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.