Unit of competency Outline

Date retreived
22/07/2026 9:08 PM AWST

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Supervise and maintain a food safety plan

Supervise and maintain a food safety plan

Unit of competency
National Code
FBPFSY4001
State Code
OAL61
TGA Status
Current
DTWD Status
Approved
Current Release Number
2.00
Current Release Date
03/02/2020
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 maintain and implement a hazard analysis critical control point (HACCP) based food safety plan. It includes the ability to monitor the implementation of a food safety plan, to revise, verify and validate the system, and to respond to audit findings for the system.This unit applies to individuals who monitor and maintain a food safety plan in the workplace.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. Review the existing food safety plan
  • 1.1 Collect data and results from critical control point (CCP) records to verify the food safety system
  • 1.2 Identify major and minor non-conformances to the food safety plan
  • 1.3 Monitor critical control points to confirm performance
  • 1.4 Analyse problem areas and suggest corrective actions and strategies to prevent recurrence of the problem
  • 1.5 Document required amendments to the food safety plan
  • 1.6 Report recommendations and amendments to appropriate personnel
2. Communicate the requirements of the food safety plan
  • 2.1 Explain food safety principles, food safety procedures and requirements, including regulatory requirements, to the team
  • 2.2 Develop commitment to and responsibility for food safety through work team communication
  • 2.3 Define, document and implement procedures to support the food safety plan
  • 2.4 Provide training and mentoring to the team to assist implementation
3. Monitor the implementation of the food safety plan
  • 3.1 Monitor team’s implementation of the food safety plan
  • 3.2 Monitor personal behaviour, including hygiene, housekeeping and use of clothing and equipment, and correct where necessary
  • 3.3 Complete and maintain records and reports
  • 3.4 Take prompt action to correct non-conformance
  • 3.5 Identify and analyse causes of non-conformance
  • 3.6 Implement control measures to prevent future non-conformance
  • 3.7 Report non-conformance to appropriate personnel
4. Maintain the food safety plan
  • 4.1 Seek feedback from all personnel to identify potential hazards, corrective actions and controls
  • 4.2 Identify processes or conditions that could result in breaches of food safety procedures, and take preventive or corrective action
  • 4.3 Update corrective action and control procedures to improve food safety
  • 4.4 Complete safety plan documentation
No information
No information
Replaces
State Code National Code Title Type
S7904 FDFFS4001A Supervise and maintain a food safety plan Unit of competency