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

The following skills must be assessed as part of this unit

interpersonal communication skills to

communicate requirements and procedures to staff including cleaning responsibilities

communicate with management internal and external auditors and Food Act authorised officers

mentor and coach individuals and groups

report noncompliance and contribute to continuous improvement through clear and direct communication

ask questions to identify and confirm requirements

share information

give instructions

use language and concepts appropriate to cultural differences

use and interpret nonverbal communication

literacy skills in regard to

reading and interpreting store policy and procedures

reading and interpreting manufacturer instructions

reporting

The following knowledge must be assessed as part of this unit

relevant legislation and statutory requirements

relevant OHS requirements

relevant industry codes of practice

techniques for identifying actual and potential contamination and crosscontamination hazards

procedures for waste removal

procedures for eradication of insects and vermin

methods for prevention and solution of contamination problems

methods to eliminate contamination and crosscontamination

storage requirements for cleaning chemicals insecticides and pesticides

reporting of incidents hazards and nonconformances of the food safety program in a variety of situations and to a number of different audiences including management and staff

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 and the stores food safety program which complies with food safety regulations and legislative requirements in regard to hygiene and sanitation practices

consistently follows and applies relevant legislation statutory requirements and industry codes of practice including consumer law OHS hygiene and sanitation environmental issues and store policy and procedures especially in regard to safe handling and storage of products

consistently applies implements and monitors the store food safety program including waste removal eradication of insects pests and vermin and monitoring food safety hazards to identify remove and minimise risks according to health and hygiene OHS and environmental requirements and store policy and procedures

consistently monitors team performance to ensure compliance with food safety program records and reports to management and staff on compliance with hygiene and sanitation legislation and promptly deals with incidents of noncompliance including ensuring information is provided to modify the food safety program as needed

develops maintains and communicates regular schedule or roster for cleaning and maintenance procedures and conducts regular inspections to ensure compliance

mentors and coaches staff supportively to implement the store food safety program

responds to occurrences of noncompliance promptly identifies and rectifies problems implements relevant product recall procedures where required and investigates monitors and reports on possible potential food safety hazards to ensure continuous improvement

Context of and specific resources for assessment

Assessment must ensure access to

a real or simulated work environment

a food safety program based on hazard analysis and critical control point HACCP

protective clothing

cleaning materials and chemicals

pest control equipment and chemicals

suitable food products and merchandise

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 and staff feedback

answers to questions about specific skills and knowledge

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

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors How these skills are applied varies between occupations and qualifications due to the different work functions and contexts

Employability skills embedded in this unit should be assessed holistically in the context of the job role and with other relevant units that make up the skill set or qualification

Food safety requirements and procedures may include:

Relevant staff members may include:

Food safety program may include:

Legislative and statutory requirements may include:

Regular schedule or roster for store or department cleaning tasks and inspections may include:

Corrective action may include:

Food safety hazards may be: