Unit of competency Outline

Date retreived
23/07/2026 11:02 AM AWST

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Participate in a HACCP team

Participate in a HACCP team

Unit of competency
National Code
FBPFSY3002
State Code
OAO18
TGA Status
Current
DTWD Status
Approved
Current Release Number
2.00
Current Release Date
09/09/2021
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
50
Description
This unit of competency describes the skills and knowledge required to participate in the development and review of a hazard analysis critical control point (HACCP)-based food safety program.The unit applies to individuals who work under broad direction and take responsibility for their own work, including limited responsibility for the work of others, and who participate in the development of a food safety program typically limited to their immediate work area.No licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Prepare to develop or review a food safety program
  • 1.1 Recognise roles and responsibilities for participating in, developing or reviewing a food safety program
  • 1.2 Identify the scope of a food safety program
2. Identify and review food safety hazards
  • 2.1 Identify processes to be covered by the food safety program, and recognise the steps within each process
  • 2.2 Identify food safety hazards that are reasonably expected for each critical control point
  • 2.3 Review safety handling methods, processing techniques and existing support programs used in the workplace as part of a team
3. Establish or review methods to monitor and control food safety hazards
  • 3.1 Establish acceptable methods of control for each food safety hazard that is reasonably expected to occur
  • 3.2 Validate control methods against safety standards
  • 3.3 Establish or review procedures for taking preventative action
  • 3.4 Establish or review appropriate methods for monitoring that processes remain within control
  • 3.5 Establish required corrective action to respond to situations where hazards are not effectively controlled
No information
No information
Replaces
State Code National Code Title Type
D4735 FDFTEC3001A Participate in a HACCP team Unit of competency