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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 competency unit	The individual being assessed must provide evidence of specified essential knowledge as well as skills Consistency of performance should be demonstrated over the required range of workplace situations

Context of and specific resources for assessment	Assessment should replicate workplace conditions as far as possible Assessment should be structured on whole work activities and address all knowledge and skill requirements Simulations may be used to represent workplace conditions as closely as possible Where for reasons of safety access to equipment and resources and space assessment takes place away from the workplace simulations should be used to represent workplace conditions as closely as possible Resources essential for assessment include Food safety program Food handling area Relevant reporting procedures

Method of assessment	Observation in the work place if possible Written assignmentsprojects Case study and scenario as a basis for discussion of issues and strategies to contribute to best practice Questioning Role play simulation

Access and equity considerations	All workers in the health industry should be aware of access and equity 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 health issues facing Aboriginal and Torres Strait Islander communities workers should be aware of cultural historical and current issues impacting on health of 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 health of Aboriginal andor Torres Strait Islander clients and communities

Range Statement



The Range Statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Add any essential operating conditions that may be present with training and assessment depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts.

A food safety program:	Systematically identifies the food safety hazards that may be reasonably expected to occur in all food handling operations of the food business Identifies where and how each hazard can be controlled, describes how these controls are to be monitored, the corrective action required if control conditions are not met and information to be recorded Must comply with relevant national, state and industry legislation/regulations For the purpose of applying this guideline competency standard in circumstances where formal food safety programs are not a legal requirement, the term can be understood to cover the same detail as would be covered by a food safety program. Where a business has not identified food safety hazards, determined where and how these hazards are to be controlled and how controls are to be monitored, this guideline competency standard would not apply

Procedures outlining food safety responsibilities may be:	Provided in formats to suit the workplace such as written, verbal, diagrams and electronic advice

Food handling refers to:	Basic handling and inspection Preparation Cooking Cooling Processing Display Packaging Storage Transportation

Responsibility for maintaining food safety	Relates to own tasks and responsibilities Is based on implementing the food safety program as established for the workplace

Products/materials handled and stored may include:	Raw materials Ingredients Consumables Part-processed product Finished product Cleaning materials

Minimum personal hygiene requirements:	Are specified by the food safety program Must, at a minimum, 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 Must, at a minimum, 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 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 hair nets, beard snoods and gloves

Personal hygiene requirements set out in Food Safety Standard 3.2.2. Division 4.15 include:	Taking all practicable measures to ensure that a food handlers body, and anything they are wearing does not contaminate food or surfaces Take all practicable measures to prevent contact with ready-to-eat food Level of outer clothing is appropriate for food handling Only waterproof bandages and dressings are used on exposed body parts Not eating over unprotected food or surfaces likely to come into contact with food Not sneeze, blow or cough over unprotected food or surfaces likely to come into contact with food Not spit, smoke or use tobacco or similar preparations in areas in which food is handled Not urinate or defecate except in the toilet Wash hands: Whenever hands are likely to be a source of contamination Immediately before working with ready-to-eat food after handling raw food Immediately after using the toilet Before commencing or recommencing food handling Immediately after smoking, coughing, sneezing, using a handkerchief or disposable tissue, eating, drinking or using tobacco or similar substances When washing hands: use hand washing facilities provided thoroughly clean hands using soap or other effective means, and warm running water thoroughly dry hands on a single use towel or other way that is not likely to transfer pathogenic micro-organisms to the hands

Reporting of health conditions and illnesses requirements set out in Food Safety Standard 3.2.2, Division 4:14... must include:	Reporting any disease the food handler may be suffering or carrying, to the supervisor Not engaging in food handling where there is a reasonable likelihood of food contamination as a result of the disease If continuing work on food handling premises - take reasonable measures to prevent food from being contaminated as a result of the disease

Food for disposal is held and kept separate until it is:	Destroyed or otherwise used or disposed of so that it cannot be used for human consumption Returned to the supplier Further processed in a way that ensures its safety and suitability Ascertained to be safe and suitable

Food for disposal includes:	Food that is subject to recall Food that has been returned Food that is not safe or suitable Food that is reasonably suspected of not being safe or suitable

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HLTFS207C - Follow basic food safety practices

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Elements and Performance Criteria

Required Skills

Evidence Required

Range Statement