Google Links

Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

1. Follow hygiene procedures and identify food hazards.
   • Follow organisational hygiene procedures.
   • Report unsafe practices that breach hygiene procedures promptly.
   • Identify food hazards that may affect the health and safety of customers, colleagues and self.
   • Remove or minimise the hygiene hazard and report as appropriate for follow-up.
2. Report any personal health issues.
   • Report personal health issues likely to cause a hygiene risk.
   • Report incidents of food contamination resulting from personal health issues.
   • Cease participation in food handling activities where own health issue may cause food contamination.
3. Prevent food contamination.
   • Maintain clean clothes, wear required personal protective clothing, and only use organisation-approved bandages and dressings.
   • Prevent food contamination from clothing and other items worn.
   • Prevent unnecessary direct contact with ready to eat food.
   • Ensure hygienic personal contact with food and food contact surfaces.
   • Use hygienic cleaning practices that prevent food-borne illnesses.
4. Prevent cross-contamination by washing hands.
   • Wash hands at appropriate times and follow hand washing procedures consistently.
   • Wash hands using appropriate facilities.

Performance Evidence

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

demonstrate use of safe food handling practices in food handling work functions in line with organisational hygiene procedures on at least three occasions

demonstrate procedures to:

identify food hazards

report unsafe practices

report incidents of food contamination.

---

Knowledge Evidence

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

basic aspects of commonwealth, state or territory food safety laws, standards and codes as follows:

meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia New Zealand Food Standards Code

employee and employer responsibility to participate in hygienic practices

reasons for food safety programs and what they must contain

role of local government regulators

ramifications of failure to observe food safety law and organisational policies and procedures

health issues likely to cause a hygiene risk relevant to food safety:

airborne diseases

food-borne diseases

infectious diseases

hygiene actions that must be adhered to in order to avoid food-borne illnesses

hand washing practices:

before commencing or recommencing work with food

immediately after:

handling raw food

smoking, coughing, sneezing or blowing the nose

eating or drinking

touching the hair, scalp or any wound

using the toilet

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

specific industry sector and organisation:

major causes of food contamination and food-borne illnesses

sources and effects of microbiological contamination of food

workplace hygiene hazards when handling food and food contact surfaces

basic content of organisational food safety programs

contents of organisational hygiene and food safety procedures

hygienic work practices for individual job roles and responsibilities.

---