Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SFIPROC405C Mapping and Delivery Guide
Oversee the implementation of a food safety program in the workplace
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | SFIPROC405C - Oversee the implementation of a food safety program in the workplace |
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Description | This unit of competency involves supervising the implementation of the food safety program across an entire business, process or food handling area. It also involves supporting others to implement the requirements of food safety procedures, including those who work in a food handling area, but who are not directly responsible for handling food. It involves responsibility for identifying breaches of food safety procedures and taking corrective and/or preventative action occurring in the context of the food safety program and within scope of responsibility.Typical examples of these functions include electrical, maintenance, pest control and cleaning services performed by people who may be employees of the food business or external contractors working in areas covered by the food safety plan.Licensing, legislative, regulatory or certification requirements may apply to this unit. Therefore it will be necessary to check with the relevant state or territory regulators for current licensing, legislative or regulatory requirements before undertaking this unit. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | All enterprise or workplace procedures and activities are carried out according to relevant government regulations, licensing and other compliance requirements, including occupational health and safety (OHS) guidelines, food safety and hygiene regulations and procedures and ecologically sustainable development (ESD) principles. Equipment operation, maintenance, repairs and calibrations are undertaken in a safe manner that conforms to manufacturer instructions. Appropriate personal protective equipment (PPE) is selected, checked, used and maintained. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | SFIPROC404C Apply and monitor food safety requirements | ||
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: Monitor the implementation of the food safety program |
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Element: Take corrective action when a food safety hazard is found not to be in control |
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Element: Maintain food safety in the workplace |
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