Unit of competency Outline

Date retreived
23/07/2026 12:12 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.

Participate in traceability activities

Participate in traceability activities

Unit of competency
National Code
FBPFSY3004
State Code
ODL72
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
45
Description
This unit of competency describes the skills and knowledge required to participate in traceability and product recall activities to track food through all stages of production, processing and distribution. Participation in these activities allows for the withdrawal or recall of products that have been identified as unsafe or unsuitable, which includes cross-contact with food allergens and erroneous addition of food allergens. The unit applies to individuals who work in operational roles in food and/or beverage processing.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. Prepare for traceability or recall activity
  • 1.1 Receive work instructions for traceability activity, including the reason for the activity, and clarify where required
  • 1.2 Identify the product to be tracked
  • 1.3 Identify system used to document traceability of products
  • 1.4 Identify the label, specification and/or unique identifier for the product
  • 1.5 Confirm own role and responsibilities in team activity
2. Work with others to track product details
  • 2.1 Track product through storage, distribution and packaging records
  • 2.2 Track processing of product through batch records and processing records, including any rework or overrun ingredients used
  • 2.3 Track product ingredients through raw material and ingredient storage records, records of receival of raw materials and ingredients, and ingredient specifications
  • 2.4 Present details of product traceability to team and/or supervisor
3. Work with team to identify flaws and improvements
  • 3.1 Identify any mislabelling or processing details that are not represented on the product label or specification
  • 3.2 Make recommendations according to workplace procedures to rectify product traceability details to ensure accuracy and efficient recall
No information
No information
No information