Elements and Performance Criteria
- Follow food safety program.
- Access information from food safety program to ensure food handling is completed safely.
- Monitor food safety according to organisational processes and document as required.
- Control identified food safety hazards relevant to operations.
- Take corrective action within scope of job responsibility when non-compliance and food safety hazards are identified and report to relevant personnel as required.
- Record food safety information, including equipment breakdowns, according to food safety program.
- Store and handle food safely.
- Receive and transport food supplies to appropriate storage areas promptly, safely and without damage.
- Store and display food in environmental conditions that protect against contamination and maximise freshness, quality and appearance.
- Store food at controlled temperatures and ensure that food items remain at correct temperature during storage and display.
- Use cooling and heating processes that support microbiological safety of food.
- Change or sanitise food-handling implements between handling different food products to avoid cross-contamination.
- Mark and keep separate from other foodstuffs any food identified for disposal until disposal is complete.
- Dispose of food promptly to avoid cross-contamination.
- Maintain personal hygiene standards.
- Follow hand washing procedures to minimise risk of contamination.
- Wear appropriate clothing and footwear and maintain uniform cleanliness standards.
- Secure hair and cover all open wounds to minimise risk to food safety.
- Report any health issues or illness to appropriate personnel.
- Maintain equipment and work area.
- Clean and sanitise equipment, surfaces and utensils following organisational procedures.
- Identify and report cleaning, sanitising and maintenance requirements.
- Dispose of or report chipped, broken or cracked food handling utensils.
- Take measures within scope of responsibility to ensure food-handling areas are free from insects, pests and vermin and report incidents of animal or pest infestation.
- Follow food safety program.
- Access information from food safety program to ensure food handling is completed safely.
- Monitor food safety according to organisational processes and document as required.
- Control identified food safety hazards relevant to operations.
- Take corrective action within scope of job responsibility when non-compliance and food safety hazards are identified and report to relevant personnel as required.
- Record food safety information, including equipment breakdowns, according to food safety program.
- Store and handle food safely.
- Receive and transport food supplies to appropriate storage areas promptly, safely and without damage.
- Store and display food in environmental conditions that protect against contamination and maximise freshness, quality and appearance.
- Store food at controlled temperatures and ensure that food items remain at correct temperature during storage and display.
- Use cooling and heating processes that support microbiological safety of food.
- Identify and take action to remove potentially unsafe food safety processes or situations.
- Change or sanitise food-handling implements between handling different food products to avoid cross-contamination.
- Mark and keep separate from other foodstuffs any food identified for disposal until disposal is complete.
- Dispose of food promptly to avoid cross-contamination.
- Maintain personal hygiene standards.
- Maintain equipment and work area.
- Clean and sanitise equipment, surfaces and utensils following organisational procedures.
- Identify and report cleaning, sanitising and maintenance requirements.
- Dispose of or report chipped, broken or cracked food handling utensils.
- Take measures within scope of responsibility to ensure food-handling areas are free from insects, pests and vermin and report incidents of animal or pest infestation.