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

SITXFSA001A Mapping and Delivery Guide
Implement food safety procedures

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency SITXFSA001A - Implement food safety procedures
Description This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food within a range of service industry operations. It requires the ability to follow predetermined procedures as outlined in an organisation food safety program.This unit is one of three hierarchical units describing varying levels of participation in food safety processes:SITXOHS002A Follow workplace hygiene proceduresSITXFSA001A Implement food safety proceduresSITXFSA002A Develop and implement a food safety program.Food safety is nationally legislated by the Food Standards Australia New Zealand Act 1991 which provides for the operation of a statutory authority known as Food Standards Australia New Zealand. The Australia New Zealand Food Standards Code (the Code) developed by this authority contains an individual standard for food safety practices. This unit of competency complies with the legislative requirements for food safety and safe food handling practices as outlined in 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. In some cases food handlers and especially designated food safety supervisors, may be required to formally achieve competence in implementing safe food handling practices through a registered training organisation that must use this unit as the basis for their training.
Employability Skills The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements.
Learning Outcomes and Application This unit has application to hospitality, commercial catering and retail venues where food is stored, prepared, displayed, served and disposed of. It applies to venues that operate a permanent or temporary kitchen or smaller food preparation area, including restaurants, cafes, clubs, hotels, attractions, events and conference venues, fast food restaurants, retail food outlets such as sandwich shops and food court outlets. It would apply to tour operators involved in the preparation and service of food at temporary sites. Other industries will need to access industry-specific food safety units of competency.Safe food handling practices are based on policies and procedures outlined in an organisation food safety program. The program and its procedures would normally be based on the hazard analysis and critical control points (HACCP) method but this unit can apply to other food safety systems.This unit applies to frontline operational personnel who work under supervision and guidance and operate within predefined organisational food safety procedures. This function is undertaken by a diverse range of people, such as cooks, chefs, catering staff and kitchen hands, food and beverage attendants, cafe and fast food outlet cooking crew and sales people, and owner-operators of small business catering operations or retail food outlets.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites This unit must be assessed after the following prerequisite unit:SITXOHS002A Follow workplace hygiene procedures.
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: Implement procedures for food safety.
  • Access and use the relevant documents from the organisation food safety program.
  • Follow all food safety policies and procedures correctly and consistently according to organisation food safety program requirements to ensure compliance of all food handling practices.
  • Control all food hazards at critical control points.
  • Complete any food safety monitoring processes and complete documents as outlined in the food safety program.
  • Identify and report any practices that are inconsistent with the food safety program.
  • Take any corrective actions within scope of job responsibility for incidents where food hazards are found not to be under control.
       
Element: Store food safely.
  • Select food storage conditions appropriate to the specific food type.
  • Store food in the appropriate environmental conditions so that it is protected from contamination and to ensure its freshness, quality and appearance.
  • Store food at appropriately controlled temperatures and ensure that any frozen items remain frozen during storage.
       
Element: Prepare food safely.
  • Prepare food in a safe manner to ensure that it is protected from contamination.
  • Use cooling and heating processes that will not adversely affect the microbiological safety of the food.
  • Monitor temperature of food throughout the preparation process to achieve microbiological safety of the food at all times.
  • Ensure the safety of food prepared, served and sold to customers under other conditions.
       
Element: Provide safe single use items.
  • Store, display and provide single use items so that they are protected from damage and contamination.
  • Do not re-use itemsintended for single use.
       
Element: Maintain a clean environment.
  • Clean and sanitise equipment, surfaces and utensils used during food handling process.
  • Use appropriate containers and do not allow the accumulation of garbage and recycled matter.
  • Identify and report any equipment that requires cleaning or maintenance to ensure its cleanliness and safe operation.
  • Dispose of any chipped, broken or cracked eating, drinking or food handling utensils or report these if disposal is outside scope of responsibility.
  • Take measures within scope of responsibility to ensure food handling areas are free from animals and pests and report any incidents of animal or pest infestation.
       
Element: Dispose of food safely.
  • Mark and keep separate from other foodstuffs any food identified for disposal until disposal is complete.
  • Dispose of food promptly to ensure no cross-contamination of other foodstuffs.
       


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.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.

Critical aspects for assessment and evidence required to demonstrate competency

Evidence of the following is essential:

ability to access and interpret safe food handling procedures and consistently apply these during day-to-day food handling activities

knowledge of critical control points and methods of food hazard control for each critical point

project or work activities that show the candidate's ability to apply safe food handling practices on multiple occasions across a range of different food handling circumstances to ensure consistency in the application of food safety procedures.

Context of and specific resources for assessment

Assessment must ensure:

access to a fully equipped industry-realistic food preparation environment, such as a commercial kitchen, catering production line, or food preparation area of a food outlet using the full range of equipment currently used in the service industries to store, prepare, display, serve and dispose of food

access to current regulatory documents distributed by key federal, state or territory, and local government agencies, such as plain English legislative publications, and codes and standards outlining food safety requirements

access to a food safety program inclusive of policies and procedures

use of real ingredients and food items.

Methods of assessment

A range of assessment methods should be used to assess the practical skills and knowledge required to implement food safety procedures. The following examples are appropriate for this unit:

direct observation of the candidate completing tasks in the food handling facility according to food safety policies and procedures

case studies to assess ability to react to a range of incidents where hazards have not been controlled

oral or written questions to assess knowledge of food safety legislative requirements, policies and procedures

oral or written questions to assess knowledge of food hazards and methods of controlling hazards

review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:

any commercial cookery, commercial catering, patisserie, Asian cookery or food and beverage unit directly involving food preparation.

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.


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

The following skills must be assessed as part of this unit:

operation of equipment, especially how to calibrate, use and clean a temperature probe and how to identify faults

literacy skills to read and interpret relevant components of organisation food safety program, including policies, procedures and flow charts that identify critical control points and to complete basic documentation relating to monitoring food safety

numeracy skills to take and record temperatures and to calculate times.

The following knowledge must be assessed as part of this unit:

basic understanding of federal, and state or territory food safety legislative compliance requirements, contents of national codes and standards that underpin regulatory requirements, and local government food safety regulations and inspection regimes

working knowledge of relevant components of the organisation food safety program, especially policies, procedures, product specifications and the use of any monitoring documents

consequences of failure to observe food safety policies and procedures

basic understanding of HACCP principles, procedures and processes

critical control points for the specific food production system and the predetermined methods of control, especially time and temperature controls used in the storage, preparation, display, service and disposal of food

meaning of hazardous foods, especially as described by local legislation and national food codes

high risk customer groups (those who may have a higher than average risk of harm from food contamination), such as:

children or babies

pregnant women

aged persons

people with immune deficiencies or allergies

methods of food storage, production, display, service and disposal for the industry sector and food business, especially appropriate temperature levels for each of these processes

broad understanding of the main types of safety hazards and contamination that may be found in the main food types handled by the industry sector and food business

broad understanding of the conditions for development of microbiological contamination for the main food types handled by the industry sector and food business

broad understanding of the appropriate environmental conditions, including temperature controls, for the storage of the main food types handled by the industry sector and food business

temperature danger zone for the main food types handled by the industry sector and food business and the two-hour and four-hour rule

principles and methods of safe food handling

choice and application of cleaning, sanitising and pest control equipment and materials.

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.

Policies and procedures may relate to:

food receiving, storage, preparation, display, service and disposal

methods of food hazard control for each critical point

systematic monitoring of hazard controls and record keeping

personal hygiene, suitable dress and personal protective equipment and clothing

record maintenance

corrective actions when hazards are found not to be under control

pest control

cleaning and sanitation

equipment maintenance.

Food hazards may be:

anything related to food, including work practices and procedures, that have a potential to harm the health or safety of a person

actual or potential

chemical, microbiological or physical

any food contaminated with chemical or microbiological elements

foods highly susceptible to microbiological contamination

food containing bacteria, moulds and yeast

food containing broken glass, metal or foreign objects

food containing chemicals and natural poisons

insects and vermin

processes where food is vulnerable to contamination including:

requirements for food to be touched by hand

requirements for re-thermalisation or defrosting

displays of food and buffets

working with temperatures that promote the rapid growth of micro-organisms.

Critical control points are those where there is high risk of contamination or food spoilage, including:

receiving

storing

preparing

processing

displaying

packaging

serving

transporting

disposing.

Food safety monitoring may involve:

monitoring and recording temperature of cold and hot storage equipment

monitoring and recording food temperatures using a temperature probe

checking and recording that food is stored within appropriate time limits of receipt of goods

visual examination of food for quality review

bacterial swabs and counts

chemical tests.

Incidents where food hazards are found not to be under control may include:

food poisoning

customer complaints

misuse of single use items

stocks of out-of-date foodstuffs

spoilt or contaminated food

unclean equipment

existence of pests and vermin.

Food types may include:

eggs

dairy

meat and fish

fruit and vegetables

dried goods

frozen goods.

Food prepared, served and sold to customers under other conditions may involve:

displaying any type of food for self-service, such as:

buffets

salad bars

condiments

tea and coffee

providing drink dispensing equipment

pre-packaging food items

displaying and selling pre-packaged food.

Ensuring the safety of food served and sold to customers under other conditions may involve:

supervising the display of food to prevent contamination by customers

removing contaminated food without delay

providing separate serving utensils for each dish

providing protective barriers

displaying food under temperature control

using packaging materials suitable for use on the particular foodstuff

ensuring that packaging is not damaged during packaging or display process

ensuring that damaged packaging does not allow contamination.

Items intended forsingle use may include:

disposable cutlery, e.g. plastic or wooden spoons or stirrers

disposable plates, mugs, cups and bowls

individually packaged sugars

individually packaged condiments, e.g. tomato sauce

individually packaged jams and spreads

individually packaged serves of coffee, tea and whitener

face wipes and serviettes.

Maintenance to ensure cleanliness and safe operation of equipment may involve:

removal of food waste

removal of grease

removal of dirt

removal of animal or pest waste and cleaning of affected area

recalibration of measurement and temperature controls.

Food identified for disposal may be:

subject to recall

not safe, or suspected of not being safe, for consumption

destroyed

disposed of so that it cannot be used for human consumption

returned to supplier.

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
Access and use the relevant documents from the organisation food safety program. 
Follow all food safety policies and procedures correctly and consistently according to organisation food safety program requirements to ensure compliance of all food handling practices. 
Control all food hazards at critical control points. 
Complete any food safety monitoring processes and complete documents as outlined in the food safety program. 
Identify and report any practices that are inconsistent with the food safety program. 
Take any corrective actions within scope of job responsibility for incidents where food hazards are found not to be under control. 
Select food storage conditions appropriate to the specific food type. 
Store food in the appropriate environmental conditions so that it is protected from contamination and to ensure its freshness, quality and appearance. 
Store food at appropriately controlled temperatures and ensure that any frozen items remain frozen during storage. 
Prepare food in a safe manner to ensure that it is protected from contamination. 
Use cooling and heating processes that will not adversely affect the microbiological safety of the food. 
Monitor temperature of food throughout the preparation process to achieve microbiological safety of the food at all times. 
Ensure the safety of food prepared, served and sold to customers under other conditions. 
Store, display and provide single use items so that they are protected from damage and contamination. 
Do not re-use itemsintended for single use. 
Clean and sanitise equipment, surfaces and utensils used during food handling process. 
Use appropriate containers and do not allow the accumulation of garbage and recycled matter. 
Identify and report any equipment that requires cleaning or maintenance to ensure its cleanliness and safe operation. 
Dispose of any chipped, broken or cracked eating, drinking or food handling utensils or report these if disposal is outside scope of responsibility. 
Take measures within scope of responsibility to ensure food handling areas are free from animals and pests and report any incidents of animal or pest infestation. 
Mark and keep separate from other foodstuffs any food identified for disposal until disposal is complete. 
Dispose of food promptly to ensure no cross-contamination of other foodstuffs. 

Forms

Assessment Cover Sheet

SITXFSA001A - Implement food safety procedures
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

SITXFSA001A - Implement food safety procedures

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: