Unit of competency Outline

Date retreived
22/07/2026 9:03 AM AWST

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Control contaminants and allergens in food processing

Control contaminants and allergens in food processing

Unit of competency
National Code
FBPFSY3005
State Code
ODL32
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
70
Description
This unit of competency describes the skills and knowledge required to control food safety risks, including physical, chemical, microbiological and allergen risks, at a food processing facility, including raw materials, incoming goods, inputs and auxiliary materials and packaging.This unit applies to individuals who take responsibility for operations in a food or beverage processing environment.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. Assess physical risks to food processing
  • 1.1 Identify types and sources of physical contamination at the food processing site
  • 1.2 Identify risks of physical contamination to food processing, product and consumer
  • 1.3 Assess workplace procedures and practices to determine level of risk for physical contaminants, and identify opportunities for improvement
  • 1.4 Identify control measures to eliminate or reduce risks of physical contamination
2. Assess chemical risks to food processing
  • 2.1 Identify types and sources of chemical contamination at the food processing site
  • 2.2 Identify risks of chemical contamination to food processing, product packaging and consumer
  • 2.3 Assess workplace procedures and practices to determine level of risk for chemical contaminants, and identify opportunities for improvement
  • 2.4 Identify control measures to eliminate or reduce risks of chemical contamination
3. Assess microbiological risks to food processing
  • 3.1 Identify types and sources of microbiological contamination at the food processing site
  • 3.2 Identify risks of microbiological contamination to food processing, product and consumer
  • 3.3 Assess workplace procedures and practices to determine level of risk for microbiological contaminants, and identify opportunities for improvement 3.4 Identify control measures to eliminate or reduce risks of microbiological contamination
4. Assess allergenic risks to food processing
  • 4.1 Identify types and sources of allergens at the food processing site
  • 4.2 Identify risks of allergens to food processing, product and consumer
  • 4.3 Assess workplace procedures and practices to determine level of risk for allergens, and identify opportunities for continuous improvement
  • 4.4 Identify control measures to eliminate or reduce allergenic risks
5. Implement control measures to manage food safety risks
  • 5.1 Implement control measures to minimise contaminants and allergens as part of work operations
  • 5.2 Identify corrective actions and conditions for implementation
  • 5.3 Identify and complete reporting and documentation associated with controls, as required
  • 5.4 Conduct control measures in accordance with workplace environmental guidelines
No information
No information
Replaces
State Code National Code Title Type
BBF83 FBPOPR3001 Control contaminants and allergens in the workplace Unit of competency