Assessor Resource

CPPCLO3038A
Clean food-handling areas

Assessment tool

Version 1.0
Issue Date: March 2024


This unit of competency supports employees without managerial or supervisory responsibilities.

This unit of competency specifies the outcomes required to clean in food-handling areas where the work does not involve direct food contact. This unit is not appropriate for a person who has direct contact with food, raw materials or ingredients.

This unit is based on the guideline food safety unit GFSWFHAA Carry out work in a food handling area.

Food-handling areas include food courts and industrial food-processing plants.

The unit requires the ability to assess the extent of the cleaning task through understanding client requirements and special characteristics of food-handling areas, and applying company policies and procedures. Selecting the appropriate equipment, chemicals and methods is essential to performing the task safely and efficiently, as is paying careful attention to health and safety issues.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

Prerequisites

Not applicable.


Employability Skills

This unit contains employability skills.




Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

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

This unit of competency could be assessed by observing practical demonstrations of cleaning food-handling areas involving at least two different work site environments.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

A person who demonstrates competency in this unit must be able to provide evidence of the required skills and knowledge specified in this unit.

In particular the person should demonstrate the ability to:

access and apply workplace information on food-safety policies and procedures relating to own work

fit and use personal protective clothing and equipment as required by work tasks to meet food business requirements

identify food-safety hazards in work area

identify hazards associated with food-handling area

identify surfaces and soil types found in food-handling areas

maintain housekeeping standards in food-handling area and dispose of waste to meet food-handling requirements

maintain personal conduct and hygiene to ensure that food safety is not compromised

identify and report situations or procedures that could compromise food safety

report health conditions and illness as required by workplace food-safety procedures

select cleaning equipment and chemicals

take necessary precautions when moving between or around workplace and from one task to another to minimise risk of food contamination

use safe and efficient cleaning methods

maintain clothing and footwear as required by work task to meet food-safety procedures

achieve outcomes in relation to customer work order and company and legislative requirements.

Context of and specific resources for assessment

Assessment of essential underpinning knowledge may be conducted in an off-site context. It is to comply with relevant regulatory or Australian standards’ requirements.

Resource implications for assessment include access to:

suitable food-handling work site or venue

suitable equipment and chemicals

PPE

equipment operating manuals and MSDS

food-safety policies and procedures relevant to the workplace

work order instructions, work plans and schedules

assessment instruments, including personal planner and assessment record book.

Method of assessment

Assessment methods must:

satisfy the endorsed Assessment Guidelines of the Property Services Training Package

include direct observation of tasks in real or simulated work conditions, with questioning to confirm the ability to consistently identify and correctly interpret the essential underpinning knowledge required for practical application

reinforce the integration of employability skills with workplace tasks and job roles

confirm that competency is verified and able to be transferred to other circumstances and environments.

Guidance information for assessment

Reasonable adjustments for people with disabilities must be made to assessment processes where required. This could include access to modified equipment and other physical resources, and the provision of appropriate assessment support.

Assessment processes and techniques should as far as is practical take into account the language, literacy and numeracy capacity of the candidate in relation to the competency being assessed.

This unit could be assessed on its own or in combination with other units relevant to the job function, such as:

CPPCLO2001A Maintain hard floor surfaces.


Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)


Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Required skills

customer service skills to:

establish rapport with clients

gain clients’ trust

identify client expectations

interpersonal skills to relate to people from a range of backgrounds

language, literacy and numeracy skills to:

communicate clearly and concisely verbally and in writing

perform mathematical calculations required for diluting and mixing chemicals as specified on product labels

read and interpret directions and safety instructions, including:

chemical labels

equipment manuals

material safety data sheets (MSDS)

request advice or further information

seek and receive feedback

source, organise and record information

observation skills to:

identify contamination types

identify surface types in preparation for cleaning

organisational skills to plan and organise work

problem-solving skills to manage contingencies

skills to work safely when:

dusting, cleaning, polishing and buffing

handling and disposing of chemicals

handling and disposing of contaminated waste

identifying food contamination hazards and controlling risks

manual handling

replenishing consumables

selecting chemicals to suit surface type

self-management skills to work alone and in a team

Required knowledge

cleaning and sanitation requirements of food-handling areas, including:

chemicals

cleaning methods

personal hygiene practices, including:

clothing and footwear requirements associated with working and moving in and between food-handling areas and non food-handling areas

company management structure and procedures, including:

biological and viral control

emergency response and evacuation procedures

environmental protection procedures

injury, dangerous occurrence and incident reporting

OHS procedures

quality systems

equipment and chemicals for use in food-handling areas, including non-breakable materials

legislation, regulations, codes of practice and industry advisory standards that apply to cleaning food-handling areas, including OHS legislation

routes of entry and potential symptoms of exposure to chemicals

safe work practices for using:

chemicals

equipment, including PPE

types of contamination and prevention methods

waste collection, recycling and handling procedures

workplace information on food-safety policies and procedures

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.

Food-handling areas deal with:

dispatching food

handling food

inspecting food

packaging food

preparing food

processing food

receiving food

storing food

transporting food.

Work order information may include:

access to work site, including:

access and egress points

timing of access

budget allocations

completion times and dates

human resource requirements to complete the work tasks

job requirements and tasks

legislative and local government requirements

OHS requirements and emergency response procedures

requirements for working in isolated and remote locations

resource requirements, such as equipment and materials

specific client requirements, such as:

dress and presentation requirements

relationships with other activities

use of signage and barriers

work schedules

work site contact persons

work site requirements for specific industries, such as:

hospitals and medical centres

nursing homes

retail food courts

schools

tourism and hospitality.

Food-safety program identifies the food-safety hazards that may be reasonably expected to occur in all food-handling operations of a food business and:

identifies where and how each hazard can be controlled

describes how controls are monitored

describes corrective actions required if conditions are not met

specifies information to be recorded and procedures to be signed off

must comply with relevant national, state and industry legislation and regulations

includes responsibilities for any person visiting or working in food-handling areas

specifies minimum procedures to ensure any person does not:

contaminate food

have unnecessary contact with ready-to-eat food

spit, smoke or use tobacco or similar in food-handling areas (refer Food Safety Standard 3.2.2, Clause 17:3 and state regulations/legislation).

Company requirements may include:

business and performance plans

client communication procedures

client confidentiality procedures

client service standards

communication channels and reporting procedures

company goals, objectives, plans, systems and processes

company issued identification badges, cards or passes

company policies and procedures, including:

access and equity policy, principles and practice

OHS policies and procedures, including control procedures

maintenance procedures for equipment and PPE

those relating to own role, responsibility and delegation

work site access security clearance procedures

company service standards

dress and presentation requirements

duty of care, code of conduct, and code of ethics

emergency response and evacuation procedures

employer and employee rights and responsibilities

environmental protection procedures

personnel practices and guidelines

quality and continuous improvement processes and standards

records and information systems and processes

training materials (induction, refresher and new skills)

use of contractors.

Appropriate persons may include:

clients

colleagues

managers

persons in control of work sites

supervisors.

Hazards may include:

allergic reactions to chemicals or equipment, including latex allergies

biological and animal waste

bites and stings

blood and blood-stained products

confined or restricted spaces

contaminated clothing, materials or equipment

damaged or inappropriate equipment

dust and fibres

electrical hazards arising from:

cables

electrical fittings:

switches

lights

untested electrical equipment

fatigue

fire

gas

heights

inadequate lighting and ventilation

infectious and zoonotic diseases, such as:

Q fever

scabies

mobile equipment and vehicle hazards around plant and vehicles

moving or unguarded parts

noise

occupational violence and bullying

poor personal hygiene practices

spill, splash and spray

release of substances with negative environmental impact

synergistic chemical reactions, such as:

hazardous incompatibility

reactivity

syringes or other sharps

temperature extremes

ultraviolet light

unsafe manual-handling techniques, including awkward and repetitive postures

unsafe underfoot conditions, such as slippery, uneven and rough surfaces

work in unfamiliar isolated or remote environments.

Legislative requirements may include:

Australian standards, quality assurance and certification requirements

award and enterprise agreements

industry advisory standards and codes, such as:

building codes

dangerous goods codes

relevant commonwealth, state and territory legislation and local government regulations affecting company operation, including:

anti-discrimination and diversity policies

chemical controls

chemical registers and manifests

consumer protection

energy conservation

environmental protection

equal employment opportunity

freedom of information

industrial equipment certificates of competency or licences

industrial relations

OHS Acts and regulations

privacy

public health

trade practices

water conservation

workplace consultative arrangements.

Occupational health and safety (also known as workplace health and safety) requirements may relate to:

allergic reactions, such as contact dermatitis

communication devices for remote and isolated locations, such as:

mobile phone

two-way radio

dermatoxicological control and prevention measures

emergency procedures for eye and skin contact, and inhalation and ingestion of toxic substances

hazard identification and risk assessment mechanisms

health surveillance and monitoring, such as regular blood testing

hierarchy of hazard control procedures

maintaining clear access

national and industry standards and codes of practice

OHS control procedures, such as:

health and safety plans

job plans

job safety analyses

risk assessments

safe operating practices and procedures

safe system of work statements

safe work instructions

work method statements

reporting injury and dangerous occurrences

routes of entry and potential symptoms of exposure to chemicals

safe work practices for equipment, PPE and chemical storage, including interpretation of:

MSDS

hazardous substance information, such as long latency periods

safety training, induction and refresher training

selection and use of PPE and clothing appropriate to the hazard

ultraviolet light

up-to-date electrical test and tag compliance

use of chemicals according to MSDS

use of residual current devices

use, storage and maintenance of equipment according to manufacturer specifications and equipment operating manuals.

Contamination hazards include:

chemical contamination caused by cleaning and sanitation chemicals

microbiological contamination resulting from cross-contamination when moving into and between food-handling areas

physical contamination caused by metal, glass, plastic and cloths.

Surfaces may include:

ceramics and porcelain

chrome

concrete

glass

laminate

metal

paint

plastic

stainless steel

stone

surfaces encompassing new technologies

terracotta

vinyl.

Soil types can be wet or dry and may include:

blood

dust

food, food scraps and residue

grease

human waste

litter

mould and algae

mud and dirt

pen, texta and pencil

rust

soap scum

syringes.

Personnel may include:

client’s staff members

colleagues

general public

venue, facility, shopping centre staff and management.

Equipment may include:

absorbent cleaning cloths

brooms

buckets

cleaning trolleys

damp cloths

doodle bugs

dry cloths

hoses and nozzles

lint-free cloths

long-handled brushes and dustpan tongs

microfibre products

mops

needle hazard disposal units

nylon scourers

scrapers

scrubbing brushes

scrubbing and polishing machines

window squeegees

wringer buckets.

Chemicals may include:

acid cleaners

alkaline cleaners

low environmental-impact chemicals

neutral cleaners

solvent cleaners.

Cleaning techniques may include:

buffing

damp dusting

hosing

low-water cleaning methods, such as using microfibre cleaning products

mopping

polishing

pre-spraying

scrubbing

spot cleaning

sweeping

wet wiping

window cleaning.

Personal protective equipment may include:

ear muffs and plugs

gloves, such as non-permeable

goggles

overalls and other protective clothing

respirators

safety glasses

safety shoes

splash-proof face masks

tongs

wet-work clothing.

Manufacturer specifications may include:

equipment operating manuals

instructional guides

MSDS

other resources supplied by the manufacturer, such as:

laminated cards

notices

wall posters

product labels

safety instructions pre-printed on equipment.

Consumables may include:

air fresheners

bin liners

cloth towels and tea towels

disposable gloves

hair nets

hand towels, such as cloth, rolls and sheets

serviettes

soap.

Signage and barriers may include:

physical barriers and restraints erected to restrict access to a site

signs complying with legislative requirements and Australian standards warning of danger or adverse conditions, including:

cleaning in progress

hazardous chemicals in use or present in work area.

Work restrictions may include:

amount of cleaning anticipated

client activity

employee level of literacy and communication skills

faulty or inappropriate equipment

site accessibility

site hazards

skills of work unit or team

staffing resources

time limitations.

Waste may be either solid or liquid and include:

chemicals past expiry date

obsolete equipment

packaging

used cleaning cloths

used containers

used or contaminated PPE

used or unused chemicals.

Environmental requirements may include:

clean-up, containment and isolation

company policies and guidelines

emergency chemical spill control measures

environmental protection agency and requirements of government departments, such as:

agriculture

emergency services

hazardous materials handling

local government regulations and by-laws

low-energy cleaning methods

low environmental-impact chemicals

low-moisture cleaning methods

low water-use equipment and water-efficient cleaning methods

non-chemical cleaning methods.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Food-handling area is assessed, work order is reviewed according to food safety program, client and company requirements, and issues are clarified with appropriate persons. 
Hazards are identified and risks controlled in work site according to company, legislative, and occupational health and safety (OHS) requirements. 
Contamination hazards in work site are identified according to legislative, OHS and company requirements. 
Surface types are identified by observation according to work order and company requirements. 
Soil type is identified by observation according to work order and company requirements. 
Size and usage pattern of work site are determined to ensure safety of and minimal disruption to personnel and efficient use of cleaning equipment and chemicals. 
Cleaning techniques are selected according to work order and company requirements. 

Forms

Assessment Cover Sheet

CPPCLO3038A - Clean food-handling areas
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:


Assessment Record Sheet

CPPCLO3038A - Clean food-handling areas

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: