This section describes the essential skills and knowledge and their level required for this unit

Required skills

interpersonal skills to

report maintenance requirements

take corrective action in relation to food safety and contribute to continuous improvement through clear and direct communication

ask questions to identify and confirm requirements

use language and concepts appropriate to cultural differences

use and interpret nonverbal communication

technical skills to

handle chemicals

maintain work area

handle product

use personal protective equipment

avoid of crosscontamination

avoid of crosscontamination

self management skills to

ensure personal hygiene

conduct cleaning requirements

literacy and numeracy skills to

interpret store procedures

record food safety information

Required knowledge

store policy and procedures and legislative requirements in regard to

personal hygiene practices

correct protective clothing

safety requirements to protect self and others

food handling and hygiene principles including

awareness of the store food safety program its purpose and implications for own work

own roles and responsibilities and those of food safety personnel for food handling requirements from raw material to finished product

techniques for minimising contamination and spoilage

common sources and types of contamination and food safety hazards including conditions conducive to microbial growth and known allergens associated with food handling and processing

common types of physical chemical and microbiological agents that can contaminate food

conditions that can cause physical chemical and microbiological contamination

correct storage of food including hot cold raw and cooked and relevant critical control points

causes of deterioration of food contamination crosscontamination

causes of deterioration of food, contamination, crosscontamination

store procedures for identifying and reporting potential or actual sources of contamination

food handling implements eggloves and tongs

food handling implements, e.g.gloves and tongs

need for change of implements between products

need for frequent change of storage medium for serving implements

shelf life of products

Hazard Analysis and Critical Control Point HACCP

load limits of storage display units to maintain correct temperatures including

effects of breaking temperature curtain effects of blocking coils and air vents

overloading

procedures for recording failures in the food safety program including equipment breakdowns and immediate action to be taken

principles of temperature control and the temperature danger zone

hazardous foods

cleaning of work area

store cleaning procedures and schedules for work areas and equipment internal and external

purpose and importance of cleaning and sanitation procedures

safe use and storage of cleaning tools equipment and chemicals and insecticides and pesticides

routine maintenance for work areas and equipment

waste collection and disposal recycling and handling procedures

pest control procedures used in the workplace

relevant legislation and statutory requirements

relevant Work Health and Safety WHS requirements

food safety policy plans and responsibilities including an understanding of the relationship between the quality system the food safety program and audit requirements

characteristics of materials products and processes used to carry out work responsibilities

relevant industry codes of practice

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 TrainingPackage

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the following is essential

consistently applies store policy and procedures which comply with food safety regulations and relevant legislation

consistently identifies interprets applies and implements the store food safety program according to health and hygiene requirements and store procedures

consistently follows and applies store policy and procedures with regard to cleaning and maintaining equipment and safe handling and disposal of waste

consistently follows store policy and procedures with regard to personal hygiene practices including

personal cleanliness reporting of personal illness and infections

store personal presentation requirements for hair clothes footwear and jewellery

hand washing procedures

use and maintenance of clothing footwear and related apparatus to meet hygiene requirements

inspects own work area and identifies common food safety hazards and possible hazards

consistently seeks instruction and applies store policy and procedures with regard to removal and isolation of suspect product or taking other corrective action

consistently maintains personal conduct to minimise risk to food safety

consistently monitors critical control points to identify food safety risks in own work area according to store procedures this may include carrying out checks inspections and tests

investigates contamination and crosscontamination events and takes action to prevent contamination from occurring or recurring

consistently records food safety information according to store policy and procedures

consistently contributes to continuous improvement in own work area

Context of and specific resources for assessment

Assessment must ensure access to

a real or simulated work environment

a food safety program

protective clothing

cleaning materials and chemicals

pest control equipment and chemicals

suitable food products

relevant documentation such as store policy and procedures on hygiene and sanitation practices

food handling implements

food storage and display equipment

Methods of assessment

A range of assessment methods should be used to assess practical skills and knowledge The following examples are appropriate for this unit

observation of performance in the workplace

a role play

thirdparty reports from a supervisor

customer feedback

answers to questions about specific skills and knowledge

review of portfolios of evidence and thirdparty workplace reports of onthejob performance

Guidance information for assessment

Holistic assessment with other units relevant to the industry sector workplace and job role is recommended

Personal hygiene practices as may include:

Protective clothing and equipment may include:

Personal movement may include:

Legislative requirements may include:

Food supplies may include:

Food storage requirements may include:

Store procedures may include:

Food handling implements may include:

Work areas may include:

Equipment may include:

Routine maintenance may include:

Potentially unsafe food safety processes or situations may include:

Corrective action must include: