Required skills

communication skills to report food safety hazards

literacy skills to

read and interpret food safety program including policies procedures and flow charts that identify critical control points

complete documentation for monitoring food safety

numeracy skills to calibrate and use a temperature probe and calculate timings

problemsolving skills to identify and respond to routine food safety issues

planning and organising skills to coordinate a range of different food handling tasks to take account of food safety issues

selfmanagement skills to take responsibility for food safety at an operational level

Required knowledge

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

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 Code

HACCP or other food safety system principles procedures and processes as they apply to particular operations and different food types including

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 including temperature controls for storage

temperature danger zone and the twohour and fourhour rule

contents of organisational food safety program especially procedures and monitoring documents

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

high risk customer groups such as

children or babies

pregnant women

aged persons

people with immune deficiencies or allergies

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

consistently use safe food handling practices in a range of different food handling circumstances

demonstrate knowledge of food safety program and requirements including critical control points and methods of food hazard control for each critical control point

Context of and specific resources for assessment

Assessment must ensure use of

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

an operational food preparation area or commercial kitchen with the fixtures, large and small equipment and workplace documentationdefined 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 individual completing tasks in a food handling facility

use of case studies to assess ability to react to a range of incidents where hazards have not been controlled

oral or written questioning to assess knowledge of food safety legislative requirements policies and procedures including hazard control measures

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 Use hygienic practices for food safety

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

Policies and procedures may relate to:

Food hazards may be:

Critical control points are specific steps where control of food hazards is essential to maintain the safety and suitability of the food, including:

Food safety monitoring may involve:

Incidents may include:

Food type may include:

Safety of food served and sold to customers under other conditionsmay be achieved by:

Food prepared,served and sold to customers under other conditions may relate to:

Items intended for single use may include:

Cleaning, sanitising and maintenancemay involve:

Food identified for disposal must be held and kept separate and either: