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

Essential knowledge

The candidate must be able to demonstrate essential knowledge required to effectively do the task outlined in elements and performance criteria of this unit manage the task and manage contingencies in the context of the identified work role

These include knowledge of

Appropriate bandages and dressings to be used when undertaking food handling

Clothing and footwear requirements for working in andor moving between food handling areas

Legal responsibilities relating to personal hygiene practices and the reporting of illness as required by the food safety programAt a minimum this must meet the requirements of Food Safety Standard andor state legislationregulationsIt may also include restrictions on wearing of jewellery and other adornments such as nail polish

Legal responsibilities relating to personal hygiene practices and the reporting of illness as required by the food safety program
At a minimum this must meet the requirements of Food Safety Standard 3.2.2 and/or state legislation/regulations
It may also include restrictions on wearing of jewellery and other adornments such as nail polish

Personal clothing maintenance laundering and storage requirements

Possible consequences of not following these procedures

Responsibilities for maintaining the work area in a clean and tidy state

Suitable standard for materials equipment and utensils used in the food handling area

The food safety requirements and procedures related to own work These depend on the nature of food handled and food handling responsibilities

Use and storage of cleaning equipment as required to carry out own work responsibility

Waste collection recycling and handling procedures relevant to own work responsibilities

Essential skills

It is critical that the candidate demonstrate the ability to

Carry out work responsibilities to meet the requirements of the food safety program relating to own work

Handle and dispose of recalled or contaminated food waste and recyclable material according to food safety program where this is part of work responsibility

Handle clean and store equipment utensils packaging materials and similar items according to the requirements of the food safety program

Identify and correct or report situations or procedures that do not meet the requirements of the food safety program

Identify and report signs of pest infestation according to the food safety program

Locate and follow workplace information relating to food safety responsibilities

Maintain personal hygiene consistent with the food safety program

Maintain the work area in a clean and tidy state

Monitor own work and implement any controls as required by the food safety program

Report health conditions and illness as appropriate according to the food safety program

Take into account opportunities to address waste minimisation environmental responsibility and sustainable practice issues

Take necessary precautions when moving around the workplace andor from one task to another to maintain food safety

Wear and maintain appropriate clothing footwear as required by work tasks and consistent with the requirements of the food safety program

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 this unit of competency

The individual being assessed must provide evidence of specified essential knowledge as well as skills

Assessment of this unit must occur in a real or simulated workplace

Such an environment must provide a typical range of food handling and related food safety requirements that would normally be found in a food handling business

The assessment process must provide the opportunity for the person being assessed to demonstrate basic food safety practices consistent with those required by the food safety program andor procedures and consistent with food safety legislationregulations

The specific assessment context will be defined by the workplace

Where for reasons of safety space or access to equipment and resources assessment takes place away from the workplace the assessment environment should represent workplace conditions as closely as possible

The competencies described need to be assessed over time and events under normal workplace conditions

Assessment should not require a higher level of communication competency than that required by work responsibilities

Access and equity considerations

All workers in community services should be aware of access equity and human rights issues in relation to their own area of work

All workers should develop their ability to work in a culturally diverse environment

In recognition of particular issues facing Aboriginal and Torres Strait Islander communities workers should be aware of cultural historical and current issues impacting on Aboriginal and Torres Strait Islander people

Assessors and trainers must take into account relevant access and equity issues in particular relating to factors impacting on Aboriginal andor Torres Strait Islander clients and communities

Context of and specific resources for assessment

This unit can be assessed independently however holistic assessment practice with other community services units of competency is encouraged

Resources required for assessment include access to

appropriate workplace where assessment can take place

relevant organisation policy protocols and procedures

equipment and resources normally used in the workplace

Method of assessment may include

Observation in the workplace

Written assignmentsprojects

Case study and scenario analysis

Questioning

Role play simulation

This Range Statement provides further advice to interpret the scope and context of this unit of competency
It assumes:

Further advice to interpret the scope and context of this unit of competency (contd):