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

LGAEHRH405A Mapping and Delivery Guide
Conduct routine inspections of food premises

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency LGAEHRH405A - Conduct routine inspections of food premises
Description This unit covers the routine inspection of food premises to assess compliance with food safety and other relevant legislation.Licensing, legislative, regulatory or certification requirements may apply to this unit. Requirements vary in different States and Territories.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit supports the attainment of skills and knowledge required for competent workplace performance within councils of varying size and locations. Knowledge of the legislation and regulations within which councils must operate is essential. The role of council staff, elected members and management in protecting and managing the natural and built environment must be appropriately reflected.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites Prerequisite Unit/s
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: Interpret compliance requirements for food premises
  • Food safety requirements for different types of food premises are sourced from relevant legislation, codes, standards and council policies.
  • Features of food safety plans for specific types of food premises are interpreted.
  • Resources to support food-safety compliance checks of specific types of food premises are prepared or checked for currency.
       
Element: Conduct inspections
  • Written or verbal communication between relevant parties is undertaken in a clear, concise manner to ensure compliance with relevant legislation.
  • Inspection of premises is undertaken to ensure compliance with relevant legislation, codes of practice and council policies and procedures.
  • Premises identified as non-compliant are reported according to council procedures.
  • Records are completed in accordance with council procedures.
       
Element: Support safe food-handling practices
  • Council and other relevant publications on food safety are distributed to food businesses.
  • Queries are noted and referred to professional practitioners for follow-up and advice.
  • Information is provided on recognised external training courses that train and assess in food hygiene and food safety competencies.
       


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.

Overview of assessment requirements

A person who demonstrates competency in this unit will be able to perform the outcomes described in the elements to the required performance level detailed in the performance criteria. The unit's skill and knowledge requirements must also be demonstrated. For example, knowledge of the legislative framework and safe work practices that underpin the performance of the unit are also required to be demonstrated.

Critical aspects of evidence to be considered

The demonstrated ability to:

interpret food safety requirements for different types of food businesses and prepare relevant resources for assisting inspections

conduct communication with proprietors and staff of food premises cordially, conveying relevant information

conduct and record inspections in accordance with council requirements

report non-compliance to professional practitioners for follow up

promote approved food safety support information to staff and proprietors of food businesses.

Context of assessment

On the job or in a simulated work environment.

Method of assessment

The following assessment methods are suggested:

observation of the learner performing a range of workplace tasks over sufficient time to demonstrate handling of a range of contingencies

written and oral questioning to assess knowledge and understanding

completion of workplace documentation

third-party reports from experienced practitioners

completion of self-paced learning materials, including personal reflection and feedback from trainer, coach or supervisor.

Evidence required for demonstration of consistent performance

Competency must be demonstrated in relevant elements across a range of variables relevant to council's size, location and strategic plan.

Resource implications

Access to a workplace or simulated case study that provides access to the following resources:

relevant legislation and codes of practice

council policies

government guides for local government

real or simulated food premises

relevant data

real or simulated food handlers.


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.

This describes the essential skills and knowledge and their level, required for this unit

Required Skills

reading and interpreting a range of information, including legislation, codes, standards and policies relevant to the job role

communicating and liaising with professional practitioners

demonstrating clear, open communication and consultation with the community and stakeholders and managing stakeholder relationships using a range of communication techniques to assess their needs and expectations

achieving effective working relationships that demonstrate an ability to work collaboratively with people from diverse backgrounds

problem solving and conflict management

monitoring own work and adjusting to meet agreed standards and expectations

engaging in activities that promote own ongoing learning requirements, which may include maintaining current knowledge of legislation and common law

using technology relevant to the job/role, which may include the use of computers and other relevant office technology

promoting services to the public

record keeping.

Required Knowledge

food-related legislation, codes of practice and procedures

hazard analysis and hazard control systems

environmental and sustainability procedures and practices

food hygiene competencies

food surveillance:

premises and equipment maintenance

personal hygiene

pest control

council policies and procedures

written reports and administration

hazard analysis:

storage

preparation

display

packaging

transport.

Hidden text

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.

Food safety requirements may relate to:

temperature control measures

critical limits

monitoring systems

storage

operator hygiene

food protection

sanitation

frequency of internal audits

documentation and recording systems

building structure

building layout and design

materials

finishes

appliances

equipment.

Legislation, codes, standards and council policies may include:

federal, state or territory and local government legislation

Food Standards Australia New Zealand codes

Australian Quarantine and Inspection Service standards

industry standards

competency standards

Australian Safety Association

World Health Organisation

International Organisation for Standardisation (ISO) standards

council policies, procedures and guidelines

council internal review mechanisms

strategic, business and management plans

local ordinances, laws and by-laws.

Resources may include:

samples of accepted food safety plans for similar businesses

checklists based on council policies and other relevant requirements

guidelines for businesses and other relevant publications.

Hidden text

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
Food safety requirements for different types of food premises are sourced from relevant legislation, codes, standards and council policies. 
Features of food safety plans for specific types of food premises are interpreted. 
Resources to support food-safety compliance checks of specific types of food premises are prepared or checked for currency. 
Written or verbal communication between relevant parties is undertaken in a clear, concise manner to ensure compliance with relevant legislation. 
Inspection of premises is undertaken to ensure compliance with relevant legislation, codes of practice and council policies and procedures. 
Premises identified as non-compliant are reported according to council procedures. 
Records are completed in accordance with council procedures. 
Council and other relevant publications on food safety are distributed to food businesses. 
Queries are noted and referred to professional practitioners for follow-up and advice. 
Information is provided on recognised external training courses that train and assess in food hygiene and food safety competencies. 

Forms

Assessment Cover Sheet

LGAEHRH405A - Conduct routine inspections of food premises
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

LGAEHRH405A - Conduct routine inspections of food premises

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: