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Elements and Performance Criteria

1. Follow food safety program.
   • Access and use relevant information from organisational food safety program.
   • Follow policies and procedures in food safety program.
   • Control food hazards at critical control points.
   • Complete food safety monitoring processes and complete documents as required.
   • Identify and report non-conforming practices.
   • Take corrective actions within scope of job responsibility for incidents where food hazards are not controlled.
2. Store food safely.
   • Select food storage conditions for specific food type.
   • Store food in environmental conditions that protect against contamination and maximise freshness, quality and appearance.
   • Store food at controlled temperatures and ensure that frozen items remain frozen during storage.
3. Prepare food safely.
   • Use cooling and heating processes that support microbiological safety of food.
   • Monitor food temperature during preparation using required temperature measuring device to achieve microbiological safety.
   • Ensure safety of food prepared, served and sold to customers.
4. Provide safe single use items.
   • Store, display and provide single use items so they are protected from damage and contamination.
   • Follow instructions for items intended for single use.
5. Maintain a clean environment.
   • Clean and sanitise equipment, surfaces and utensils.
   • Use appropriate containers and prevent accumulation of garbage and recycled matter.
   • Identify and report cleaning, sanitising and maintenance requirements.
   • Dispose of or report chipped, broken or cracked eating, drinking or food handling utensils.
   • Take measures within scope of responsibility to ensure food handling areas are free from animals and pests and report incidents of animal or pest infestation.
6. Dispose of food safely.
   • Mark and separate from other foodstuffs any food identified for disposal until disposal is complete.
   • Dispose of food promptly to avoid cross-contamination.

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 on at least three occasions

demonstrate the correct methods of controlling food hazards at each of the following critical control points:

receiving

storing

preparing

processing

displaying and/or serving

packaging

transporting

disposing.

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Knowledge Evidence

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

key features of commonwealth, state or territory and local food safety compliance requirements as they impact workers at an operational level:

contents of national codes and standards that underpin regulatory requirements

reasons for food safety programs and what they must contain

local government food safety regulations and inspection regimes

consequences of failure to observe food safety policies and procedures

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

hazard analysis and critical control points (HACCP) or other food safety system principles, procedures and processes as they apply to particular operations and different food types:

critical control points for the specific food production system and the predetermined methods of control, especially time and temperature controls used in the receiving, storing, preparing, processing, displaying, serving, packaging, transporting and disposing of food

main types of safety hazards and contamination

conditions for development of microbiological contamination

environmental conditions and, temperature controls, for storage

temperature danger zone and the two-hour and four-hour rule

contents of organisational food safety program, especially procedures, associated requirements, and monitoring documents

food safety monitoring techniques:

bacterial swabs and counts

checking and recording that food is stored in appropriate timeframes

chemical tests

monitoring and recording food temperatures using a temperature measuring device accurate to plus or minus one degree Celsius

monitoring and recording temperature of cold and hot storage equipment

visually examining food for quality review

methods to ensure the safety of food served and sold to customers:

packaging control:

using packaging materials suited to foods

monitoring of packaging damage

protective barriers

temperature control

supervision of food displays

utensil control

providing separate serving utensils for each dish

safe food handling practices for the following different food types:

dairy

dried goods

eggs

frozen goods

fruit and vegetables

meat and fish

equipment operating procedures, especially how to calibrate, use and clean a temperature probe and how to identify faults

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

cleaning, sanitising and maintenance requirements relevant to food preparation and storage:

cleaning:

dirt

food waste

grease

pest waste removal

sanitising:

eating and drinking utensils

food contact surfaces

maintenance:

recalibrating measurement and temperature controls

minor faults

high risk customer groups:

children or babies

pregnant women

aged persons

people with immune deficiencies or allergies

unwell persons.

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