Assessor Resource

HLTFSE001
Follow basic food safety practices

Assessment tool

Version 1.0
Issue Date: April 2024


This unit describes the skills and knowledge required to comply with personal hygiene, maintain food safety, contribute to cleanliness of food handling areas and dispose of food.

This unit applies to food services workers who work under supervision and within defined guidelines.

The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.

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


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.

ELEMENT

PERFORMANCE CRITERIA

Elements define the essential outcomes.

Performance criteria specify the level of performance needed to demonstrate achievement of the element.

1. Comply with personal hygiene standards as required by the food safety program

1.1 Follow personal hygiene procedures

1.2 Report health conditions and/or illness and follow organisation procedures for continuing participation in food services

1.3 Follow organisation requirements for wearing bandages and dressings

1.4 Wear appropriate clothing, personal protective clothing and footwear and maintain cleanliness to avoid contamination

1.5 Follow hand washing procedures and use required facilities

2. Contribute to the cleanliness of food handling areas according to the food safety program

2.1 Maintain the workplace in a clean and tidy order to meet workplace requirements

2.2 Comply with workplace measures to prevent pests entering food premises

2.3 Identify and report indicators of pest presence

3. Follow food safety program

3.1 Handle and store food according to the food safety program

3.2 Store, use and dispose of single use items appropriately to avoid damage and contamination

3.3 Keep food for disposal separate and follow procedures for food disposal

3.4 Identify and report processes and practices which are not consistent with the food safety program

3.5 Take corrective action within level of responsibility

3.6 Report any corrective action to supervisor and according to legislative and organisation documentation requirements

The candidate must show evidence of the ability to complete tasks outlined in the elements and performance criteria of this unit, manage tasks and manage contingencies in the context of the job role. There must be evidence that the candidate has:

identified at least 4 appropriate times for hand washing and followed correct hand washing procedures

cleaned and tidied work areas at least 2 times to avoid contamination and pests

identified at least 2 food items for disposal and followed food disposal procedures

identified, corrected and reported at least 2 processes or practices that were not consistent with food safety program.

The candidate must be able to demonstrate essential knowledge required to effectively complete tasks outlined in the elements and performance criteria of this unit, manage tasks and manage contingencies in the context of the work role. This includes knowledge of:

food safety program and procedures and consequences of not following these procedures

current national, state or territory food safety laws, standards and codes, including:

meaning of contaminant, contamination and potentially hazardous foods as defined by the current code

hygiene actions that must be adhered to by businesses to avoid food-borne illnesses

employee responsibility to participate in hygienic practices

reasons for food safety programs and what they must contain

role of local government regulators

basic aspects of hazard analysis and critical control points (HACCP) method of controlling food safety

food hazards and major causes of food contamination and food-borne illnesses, including:

airborne dust

colleagues without appropriate training or understanding of good hygiene practices, policies and procedures

contaminated food

contaminated garbage

dirty equipment and utensils

equipment not working correctly, including fridge and temperature probes

items, including linen, tea towels and towels that may be contaminated with human waste, including blood and body secretions

not following organisation procedures

vermin

sources and effects of microbiological contamination of food

personal hygiene requirements, including:

appropriate bandages and dressings to be used when undertaking food handling

clothing and footwear requirements for working in and/or moving between food handling areas

reporting of illness

restrictions on wearing of jewellery and other adornments, such as nail polish

personal clothing maintenance, laundering and storage requirements

workplace hygiene hazards when handling food and food contact surfaces, including:

pest containment requirements

responsibilities for maintaining the work area in a clean and tidy state

suitable standard for materials, equipment and utensils used in the food handling area

use and storage of cleaning equipment

food disposal requirements

waste collection, recycling and handling procedures

minimum hand washing occasions:

before commencing or recommencing work with food

immediately after handling raw food, smoking, coughing, sneezing, blowing the nose, eating, drinking, touching the hair, scalp or any wound, and using the toilet.

Skills must have been demonstrated in a workplace or a simulated environment that reflects workplace conditions. The following conditions must be met for this unit:

use of suitable facilities equipment and resources, including:

food service and food safety program policies and procedures

food service facilities, equipment and utensils for handling, storing and disposing of food and beverages

appropriate clothing and footwear

personal protective clothing and wound dressings

food and beverages

cleaning equipment

hand washing facilities and equipment

modelling of industry operating conditions.

Assessors must satisfy the Standards for Registered Training Organisations (RTOs) 2015/AQTF mandatory competency requirements for assessors.

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.

ELEMENT

PERFORMANCE CRITERIA

Elements define the essential outcomes.

Performance criteria specify the level of performance needed to demonstrate achievement of the element.

1. Comply with personal hygiene standards as required by the food safety program

1.1 Follow personal hygiene procedures

1.2 Report health conditions and/or illness and follow organisation procedures for continuing participation in food services

1.3 Follow organisation requirements for wearing bandages and dressings

1.4 Wear appropriate clothing, personal protective clothing and footwear and maintain cleanliness to avoid contamination

1.5 Follow hand washing procedures and use required facilities

2. Contribute to the cleanliness of food handling areas according to the food safety program

2.1 Maintain the workplace in a clean and tidy order to meet workplace requirements

2.2 Comply with workplace measures to prevent pests entering food premises

2.3 Identify and report indicators of pest presence

3. Follow food safety program

3.1 Handle and store food according to the food safety program

3.2 Store, use and dispose of single use items appropriately to avoid damage and contamination

3.3 Keep food for disposal separate and follow procedures for food disposal

3.4 Identify and report processes and practices which are not consistent with the food safety program

3.5 Take corrective action within level of responsibility

3.6 Report any corrective action to supervisor and according to legislative and organisation documentation requirements

The candidate must show evidence of the ability to complete tasks outlined in the elements and performance criteria of this unit, manage tasks and manage contingencies in the context of the job role. There must be evidence that the candidate has:

identified at least 4 appropriate times for hand washing and followed correct hand washing procedures

cleaned and tidied work areas at least 2 times to avoid contamination and pests

identified at least 2 food items for disposal and followed food disposal procedures

identified, corrected and reported at least 2 processes or practices that were not consistent with food safety program.

The candidate must be able to demonstrate essential knowledge required to effectively complete tasks outlined in the elements and performance criteria of this unit, manage tasks and manage contingencies in the context of the work role. This includes knowledge of:

food safety program and procedures and consequences of not following these procedures

current national, state or territory food safety laws, standards and codes, including:

meaning of contaminant, contamination and potentially hazardous foods as defined by the current code

hygiene actions that must be adhered to by businesses to avoid food-borne illnesses

employee responsibility to participate in hygienic practices

reasons for food safety programs and what they must contain

role of local government regulators

basic aspects of hazard analysis and critical control points (HACCP) method of controlling food safety

food hazards and major causes of food contamination and food-borne illnesses, including:

airborne dust

colleagues without appropriate training or understanding of good hygiene practices, policies and procedures

contaminated food

contaminated garbage

dirty equipment and utensils

equipment not working correctly, including fridge and temperature probes

items, including linen, tea towels and towels that may be contaminated with human waste, including blood and body secretions

not following organisation procedures

vermin

sources and effects of microbiological contamination of food

personal hygiene requirements, including:

appropriate bandages and dressings to be used when undertaking food handling

clothing and footwear requirements for working in and/or moving between food handling areas

reporting of illness

restrictions on wearing of jewellery and other adornments, such as nail polish

personal clothing maintenance, laundering and storage requirements

workplace hygiene hazards when handling food and food contact surfaces, including:

pest containment requirements

responsibilities for maintaining the work area in a clean and tidy state

suitable standard for materials, equipment and utensils used in the food handling area

use and storage of cleaning equipment

food disposal requirements

waste collection, recycling and handling procedures

minimum hand washing occasions:

before commencing or recommencing work with food

immediately after handling raw food, smoking, coughing, sneezing, blowing the nose, eating, drinking, touching the hair, scalp or any wound, and using the toilet.

Skills must have been demonstrated in a workplace or a simulated environment that reflects workplace conditions. The following conditions must be met for this unit:

use of suitable facilities equipment and resources, including:

food service and food safety program policies and procedures

food service facilities, equipment and utensils for handling, storing and disposing of food and beverages

appropriate clothing and footwear

personal protective clothing and wound dressings

food and beverages

cleaning equipment

hand washing facilities and equipment

modelling of industry operating conditions.

Assessors must satisfy the Standards for Registered Training Organisations (RTOs) 2015/AQTF mandatory competency requirements for assessors.
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
 
Follow personal hygiene procedures 
Report health conditions and/or illness and follow organisation procedures for continuing participation in food services 
Follow organisation requirements for wearing bandages and dressings 
Wear appropriate clothing, personal protective clothing and footwear and maintain cleanliness to avoid contamination 
Follow hand washing procedures and use required facilities 
Maintain the workplace in a clean and tidy order to meet workplace requirements 
Comply with workplace measures to prevent pests entering food premises 
Identify and report indicators of pest presence 
Handle and store food according to the food safety program 
Store, use and dispose of single use items appropriately to avoid damage and contamination 
Keep food for disposal separate and follow procedures for food disposal 
Identify and report processes and practices which are not consistent with the food safety program 
Take corrective action within level of responsibility 
Report any corrective action to supervisor and according to legislative and organisation documentation requirements 

Forms

Assessment Cover Sheet

HLTFSE001 - Follow basic food safety practices
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

HLTFSE001 - Follow basic food safety practices

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: