Required skills

communication skills to verbally report hygiene hazards and poor organisational practice

literacy skills to comprehend workplace documents or diagrams that interpret the content of

organisational food safety program

hygiene and food safety procedures

Hazard Analysis and Critical Control Points HACCP practices

problemsolving skills to identify and report hygiene hazards

Required knowledge

basic aspects of national state or territory food safety laws standards and codes This would include

meaning of contaminant contamination and potentially hazardous foods as defined by the Code

hygiene actions that must be adhered to by businesses to avoid foodborne illnesses

employee responsibility to participate in hygienic practices

reasons for food safety programs and what they must contain

role of local government regulators

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

basic aspects of HACCP method of controlling food safety

for the specific industry sector and organisation

major causes of food contamination and foodborne illnesses

sources and effects of microbiological contamination of food

workplace hygiene hazards when handling food and food contact surfaces

basic content of organisational food safety program

the contents of hygiene and food safety procedures

hygienic work practices for individual job roles and responsibilities

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge range statement and the Assessment Guidelines for the Training Package

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the ability to

integrate the use of predetermined hygiene procedures and food safety practices within daytoday food handling work functions

integrate into daily work activities knowledge of the basic aspects of food safety standards and codes and the ramifications of disregarding this

Context of and specific resources for assessment

Assessment must ensure use of

an operational commercial food preparation area bar or kitchen with the fixtures large and small equipment and workplace documentation defined in the Assessment Guidelines this can be a

real industry workplace

simulated industry environment such as a training kitchen servicing customers

food ingredients and ready to eat food items

current plain English regulatory documents distributed by the national state territory or local government food safety authority

the Code

current commercial food safety programs policies and procedures used for the management of food safety

Method 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 using hygienic work practices during an integrated assessment of operative functions such as cleaning and tidying bars cooking at a camp site preparing meals in a commercial kitchen storing unused foodstuffs

use of problemsolving exercises so the individual can respond to a range of situations where food hazards exist

written or oral questioning to assess knowledge of the content of hygiene procedures and food safety standards and codes

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

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

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector workplace and job role for example

SITXFSA Participate in safe food handling practices

SITXFSA Transport and store food

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

Hygiene procedures:

Unsafe practicesmay include:

Food hazards may include:

Health issues may relate to:

Other items worn may include:

Unhygienic personal contact may involve:

Food contact surfaces may include:

Unhygienic cleaning practices may involve:

Wash hands at appropriate times might include:

Appropriate facilities for hand washing may include: