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.
ELEMENTS | PERFORMANCE CRITERIA |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Monitor food safety program. | 1.1.Communicate food safety requirements, procedures and individual responsibilities and impact of non-compliance to team members that handle food. 1.2.Monitor individual and team performance to ensure compliance with legislative requirements and organisational procedures for food safety. 1.3.Develop and maintain regular schedules for cleaning tasks and inspections. 1.4.Implement procedures for prompt waste removal. 1.5.Implement procedures for prompt eradication of insects, pests and vermin. 1.6.Coordinate safe storage of cleaning chemicals, insecticides and pesticides. 1.7.Monitor food receipt, storage, preparation and handling to ensure compliance with legislative requirements and organisational procedures for food safety. 1.8.Monitor food handler hygiene and use of personal protective equipment to ensure compliance with legislative requirements and organisational procedures for food safety. 1.9.Monitor use and cleanliness of food handling equipment and areas to prevent cross contamination. |
2. Respond to food safety non-compliance and hazards. | 2.1.Identify food safety hazards and promptly take corrective action to prevent occurrence of contamination and spoilage. 2.2.Implement product recall identification processes, and promptly withdraw products from public sale as required. 2.3.Implement procedures for dealing with non-compliance according to food safety program. 2.4.Report non-compliance as required. |
3. Contribute to continuous improvement of food safety program. | 3.1.Identify causes of non-compliance and implement control measures to prevent recurrence. 3.2.Identify opportunities to minimise food safety hazards and communicate opportunities to relevant personnel. 3.3.Coach individuals or teams to improve food safety awareness and compliance. 3.4.Record food safety information and report on performance. |
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
supervise a food safety program during three work shifts by:
monitoring team performance and ensuring adherence to organisational policies and procedures, and legislative requirements
modelling hygiene and sanitation practices for food safety
conducting inspections of the following to monitor compliance with food safety programs:
food receipt, storage, handling and preparation
food handling equipment and areas
use of personal protection equipment
storage and use of chemicals
food safety record keeping and reporting
cleaning and maintenance of equipment and work area
reporting on food safety compliance issues
responding to occurrences of non compliance, promptly identifying and rectifying problems.
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
techniques for:
identifying actual and potential contamination and cross-contamination hazards
minimising contamination and spoilage
organisation food safety policies, plans and responsibilities, including relationship between the quality system, the food safety program and audit requirements
methods for the elimination, prevention and solution of contamination problems
roles and responsibilities of food safety personnel for food handling requirements, from raw material to finished product
storage requirements for cleaning chemicals, insecticides and pesticides
techniques for coaching individuals and teams
product recall procedures.
Skills must be demonstrated in a retail environment. This can be:
an industry workplace
a simulated retail work environment.
Assessment must ensure access to:
relevant documentation:
food safety program
organisational policies and procedures on 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
food products
food handling implements
food handling equipment
food storage and display equipment
team members; these can be:
individuals in an industry workplace, or
individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors.