Required skills

literacy skills to

read work instructions and food labels

complete records of food transportation

numeracy skills to calculate quantities during the packing and unpacking process

problemsolving skills to deal with routine food handling storage and transportation problems

problemsolving skills to deal with routine food handling, storage and transportation problems.

Required knowledge

basic aspects of national state or territory food safety laws standards and codes including

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 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 including storage options

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

dairy

dried goods

eggs

frozen food

fruit and vegetables

meat and fish

for the 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

the contents of food safety transportation procedures included in organisational food safety program

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

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

transport and store food items according to food safety requirements and regulations

demonstrate knowledge of specific requirements for different food types including

dairy

dried goods

eggs

frozen food

fruit and vegetables

meat and fish

Context of and specific resources for assessment

Assessment must ensure use of

vehicles suitable for the transportation of food

food ingredients and ready to eat food items to be transported

industrycurrent equipment for the transportation and storage of food

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 transporting and storing food items

inspection of food transported and stored by the individual

use of case studies to assess knowledge of requirements for different food types

written or oral questioning to assess knowledge of food safety requirements

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

SITHCCC Package prepared foodstuffs

SITXFSA Use hygienic practices for food safety

Type of transportation used may include:

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

Specific food types may include:

Environmental conditions may relate to: