Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

HLTFSE005 Mapping and Delivery Guide
Apply and monitor food safety requirements

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency HLTFSE005 - Apply and monitor food safety requirements
Description
Employability Skills
Learning Outcomes and Application This unit of competency describes the skills and knowledge required to control and monitor food safety and respond to non-conformance as required by the food safety program.This unit applies to food services workers who implement the requirements of the food safety plan. Work is performed under supervision and within defined guidelines.The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.

Skills must have been demonstrated in a workplace or a simulated environment that reflects workplace conditions. The following conditions must be met for this unit:

use of suitable facilities equipment and resources, including:

food service and food safety program policies and procedures

food service facilities, equipment and utensils for handling, preparing, storing, heating, transporting and disposing of food and beverages

monitoring equipment

appropriate clothing and footwear

personal protective clothing and wound dressings

food and beverages

cleaning equipment

hand washing facilities and equipment

modelling of industry operating conditions.

Assessors must satisfy the Standards for Registered Training Organisations (RTOs) 2015/AQTF mandatory competency requirements for assessors.
Prerequisites/co-requisites
Competency Field
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Elements define the essential outcomes.
       
Element: Implement and monitor the food safety program
  • Identify food safety hazards and respond to unsafe food and complaints
  • Monitor and control food safety hazards in accordance with food safety program requirements
  • Follow procedures to identify and separate product which is or may be non-conforming and/or implement other necessary corrective action
  • Promptly report non-conformance where food safety control requirements are not met
  • Record results of monitoring and maintain records in accordance with food safety program requirements
       
Element: Assist in the identification of breaches of food safety procedures
  • Assist in identifying potential and actual unmet food safety requirements
  • Identify practices or processes in own work that could result in unsafe food
  • Participate in investigating and reporting on unsafe food as identified by internal monitoring and/or customer complaints
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

ELEMENT

PERFORMANCE CRITERIA

Elements define the essential outcomes.

Performance criteria specify the level of performance needed to demonstrate achievement of the element.

1. Implement and monitor the food safety program

1.1 Identify food safety hazards and respond to unsafe food and complaints

1.2 Monitor and control food safety hazards in accordance with food safety program requirements

1.3 Follow procedures to identify and separate product which is or may be non-conforming and/or implement other necessary corrective action

1.4 Promptly report non-conformance where food safety control requirements are not met

1.5 Record results of monitoring and maintain records in accordance with food safety program requirements

2. Assist in the identification of breaches of food safety procedures

2.1 Assist in identifying potential and actual unmet food safety requirements

2.2 Identify practices or processes in own work that could result in unsafe food

2.3 Participate in investigating and reporting on unsafe food as identified by internal monitoring and/or customer complaints

The candidate must show evidence of the ability to complete tasks outlined in the elements and performance criteria of this unit, manage tasks and manage contingencies in the context of the job role. There must be evidence that the candidate has:

monitored the implementation of the food safety program, including:

using 2 monitoring methods

identifying 2 unsafe food items

implementing corrective action for addressing 2 unsafe food items and reported to supervisor

identified 2 potential or actual food safety hazards through monitoring or client complaint and investigated processes that contributed to the breach and recommended corrective action.

The candidate must be able to demonstrate essential knowledge required to effectively complete tasks outlined in the elements and performance criteria of this unit, manage tasks and manage contingencies in the context of the work role. This includes knowledge of:

food safety program requirements for:

monitoring

hazard analysis and critical control points (HACCP)

methods of control, especially time and temperature controls used in the receiving, storing, preparing, processing, displaying, serving, packaging, transporting and disposing of food

corrective action

food separation and recall procedures for unsafe food

reporting and documenting

food safety hazards, the conditions under which they occur, and the possible consequences for:

biological agents in food

chemical agents in food

physical agents in food

condition of food

monitoring methods, including organisational procedures, taking temperature and pH measurements, collecting samples and visual inspection

high risk individuals, including:

children or babies

pregnant women

aged persons

people with immune deficiencies or allergies

chronically unwell.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

ELEMENT

PERFORMANCE CRITERIA

Elements define the essential outcomes.

Performance criteria specify the level of performance needed to demonstrate achievement of the element.

1. Implement and monitor the food safety program

1.1 Identify food safety hazards and respond to unsafe food and complaints

1.2 Monitor and control food safety hazards in accordance with food safety program requirements

1.3 Follow procedures to identify and separate product which is or may be non-conforming and/or implement other necessary corrective action

1.4 Promptly report non-conformance where food safety control requirements are not met

1.5 Record results of monitoring and maintain records in accordance with food safety program requirements

2. Assist in the identification of breaches of food safety procedures

2.1 Assist in identifying potential and actual unmet food safety requirements

2.2 Identify practices or processes in own work that could result in unsafe food

2.3 Participate in investigating and reporting on unsafe food as identified by internal monitoring and/or customer complaints

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
 
Identify food safety hazards and respond to unsafe food and complaints 
Monitor and control food safety hazards in accordance with food safety program requirements 
Follow procedures to identify and separate product which is or may be non-conforming and/or implement other necessary corrective action 
Promptly report non-conformance where food safety control requirements are not met 
Record results of monitoring and maintain records in accordance with food safety program requirements 
Assist in identifying potential and actual unmet food safety requirements 
Identify practices or processes in own work that could result in unsafe food 
Participate in investigating and reporting on unsafe food as identified by internal monitoring and/or customer complaints 

Forms

Assessment Cover Sheet

HLTFSE005 - Apply and monitor food safety requirements
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

HLTFSE005 - Apply and monitor food safety requirements

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: