance

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check records for completion and accuracy

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Analyse problem areas using appropriate quality improvement tools and techniques

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify processes or conditions that could result in breaches of food safety procedures, and take preventive or corrective action

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Verify compliance with support programs in a food safety plan and address non-compliances

  1. Verify compliance of the food processing operation for support programs by workplace observation and analysis of records, supported by product testing, if required
  2. Identify and analyse causes of non-conformance
  3. Report non-conformance to supervisor
  4. Update corrective action and control procedures to improve food safety
  5. Document required amendments to the HACCP plan
Verify compliance of the food processing operation for support programs by workplace observation and analysis of records, supported by product testing, if required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and analyse causes of non-conformance

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Report non-conformance to supervisor

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Update corrective action and control procedures to improve food safety

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Document required amendments to the HACCP plan

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge