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

Follow hygiene procedures and identify hygiene hazards.
Take action to remove or minimise the hazards within scope of individual responsibility and according to organisation and legal requirements.
- Promptly report hygiene hazards to appropriate person for follow up where control of hazard is beyond the scope of individual responsibility.
Report any personal health issues.
Prevent food and other item contamination.
Prevent cross-contamination by washing hands.
- Wash handsat appropriate times and follow hand washing procedures correctly and consistently according to organisation and legal requirements.
- Wash hands using appropriate facilities.

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

communication skills to verbally report hygiene hazards and poor organisation practice

literacy skills to read and interpret relevant organisation policies procedures and diagrams that identify good hygiene practices

The following knowledge must be assessed as part of this unit

very basic understanding of federal and state or territory food safety legislative compliance requirements contents of national codes and standards that underpin regulatory requirements and local government food safety regulations

working knowledge of organisation personal hygiene policies and procedures

ramifications of failure to observe hygiene policies and procedures

broad understanding of the general hazards in handling food linen laundry and garbage including major causes of contamination and crossinfection

sources and effects of microbiological contamination of food and other items that would require protection in the industry sector and business

basic understanding of the choice and application of cleaning and sanitising equipment and materials

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 in this unit

Evidence of the following is essential

ability to access and interpret hygiene procedures and consistently apply these during daytoday activities

understanding of the importance of following hygiene procedures and of the potential implications of disregarding those procedures

project or work activities that show the candidates ability to apply good hygiene practices on multiple occasions in a range of different operational circumstances to ensure consistency in the application of hygiene procedures

Context of and specific resources for assessment

Assessment must ensure

access to current regulatory documents distributed by key federal state or territory and local government agencies such as plain English legislative publications codes and standards outlining food safety requirements

access to hygiene policies and procedures

project or work activities that show candidates ability to apply good hygiene practices within the context of the particular industry sector in which they are working or seeking work for those undertaking generic preemployment training assessment must cover a range of industry contexts to allow for a broad range of vocational outcomes

use of real products materials and equipment

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 carrying out work tasks that involve following hygiene procedures

oral and written questions about hygiene principles and practices policies and procedures

oral or written questions to assess knowledge of food hygiene legislative requirements

case studies to assess ability to react to a range of incidents where hygiene hazards exist

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

SITHACSA Prepare rooms for guests

SITHACS005A Prepare rooms for guests

SITHACSA Launder linen and guest clothes

SITHACS007A Launder linen and guest clothes

SITXFSAA Implement food safety procedures

SITXFSA001A Implement food safety procedures.

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.

Hygiene procedures may relate to:	personal hygiene safe and hygienic handling of food and beverages regular hand washing correct food storage suitable dress and personal protective equipment and clothing avoidance of cross-contamination hygienic cleaning practices to avoid cross-contamination use of cleaning equipment, clothes and materials to avoid cross-contamination safe handling and disposal of linen and laundry appropriate handling and disposal of garbage cleaning and sanitising procedures documented in the organisation food safety program procedures covered by staff training programs procedures required by the national food safety code.

Poor organisation practices may include:	poor personal hygiene practices poor food handling practices that may result in the contamination of food poor cleaning practices that may result in cross-contamination of food and other items practices inconsistent with the organisation's food safety program outdated practices not in keeping with current organisation activities.

Hygiene hazards may include:	contaminated food vermin airborne dust items such as linen, tea towels and towels that may be contaminated with human waste, such as blood and body secretions dirty equipment and utensils contaminated garbage use of practices not in keeping with current organisation activities colleagues without appropriate training or understanding of good hygiene practices, policies and procedures equipment not working correctly, such as fridge and temperature probes.

Health issues may relate to:	food-borne diseases airborne diseases infectious diseases.

Other itemsworn may include:	hair accessories jewellery watches bandages.

Cross-contaminationof other items in the workplace may involve:	infected linen items such as linen, tea towels and towels that may be contaminated with human waste, such as blood and body secretions dirty equipment and utensils spreading bacteria from bathroom or bedroom areas to kitchen areas in an accommodation facility.

Washing handsat appropriate times might include:	immediately before working with food immediately after handling raw food before commencing or recommencing work with food immediately after using the toilet immediately after smoking, coughing, sneezing, blowing the nose, eating, drinking, and touching the hair, scalp or any wound.

Appropriatefacilities for hand washing may include:	warm running water soap single use towels designated hand washing sink.