FBPFSY5002- Develop an allergen management program


FBPFSY5002 – Develop an allergen management program (Release 1)

This unit of competency describes the skills and knowledge required to develop a food allergen management program, which is a site-specific, systematic approach to identifying and controlling allergens in a food processing plant. The program incorporates the collective procedures, policies and practices that are implemented to control allergens in the facility and encompasses the whole supply chain.

This approach to allergen risk management may contribute to a hazard analysis critical control point (HACCP) program.

The unit applies to individuals who have responsibility for managing allergens and in ensuring the food business meets food safety, quality and legal requirements.

All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

SKU: FBPFSY5002- Develop an allergen management program Category: Tag:


FBP – Food, Beverage and Pharmaceutical  Unit of Competency.

Status: Pre-order* 

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You will receive the following in editable Microsoft Word and PowerPoint format.

  • Learner Guide
  • Learner Guide With Images
  • Learner Assessment Workbook, including:
    • Written/Verbal Questions
    • Element Practical Assessments
    • Whole Unit Practical Assessment
    • Observation Checklists
  • Assessor Guide
  • Assessment Mapping Document
  • PowerPoint (Headings Only)
  • Delivery Session Plan
  • Assessment Validation Template
  • RPL Kit (Additional Cost)

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