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Elements and Performance Criteria

  1. Implement procedures for food safety.
  2. Store food safely.
  3. Prepare food safely.
  4. Provide safe single use items.
  5. Maintain a clean environment.
  6. Dispose of food safely.

Required Skills

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

operation of equipment especially how to calibrate use and clean a temperature probe and how to identify faults

literacy skills to read and interpret relevant components of organisation food safety program including policies procedures and flow charts that identify critical control points and to complete basic documentation relating to monitoring food safety

numeracy skills to take and record temperatures and to calculate times

The following knowledge must be assessed as part of this unit

basic understanding of federal and state or territory food safety legislative compliance requirements contents of national codes and standards that underpin regulatory requirements and local government food safety regulations and inspection regimes

working knowledge of relevant components of the organisation food safety program especially policies procedures product specifications and the use of any monitoring documents

consequences of failure to observe food safety policies and procedures

basic understanding of HACCP principles procedures and processes

critical control points for the specific food production system and the predetermined methods of control especially time and temperature controls used in the storage preparation display service and disposal of food

meaning of hazardous foods especially as described by local legislation and national food codes

high risk customer groups those who may have a higher than average risk of harm from food contamination such as

children or babies

pregnant women

aged persons

people with immune deficiencies or allergies

methods of food storage production display service and disposal for the industry sector and food business especially appropriate temperature levels for each of these processes

broad understanding of the main types of safety hazards and contamination that may be found in the main food types handled by the industry sector and food business

broad understanding of the conditions for development of microbiological contamination for the main food types handled by the industry sector and food business

broad understanding of the appropriate environmental conditions including temperature controls for the storage of the main food types handled by the industry sector and food business

temperature danger zone for the main food types handled by the industry sector and food business and the twohour and fourhour rule

principles and methods of safe food handling

choice and application of cleaning sanitising and pest control equipment and materials

Evidence Required

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

Evidence of the following is essential

ability to access and interpret safe food handling procedures and consistently apply these during daytoday food handling activities

knowledge of critical control points and methods of food hazard control for each critical point

project or work activities that show the candidates ability to apply safe food handling practices on multiple occasions across a range of different food handling circumstances to ensure consistency in the application of food safety procedures

Context of and specific resources for assessment

Assessment must ensure

access to a fully equipped industryrealistic food preparation environment such as a commercial kitchen catering production line or food preparation area of a food outlet using the full range of equipment currently used in the service industries to store prepare display serve and dispose of food

access to current regulatory documents distributed by key federal state or territory and local government agencies such as plain English legislative publications and codes and standards outlining food safety requirements

access to a food safety program inclusive of policies and procedures

use of real ingredients and food items

Methods of assessment

A range of assessment methods should be used to assess the practical skills and knowledge required to implement food safety procedures The following examples are appropriate for this unit

direct observation of the candidate completing tasks in the food handling facility according to food safety policies and procedures

case studies to assess ability to react to a range of incidents where hazards have not been controlled

oral or written questions to assess knowledge of food safety legislative requirements policies and procedures

oral or written questions to assess knowledge of food hazards and methods of controlling hazards

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the candidate

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

any commercial cookery commercial catering patisserie Asian cookery or food and beverage unit directly involving food preparation

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 with other relevant units that make up the skill set or qualification and in the context of the job role


Range Statement

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.

Policies and procedures may relate to:

food receiving, storage, preparation, display, service and disposal

methods of food hazard control for each critical point

systematic monitoring of hazard controls and record keeping

personal hygiene, suitable dress and personal protective equipment and clothing

record maintenance

corrective actions when hazards are found not to be under control

pest control

cleaning and sanitation

equipment maintenance.

Food hazards may be:

anything related to food, including work practices and procedures, that have a potential to harm the health or safety of a person

actual or potential

chemical, microbiological or physical

any food contaminated with chemical or microbiological elements

foods highly susceptible to microbiological contamination

food containing bacteria, moulds and yeast

food containing broken glass, metal or foreign objects

food containing chemicals and natural poisons

insects and vermin

processes where food is vulnerable to contamination including:

requirements for food to be touched by hand

requirements for re-thermalisation or defrosting

displays of food and buffets

working with temperatures that promote the rapid growth of micro-organisms.

Critical control points are those where there is high risk of contamination or food spoilage, including:

receiving

storing

preparing

processing

displaying

packaging

serving

transporting

disposing.

Food safety monitoring may involve:

monitoring and recording temperature of cold and hot storage equipment

monitoring and recording food temperatures using a temperature probe

checking and recording that food is stored within appropriate time limits of receipt of goods

visual examination of food for quality review

bacterial swabs and counts

chemical tests.

Incidents where food hazards are found not to be under control may include:

food poisoning

customer complaints

misuse of single use items

stocks of out-of-date foodstuffs

spoilt or contaminated food

unclean equipment

existence of pests and vermin.

Food types may include:

eggs

dairy

meat and fish

fruit and vegetables

dried goods

frozen goods.

Food prepared, served and sold to customers under other conditions may involve:

displaying any type of food for self-service, such as:

buffets

salad bars

condiments

tea and coffee

providing drink dispensing equipment

pre-packaging food items

displaying and selling pre-packaged food.

Ensuring the safety of food served and sold to customers under other conditions may involve:

supervising the display of food to prevent contamination by customers

removing contaminated food without delay

providing separate serving utensils for each dish

providing protective barriers

displaying food under temperature control

using packaging materials suitable for use on the particular foodstuff

ensuring that packaging is not damaged during packaging or display process

ensuring that damaged packaging does not allow contamination.

Items intended forsingle use may include:

disposable cutlery, e.g. plastic or wooden spoons or stirrers

disposable plates, mugs, cups and bowls

individually packaged sugars

individually packaged condiments, e.g. tomato sauce

individually packaged jams and spreads

individually packaged serves of coffee, tea and whitener

face wipes and serviettes.

Maintenance to ensure cleanliness and safe operation of equipment may involve:

removal of food waste

removal of grease

removal of dirt

removal of animal or pest waste and cleaning of affected area

recalibration of measurement and temperature controls.

Food identified for disposal may be:

subject to recall

not safe, or suspected of not being safe, for consumption

destroyed

disposed of so that it cannot be used for human consumption

returned to supplier.