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Evidence Guide: FBPFSY5001 - Develop a HACCP-based food safety plan

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

 

FBPFSY5001 - Develop a HACCP-based food safety plan

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

Describe the product, and scope the food safety plan

  1. Obtain the appropriate product-specific knowledge and expertise
  2. Specify the segment of the food chain and processes involved
  3. Identify the scope of the HACCP plan and specify the class of hazards
  4. Draw up a full description of the product
  5. Identify the intended use and client group for the product
Obtain the appropriate product-specific knowledge and expertise

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Specify the segment of the food chain and processes involved

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify the scope of the HACCP plan and specify the class of hazards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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:

 

 

 

 

 

 

 

Construct a flow diagram of production and confirm its applicability

  1. Include all steps in the operation, from primary production, processing, manufacture and distribution to the consumer
  2. Use standard symbols and nomenclature to describe the processes and steps in the operation as a flow diagram
  3. Specify the steps preceding and following a new operation
  4. Validate the flow diagram against the operation at all stages of production
Include all steps in the operation, from primary production, processing, manufacture and distribution to the consumer

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use standard symbols and nomenclature to describe the processes and steps in the operation as a flow diagram

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Specify the steps preceding and following a new operation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Validate the flow diagram against the operation at all stages of production

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Analyse all potential hazards for each step and consider control measures

  1. Identify hazards that can reasonably be expected to occur at each step
  2. Analyse hazards and identify the risks posed to the production of safe food
  3. Consider control measures for each hazard
Identify hazards that can reasonably be expected to occur at each step

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Analyse hazards and identify the risks posed to the production of safe food

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Consider control measures for each hazard

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Determine critical control points and the critical limits for each

  1. Follow a process of decision-making to determine critical control points
  2. Check hazards at each critical control point to ensure a control measure can be put in place
  3. Modify the product or process where control measures are not available to allow a control measure at another stage
  4. Specify critical limits for each critical control point that are either measured or sensory
Follow a process of decision-making to determine critical control points

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check hazards at each critical control point to ensure a control measure can be put in place

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Modify the product or process where control measures are not available to allow a control measure at another stage

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Specify critical limits for each critical control point that are either measured or sensory

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Establish a monitoring system for each critical control point

  1. Establish appropriate monitoring methods for each critical control point
  2. Design monitoring methods to indicate the critical limit has been reached or is trending towards it
  3. Monitor frequently to ensure that the critical control point is in control
  4. Make adjustments on the basis of the monitoring of critical limits to prevent deviation and hazards occurring
Establish appropriate monitoring methods for each critical control point

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Design monitoring methods to indicate the critical limit has been reached or is trending towards it

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor frequently to ensure that the critical control point is in control

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Make adjustments on the basis of the monitoring of critical limits to prevent deviation and hazards occurring

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Establish and record corrective actions and verification procedures

  1. Design specific corrective actions to deal with deviations in the critical control point as they occur
  2. Document procedures for treating or disposing of product for occasions when critical limits are exceeded
  3. Develop verification procedures
  4. Carry out verification to ensure the HACCP system is working effectively
Design specific corrective actions to deal with deviations in the critical control point as they occur

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Document procedures for treating or disposing of product for occasions when critical limits are exceeded

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Develop verification procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Carry out verification to ensure the HACCP system is working effectively

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Establish documentation and recordkeeping requirements

  1. Document all HACCP procedures
  2. Maintain records, including the collection of continuous monitoring data if required
  3. Access records to determine that procedures in place are maintaining critical limits at each critical control point
  4. Access HACCP procedures and review as part of continuous improvement
  5. Design food safety systems and documentation to meet the requirements of auditing standards
Document all HACCP procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain records, including the collection of continuous monitoring data if required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Access records to determine that procedures in place are maintaining critical limits at each critical control point

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Access HACCP procedures and review as part of continuous improvement

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Design food safety systems and documentation to meet the requirements of auditing standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge