Unit of competency Outline

Date retreived
22/07/2026 10:37 PM AWST

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Develop a HACCP-based food safety plan

Develop a HACCP-based food safety plan

Unit of competency
National Code
FBPFSY5001
State Code
OAN89
TGA Status
Current
DTWD Status
Approved
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
60
Description
This unit of competency describes the skills and knowledge required to develop a hazard analysis critical control point (HACCP)-based food safety plan and to oversee its implementation and monitoring.This unit applies to individuals who develop HACCP-based food safety plans in a workplace setting.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. Describe the product, and scope the food safety plan
  • 1.1 Obtain the appropriate product-specific knowledge and expertise
  • 1.2 Specify the segment of the food chain and processes involved
  • 1.3 Identify the scope of the HACCP plan and specify the class of hazards
  • 1.4 Draw up a full description of the product
  • 1.5 Identify the intended use and client group for the product
2. Construct a flow diagram of production and confirm its applicability
  • 2.1 Include all steps in the operation, from primary production, processing, manufacture and distribution to the consumer
  • 2.2 Use standard symbols and nomenclature to describe the processes and steps in the operation as a flow diagram
  • 2.3 Specify the steps preceding and following a new operation
  • 2.4 Validate the flow diagram against the operation at all stages of production
3. Analyse all potential hazards for each step and consider control measures
  • 3.1 Identify hazards that can reasonably be expected to occur at each step
  • 3.2 Analyse hazards and identify the risks posed to the production of safe food
  • 3.3 Consider control measures for each hazard
4. Determine critical control points and the critical limits for each
  • 4.1 Follow a process of decision-making to determine critical control points
  • 4.2 Check hazards at each critical control point to ensure a control measure can be put in place
  • 4.3 Modify the product or process where control measures are not available to allow a control measure at another stage
  • 4.4 Specify critical limits for each critical control point that are either measured or sensory
5. Establish a monitoring system for each critical control point
  • 5.1 Establish appropriate monitoring methods for each critical control point
  • 5.2 Design monitoring methods to indicate the critical limit has been reached or is trending towards it
  • 5.3 Monitor frequently to ensure that the critical control point is in control
  • 5.4 Make adjustments on the basis of the monitoring of critical limits to prevent deviation and hazards occurring
6. Establish and record corrective actions and verification procedures
  • 6.1 Design specific corrective actions to deal with deviations in the critical control point as they occur
  • 6.2 Document procedures for treating or disposing of product for occasions when critical limits are exceeded
  • 6.3 Develop verification procedures
  • 6.4 Carry out verification to ensure the HACCP system is working effectively
7. Establish documentation and recordkeeping requirements
  • 7.1 Document all HACCP procedures
  • 7.2 Maintain records, including the collection of continuous monitoring data if required
  • 7.3 Access records to determine that procedures in place are maintaining critical limits at each critical control point
  • 7.4 Access HACCP procedures and review as part of continuous improvement
  • 7.5 Design food safety systems and documentation to meet the requirements of auditing standards
No information
No information
Replaces
State Code National Code Title Type
S7906 FDFFS5001A Develop a HACCP-based food safety plan Unit of competency