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

SIRRFSA002 Mapping and Delivery Guide
Supervise a food safety program

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency SIRRFSA002 - Supervise a food safety program
Description
Employability Skills
Learning Outcomes and Application This unit describes the performance outcomes, skills and knowledge required to monitor implementation of, and adherence to, a food safety program by coordinating corrective action to ensure compliance with food safety standards; providing support and guidance to team members; and making contributions to the improvement of the food safety program.It applies to individuals working in roles responsible for the supervision of food handling practices and adherence to food safety programs. They operate with independence and under limited 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.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
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 retail work environment.

Assessment must ensure access to:

relevant documentation:

food safety program

organisational policies and procedures on 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

food products

food handling implements

food handling equipment

food storage and display equipment

team members; these can be:

individuals in an industry workplace, or

individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment.

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: Monitor food safety program.
  • Communicate food safety requirements, procedures and individual responsibilities and impact of non-compliance to team members that handle food.
  • Monitor individual and team performance to ensure compliance with legislative requirements and organisational procedures for food safety.
  • Develop and maintain regular schedules for cleaning tasks and inspections.
  • Implement procedures for prompt waste removal.
  • Implement procedures for prompt eradication of insects, pests and vermin.
  • Coordinate safe storage of cleaning chemicals, insecticides and pesticides.
  • Monitor food receipt, storage, preparation and handling to ensure compliance with legislative requirements and organisational procedures for food safety.
  • Monitor food handler hygiene and use of personal protective equipment to ensure compliance with legislative requirements and organisational procedures for food safety.
  • Monitor use and cleanliness of food handling equipment and areas to prevent cross contamination.
       
Element: Respond to food safety non-compliance and hazards.
  • Identify food safety hazards and promptly take corrective action to prevent occurrence of contamination and spoilage.
  • Implement product recall identification processes, and promptly withdraw products from public sale as required.
  • Implement procedures for dealing with non-compliance according to food safety program.
  • Report non-compliance as required.
       
Element: Contribute to continuous improvement of food safety program.
  • Identify causes of non-compliance and implement control measures to prevent recurrence.
  • Identify opportunities to minimise food safety hazards and communicate opportunities to relevant personnel.
  • Coach individuals or teams to improve food safety awareness and compliance.
  • Record food safety information and report on performance.
       


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. Monitor food safety program.

1.1.Communicate food safety requirements, procedures and individual responsibilities and impact of non-compliance to team members that handle food.

1.2.Monitor individual and team performance to ensure compliance with legislative requirements and organisational procedures for food safety.

1.3.Develop and maintain regular schedules for cleaning tasks and inspections.

1.4.Implement procedures for prompt waste removal.

1.5.Implement procedures for prompt eradication of insects, pests and vermin.

1.6.Coordinate safe storage of cleaning chemicals, insecticides and pesticides.

1.7.Monitor food receipt, storage, preparation and handling to ensure compliance with legislative requirements and organisational procedures for food safety.

1.8.Monitor food handler hygiene and use of personal protective equipment to ensure compliance with legislative requirements and organisational procedures for food safety.

1.9.Monitor use and cleanliness of food handling equipment and areas to prevent cross contamination.

2. Respond to food safety non-compliance and hazards.

2.1.Identify food safety hazards and promptly take corrective action to prevent occurrence of contamination and spoilage.

2.2.Implement product recall identification processes, and promptly withdraw products from public sale as required.

2.3.Implement procedures for dealing with non-compliance according to food safety program.

2.4.Report non-compliance as required.

3. Contribute to continuous improvement of food safety program.

3.1.Identify causes of non-compliance and implement control measures to prevent recurrence.

3.2.Identify opportunities to minimise food safety hazards and communicate opportunities to relevant personnel.

3.3.Coach individuals or teams to improve food safety awareness and compliance.

3.4.Record food safety information and report on performance.

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

supervise a food safety program during three work shifts by:

monitoring team performance and ensuring adherence to organisational policies and procedures, and legislative requirements

modelling hygiene and sanitation practices for food safety

conducting inspections of the following to monitor compliance with food safety programs:

food receipt, storage, handling and preparation

food handling equipment and areas

use of personal protection equipment

storage and use of chemicals

food safety record keeping and reporting

cleaning and maintenance of equipment and work area

reporting on food safety compliance issues

responding to occurrences of non compliance, promptly identifying and rectifying problems.

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

techniques for:

identifying actual and potential contamination and cross-contamination hazards

minimising contamination and spoilage

organisation food safety policies, plans and responsibilities, including relationship between the quality system, the food safety program and audit requirements

methods for the elimination, prevention and solution of contamination problems

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

storage requirements for cleaning chemicals, insecticides and pesticides

techniques for coaching individuals and teams

product recall procedures.

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. Monitor food safety program.

1.1.Communicate food safety requirements, procedures and individual responsibilities and impact of non-compliance to team members that handle food.

1.2.Monitor individual and team performance to ensure compliance with legislative requirements and organisational procedures for food safety.

1.3.Develop and maintain regular schedules for cleaning tasks and inspections.

1.4.Implement procedures for prompt waste removal.

1.5.Implement procedures for prompt eradication of insects, pests and vermin.

1.6.Coordinate safe storage of cleaning chemicals, insecticides and pesticides.

1.7.Monitor food receipt, storage, preparation and handling to ensure compliance with legislative requirements and organisational procedures for food safety.

1.8.Monitor food handler hygiene and use of personal protective equipment to ensure compliance with legislative requirements and organisational procedures for food safety.

1.9.Monitor use and cleanliness of food handling equipment and areas to prevent cross contamination.

2. Respond to food safety non-compliance and hazards.

2.1.Identify food safety hazards and promptly take corrective action to prevent occurrence of contamination and spoilage.

2.2.Implement product recall identification processes, and promptly withdraw products from public sale as required.

2.3.Implement procedures for dealing with non-compliance according to food safety program.

2.4.Report non-compliance as required.

3. Contribute to continuous improvement of food safety program.

3.1.Identify causes of non-compliance and implement control measures to prevent recurrence.

3.2.Identify opportunities to minimise food safety hazards and communicate opportunities to relevant personnel.

3.3.Coach individuals or teams to improve food safety awareness and compliance.

3.4.Record food safety information and report on performance.

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
Communicate food safety requirements, procedures and individual responsibilities and impact of non-compliance to team members that handle food. 
Monitor individual and team performance to ensure compliance with legislative requirements and organisational procedures for food safety. 
Develop and maintain regular schedules for cleaning tasks and inspections. 
Implement procedures for prompt waste removal. 
Implement procedures for prompt eradication of insects, pests and vermin. 
Coordinate safe storage of cleaning chemicals, insecticides and pesticides. 
Monitor food receipt, storage, preparation and handling to ensure compliance with legislative requirements and organisational procedures for food safety. 
Monitor food handler hygiene and use of personal protective equipment to ensure compliance with legislative requirements and organisational procedures for food safety. 
Monitor use and cleanliness of food handling equipment and areas to prevent cross contamination. 
Identify food safety hazards and promptly take corrective action to prevent occurrence of contamination and spoilage. 
Implement product recall identification processes, and promptly withdraw products from public sale as required. 
Implement procedures for dealing with non-compliance according to food safety program. 
Report non-compliance as required. 
Identify causes of non-compliance and implement control measures to prevent recurrence. 
Identify opportunities to minimise food safety hazards and communicate opportunities to relevant personnel. 
Coach individuals or teams to improve food safety awareness and compliance. 
Record food safety information and report on performance. 

Forms

Assessment Cover Sheet

SIRRFSA002 - Supervise a food safety program
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

SIRRFSA002 - Supervise a food safety program

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: