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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. |
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Policies and procedures may relate to: | food receiving, storage, preparation, display, service and disposalmethods of food hazard control for each critical pointsystematic monitoring of hazard controls and record keepingpersonal hygiene, suitable dress and personal protective equipment and clothingrecord maintenancecorrective actions when hazards are found not to be under controlpest controlcleaning and sanitationequipment maintenance. |
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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 personactual or potentialchemical, microbiological or physicalany food contaminated with chemical or microbiological elementsfoods highly susceptible to microbiological contaminationfood containing bacteria, moulds and yeastfood containing broken glass, metal or foreign objectsfood containing chemicals and natural poisonsinsects and verminprocesses where food is vulnerable to contamination including:requirements for food to be touched by handrequirements for re-thermalisation or defrostingdisplays of food and buffetsworking with temperatures that promote the rapid growth of micro-organisms. |
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Critical control points are those where there is high risk of contamination or food spoilage, including: | receivingstoringpreparingprocessingdisplayingpackagingservingtransportingdisposing. |
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Food safety monitoring may involve: | monitoring and recording temperature of cold and hot storage equipmentmonitoring and recording food temperatures using a temperature probechecking and recording that food is stored within appropriate time limits of receipt of goodsvisual examination of food for quality reviewbacterial swabs and countschemical tests. |
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Incidents where food hazards are found not to be under control may include: | food poisoningcustomer complaintsmisuse of single use itemsstocks of out-of-date foodstuffsspoilt or contaminated foodunclean equipmentexistence of pests and vermin. |
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Food types may include: | eggsdairymeat and fishfruit and vegetablesdried goodsfrozen goods. |
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Food prepared, served and sold to customers under other conditions may involve: | displaying any type of food for self-service, such as:buffetssalad barscondimentstea and coffeeproviding drink dispensing equipmentpre-packaging food itemsdisplaying and selling pre-packaged food. |
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Ensuring the safety of food served and sold to customers under other conditions may involve: | supervising the display of food to prevent contamination by customersremoving contaminated food without delayproviding separate serving utensils for each dishproviding protective barriersdisplaying food under temperature control using packaging materials suitable for use on the particular foodstuffensuring that packaging is not damaged during packaging or display processensuring that damaged packaging does not allow contamination. |
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Items intended forsingle use may include: | disposable cutlery, e.g. plastic or wooden spoons or stirrersdisposable plates, mugs, cups and bowlsindividually packaged sugarsindividually packaged condiments, e.g. tomato sauce individually packaged jams and spreadsindividually packaged serves of coffee, tea and whitenerface wipes and serviettes. |
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Maintenance to ensure cleanliness and safe operation of equipment may involve: | removal of food wasteremoval of greaseremoval of dirtremoval of animal or pest waste and cleaning of affected arearecalibration of measurement and temperature controls. |
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Food identified for disposal may be: | subject to recallnot safe, or suspected of not being safe, for consumptiondestroyeddisposed of so that it cannot be used for human consumptionreturned to supplier. |