Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FDFOP3001A Mapping and Delivery Guide
Control contaminants and allergens in the workplace
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | FDFOP3001A - Control contaminants and allergens in the workplace |
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Description | 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. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | 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. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | FDFFS2001A Implement the food safety program and procedures | ||
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: Assess risk of physical contamination |
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Element: Assess risk of chemical contamination |
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Element: Assess risk of microbiological contamination |
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Element: Assess risk of allergens in the workplace |
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Element: Implement control measures to manage contaminants and allergens |
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