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Elements and Performance Criteria

  1. Identify appropriate food transportation.
  2. Transport food safely and hygienically.
  3. Store food safely and hygienically.

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

safe work practices in particular loading and unloading lifting and dealing with heated surfaces

problemsolving skills to deal with minor problems such as delays with products traffic congestion and getting lost

literacy skills to read directions and instructions for venues and locations

numeracy skills to calculate quantities during the packing and unpacking process

The following knowledge must be assessed as part of this unit

hygiene and OHS requirements for food storage and transport

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

safe storage principles and practices for different food types including storage options

characteristics of different food items and conditions required to maintain optimum freshness palatability and safety

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

safe transport and storage of food items within food safety requirements and regulations

transport of a range of food item types

Context of and specific resources for assessment

Assessment must ensure

demonstration of skills using real food items to be transported and relevant transportation and storage equipment to move food between locations

Methods of assessment

A range of assessment methods should be used to assess practical skills and knowledge The following examples are appropriate for this unit

direct observation of the candidate transporting and storing food items

inspection of food transported and stored by the candidate

problemsolving and case studies to address various conditions that apply to the transport and storage of different food items

written or oral questions to test knowledge of hygiene issues related to transport and storage

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

SITHCCCA Package prepared foodstuffs

SITHCCC030A Package prepared foodstuffs.

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.

Type of transportation used:

will vary according to organisation needs and type of food being transported

may include:

vans

cars

refrigerated trucks

trolleys, carts and buggies.

Legislative requirements refer to federal, state or territory, and local regulations and guidelines and may apply to:

temperature

lining

sealing

food safety programs.

Specific food types must include:

dairy

meat and fish

eggs

fruit and vegetables

dried goods

frozen food.

Environmental conditions may involve:

temperature

humidity

exposure to light

exposure to weather

exposure to pests.