Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
key aspects of Commonwealth, state or territory and local food safety compliance requirements as relevant to job role:
personal hygiene
contents of national codes and standards that underpin regulatory requirements
reasons for food safety programs and what they must contain
local government food safety regulations and inspection regimes
consequences of failure to observe food safety policies and procedures
meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia New Zealand Food Standards (ANZFS) Code (the Code)
food handling and hygiene principles:
organisational food safety program, its purpose and implications for own work
own roles and responsibilities, and those of food safety personnel for food handling requirements from raw material to finished product
techniques for minimising contamination and spoilage
common sources and types of contamination and food safety hazards, including:
conditions conducive to microbial growth
known allergens associated with food handling and processing
common types of physical, chemical and microbiological agents that can contaminate food
conditions that can cause physical, chemical and microbiological contamination
correct storage of food, including hot, cold, raw and cooked, and appropriate control measures
causes of deterioration of food, contamination, cross-contamination
procedures for identifying and reporting potential or actual sources of contamination
food handling implements
need for change of implements between products
correct storage medium for serving implements
shelf life of food products
control measures for food hazards
procedures for recording failures in the food safety program, including equipment breakdowns
temperature control and the temperature danger zone
correct temperature of storage and display units and how to maintain:
load limits and effects of overloading
effects of breaking temperature chain
effects of blocking coils and air vents
food storage requirements for:
refrigeration
freezers
dry stores
cleaning work areas:
cleaning procedures and schedules for work areas and equipment (internal and external)
purpose and importance of cleaning and sanitation procedures
safe use and storage of cleaning tools, equipment and chemicals, and insecticides and pesticides
routine maintenance for work areas and equipment
waste collection and disposal, recycling and handling procedures
pest control procedures
food handling practices for:
food segregation
food packaging for storage
labelling of food
stock rotation
optimal maintenance of storage areas:
cleanliness and sanitation
ventilation
lighting
required temperature
free from vermin or infestation
free from defects
correct disposal of damaged or spoiled supplies
known allergens associated with food ingredients, food processing and handling
application of workplace documentation for food handling:
organisational food safety program
organisational policies and procedures on hygiene and sanitation practices
food safety incident reports
safety data sheets for cleaning and sterilising products.
Skills must be demonstrated in a retail environment. This can be:
an industry workplace
a simulated industry environment.
Assessment must ensure access to:
relevant documentation:
current plain English regulatory documents distributed by government regulators outlining key aspects Commonwealth, state or territory and local food safety compliance requirements as relevant to job role
organisational food safety program
organisational policies and procedures for food safety and hygiene and sanitation practices
hazard control measures
food safety incident report
cleaning and maintenance schedules and safety data sheets for cleaning and sterilising products
personal protective clothing and equipment:
aprons and outerwear
food handling gloves
correct head and footwear
cleaning and sanitation materials and chemicals
a range a food products
food handling implements
food storage and display equipment.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors.