Unit of competency Outline

Date retreived
23/07/2026 9:25 AM AWST

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Plan to mitigate food fraud

Plan to mitigate food fraud

Unit of competency
National Code
FBPFSY5004
State Code
ODM11
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
09/09/2021
View on TGA
State Implementation and Classification
Approved Date
23/11/2021
Field of Education
080317 - Quality Management
Original Release Date
23/11/2021
Nominal Hours
45
Description
This unit of competency describes the skills and knowledge required to develop a plan to mitigate food fraud, and manage the vulnerabilities to the supply chain for processed foods.This unit focuses on food fraud as a deception for economic gain, concerned with incidents such as counterfeiting, adulteration, smuggling, stolen goods, dilution and mislabelling. It incorporates conducting a food fraud assessment (vulnerability assessment and critical control points, or VACCP). This unit applies to individuals who are responsible for managing supply chains for processed food or who assure quality and safety of food products.All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.No licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Describe the product and scope for the plan
  • 1.1 Identify team members who will contribute to the food fraud assessment
  • 1.2 Identify food product to form the basis of the assessment
  • 1.3 Obtain the appropriate raw material, ingredient and product knowledge
2. Gather information about raw materials
  • 2.1 List all raw materials included in processed product
  • 2.2 Identify country of origin, supplier, source manufacturer, and pricing trends for each raw material
  • 2.3 Identify known sampling and testing activities for each raw material
3. Collect information on producers and suppliers
  • 3.1 List all producers and suppliers of raw materials, including brokers and/or agents
  • 3.2 Gather information on each supplier and/or producer, including certifications
  • 3.3 Cross-check information to ensure certifications are valid and current
4. Conduct a risk assessment of the raw materials in the supply chain
  • 4.1 Identify vulnerabilities and risks of food fraud within the raw material supply chain, including suppliers
  • 4.2 Assess the risk to identify the likelihood of adulteration or food fraud event and its impact
  • 4.3 Plan detection methods and control measures to mitigate the identified risk
  • 4.4 Document the risk assessment of each raw material in the supply chain
5. Monitor ongoing risks and vulnerabilities
  • 5.1 Develop procedures for conducting regular risk assessments
  • 5.2 Conduct horizon scanning to identify trends and emerging issues that could increase the likelihood of food fraud for a particular raw material
  • 5.3 Record outcomes of review and action trigger points
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