Unit of competency Outline

Date retreived
23/07/2026 9:14 PM AWST

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Develop an allergen management program

Develop an allergen management program

Unit of competency
National Code
FBPFSY5002
State Code
ODM09
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
110111 - Food Hygiene
Original Release Date
23/11/2021
Nominal Hours
55
Description
This unit of competency describes the skills and knowledge required to develop a food allergen management program, which is a site-specific, systematic approach to identifying and controlling allergens in a food processing plant. The program incorporates the collective procedures, policies and practices that are implemented to control allergens in the facility and encompasses the whole supply chain.This approach to allergen risk management may contribute to a hazard analysis critical control point (HACCP) program.The unit applies to individuals who have responsibility for managing allergens and in ensuring the food business meets food safety, quality and legal requirements.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. Identify legislative requirements and assemble a cross-function team
  • 1.1 Identify food safety legislation and regulations relevant to identifying allergens in product and process
  • 1.2 Access and interpret industry guidance documents to identify allergens in product
  • 1.3 Identify team members to participate in the development of the allergen management program
  • 1.4 Ensure team members collectively have knowledge of all parts of business and all aspects of the food product supply chain
2. Plan and prepare for allergen management
  • 2.1 Identify procedures to identify and manage allergens across all areas of business, including new allergens that may be introduced through new products
  • 2.2 Identify procedures to manage cross-contact allergens
  • 2.3 Set targets for the management of allergens
  • 2.4 Validate the control measures, including cleaning procedures, to ensure allergens are controlled
  • 2.5 Verify the allergen control measures are suitable
3. Document and monitor allergen management program
  • 3.1 Review and finalise documentation of work procedures to support allergen management
  • 3.2 Document the allergen management program
  • 3.3 Maintain allergen management records, including collection of continuous monitoring data
  • 3.4 Monitor data to identify opportunities to improve allergen risk controls
  • 3.5 Identify and resolve anomalies in data in consultation with cross-function team
  • 3.6 Update documented allergen management program to incorporate continuous improvements
4. Ensure staff are trained to manage allergen risks
  • 4.1 Review staff awareness of allergen risks to identify gaps in skills and knowledge
  • 4.2 Plan training to ensure food allergen risks are controlled
  • 4.3 Implement training for staff to ensure they are equipped with knowledge and skills to contribute to allergen management
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