Unit of competency Outline

Date retreived
22/07/2026 10:00 AM AWST

Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.

Supervise and verify supporting programs for food safety

Supervise and verify supporting programs for food safety

Unit of competency
National Code
FBPFSY4002
State Code
OAM33
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
70
Description
This unit of competency describes the skills and knowledge required to control hazards that are common in a hazard analysis critical control point (HACCP)-based food safety plan by supervising and verifying food safety, health and hygiene support programs.This unit applies to individuals working in supervisory roles who identify food safety hazards and the need for and development of support programs, supervise the implementation of support programs, and verify compliance with support programs.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. Establish the role of food safety support programs in the food safety plan
  • 1.1 Draw up a full description of the product
  • 1.2 Identify the intended use and client group for the product
  • 1.3 Identify all steps in the operation, from primary production, processing, manufacture and distribution to the consumer
  • 1.4 Identify hazards that can reasonably be expected to occur at each step
  • 1.5 Identify hazard areas that are common to multiple steps in the operation
  • 1.6 Define the need for support programs to control identified hazard areas
2. Develop support programs and procedures
  • 2.1 Define the scope of the health and hygiene program
  • 2.2 Identify microbiological, physical and chemical hazards associated with supplied unprocessed foods and packaging materials, and develop risk controls and safe work procedures
  • 2.3 Identify microbiological, physical and chemical hazards associated with staff handling unpackaged food, and develop risk controls and safe work procedures
  • 2.4 Identify microbiological and physical hazards arising from pest infestations, and develop risk controls and safe work procedures
  • 2.5 Identify microbiological, physical and chemical hazards associated with using the premises and the equipment in them, and develop risk controls and safe work procedures
  • 2.6 Identify chemical hazards associated with the use of cleaning chemicals, and develop risk controls and safe work procedures
3. Document and communicate the requirements of support programs as part of the food safety plan
  • 3.1 Define work performance and establish critical limits for support programs where appropriate
  • 3.2 Explain food safety support program requirements to the team, including regulatory requirements
  • 3.3 Develop team commitment to, and responsibility for, food safety support programs
  • 3.4 Provide induction, training and mentoring to the team to assist implementation of food safety support programs
  • 3.5 Communicate support program requirements and procedures to management and staff through documented procedures, directions and signage
4. Monitor the implementation of support programs within the food safety plan
  • 4.1 Monitor and correct personal behaviour, including hygiene, housekeeping and use of clothing and equipment where necessary
  • 4.2 Monitor critical control points to confirm performance
  • 4.3 Check records for completion and accuracy
  • 4.4 Analyse problem areas using appropriate quality improvement tools and techniques
  • 4.5 Identify processes or conditions that could result in breaches of food safety procedures, and take preventive or corrective action
5. Verify compliance with support programs in a food safety plan and address non-compliances
  • 5.1 Verify compliance of the food processing operation for support programs by workplace observation and analysis of records, supported by product testing, if required
  • 5.2 Identify and analyse causes of non-conformance
  • 5.3 Report non-conformance to supervisor
  • 5.4 Update corrective action and control procedures to improve food safety
  • 5.5 Document required amendments to the HACCP plan
No information
No information
Replaces
State Code National Code Title Type
S7905 FDFFS4002A Supervise and verify supporting programs for food safety Unit of competency