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Evidence Guide: FDFOP3001A - Control contaminants and allergens in the workplace

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

FDFOP3001A - Control contaminants and allergens in the workplace

What evidence can you provide to prove your understanding of each of the following citeria?

Assess risk of physical contamination

  1. Types and sources of physical contamination in the workplace are identified
  2. Risks to operations, product and consumer are identified
  3. Control measures to eliminate or reduce risks of physical contamination are identified
  4. Workplace procedures and practices are assessed to determine level of risk for physical contaminants and opportunities for improvement identified
Types and sources of physical contamination in the workplace are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Risks to operations, product and consumer are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Control measures to eliminate or reduce risks of physical contamination are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Workplace procedures and practices are assessed to determine level of risk for physical contaminants and opportunities for improvement identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess risk of chemical contamination

  1. Types and sources of chemical contamination in the workplace are identified
  2. Risks to operations, product and consumer are identified
  3. Control measures to eliminate or reduce risks of chemical contamination are identified
  4. Workplace procedures and practices are assessed to determine level of risk for chemical contaminants and opportunities for improvement identified
Types and sources of chemical contamination in the workplace are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Risks to operations, product and consumer are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Control measures to eliminate or reduce risks of chemical contamination are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Workplace procedures and practices are assessed to determine level of risk for chemical contaminants and opportunities for improvement identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess risk of microbiological contamination

  1. Types and sources of microbiological contamination in the workplace are identified
  2. Risks to operations, product and consumer are identified
  3. Control measures to eliminate or reduce risks of microbiological contamination are identified
  4. Workplace procedures and practices are assessed to determine level of risk for microbiological contaminants and opportunities for improvement identified
Types and sources of microbiological contamination in the workplace are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Risks to operations, product and consumer are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Control measures to eliminate or reduce risks of microbiological contamination are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Workplace procedures and practices are assessed to determine level of risk for microbiological contaminants and opportunities for improvement identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess risk of allergens in the workplace

  1. Types and sources of allergens are identified
  2. Risks to operations, product and consumer are identified
  3. Control measures to eliminate or reduce risks of allergens are identified
  4. Workplace procedures and practices are assessed to determine level of risk for allergens and opportunities for improvement identified
Types and sources of allergens are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Risks to operations, product and consumer are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Control measures to eliminate or reduce risks of allergens are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Workplace procedures and practices are assessed to determine level of risk for allergens and opportunities for improvement identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement control measures to manage contaminants and allergens

  1. Control measures are implemented as part of work operations
  2. Emergency procedures and conditions for implementation are identified
  3. Reporting and documentation associated with controls is identified and undertaken as required
  4. Work is conducted in accordance with workplace environmental guidelines
Control measures are implemented as part of work operations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Emergency procedures and conditions for implementation are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Reporting and documentation associated with controls is identified and undertaken as required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Work is conducted in accordance with workplace environmental guidelines

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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.

Required Skills and Knowledge

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

Range Statement

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