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Elements and Performance Criteria
Performance Evidence
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 procedurescurrent national, state or territory food safety laws, standards and codes, including:meaning of contaminant, contamination and potentially hazardous foods as defined by the current codehygiene actions that must be adhered to by businesses to avoid food-borne illnessesemployee responsibility to participate in hygienic practicesreasons for food safety programs and what they must containrole of local government regulatorsbasic aspects of hazard analysis and critical control points (HACCP) method of controlling food safetyfood hazards and major causes of food contamination and food-borne illnesses, including:airborne dustcolleagues without appropriate training or understanding of good hygiene practices, policies and procedurescontaminated foodcontaminated garbagedirty equipment and utensilsequipment not working correctly, including fridge and temperature probesitems, including linen, tea towels and towels that may be contaminated with human waste, including blood and body secretionsnot following organisation proceduresverminsources and effects of microbiological contamination of foodpersonal hygiene requirements, including:appropriate bandages and dressings to be used when undertaking food handlingclothing and footwear requirements for working in and/or moving between food handling areasreporting of illness restrictions on wearing of jewellery and other adornments, such as nail polishpersonal clothing maintenance, laundering and storage requirementsworkplace hygiene hazards when handling food and food contact surfaces, including:pest containment requirementsresponsibilities for maintaining the work area in a clean and tidy statesuitable standard for materials, equipment and utensils used in the food handling areause and storage of cleaning equipment food disposal requirementswaste collection, recycling and handling procedures minimum hand washing occasions:before commencing or recommencing work with foodimmediately after handling raw food, smoking, coughing, sneezing, blowing the nose, eating, drinking, touching the hair, scalp or any wound, and using the toilet.