Assessor Resource

FDFOP3001A
Control contaminants and allergens in the workplace

Assessment tool

Version 1.0
Issue Date: May 2024


This unit has application in a food production or packaging workplace. This unit is appropriate where the operator or supervisor requires a detailed understanding of contaminants and allergens in the workplace and the effect they have on product safety and quality in order to ensure work practices comply with safety and operational work standards. This unit is especially appropriate where work is conducted in an environment where contaminants or allergens present a significant risk to the quality of product and the safety of workers or consumers.

This unit of competency covers the skills and knowledge required to examine the risk of contaminants and allergens in a food production workplace and assess and implement control measures designed to manage risks.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

Prerequisites

FDFFS2001A

Implement the food safety program and procedures

Employability Skills

This unit contains employability skills.



Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

The Evidence Guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competence in this unit must be achieved in accordance with food safety standards and regulations.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of ability to:

identify potential physical, chemical and microbiological contaminants in the workplace and their likely sources

identify risks associated with these contaminants and the control measures to manage risks

describe allergens and control measures that relate to workplace

identify workplace procedures to control risks and assess effectiveness in practice

implement workplace control measures.

Context of and specific resources for assessment

Assessment must occur in a real or simulated workplace where the assessee has access to:

workplace food safety program documentation

advice on quality and food safety legislation

procedures for implementing control measures and other advice on food safety requirements

other recording requirements.

Method of assessment

This unit should be assessed together with core units and other units of competency relevant to the function or work role.

Guidance information for assessment

To ensure consistency in one's performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Required skills

Ability to:

identify the types of physical, chemical and microbiological contaminants and allergens that present a risk in the workplace

identify sources of risks

examine control measures

describe the appropriate monitoring requirements for each risk, including the method or procedure to be followed, the frequency and timing, the person responsible, and the information to be recorded (procedures to be followed would typically be specified in the form of a standard operating procedure (SOP) or work instruction)

describe corrective action requirements in the event that acceptable limits or requirements of controls are not met

develop or review documentation relating to the food safety program, such as process flow diagrams, hazard analysis charts and tables, support program requirements, data analysis reports, corrective action reports and verification reports

use oral communication skills/language competence to fulfil the job role as specified by the organisation, including questioning, active listening, asking for clarification and seeking advice from supervisor

communicate food safety responsibilities within level of responsibility

work cooperatively within a culturally diverse workforce

Required knowledge

Knowledge of:

the purpose and intent of food safety legislation and control measures

roles and responsibilities for development and maintenance of the control measures

food processing methods used in the workplace or work area and the risks of contamination

sources of technical expertise on contaminants and allergens

the role of control measures in the food safety program

documentation and recording requirements to support communication and monitoring of the food safety program, including procedures for maintaining and updating relevant documents, such as operating procedures

main types of food safety contamination likely to occur given the type of product and processing methods used

acceptable control methods for the hazards identified and required corrective action when control requirements are not met

validation and verification processes and techniques and responsibilities

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Physical contaminants

Physical contaminants include all foreign objects that are caused by or come from:

the raw material source

processing systems

processing equipment

housekeeping standards

Sources of contamination include:

employees (e.g. hair, bandaids, glasses, jewellery and coins or other contaminants, such as dirt, pests, food and raw materials)

maintenance and cleaning procedures (e.g. metal shavings, grease from equipment, nuts and bolts, dirty equipment from previous products and glass breakages)

packaging materials (e.g. ink, dye, staples, paper, cardboard and plastic)

pests (e.g. evidence of rodents gnawing on packages, rodent hair, droppings and debris)

incorrectly labelled or packaged raw materials

industrial sabotage (e.g. tampering anywhere through the production process)

accumulation of dusts from unclean environments

Control measures for physical contaminants

Control measures to reduce contamination may include:

use of personal protective equipment

clothing standards (e.g. enclosed hair and no jewellery)

metal detectors

rulings against glass in production or packaging areas

covering of raw materials and equipment

maintenance, cleaning and housekeeping programs

inspection schedules

reporting requirements and procedures

emergency procedures

Chemical contaminants

Chemical contamination includes the introduction of unwanted substances or an unplanned reaction between different products.

Sources of chemical contamination include:

unwanted chemicals remaining on food preparation surfaces (e.g. cleaning chemicals)

chemicals remaining in food material after processing

too much or the wrong chemical added during manufacture

insecticide, pesticides, herbicides and antibiotics that build up during the growth cycle of the food source

Control measures for chemical contaminants

Control measures for chemical contaminants include safe handling of chemical contaminants, such as:

storing chemicals away from food production areas

using correct containers for storing and dispensing chemicals

correctly labelling chemicals in containers

calculating and applying correct quantities

ensuring chemical record sheets are filled in correctly

Microbiological contaminants

Microbiological contaminants include micro-organisms that in food that poison or spoil it.

Types of micro-organisms associated with microbiological risks include:

fungi

yeasts

moulds

viruses

bacteria

Control measures for biological contaminants

Control measures for biological contaminants include:

temperature and climate controls

personal hygiene standards

storage and processing conditions

chemical controls

housekeeping standards

pest controls

Allergens

Allergens include:

food substances, such as nuts, milk products

pollen and grain

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Types and sources of physical contamination in the workplace are identified 
Risks to operations, product and consumer are identified 
Control measures to eliminate or reduce risks of physical contamination are identified 
Workplace procedures and practices are assessed to determine level of risk for physical contaminants and opportunities for improvement identified 
Types and sources of chemical contamination in the workplace are identified 
Risks to operations, product and consumer are identified 
Control measures to eliminate or reduce risks of chemical contamination are identified 
Workplace procedures and practices are assessed to determine level of risk for chemical contaminants and opportunities for improvement identified 
Types and sources of microbiological contamination in the workplace are identified 
Risks to operations, product and consumer are identified 
Control measures to eliminate or reduce risks of microbiological contamination are identified 
Workplace procedures and practices are assessed to determine level of risk for microbiological contaminants and opportunities for improvement identified 
Types and sources of allergens are identified 
Risks to operations, product and consumer are identified 
Control measures to eliminate or reduce risks of allergens are identified 
Workplace procedures and practices are assessed to determine level of risk for allergens and opportunities for improvement identified 
Control measures are implemented as part of work operations 
Emergency procedures and conditions for implementation are identified 
Reporting and documentation associated with controls is identified and undertaken as required 
Work is conducted in accordance with workplace environmental guidelines 

Forms

Assessment Cover Sheet

FDFOP3001A - Control contaminants and allergens in the workplace
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

FDFOP3001A - Control contaminants and allergens in the workplace

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: