Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITXFSA002 Mapping and Delivery Guide
Participate in safe food handling practices
Version 1.0
Issue Date: March 2024
Qualification | - |
Unit of Competency | SITXFSA002 - Participate in safe food handling practices |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program.The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation areas. This includes restaurants, cafes, clubs, and hotels; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering. Safe food handling practices are based on an organisation’s individual food safety program. The program would normally be based on the hazard analysis and critical control points (HACCP) method, but this unit can apply to other food safety systems.It applies to food handlers who directly handle food during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen hands and food and beverage attendants.Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.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. Food safety legislative and knowledge requirements may differ across borders. 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. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. Skills must be demonstrated in an operational food preparation area. This can be: an industry workplace a simulated industry environment. Assessment must ensure access to: fixtures: commercial grade work benches refrigeration unit sink storage facilities small equipment: assorted pots and pans containers for hot and cold storage crockery cutting boards food handler gloves knives packaging materials receptacles for presentation and display purposes small utensils: tongs serving utensils temperature monitoring device appropriate facilities for handwashing: designated hand washing sink antiseptic liquid soap single use towels warm running water food ingredients and ready to eat food items current plain English regulatory documents distributed by the national, state, territory or local government food safety authority Australia New Zealand Food Standards Code current organisational food safety programs, policies and procedures used for managing food safety. 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: Follow food safety program. |
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Element: Store food safely. |
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Element: Prepare food safely. |
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Element: Provide safe single use items. |
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Element: Maintain a clean environment. |
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Element: Dispose of food safely. |
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