FBPFSY3002 — Participate in a HACCP team

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What an assessment for FBPFSY3002 must cover

28 assessable components: 3 elements (10 performance criteria), 3 performance evidence and 14 knowledge evidence requirements, plus 1 foundation skills. An audit-defensible tool maps every question and task back to these — that mapping is the coverage matrix Auditori generates alongside the assessment.

Elements & performance criteria

1 Prepare to develop or review a food safety program

1.1Recognise roles and responsibilities for participating in, developing or reviewing a food safety program
1.2Identify the scope of a food safety program

2 Identify and review food safety hazards

2.1Identify processes to be covered by the food safety program, and recognise the steps within each process
2.2Identify food safety hazards that are reasonably expected for each critical control point
2.3Review safety handling methods, processing techniques and existing support programs used in the workplace as part of a team

3 Establish or review methods to monitor and control food safety hazards

3.1Establish acceptable methods of control for each food safety hazard that is reasonably expected to occur
3.2Validate control methods against safety standards
3.3Establish or review procedures for taking preventative action
3.4Establish or review appropriate methods for monitoring that processes remain within control
3.5Establish required corrective action to respond to situations where hazards are not effectively controlled

Performance evidence

identifying food safety hazards in the critical control points (CCPs) of production processes
establishing and validating control standards and methods for a minimum of two potential hazards
applying food safety procedures

Knowledge evidence

purpose and intent of food safety legislation, including Food Standards Code
the roles and responsibilities for developing and maintaining the food safety program, including roles of internal and external auditors and authorised officers
techniques for applying critical control point principles, including techniques for identifying hazards, assessing the likelihood of occurrence, determining acceptable methods of control, monitoring and recording requirements for each control point, identifying corrective action if controls are not met, and developing system review procedures
common microbiological, physical, chemical and allergen hazards related to the foods handled in the work area, including the types of hazards likely to occur, the conditions under which they occur, possible consequences, and control methods to prevent occurrence
techniques used to map operations and analyse food safety requirements, such as preparation of flow charts, hazard analysis charts and tables, and data analysis reports
raw materials, ingredients and finished product composition and characteristics, and related handling and storage requirements
food processing methods used in the workplace or work area, and their effect on food safety
the role of consultation in the development, implementation and ongoing maintenance of 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 hazards and contamination likely to occur given product type and processing methods used
conditions required for bacterial food poisoning to occur, such as water activity, pH, composition and time and temperature as relevant to food handled
acceptable control methods for identified hazards, and required corrective actions when control requirements are not met
typical support programs, such as cleaning schedules, pest control, stock rotation, product traceability, and personal hygiene, and how they can be used as part of a food safety program
validation and verification processes and techniques and responsibilities

Foundation skills

Reading: Interpret details of the food safety program

Unit content sourced from training.gov.au — © Commonwealth of Australia, licensed under CC BY 4.0. Auditori is not affiliated with the Department of Employment and Workplace Relations.

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Questions about assessing FBPFSY3002

What does an assessment tool for FBPFSY3002 need to cover?

To satisfy the Principles of Assessment and Rules of Evidence, an assessment for FBPFSY3002 needs to address all 28 unit components: 3 elements with 10 performance criteria, 3 performance evidence requirements, 14 knowledge evidence requirements, and the foundation skills. A coverage matrix mapping each question and task to these components is what an auditor looks for.

How does Auditori generate an assessment tool for FBPFSY3002?

Auditori pulls the current release of FBPFSY3002 from training.gov.au and generates a complete package: candidate assessment, assessor guide with model answers and observation criteria, and a coverage matrix mapping every component. A suitably qualified person then reviews and approves the draft in a built-in workflow — consistent with ASQA's guidance on AI use in VET — before export as branded PDF and editable Word.

Is the first assessment tool really free?

Yes. Every new account includes one free credit — enough to generate the complete assessment tool for FBPFSY3002 — with no card and no subscription required. After that it's pay-as-you-go per unit.

Can I check my existing FBPFSY3002 assessment instead of generating a new one?

Yes — upload your existing assessment or learner guide and Auditori maps it against every element, performance criterion, PE and KE of FBPFSY3002, showing exactly what's covered and what's missing. Mapping costs a quarter of a credit.

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