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Elements and Performance Criteria

  1. Prepare to transport food
  2. Transport food

Required Skills

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

This includes knowledge of

Awareness of the environmental conditions necessary to maintain food safety

Characteristics of food transported as they affect loading and handling of food and the potential for crosscontamination resulting from location in proximity to other food or nonfood items that are transported

Loading practices as required by work responsibility which includes procedures to load food in temperaturecontrolled environments where this is a work requirement

Methods and procedures used to control food safety hazards which depend on the type of controls and equipment used and include an understanding of the purpose and operation of equipment and procedures in place to maintain food safety

Microbiological physical and chemical hazards that can occur when loading transporting and unloading food appropriate to nature and method of food transported and within scope of work responsibility which includes

the types of hazards likely to occur

the conditions under which they occur

possible consequences

Procedures used to confirm that food safetyrelated equipment is operational and the cleaning and sanitation requirements of food containersreceptacles relevant to work responsibilities

Recordkeeping responsibilities relating to food safety

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

Essential skills

It is critical that the candidate demonstrate the ability to

Apply knowledge of aspects of the food safety program relevant to the transport of food

Demonstrate procedures used to transport food consistent with the food safety program

In addition the candidate must be able 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

This includes the ability to

Confirm that the vehicle and associated equipment are ready to transport food

Identify and report nonconformance andor unusual circumstances which could affect food safety

Loadunload food as required by work responsibility by following procedures to ensure that food is loadedunloaded in correct sequence and configuration and that food cannot become contaminated by being located in proximity to other food or nonfood items

Locate and follow workplace information relating to food safety responsibilities

Maintain the work area and vehicles in a tidy state to meet workplace requirements

Monitor food safety hazards as required by the food safety program

Prepare to transport food which will vary depending on the type of food and transport method and may include

confirming that food holding containersreceptacles meet workplace hygiene standards

confirming that equipment used to maintain the required environment during transport is ready for use and that food parameters are met prior to loadingtransportingunloading for example typical parameters such as the temperatures of

food

food loadingunloading areas

transport containersreceptacles

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

Take appropriate corrective action in response to failure to meet food safety requirements as required by workplace procedures

Transport food safely

Use food safety program information to find advice on food safety responsibilities relating to own work

Evidence Required

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 typical range of food transportation and related food safety requirements

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 transport vehicles and containersreceptacles

monitoring devices and procedures

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

Transport vehicles are:

Appropriate for the transportation of food

Capable of maintaining the required environment for the food type transported

Safe food transport parameters:

Depend on the type of food transported

Industry guidelines and codes should be used as a basis for setting these parameters where available

Confirming readiness for use of food transport vehicle and containers/receptacles may include:

Confirming that the vehicle is in good operating order and that containers/receptacles used to store food meet the relevant hygiene requirements

Where food must be transported in a controlled temperature environment, this includes bringing the food handling area and storage container/receptacle within the required temperature range before loading/unloading and confirming that equipment required to maintain temperature is operational

Responsibility for monitoring food safety, identifying non-conformance and taking corrective action:

Relates to own tasks and responsibilities

Occurs in the context of the food safety program

An example of corrective action includes separating or isolating non-conforming product