• SITXFSA003A - Transport and store food in a safe and hygienic manner

Assessor Resource

SITXFSA003A
Transport and store food in a safe and hygienic manner

Assessment tool

Version 1.0
Issue Date: March 2024


This unit applies to catering operations where food is transported from the preparation area to another location and stored on arrival, such as operations associated with restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential catering, in-flight and other transport catering, events catering and private catering.

This unit describes the performance outcomes, skills and knowledge required to transport food from a food preparation area to another location. It also deals with holding or storage on its arrival. The unit applies to all catering operations but is particularly relevant to external catering and events.

This unit does not cover the transport of food for room service which is covered in SITHFAB008A Provide room service. It does not cover the skills required to drive a van or truck which are covered in TLIC107C Drive vehicle and other units of competency in the Transport and Distribution Training Package.

Transportation refers to the moving of food and food items from one location to another. For example, transporting food from a kitchen to a school or hospital or providing event catering. It does not refer to the transport of food from the kitchen to the dining room or as part of room service.

The person transporting the food may or may not be driving the vehicle.

No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

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

Prerequisites

This unit must be assessed after the following prerequisite units:

SITXFSA001A Implement food safety procedures

SITXOHS002A Follow workplace hygiene procedures.


Employability Skills

The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements.




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, the range statement and the Assessment Guidelines for this Training Package.

Critical aspects for assessment and evidence required to demonstrate competency

Evidence of the following is essential:

safe transport and storage of food items within food safety requirements and regulations

transport of a range of food item types.

Context of and specific resources for assessment

Assessment must ensure:

demonstration of skills using real food items to be transported and relevant transportation and storage equipment to move food between locations.

Methods of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

direct observation of the candidate transporting and storing food items

inspection of food transported and stored by the candidate

problem-solving and case studies to address various conditions that apply to the transport and storage of different food items

written or oral questions to test knowledge of hygiene issues related to transport and storage

review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:

SITHCCC030A Package prepared foodstuffs.

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.


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.

This section describes the essential skills and knowledge and their level, required for this unit.

The following skills must be assessed as part of this unit:

safe work practices, in particular loading and unloading, lifting and dealing with heated surfaces

problem-solving skills to deal with minor problems such as delays with products, traffic congestion and getting lost

literacy skills to read directions and instructions for venues and locations

numeracy skills to calculate quantities during the packing and unpacking process.

The following knowledge must be assessed as part of this unit:

hygiene and OHS requirements for food storage and transport

advantages and disadvantages of different forms of transport for particular food items, quantities and circumstances

safe storage principles and practices for different food types, including storage options

characteristics of different food items and conditions required to maintain optimum freshness, palatability and safety.

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 in the performance criteria is detailed below.

Type of transportation used:

will vary according to organisation needs and type of food being transported

may include:

vans

cars

refrigerated trucks

trolleys, carts and buggies.

Legislative requirements refer to federal, state or territory, and local regulations and guidelines and may apply to:

temperature

lining

sealing

food safety programs.

Specific food types must include:

dairy

meat and fish

eggs

fruit and vegetables

dried goods

frozen food.

Environmental conditions may involve:

temperature

humidity

exposure to light

exposure to weather

exposure to pests.

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
Select suitable food transportation vehicles according to legislative requirements. 
Package, load, restrain and unload food appropriately. 
Employ hygienic work practices and observe OHS regulations. 
Maintain appropriate and accurate records of food transportation. 
Select food storage conditions appropriate to specific food types. 
Maintain appropriate environmental conditions for specific food types to ensure freshness, quality and appearance. 
Ensure that storage and holding methods optimise nutritional quality and comply with relevant stock control principles. 
Employ hygienic work practices and observe OHS procedures and practices. 
Keep storage areas free from contaminants and pests. 

Forms

Assessment Cover Sheet

SITXFSA003A - Transport and store food in a safe and hygienic manner
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

SITXFSA003A - Transport and store food in a safe and hygienic manner

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: