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. Transport food safely and hygienically.
  2. Store food safely and hygienically.

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:

actions that must be adhered to by organisations

employee responsibility to participate in hygienic practices

reasons for food safety programs, when they are required for transportation activities and what they must contain

role of local government regulators

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

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

advantages and disadvantages of different forms of transport for particular food items, quantities and circumstances

safe storage principles and practices for different food types:

storage options

lining of transport container

sealing of transport container


characteristics of the different food items specified in the performance evidence and conditions required to maintain their optimum freshness, palatability and safety

specific industry sector and organisation:

sources and effects of microbiological contamination of food in transit

methods of transportation and storage to ensure the safety of food

temperature controls and temperature danger zones, for storage of main food types used in the business

contents of food safety transportation procedures included in organisational food safety programs

safe manual handling techniques, in particular loading and unloading, lifting and dealing with heated surfaces.