Assessor Resource

SITXFSA001
Use hygienic practices for food safety

Assessment tool

Version 1.0
Issue Date: April 2024


This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.

The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas.

This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering.

It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff.

Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.

In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation.

Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.

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.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Follow hygiene procedures and identify food hazards.

1.1.Follow organisational hygiene procedures.

1.2.Report unsafe practices that breach hygiene procedures promptly.

1.3.Identify food hazards that may affect the health and safety of customers, colleagues and self.

1.4.Remove or minimise the hygiene hazard and report as appropriate for follow-up.

2. Report any personal health issues.

2.1.Report personal health issues likely to cause a hygiene risk.

2.2.Report incidents of food contamination resulting from personal health issues.

2.3.Cease participation in food handling activities where own health issue may cause food contamination.

3. Prevent food contamination.

3.1.Maintain clean clothes, wear required personal protective clothing, and only use organisation-approved bandages and dressings.

3.2.Prevent food contamination from clothing and other items worn.

3.3.Prevent unnecessary direct contact with ready to eat food.

3.4.Ensure hygienic personal contact with food and food contact surfaces.

3.5.Use hygienic cleaning practices that prevent food-borne illnesses.

4. Prevent cross-contamination by washing hands.

4.1.Wash hands at appropriate times and follow hand washing procedures consistently.

4.2.Wash hands using appropriate facilities.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

demonstrate use of safe food handling practices in food handling work functions in line with organisational hygiene procedures on at least three occasions

demonstrate procedures to:

identify food hazards

report unsafe practices

report incidents of food contamination.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

basic aspects of commonwealth, state or territory food safety laws, standards and codes as follows:

meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia New Zealand Food Standards Code

employee and employer responsibility to participate in hygienic practices

reasons for food safety programs and what they must contain

role of local government regulators

ramifications of failure to observe food safety law and organisational policies and procedures

health issues likely to cause a hygiene risk relevant to food safety:

airborne diseases

food-borne diseases

infectious diseases

hygiene actions that must be adhered to in order to avoid food-borne illnesses

hand washing practices:

before commencing or recommencing work with food

immediately after:

handling raw food

smoking, coughing, sneezing or blowing the nose

eating or drinking

touching the hair, scalp or any wound

using the toilet

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

specific industry sector and organisation:

major causes of food contamination and food-borne illnesses

sources and effects of microbiological contamination of food

workplace hygiene hazards when handling food and food contact surfaces

basic content of organisational food safety programs

contents of organisational hygiene and food safety procedures

hygienic work practices for individual job roles and responsibilities.

Skills must be demonstrated in an operational food preparation area. This can be:

an industry workplace

a simulated industry environment.

Assessment must ensure access to:

fixtures:

work benches

refrigeration unit

sink

storage facilities

small equipment:

assorted pots and pans

containers for hot and cold storage

crockery

cutlery

cutting boards

food handler gloves

glassware

knives

packaging materials

receptacles for presentation and display purposes

small utensils:

tongs

serving utensils

appropriate facilities for handwashing:

designated hand washing sink

antiseptic liquid soap

single use towels

warm running water

food ingredients and ready to eat food items

current plain English regulatory documents distributed by the commonwealth, state, territory or local government food safety authority

Australia New Zealand Food Standards Code

current commercial food safety programs, policies and procedures used for managing food safety.

Assessors must satisfy the Standards for Registered Training Organisations’ 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.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Follow hygiene procedures and identify food hazards.

1.1.Follow organisational hygiene procedures.

1.2.Report unsafe practices that breach hygiene procedures promptly.

1.3.Identify food hazards that may affect the health and safety of customers, colleagues and self.

1.4.Remove or minimise the hygiene hazard and report as appropriate for follow-up.

2. Report any personal health issues.

2.1.Report personal health issues likely to cause a hygiene risk.

2.2.Report incidents of food contamination resulting from personal health issues.

2.3.Cease participation in food handling activities where own health issue may cause food contamination.

3. Prevent food contamination.

3.1.Maintain clean clothes, wear required personal protective clothing, and only use organisation-approved bandages and dressings.

3.2.Prevent food contamination from clothing and other items worn.

3.3.Prevent unnecessary direct contact with ready to eat food.

3.4.Ensure hygienic personal contact with food and food contact surfaces.

3.5.Use hygienic cleaning practices that prevent food-borne illnesses.

4. Prevent cross-contamination by washing hands.

4.1.Wash hands at appropriate times and follow hand washing procedures consistently.

4.2.Wash hands using appropriate facilities.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

demonstrate use of safe food handling practices in food handling work functions in line with organisational hygiene procedures on at least three occasions

demonstrate procedures to:

identify food hazards

report unsafe practices

report incidents of food contamination.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

basic aspects of commonwealth, state or territory food safety laws, standards and codes as follows:

meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia New Zealand Food Standards Code

employee and employer responsibility to participate in hygienic practices

reasons for food safety programs and what they must contain

role of local government regulators

ramifications of failure to observe food safety law and organisational policies and procedures

health issues likely to cause a hygiene risk relevant to food safety:

airborne diseases

food-borne diseases

infectious diseases

hygiene actions that must be adhered to in order to avoid food-borne illnesses

hand washing practices:

before commencing or recommencing work with food

immediately after:

handling raw food

smoking, coughing, sneezing or blowing the nose

eating or drinking

touching the hair, scalp or any wound

using the toilet

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

specific industry sector and organisation:

major causes of food contamination and food-borne illnesses

sources and effects of microbiological contamination of food

workplace hygiene hazards when handling food and food contact surfaces

basic content of organisational food safety programs

contents of organisational hygiene and food safety procedures

hygienic work practices for individual job roles and responsibilities.

Skills must be demonstrated in an operational food preparation area. This can be:

an industry workplace

a simulated industry environment.

Assessment must ensure access to:

fixtures:

work benches

refrigeration unit

sink

storage facilities

small equipment:

assorted pots and pans

containers for hot and cold storage

crockery

cutlery

cutting boards

food handler gloves

glassware

knives

packaging materials

receptacles for presentation and display purposes

small utensils:

tongs

serving utensils

appropriate facilities for handwashing:

designated hand washing sink

antiseptic liquid soap

single use towels

warm running water

food ingredients and ready to eat food items

current plain English regulatory documents distributed by the commonwealth, state, territory or local government food safety authority

Australia New Zealand Food Standards Code

current commercial food safety programs, policies and procedures used for managing food safety.

Assessors must satisfy the Standards for Registered Training Organisations’ 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 organisational hygiene procedures. 
Report unsafe practices that breach hygiene procedures promptly. 
Identify food hazards that may affect the health and safety of customers, colleagues and self. 
Remove or minimise the hygiene hazard and report as appropriate for follow-up. 
Report personal health issues likely to cause a hygiene risk. 
Report incidents of food contamination resulting from personal health issues. 
Cease participation in food handling activities where own health issue may cause food contamination. 
Maintain clean clothes, wear required personal protective clothing, and only use organisation-approved bandages and dressings. 
Prevent food contamination from clothing and other items worn. 
Prevent unnecessary direct contact with ready to eat food. 
Ensure hygienic personal contact with food and food contact surfaces. 
Use hygienic cleaning practices that prevent food-borne illnesses. 
Wash hands at appropriate times and follow hand washing procedures consistently. 
Wash hands using appropriate facilities. 

Forms

Assessment Cover Sheet

SITXFSA001 - Use hygienic practices for food safety
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

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Assessment Record Sheet

SITXFSA001 - Use hygienic practices for food safety

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

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Overall assessment result: Competent Not yet competent

Assessor name:

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Student signature:

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