Unit of competency Outline

Date retreived
23/07/2026 5:23 PM AWST

Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.

Implement the food safety program and procedures

Implement the food safety program and procedures

Unit of competency
National Code
FBPFSY2001
State Code
OAO07
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
18/12/2018
View on TGA
State Implementation and Classification
Approved Date
18/04/2019
Field of Education
110111 - Food Hygiene
Original Release Date
18/04/2019
Nominal Hours
30
Description
This unit of competency describes the skills and knowledge required to maintain personal hygiene and conduct work tasks where work involves operation of production and packaging equipment and processes.This unit applies to individuals who participate and comply with safety programs in the food processing sector. It does not apply to the pharmaceutical industry. 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.
Notes
Elements and Performance Criteria
1. Implement the food safety program
  • 1.1 Identify food handling requirements
  • 1.2 Carry out food handling and control food safety hazards according to the food safety program
  • 1.3 Report any incident where food safety control requirements are not met and take corrective action as directed
  • 1.4 Record food safety information to meet requirements of the food safety program
  • 1.5 Maintain the workplace in a clean and tidy order to meet workplace standards
  • 1.6 Conduct work to comply with workplace environmental guidelines
2. Participate in maintaining and improving food safety
  • 2.1 Monitor work area, materials, equipment and product to ensure compliance with food safety requirements
  • 2.2 Identify and report processes, practices or conditions that could result in a food safety breach, and take corrective action as directed
  • 2.3 Raise food safety issues with supervisor
3. Comply with personal hygiene standards
  • 3.1 Ensure personal hygiene meets the requirements of the food safety program
  • 3.2 Report health conditions and illness as required by the food safety program
  • 3.3 Wear appropriate clothing and footwear for the food handling task
  • 3.4 Move around the workplace in compliance with the food safety program
No information
No information
Replaces
State Code National Code Title Type
D4537 FDFFS2001A Implement the food safety program and procedures Unit of competency
Replaced By
State Code National Code Title Type
ODL98 FBPFSY2002 Apply food safety procedures Unit of competency