Unit of competency Outline

Date retreived
22/07/2026 12:46 PM AWST

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Follow work procedures to maintain food safety

Follow work procedures to maintain food safety

Unit of competency
National Code
FBPFSY1002
State Code
ODM06
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
20
Description
This unit of competency describes the skills and knowledge required to maintain food safety (including food allergen management) when carrying out work tasks. Basic food safety practices include personal hygiene and conduct, safe food handling, housekeeping and waste disposal related to work tasks, and responsibilities where work involves routine manual processes and operation of simple automated equipment.This unit applies to individuals who work alongside a supervisor in most situations and is relevant to a number of job roles throughout food processing industries at various levels.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. Handle food safely
  • 1.1 Identify food handling and food safety requirements applicable to the workplace
  • 1.2 Carry out food handling as directed
  • 1.3 Maintain work space and equipment cleanliness in line with cleaning and sanitation procedures
  • 1.4 Dispose of waste in line with workplace requirements
2. Identify, control and report food safety hazards
  • 2.1 Monitor work area, materials, equipment and product routinely to ensure compliance with food safety requirements
  • 2.2 Identify processes, practices or conditions that are not consistent with the food safety program, and report to supervisor
  • 2.3 Complete workplace documentation to meet workplace requirements
3. Comply with work and personal hygiene standards
  • 3.1 Ensure personal hygiene meets the requirements of the food safety program
  • 3.2 Inform supervisor of any health conditions and illness
  • 3.3 Wear clothing and footwear appropriate for the food handling task
  • 3.4 Follow food safety program requirements when transferring between tasks and locations in the workplace
No information
No information
Replaces
State Code National Code Title Type
BBH20 FBPFSY1001 Follow work procedures to maintain food safety Unit of competency