Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FDFFS5001A Mapping and Delivery Guide
Develop a HACCP-based food safety plan
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | FDFFS5001A - Develop a HACCP-based food safety plan |
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Description | This unit of competency covers the skills and knowledge required to develop a hazard analysis critical control point (HACCP)-based food safety plan and to oversee its implementation and monitoring. This unit has regulatory coverage under the Australian New Zealand Food Standards Code Standard 3.2.1 Food Safety Programs. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This unit is appropriate where the operator takes a lead role in facilitating the development of the food safety program. It requires application of the steps and techniques used to develop and review a HACCP-based food safety plan | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | FDFFS4001A Supervise and maintain a food safety plan | ||
Competency Field |
Development and validation strategy and guide for assessors and learners | Student Learning Resources | Handouts Activities |
Slides PPT |
Assessment 1 | Assessment 2 | Assessment 3 | Assessment 4 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Describe the product, and scope the food safety plan |
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Element: Construct a flow diagram of production and confirm its applicability |
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Element: Analyse all potential hazards for each step and consider control measures |
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Element: Determine critical control points and the critical limits for each |
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Element: Establish a monitoring system for each critical control point |
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Element: Establish and record corrective actions and verification procedures |
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Element: Establish documentation and record keeping requirements |
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