Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SFIPROC406C Mapping and Delivery Guide
Develop food safety programs
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | SFIPROC406C - Develop food safety programs |
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Description | This unit of competency involves developing food safety programs. This unit is premised on the assumption that the person responsible for the development of the food safety program will be from within the food business, but does not exclude the use of external specialists to provide guidance and/or advice.Development of food safety programs, such as Hazard Analysis Critical Control Point (HACCP) will generally be undertaken collaboratively within the workplace.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 | |||
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: Prepare to develop a food safety program |
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Element: Identify food safety hazards |
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Element: Establish methods to control food safety hazards |
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Element: Establish methods to monitor the implementation of controls |
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Element: Establish appropriate corrective action |
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Element: Establish a recording system to document food safety performance |
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Element: Establish a system to regularly review the food safety program |
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