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Elements and Performance Criteria

1. Elements define the essential outcomes.
2. Comply with personal hygiene standards as required by the food safety program
   • Follow personal hygiene procedures
   • Report health conditions and/or illness and follow organisation procedures for continuing participation in food services
   • Follow organisation requirements for wearing bandages and dressings
   • Wear appropriate clothing, personal protective clothing and footwear and maintain cleanliness to avoid contamination
   • Follow hand washing procedures and use required facilities
3. Contribute to the cleanliness of food handling areas according to the food safety program
   • Maintain the workplace in a clean and tidy order to meet workplace requirements
   • Comply with workplace measures to prevent pests entering food premises
   • Identify and report indicators of pest presence
4. Follow food safety program
   • Handle and store food according to the food safety program
   • Store, use and dispose of single use items appropriately to avoid damage and contamination
   • Keep food for disposal separate and follow procedures for food disposal
   • Identify and report processes and practices which are not consistent with the food safety program
   • Take corrective action within level of responsibility
   • Report any corrective action to supervisor and according to legislative and organisation documentation requirements

Performance Evidence

The candidate must show evidence of the ability to complete tasks outlined in the elements and performance criteria of this unit, manage tasks and manage contingencies in the context of the job role. There must be evidence that the candidate has:

identified at least 4 appropriate times for hand washing and followed correct hand washing procedures

cleaned and tidied work areas at least 2 times to avoid contamination and pests

identified at least 2 food items for disposal and followed food disposal procedures

identified, corrected and reported at least 2 processes or practices that were not consistent with food safety program.

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Knowledge Evidence

The candidate must be able to demonstrate essential knowledge required to effectively complete tasks outlined in the elements and performance criteria of this unit, manage tasks and manage contingencies in the context of the work role. This includes knowledge of:

food safety program and procedures and consequences of not following these procedures

current national, state or territory food safety laws, standards and codes, including:

meaning of contaminant, contamination and potentially hazardous foods as defined by the current code

hygiene actions that must be adhered to by businesses to avoid food-borne illnesses

employee responsibility to participate in hygienic practices

reasons for food safety programs and what they must contain

role of local government regulators

basic aspects of hazard analysis and critical control points (HACCP) method of controlling food safety

food hazards and major causes of food contamination and food-borne illnesses, including:

airborne dust

colleagues without appropriate training or understanding of good hygiene practices, policies and procedures

contaminated food

contaminated garbage

dirty equipment and utensils

equipment not working correctly, including fridge and temperature probes

items, including linen, tea towels and towels that may be contaminated with human waste, including blood and body secretions

not following organisation procedures

vermin

sources and effects of microbiological contamination of food

personal hygiene requirements, including:

appropriate bandages and dressings to be used when undertaking food handling

clothing and footwear requirements for working in and/or moving between food handling areas

reporting of illness

restrictions on wearing of jewellery and other adornments, such as nail polish

personal clothing maintenance, laundering and storage requirements

workplace hygiene hazards when handling food and food contact surfaces, including:

pest containment requirements

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

use and storage of cleaning equipment

food disposal requirements

waste collection, recycling and handling procedures

minimum hand washing occasions:

before commencing or recommencing work with food

immediately after handling raw food, smoking, coughing, sneezing, blowing the nose, eating, drinking, touching the hair, scalp or any wound, and using the toilet.

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