Unit of competency Outline

Date retreived
23/07/2026 12:43 AM AWST

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Control contaminants and allergens in the workplace

Control contaminants and allergens in the workplace

Unit of competency
National Code
FBPOPR3001
State Code
BBF83
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
23/01/2018
View on TGA
State Implementation and Classification
Approved Date
27/07/2018
Field of Education
110111 - Food Hygiene
Original Release Date
27/07/2018
Nominal Hours
70
Description
This unit of competency describes the skills and knowledge required to control contaminants and allergens in the workplace.This unit applies to individuals who work under broad direction and take responsibility for their own work in a food or beverage processing environment.All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Assess risk of physical contamination
  • 1.1 Identify types and sources of physical contamination in the workplace
  • 1.2 Identify risks of physical contamination to operations, product and consumer
  • 1.3 Identify control measures to eliminate or reduce risks of physical contamination
  • 1.4 Assess workplace procedures and practices to determine level of risk for physical contaminants and identify opportunities for improvement
2. Assess risk of chemical contamination
  • 2.1 Identify types and sources of chemical contamination in the workplace
  • 2.2 Identify risks of chemical contamination to operations, product and consumer
  • 2.3 Identify control measures to eliminate or reduce risks of chemical contamination
  • 2.4 Assess workplace procedures and practices to determine level of risk for chemical contaminants and identify opportunities for improvement
3. Assess risk of microbiological contamination
  • 3.1 Identify types and sources of microbiological contamination in the workplace
  • 3.2 Identify risks of microbiological contamination to operations, product and consumer
  • 3.3 Identify control measures to eliminate or reduce risks of microbiological contamination
  • 3.4 Assess workplace procedures and practices to determine level of risk for microbiological contaminants and identify opportunities for improvement
4. Assess risk of allergens in the workplace
  • 4.1 Identify types and sources of allergens in the workplace
  • 4.2 Identify risks of allergens to operations, product and consumer
  • 4.3 Identify control measures to eliminate or reduce risks of allergens
  • 4.4 Assess workplace procedures and practices to determine level of risk for allergens and identify opportunities for improvement
5. Implement control measures to manage contaminants and allergens
  • 5.1 Implement control measures to minimise contaminants and allergens as part of work operations
  • 5.2 Identify emergency procedures 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
D4653 FDFOP3001A Control contaminants and allergens in the workplace Unit of competency
Replaced By
State Code National Code Title Type
ODL32 FBPFSY3005 Control contaminants and allergens in food processing Unit of competency