FBPFSY5002 — Develop an allergen management program
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What an assessment for FBPFSY5002 must cover
32 assessable components: 4 elements (18 performance criteria), 1 performance evidence and 11 knowledge evidence requirements, plus 2 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 Identify legislative requirements and assemble a cross-function team
- 1.1Identify food safety legislation and regulations relevant to identifying allergens in product and process
- 1.2Access and interpret industry guidance documents to identify allergens in product
- 1.3Identify team members to participate in the development of the allergen management program
- 1.4Ensure team members collectively have knowledge of all parts of business and all aspects of the food product supply chain
2 Plan and prepare for allergen management
- 2.1Identify procedures to identify and manage allergens across all areas of business, including new allergens that may be introduced through new products
- 2.2Identify procedures to manage cross-contact allergens
- 2.3Set targets for the management of allergens
- 2.4Validate the control measures, including cleaning procedures, to ensure allergens are controlled
- 2.5Verify the allergen control measures are suitable
3 Document and monitor allergen management program
- 3.1Review and finalise documentation of work procedures to support allergen management
- 3.2Document the allergen management program
- 3.3Maintain allergen management records, including collection of continuous monitoring data
- 3.4Monitor data to identify opportunities to improve allergen risk controls
- 3.5Identify and resolve anomalies in data in consultation with cross-function team
- 3.6Update documented allergen management program to incorporate continuous improvements
4 Ensure staff are trained to manage allergen risks
- 4.1Review staff awareness of allergen risks to identify gaps in skills and knowledge
- 4.2Plan training to ensure food allergen risks are controlled
- 4.3Implement training for staff to ensure they are equipped with knowledge and skills to contribute to allergen management
Performance evidence
- An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit. There must be evidence that the individual has developed, implemented and monitored an allergen management program for at least one processed product at one food processing site, which includes at least one known (declared) allergen with opportunities for cross-contact.
Knowledge evidence
- legal requirement to produce food that is safe for human consumption
- requirements for truth in labelling under Australian Consumer Law
- areas of business that should be included in allergen management, from receival of raw materials and goods, storage, premises and equipment layout, batch assembly, processing, testing, cleaning, labelling, packaging and distribution, new product development, approved supplier program (vendor assurance), engineering and maintenance
- other food safety management systems used in the workplace, including hazard analysis critical control point (HACCP) and good manufacturing practices (GMP)
- key areas for staff training in allergen risk management, including: receipt and storage of raw materials; avoiding cross-contact of non-allergenic ingredients with allergenic materials, or between different allergenic ingredients; production scheduling; equipment and premises design; GMP, such as cleaning procedures, control of rework; post-manufacturing controls; new product development
- how an allergen management program sits within the context of a Voluntary Incidental Trace Allergen Labelling (VITAL) Program
- units used for reporting results of laboratory tests, including differences between quantitative and qualitative
- typical sampling methods
- ongoing sampling plans
- team leadership techniques
- industry references to guide best practice management of allergens in food.
Foundation skills
- Writing: Review and develop work policies and procedures using appropriate language and format
- Numeracy: Interpret unit measures in test results; Use allergen unit measures – milligram per kilogram (mg/kg) or parts per million (ppm) of protein
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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Real, unedited Auditori output (RIIHAN201E shown), branded for a sample RTO:
Questions about assessing FBPFSY5002
What does an assessment tool for FBPFSY5002 need to cover?
To satisfy the Principles of Assessment and Rules of Evidence, an assessment for FBPFSY5002 needs to address all 32 unit components: 4 elements with 18 performance criteria, 1 performance evidence requirements, 11 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 FBPFSY5002?
Auditori pulls the current release of FBPFSY5002 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 FBPFSY5002 — with no card and no subscription required. After that it's pay-as-you-go per unit.
Can I check my existing FBPFSY5002 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 FBPFSY5002, showing exactly what's covered and what's missing. Mapping costs a quarter of a credit.
Related units
- FBPFSY1002 — Follow work procedures to maintain food safety
- FBPFSY2002 — Apply food safety procedures
- FBPFSY2003 — Maintain food safety when loading, unloading and transporting food
- FBPFSY3002 — Participate in a HACCP team
- FBPFSY3003 — Monitor the implementation of food safety and quality programs
- FBPFSY3004 — Participate in traceability activities
- FBPFSY3005 — Control contaminants and allergens in food processing
- FBPFSY4001 — Supervise and maintain a food safety plan
- FBPFSY4002 — Supervise and verify supporting programs for food safety
- FBPFSY4003 — Perform an allergen risk review
- FBPFSY4004 — Provide accurate food allergen information to consumers
- FBPFSY4005 — Conduct a traceability exercise
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