Assessor Resource

SFIPROC403C
Follow basic food safety practices

Assessment tool

Version 1.0
Issue Date: May 2024


This unit has application for those in a supervising role who are responsible for overseeing the activities of individuals working in a food handling area and directly involved in the production or processing of seafood.

All enterprise or workplace procedures and activities are carried out according to relevant government regulations, licensing and other compliance requirements, andfood safety and hygiene regulations and procedures.

This unit of competency covers basic food safety practices, including personal hygiene and conduct when working in a food business. It describes the most basic level of competence required by any person in any industry who directly handles food.

Where a food handler requires a more detailed understanding of the types of food safety hazards likely to occur in their workplace and methods of control, refer to SFIPROC404C Apply and monitor food safety requirements.

This unit supports the implementation of national, state and territory food safety legislation and regulations.

Licensing, legislative, regulatory or certification requirements may apply to this unit. Therefore it will be necessary to check with the relevant state or territory regulators for current licensing, legislative or regulatory requirements before undertaking this unit.

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

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

Critical aspects for assessment evidence required to demonstrate competence in this unit

Assessment must confirm the ability to:

follow basic food safety procedures and practices in a supervisory role.

Assessment must confirm knowledge of:

activities needed to return to the required levels of hygiene and sanitation

procedures and/or practices which are not consistent with the food safety plan

reporting and recording requirements of the food safety plan

the requirements of the food safety plan in general and personal hygiene requirements in particular

waste disposal routines.

Context of and specific resources for assessment

Assessment of this unit may occur in either a real or simulated workplace. Such an environment must provide a typical range of seafood handling and related food safety requirements that would normally be found in a food handling business. The assessment process must provide an opportunity for the assessee to demonstrate work activities that are consistent with food safety legislation and regulations.

Resources required for assessment may include:

personnel to supervise

enterprise food safety plan

enterprise OHS policy and procedures

HACCP plan

relevant protective clothing and equipment.

Method of assessment

The following assessment methods are suggested:

demonstration

workplace documentation

written or oral questions.

Guidance information for assessment

This unit may be assessed holistically with other seafood processing units within a qualification.

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

communicating to clarify own work responsibilities in relation to HACCP and the food safety program and to support personnel to implement procedures related to food safety program, such as:

maintaining personal hygiene standards

handling and disposing of recalled or contaminated food, waste and recyclable material

maintaining the work area in a clean and tidy state

reporting health conditions and illness

reporting signs of pest infestation

identifying procedures or practices that are inconsistent with or compromise the food safety program.

Literacy skills used for:

documenting corrective actions

providing diagrammatic instructions relating to procedures outlining food safety responsibilities

interpreting food safety program

reporting and documenting health conditions and illnesses.

Numeracy skills used for:

interpreting critical limits as documented in the food safety plan.

Required knowledge

appropriate bandages and dressing to be used when undertaking food handling

cleaning plans and procedures and use and storage of cleaning equipment as required to carry out own work responsibilities

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

legal responsibilities relating to personal hygiene practices and the reporting of illness as required by the Food Safety Standard and/or state or territory legislation and regulations (it may also include restrictions on wearing of jewellery and other adornments, such as nail polish)

personal clothing maintenance, laundering and storage requirements

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

the food safety requirements and procedures related to own work and the possible consequences of not following these procedures

waste collection, recycling and handling procedures relevant to own work responsibilities.

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.

Relevant government regulations, licensing and other compliance requirements may include:

ecologically sustainable development (ESD) principles, environmental hazard identification, risk assessment and control

food safety, HACCP, hygiene and temperature control along chain of custody

imports quarantine and inspection, and importing approved arrangements for Australian Quarantine Inspection Service (AQIS), Australian Customs Service (ACS) and Biosecurity Australia (BA)

business or workplace operations, policies and practices:

commercial law, including fair trading and trade practices

consumer law

corporate law, including registration, licensing and financial reporting

disability policies and practices

equal opportunity, anti-discrimination and sexual harassment

industrial relations and awards, individual employment contracts and share of catch agreements

jurisdictional variations

superannuation

taxation

trade practices

warnings and dismissals

worker's compensation

occupational health and safety (OHS) hazard identification, risk assessment and control

product quality assurance:

correct naming and labelling (e.g. country of origin, Australian Fish Names Standard and eco-labelling)

correct quantities, sizes, other customer requirements

third-party certification (e.g. Australian Grown and ISO 14001:2004 Environmental management systems.

Food safety and hygiene regulations and procedures may include:

Australian Shellfish Sanitation program

display, packaging and sale of food, including seafood and aquatic products

equipment design, use, cleaning and maintenance

exporting requirements, including AQIS Export Control (Fish) orders

handling and disposal of condemned or recalled seafood products

HACCP, food safety program, and other risk minimisation and quality assurance systems

location, construction and servicing of seafood premises

people, product and place hygiene and sanitation requirements

Primary Products Standard and the Australian Seafood Standard (voluntary)

processing, further processing and preparation of food, including seafood and aquatic products

product labelling, tracing and recall

receipt, storage and transportation of food, including seafood and aquatic products

requirements set out in Australian and New Zealand Food Authority (ANZFA) Food Standards Code and state and territory food regulations

temperature and contamination control along chain of custody.

Food safety program:

systematically identifies the food safety hazards that may be reasonably expected to occur in all food handling and storage operations of the food business. The food safety program will comply with relevant national, state, territory and industry legislation and regulations.

For the purpose of applying this competency standard in circumstances where formal food safety programs are not legal requirements, the term can be understood to cover the same detail as would be covered by a food safety program.

Own work responsibilities may include:

cleaning and storing equipment and utensils

handling and storage of products and materials, such as:

consumables

finished product

ingredients

part-processed product

raw materials

seafood handling, such as:

basic handling and inspection

display, packaging and storage

preparation, cooking and cooling

processing

transportation of seafood.

Own work practices may include:

personal hygiene requirements as specified in the food safety program

wearing clothing designed to ensure that the body and clothing itself does not contaminate food or surfaces likely to come into contact with food, such as:

hair nets and beard nets

overalls and gloves.

Personnel are supported by:

individual coaching

on-the-job and off-the-job training

performance feedback

wall charts and diagrams

work team meetings and discussions

written information sheets.

Food handling activities may include:

handling and storing products/materials, such as:

cleaning materials

consumables

finished product

ingredients

part-processed product

raw materials.

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
Workplace information relating to food safety responsibilities is accessed, interpreted and confirmed with personnel as identified in the enterprise food safety program. 
Hazard and Critical Control Points (HACCP) and food safety procedures relevant to own work responsibility are identified and confirmed with relevant personnel. 
Own work practices are monitored for compliance with food safety program and modelled in the workplace. 
Personnel are supported to implement food safety program and procedures. 
Food handling and storage is carried out according to the food safety program. 
Procedures or practices which are not consistent with food safety program are identified, reported or corrected. 
Corrective action is taken within level of responsibility, according to the food safety program. 
Recalled or contaminated food, waste and recyclable material is handling and disposed of according to food safety program. 
The workplace in maintained in a clean and tidy order to meet hygiene standards. 
Personal hygiene meets the requirements for the food safety program. 
Health conditions and/or illness are reported and recorded as required by the food safety program. 
Clothing and footwear worn is appropriate for the food handling task and meets the requirements of the food safety program. 
Precautions are taken when moving between or around the workplace and/or from one task to another so that food safety is not compromised. 

Forms

Assessment Cover Sheet

SFIPROC403C - 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

SFIPROC403C - 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: