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: May 2024
Qualification | - |
Unit of Competency | SIRRFSA002 - Supervise a food safety program |
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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. |
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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 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Monitor food safety program. |
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Element: Respond to food safety non-compliance and hazards. |
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Element: Contribute to continuous improvement of food safety program. |
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