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

SIRRFSA001 Mapping and Delivery Guide
Handle food safely in a retail environment

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency SIRRFSA001 - Handle food safely in a retail environment
Description
Employability Skills
Learning Outcomes and Application This unit describes the performance outcomes, skills and knowledge required to handle food safely in the retail environment following organisational food safety procedures and relevant legislation and standard procedures. It applies to individuals working in roles that involve the handling of food. They operate with some independence under general supervision and guidance from others, and within established organisational policies and procedures and relevant legislative requirements. Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards (ANZFS) Code (the Code).The legislative requirement for a business to comply with the national standard for food safety practices, along with training and certification requirements, differ between State and Territory Governments. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.In some states and territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.

Skills must be demonstrated in a retail environment. This can be:

an industry workplace

a simulated industry environment.

Assessment must ensure access to:

relevant documentation:

current plain English regulatory documents distributed by government regulators outlining key aspects Commonwealth, state or territory and local food safety compliance requirements as relevant to job role

organisational food safety program

organisational policies and procedures for food safety and hygiene and sanitation practices

hazard control measures

food safety incident report

cleaning and maintenance schedules and safety data sheets for cleaning and sterilising products

personal protective clothing and equipment:

aprons and outerwear

food handling gloves

correct head and footwear

cleaning and sanitation materials and chemicals

a range a food products

food handling implements

food storage and display equipment.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors.
Prerequisites/co-requisites
Competency Field Food Safety
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: Follow food safety program.
       
Element: Access information from food safety program to ensure food handling is completed safely.
       
Element: Monitor food safety according to organisational processes and document as required.
       
Element: Control identified food safety hazards relevant to operations.
       
Element: Take corrective action within scope of job responsibility when non-compliance and food safety hazards are identified and report to relevant personnel as required.
       
Element: Record food safety information, including equipment breakdowns, according to food safety program.
       
Element: Store and handle food safely.
       
Element: Receive and transport food supplies to appropriate storage areas promptly, safely and without damage.
       
Element: Store and display food in environmental conditions that protect against contamination and maximise freshness, quality and appearance.
       
Element: Store food at controlled temperatures and ensure that food items remain at correct temperature during storage and display.
       
Element: Use cooling and heating processes that support microbiological safety of food.
  • Identify and take action to remove potentially unsafe food safety processes or situations.
       
Element: Change or sanitise food-handling implements between handling different food products to avoid cross-contamination.
       
Element: Mark and keep separate from other foodstuffs any food identified for disposal until disposal is complete.
       
Element: Dispose of food promptly to avoid cross-contamination.
       
Element: Maintain personal hygiene standards.
       
Element: Follow hand washing procedures to minimise risk of contamination.
       
Element: Wear appropriate clothing and footwear and maintain uniform cleanliness standards.
       
Element: Secure hair and cover all open wounds to minimise risk to food safety.
       
Element: Report any health issues or illness to appropriate personnel.
       
Element: Maintain equipment and work area.
       
Element: Clean and sanitise equipment, surfaces and utensils following organisational procedures.
       
Element: Identify and report cleaning, sanitising and maintenance requirements.
       
Element: Dispose of or report chipped, broken or cracked food handling utensils.
       
Element: Take measures within scope of responsibility to ensure food-handling areas are free from insects, pests and vermin and report incidents of animal or pest infestation.
       
Element: Follow food safety program.
  • Access information from food safety program to ensure food handling is completed safely.
  • Monitor food safety according to organisational processes and document as required.
  • Control identified food safety hazards relevant to operations.
  • Take corrective action within scope of job responsibility when non-compliance and food safety hazards are identified and report to relevant personnel as required.
  • Record food safety information, including equipment breakdowns, according to food safety program.
       
Element: Store and handle food safely.
  • Receive and transport food supplies to appropriate storage areas promptly, safely and without damage.
  • Store and display food in environmental conditions that protect against contamination and maximise freshness, quality and appearance.
  • Store food at controlled temperatures and ensure that food items remain at correct temperature during storage and display.
  • Use cooling and heating processes that support microbiological safety of food.
  • Identify and take action to remove potentially unsafe food safety processes or situations.
  • Change or sanitise food-handling implements between handling different food products to avoid cross-contamination.
  • Mark and keep separate from other foodstuffs any food identified for disposal until disposal is complete.
  • Dispose of food promptly to avoid cross-contamination.
       
Element: Maintain personal hygiene standards.
  • Follow hand washing procedures to minimise risk of contamination.
  • Wear appropriate clothing and footwear and maintain uniform cleanliness standards.
  • Secure hair and cover all open wounds to minimise risk to food safety.
  • Report any health issues or illness to appropriate personnel.
       
Element: Maintain equipment and work area.
  • Clean and sanitise equipment, surfaces and utensils following organisational procedures.
  • Identify and report cleaning, sanitising and maintenance requirements.
  • Dispose of or report chipped, broken or cracked food handling utensils.
  • Take measures within scope of responsibility to ensure food-handling areas are free from insects, pests and vermin and report incidents of animal or pest infestation.
       


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.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Follow food safety program.

1.1.Access information from food safety program to ensure food handling is completed safely.

1.2.Monitor food safety according to organisational processes and document as required.

1.3.Control identified food safety hazards relevant to operations.

1.4.Take corrective action within scope of job responsibility when non-compliance and food safety hazards are identified and report to relevant personnel as required.

1.5.Record food safety information, including equipment breakdowns, according to food safety program.

2. Store and handle food safely.

2.1.Receive and transport food supplies to appropriate storage areas promptly, safely and without damage.

2.2.Store and display food in environmental conditions that protect against contamination and maximise freshness, quality and appearance.

2.3.Store food at controlled temperatures and ensure that food items remain at correct temperature during storage and display.

2.4.Use cooling and heating processes that support microbiological safety of food.

2.5. Identify and take action to remove potentially unsafe food safety processes or situations.

2.6.Change or sanitise food-handling implements between handling different food products to avoid cross-contamination.

2.7.Mark and keep separate from other foodstuffs any food identified for disposal until disposal is complete.

2.8.Dispose of food promptly to avoid cross-contamination.

3. Maintain personal hygiene standards.

3.1.Follow hand washing procedures to minimise risk of contamination.

3.2.Wear appropriate clothing and footwear and maintain uniform cleanliness standards.

3.3.Secure hair and cover all open wounds to minimise risk to food safety.

3.4.Report any health issues or illness to appropriate personnel.

4. Maintain equipment and work area.

4.1.Clean and sanitise equipment, surfaces and utensils following organisational procedures.

4.2.Identify and report cleaning, sanitising and maintenance requirements.

4.3.Dispose of or report chipped, broken or cracked food handling utensils.

4.4.Take measures within scope of responsibility to ensure food-handling areas are free from insects, pests and vermin and report incidents of animal or pest infestation.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

demonstrate safe handling of food, following organisational policies and procedures and food safety program during three work shifts, by:

using appropriate control measures to control food hazards at each of the following points:

receiving

storing

preparing

displaying

disposing

completing food safety documentation, recording and reporting

maintaining personal hygiene standards

maintaining food work area and equipment.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

key aspects of Commonwealth, state or territory and local food safety compliance requirements as relevant to job role:

personal hygiene

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 Australia New Zealand Food Standards (ANZFS) Code (the Code)

food handling and hygiene principles:

organisational food safety program, its purpose and implications for own work

own roles and responsibilities, and those of food safety personnel for food handling requirements from raw material to finished product

techniques for minimising contamination and spoilage

common sources and types of contamination and food safety hazards, including:

conditions conducive to microbial growth

known allergens associated with food handling and processing

common types of physical, chemical and microbiological agents that can contaminate food

conditions that can cause physical, chemical and microbiological contamination

correct storage of food, including hot, cold, raw and cooked, and appropriate control measures

causes of deterioration of food, contamination, cross-contamination

procedures for identifying and reporting potential or actual sources of contamination

food handling implements

need for change of implements between products

correct storage medium for serving implements

shelf life of food products

control measures for food hazards

procedures for recording failures in the food safety program, including equipment breakdowns

temperature control and the temperature danger zone

correct temperature of storage and display units and how to maintain:

load limits and effects of overloading

effects of breaking temperature chain

effects of blocking coils and air vents

food storage requirements for:

refrigeration

freezers

dry stores

cleaning work areas:

cleaning procedures and schedules for work areas and equipment (internal and external)

purpose and importance of cleaning and sanitation procedures

safe use and storage of cleaning tools, equipment and chemicals, and insecticides and pesticides

routine maintenance for work areas and equipment

waste collection and disposal, recycling and handling procedures

pest control procedures

food handling practices for:

food segregation

food packaging for storage

labelling of food

stock rotation

optimal maintenance of storage areas:

cleanliness and sanitation

ventilation

lighting

required temperature

free from vermin or infestation

free from defects

correct disposal of damaged or spoiled supplies

known allergens associated with food ingredients, food processing and handling

application of workplace documentation for food handling:

organisational food safety program

organisational policies and procedures on hygiene and sanitation practices

food safety incident reports

safety data sheets for cleaning and sterilising products.

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.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Follow food safety program.

1.1.Access information from food safety program to ensure food handling is completed safely.

1.2.Monitor food safety according to organisational processes and document as required.

1.3.Control identified food safety hazards relevant to operations.

1.4.Take corrective action within scope of job responsibility when non-compliance and food safety hazards are identified and report to relevant personnel as required.

1.5.Record food safety information, including equipment breakdowns, according to food safety program.

2. Store and handle food safely.

2.1.Receive and transport food supplies to appropriate storage areas promptly, safely and without damage.

2.2.Store and display food in environmental conditions that protect against contamination and maximise freshness, quality and appearance.

2.3.Store food at controlled temperatures and ensure that food items remain at correct temperature during storage and display.

2.4.Use cooling and heating processes that support microbiological safety of food.

2.5. Identify and take action to remove potentially unsafe food safety processes or situations.

2.6.Change or sanitise food-handling implements between handling different food products to avoid cross-contamination.

2.7.Mark and keep separate from other foodstuffs any food identified for disposal until disposal is complete.

2.8.Dispose of food promptly to avoid cross-contamination.

3. Maintain personal hygiene standards.

3.1.Follow hand washing procedures to minimise risk of contamination.

3.2.Wear appropriate clothing and footwear and maintain uniform cleanliness standards.

3.3.Secure hair and cover all open wounds to minimise risk to food safety.

3.4.Report any health issues or illness to appropriate personnel.

4. Maintain equipment and work area.

4.1.Clean and sanitise equipment, surfaces and utensils following organisational procedures.

4.2.Identify and report cleaning, sanitising and maintenance requirements.

4.3.Dispose of or report chipped, broken or cracked food handling utensils.

4.4.Take measures within scope of responsibility to ensure food-handling areas are free from insects, pests and vermin and report incidents of animal or pest infestation.

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 and take action to remove potentially unsafe food safety processes or situations. 
 
 
 
 
 
 
 
 
 
 
 
 
 
Access information from food safety program to ensure food handling is completed safely. 
Monitor food safety according to organisational processes and document as required. 
Control identified food safety hazards relevant to operations. 
Take corrective action within scope of job responsibility when non-compliance and food safety hazards are identified and report to relevant personnel as required. 
Record food safety information, including equipment breakdowns, according to food safety program. 
Receive and transport food supplies to appropriate storage areas promptly, safely and without damage. 
Store and display food in environmental conditions that protect against contamination and maximise freshness, quality and appearance. 
Store food at controlled temperatures and ensure that food items remain at correct temperature during storage and display. 
Use cooling and heating processes that support microbiological safety of food. 
Identify and take action to remove potentially unsafe food safety processes or situations. 
Change or sanitise food-handling implements between handling different food products to avoid cross-contamination. 
Mark and keep separate from other foodstuffs any food identified for disposal until disposal is complete. 
Dispose of food promptly to avoid cross-contamination. 
Follow hand washing procedures to minimise risk of contamination. 
Wear appropriate clothing and footwear and maintain uniform cleanliness standards. 
Secure hair and cover all open wounds to minimise risk to food safety. 
Report any health issues or illness to appropriate personnel. 
Clean and sanitise equipment, surfaces and utensils following organisational procedures. 
Identify and report cleaning, sanitising and maintenance requirements. 
Dispose of or report chipped, broken or cracked food handling utensils. 
Take measures within scope of responsibility to ensure food-handling areas are free from insects, pests and vermin and report incidents of animal or pest infestation. 

Forms

Assessment Cover Sheet

SIRRFSA001 - Handle food safely in a retail environment
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

SIRRFSA001 - Handle food safely in a retail environment

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: