Unit of competency Outline

Date retreived
22/07/2026 3:18 PM AWST

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Perform an allergen risk review

Perform an allergen risk review

Unit of competency
National Code
FBPFSY4003
State Code
ODK82
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
55
Description
This unit of competency describes the skills and knowledge required to perform an allergen risk review to establish the likelihood of allergens or cross-allergens being present in food and/or beverage products.The unit applies to individuals who work in food and/or beverage processing sites and who have responsibility for managing or investigating the allergen status of food and/or beverage products.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. Identify the regulatory requirements and obligations to produce safe food
  • 1.1 Identify food safety legislation and regulations relevant to identifying allergens in product and process
  • 1.2 Access and interpret industry guidance documents to identify allergens in product
  • 1.3 Access and interpret workplace requirements for controlling allergens
  • 1.4 Identify foods that must be declared on food labels
2. Review allergens in raw materials and incoming goods
  • 2.1 Identify presence of allergens in storage or processing of raw materials
  • 2.2 Identify presence of allergens in storage or processing of incoming goods
  • 2.3 Identify opportunities for the allergen ingredient to have cross-contact with other ingredients or products
  • 2.4 Consider the form of cross-contact to inform subsequent control/s
  • 2.5 Consider the amount of cross-contact to inform subsequent control/s
3. Review allergens at facility and within processing
  • 3.1 Identify allergen-containing ingredients
  • 3.2 Identify opportunities for the allergen-containing ingredient to have cross-contact with other ingredients or products at any stage of processing, handling or storage
  • 3.3 Consider the form of cross-contact to inform subsequent control/s
  • 3.4 Consider the amount of cross-contact to inform subsequent control/s
4. Eliminate and reduce allergens
  • 4.1 Investigate whether any identified intentionally added or cross-contact allergens can be eliminated or reduced
  • 4.2 Troubleshoot engineering and/or cleaning options to reduce the risk of allergen cross-contact
  • 4.3 Document and implement allergen risk controls
5. Analyse food and environmental samples for allergens
  • 5.1 Identify the appropriate sampling points and testing methodology for process and product
  • 5.2 Take samples of product for allergen testing according to workplace requirements
  • 5.3 Identify allergen analysis suitable for products
  • 5.4 Conduct basic manufacturing-based tests on samples to identify allergens
  • 5.5 Interpret results of tests to inform risk controls and declaration requirements
6. Validate and verify control measures
  • 6.1 Verify the allergen control measures are suitable
  • 6.2 Validate the control measure, including cleaning procedures, to ensure allergens are controlled
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