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Elements and Performance Criteria

  1. Implement the food safety program
  2. Participate in maintaining and improving food safety
  3. Comply with personal hygiene standards

Evidence Required

The assessment process must address all of the following items of evidence

Ability to

Locate and follow workplace information relating to food safety responsibilities

Follow workplace procedures to maintain food safety as required by the food safety program relating to own work

Monitor food safety hazards as required by the food safety program This may include methods such as visual inspection sampling and testing

Record results of monitoring and maintain records as required by the food safety program

Identify and report situations that do not meet the requirements of the food safety program andor could result in unsafe food

Take corrective action as required by food safety program within level of responsibility

Handle clean and store equipment utensils packaging materials and similar items according to the requirements of the food safety program as required by work role

Maintain personal hygiene consistent with the food safety program

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

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

Handle and dispose of outofspecification or contaminated food waste and recyclable material according to food safety program as this requirement relates to own work responsibility

Maintain the work area in a clean and tidy state

Identify and report signs of pest infestation

Record food safety information in appropriate format

May include ability to

Clean and sanitise equipment

Collect samples and conduct tests according to the food safety program

Participate in investigating food safety breaches

Knowledge of

Sources of information and expertise on procedures and responsibilities for food safety relating to own work

Basic concepts of HACCPbased food safety This includes identification of hazards that are likely to occur establishing appropriate methods of control and confirming that controls are met

Food safety management arrangements in the workplace This includes awareness of food safety legislation and workplace policies and procedures to implement responsibilities It includes an understanding of the relationship between the quality system and food safety program personnel responsible for developing and implementing the food safety program the role of internal and external auditors as appropriate procedures followed to investigate contamination events and performance improvement processes

Awareness of common microbiological physical and chemical hazards related to the foods handled in the work area This includes the types of hazards likely to occur the conditions under which they occur possible consequences and control methods to prevent occurrence

Basic understanding of the properties handling and storage requirements of ingredients materials and products handled and used

Suitable standard for materials measuring devices equipment and utensils used in the work area

Food safety requirements related to work responsibilities This includes personal hygiene requirements and procedures to report illness and safe food handling practices for own work

Methods used to monitor that food safety is under control This may include an understanding of the purpose of sampling and taking measurements such as temperature and pH and conducting inspections and tests

Action required in the event of noncompliance Corrective action is typically described in the food safety program andor related workplace information

Purpose of keeping records and the recording requirements of the food safety program

Methods used in the workplace to isolate or quarantine food which may be unsafe

Product and ingredient traceability procedures This may include product recall where required by work responsibilities

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

Personal clothing maintenance laundering and storage requirements

Appropriate bandages and dressings to be used when undertaking food handling

Housekeeping requirements and responsibilities relating to own work Where relevant this includes use and storage of housekeepingcleaning equipment

Procedures to follow in the event of pest sighting or discovery of infestation

Purpose and importance of cleaning and sanitation procedures

Waste collection recycling and handling procedures relevant to own work responsibilities

May include knowledge of

Cleaning and sanitation procedures

Impact of rework handlingaddition on food safety

Sampling and test methods

The assessment process must address all of the following items of evidence

Ability to

Locate and follow workplace information relating to food safety responsibilities

Follow workplace procedures to maintain food safety as required by the food safety program relating to own work

Monitor food safety hazards as required by the food safety program This may include methods such as visual inspection sampling and testing

Record results of monitoring and maintain records as required by the food safety program

Identify and report situations that do not meet the requirements of the food safety program andor could result in unsafe food

Take corrective action as required by food safety program within level of responsibility

Handle clean and store equipment utensils packaging materials and similar items according to the requirements of the food safety program as required by work role

Maintain personal hygiene consistent with the food safety program

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

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

Handle and dispose of outofspecification or contaminated food waste and recyclable material according to food safety program as this requirement relates to own work responsibility

Maintain the work area in a clean and tidy state

Identify and report signs of pest infestation

Record food safety information in appropriate format

May include ability to

Clean and sanitise equipment

Collect samples and conduct tests according to the food safety program

Participate in investigating food safety breaches

Knowledge of

Sources of information and expertise on procedures and responsibilities for food safety relating to own work

Basic concepts of HACCPbased food safety This includes identification of hazards that are likely to occur establishing appropriate methods of control and confirming that controls are met

Food safety management arrangements in the workplace This includes awareness of food safety legislation and workplace policies and procedures to implement responsibilities It includes an understanding of the relationship between the quality system and food safety program personnel responsible for developing and implementing the food safety program the role of internal and external auditors as appropriate procedures followed to investigate contamination events and performance improvement processes

Awareness of common microbiological physical and chemical hazards related to the foods handled in the work area This includes the types of hazards likely to occur the conditions under which they occur possible consequences and control methods to prevent occurrence

Basic understanding of the properties handling and storage requirements of ingredients materials and products handled and used

Suitable standard for materials measuring devices equipment and utensils used in the work area

Food safety requirements related to work responsibilities This includes personal hygiene requirements and procedures to report illness and safe food handling practices for own work

Methods used to monitor that food safety is under control This may include an understanding of the purpose of sampling and taking measurements such as temperature and pH and conducting inspections and tests

Action required in the event of noncompliance Corrective action is typically described in the food safety program andor related workplace information

Purpose of keeping records and the recording requirements of the food safety program

Methods used in the workplace to isolate or quarantine food which may be unsafe

Product and ingredient traceability procedures This may include product recall where required by work responsibilities

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

Personal clothing maintenance laundering and storage requirements

Appropriate bandages and dressings to be used when undertaking food handling

Housekeeping requirements and responsibilities relating to own work Where relevant this includes use and storage of housekeepingcleaning equipment

Procedures to follow in the event of pest sighting or discovery of infestation

Purpose and importance of cleaning and sanitation procedures

Waste collection recycling and handling procedures relevant to own work responsibilities

May include knowledge of

Cleaning and sanitation procedures

Impact of rework handlingaddition on food safety

Sampling and test methods


Range Statement

The range statement indicates the context for demonstrating competence. This statement is a guide and unless otherwise indicated, items may or may not apply as required by the work context.

- A food safety program is a written document that specifies how a business will control all food safety hazards that may be reasonably expected to occur in all food handling operations of the food business. The food safety program and related procedures must comply with legal requirements of the Food Safety Standards and must be communicated to all food handlers. Where no food safety program is in place, food safety requirements may be specified in general operating procedures

- Workplace information may be provided in a food safety program and/or in Standard Operating Procedures (SOPs), specifications, log sheets and written or verbal instruction

- Workplace information may include Standard Operating Procedures (SOPs), specifications, food safety plans, log sheets standard forms and reports

- Food handling refers to food receipt and storage, food preparation, cooking, holding, cooling, chilling and reheating, packaging, and disposal

- Products/materials handled and stored can include raw materials, ingredients, consumables, part-processed product, finished product and cleaning materials

- Examples of a breach of food safety procedures could include failure to check delivery temperatures of potentially hazardous, chilled food, failure to place temperature-sensitive food in temperature controlled storage conditions promptly, failure to wash hands when required and use of cloths for unsuitable purposes

- Responsibility for monitoring food safety, identifying breaches in food safety procedures and taking corrective action relates to own tasks and responsibilities and occurs in the context of the food safety program in the workplace

- Monitoring describes the methods used to confirm that a food safety hazard is in control. Examples of monitoring procedures include taking temperatures, collecting samples, conducting visual inspections and conducting other tests as required

- A food safety hazard is a biological, chemical or physical agent in, or condition of, food that has the potential to cause an adverse health effect

- Minimum personal hygiene requirements are specified by the food safety program. At a minimum this must meet legal requirements as set out in the Food Safety Standard 3.2.2, Division 4:14 and/or state legislation/regulations

- Reporting of health conditions and illnesses requirements are specified by the food safety program. At a minimum this must meet legal requirements as set out in Food Safety Standard 3.2.2, Division 4:13 and/or state legislation/regulations

- Appropriate clothing and footwear depends on work requirements. It should be designed to ensure that the body and clothing itself, does not contaminate food or surfaces likely to come into contact with food. Examples of clothing designed to prevent contamination by the body include purpose designed overalls or uniforms, hair-nets, beard snoods, gloves and overshoes

The range statement indicates the context for demonstrating competence. This statement is a guide and unless otherwise indicated, items may or may not apply as required by the work context.

- A food safety program is a written document that specifies how a business will control all food safety hazards that may be reasonably expected to occur in all food handling operations of the food business. The food safety program and related procedures must comply with legal requirements of the Food Safety Standards and must be communicated to all food handlers. Where no food safety program is in place, food safety requirements may be specified in general operating procedures

- Workplace information may be provided in a food safety program and/or in Standard Operating Procedures (SOPs), specifications, log sheets and written or verbal instruction

- Workplace information may include Standard Operating Procedures (SOPs), specifications, food safety plans, log sheets standard forms and reports

- Food handling refers to food receipt and storage, food preparation, cooking, holding, cooling, chilling and reheating, packaging, and disposal

- Products/materials handled and stored can include raw materials, ingredients, consumables, part-processed product, finished product and cleaning materials

- Examples of a breach of food safety procedures could include failure to check delivery temperatures of potentially hazardous, chilled food, failure to place temperature-sensitive food in temperature controlled storage conditions promptly, failure to wash hands when required and use of cloths for unsuitable purposes

- Responsibility for monitoring food safety, identifying breaches in food safety procedures and taking corrective action relates to own tasks and responsibilities and occurs in the context of the food safety program in the workplace

- Monitoring describes the methods used to confirm that a food safety hazard is in control. Examples of monitoring procedures include taking temperatures, collecting samples, conducting visual inspections and conducting other tests as required

- A food safety hazard is a biological, chemical or physical agent in, or condition of, food that has the potential to cause an adverse health effect

- Minimum personal hygiene requirements are specified by the food safety program. At a minimum this must meet legal requirements as set out in the Food Safety Standard 3.2.2, Division 4:14 and/or state legislation/regulations

- Reporting of health conditions and illnesses requirements are specified by the food safety program. At a minimum this must meet legal requirements as set out in Food Safety Standard 3.2.2, Division 4:13 and/or state legislation/regulations

- Appropriate clothing and footwear depends on work requirements. It should be designed to ensure that the body and clothing itself, does not contaminate food or surfaces likely to come into contact with food. Examples of clothing designed to prevent contamination by the body include purpose designed overalls or uniforms, hair-nets, beard snoods, gloves and overshoes