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
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.

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.
  • Access and use relevant information from organisational food safety program.
  • Follow policies and procedures in food safety program.
  • Control food hazards at critical control points.
  • Complete food safety monitoring processes and complete documents as required.
  • Identify and report non-conforming practices.
  • Take corrective actions within scope of job responsibility for incidents where food hazards are not controlled.
       
Element: Store food safely.
  • Select food storage conditions for specific food type.
  • Store food in environmental conditions that protect against contamination and maximise freshness, quality and appearance.
  • Store food at controlled temperatures and ensure that frozen items remain frozen during storage.
       
Element: Prepare food safely.
  • Use cooling and heating processes that support microbiological safety of food.
  • Monitor food temperature during preparation using required temperature measuring device to achieve microbiological safety.
  • Ensure safety of food prepared, served and sold to customers.
       
Element: Provide safe single use items.
  • Store, display and provide single use items so they are protected from damage and contamination.
  • Follow instructions for items intended for single use.
       
Element: Maintain a clean environment.
  • Clean and sanitise equipment, surfaces and utensils.
  • Use appropriate containers and prevent accumulation of garbage and recycled matter.
  • Identify and report cleaning, sanitising and maintenance requirements.
  • Dispose of or report chipped, broken or cracked eating, drinking or food handling utensils.
  • Take measures within scope of responsibility to ensure food handling areas are free from animals and pests and report incidents of animal or pest infestation.
       
Element: Dispose of food safely.
  • Mark and separate from other foodstuffs any food identified for disposal until disposal is complete.
  • Dispose of food promptly to avoid cross-contamination.
       


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 and use relevant information from organisational food safety program.

1.2.Follow policies and procedures in food safety program.

1.3.Control food hazards at critical control points.

1.4.Complete food safety monitoring processes and complete documents as required.

1.5.Identify and report non-conforming practices.

1.6.Take corrective actions within scope of job responsibility for incidents where food hazards are not controlled.

2. Store food safely.

2.1.Select food storage conditions for specific food type.

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

2.3.Store food at controlled temperatures and ensure that frozen items remain frozen during storage.

3. Prepare food safely.

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

3.2.Monitor food temperature during preparation using required temperature measuring device to achieve microbiological safety.

3.3.Ensure safety of food prepared, served and sold to customers.

4. Provide safe single use items.

4.1.Store, display and provide single use items so they are protected from damage and contamination.

4.2.Follow instructions for items intended for single use.

5. Maintain a clean environment.

5.1.Clean and sanitise equipment, surfaces and utensils.

5.2.Use appropriate containers and prevent accumulation of garbage and recycled matter.

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

5.4.Dispose of or report chipped, broken or cracked eating, drinking or food handling utensils.

5.5.Take measures within scope of responsibility to ensure food handling areas are free from animals and pests and report incidents of animal or pest infestation.

6. Dispose of food safely.

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

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

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 use of safe food handling practices in food handling work functions on at least three occasions

demonstrate the correct methods of controlling food hazards at each of the following critical control points:

receiving

storing

preparing

processing

displaying and/or serving

packaging

transporting

disposing.

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

key features of commonwealth, state or territory and local food safety compliance requirements as they impact workers at an operational level:

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 Code

hazard analysis and critical control points (HACCP) or other food safety system principles, procedures and processes as they apply to particular operations and different food types:

critical control points for the specific food production system and the predetermined methods of control, especially time and temperature controls used in the receiving, storing, preparing, processing, displaying, serving, packaging, transporting and disposing of food

main types of safety hazards and contamination

conditions for development of microbiological contamination

environmental conditions and, temperature controls, for storage

temperature danger zone and the two-hour and four-hour rule

contents of organisational food safety program, especially procedures, associated requirements, and monitoring documents

food safety monitoring techniques:

bacterial swabs and counts

checking and recording that food is stored in appropriate timeframes

chemical tests

monitoring and recording food temperatures using a temperature measuring device accurate to plus or minus one degree Celsius

monitoring and recording temperature of cold and hot storage equipment

visually examining food for quality review

methods to ensure the safety of food served and sold to customers:

packaging control:

using packaging materials suited to foods

monitoring of packaging damage

protective barriers

temperature control

supervision of food displays

utensil control

providing separate serving utensils for each dish

safe food handling practices for the following different food types:

dairy

dried goods

eggs

frozen goods

fruit and vegetables

meat and fish

equipment operating procedures, especially how to calibrate, use and clean a temperature probe and how to identify faults

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

cleaning, sanitising and maintenance requirements relevant to food preparation and storage:

cleaning:

dirt

food waste

grease

pest waste removal

sanitising:

eating and drinking utensils

food contact surfaces

maintenance:

recalibrating measurement and temperature controls

minor faults

high risk customer groups:

children or babies

pregnant women

aged persons

people with immune deficiencies or allergies

unwell persons.


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 and use relevant information from organisational food safety program.

1.2.Follow policies and procedures in food safety program.

1.3.Control food hazards at critical control points.

1.4.Complete food safety monitoring processes and complete documents as required.

1.5.Identify and report non-conforming practices.

1.6.Take corrective actions within scope of job responsibility for incidents where food hazards are not controlled.

2. Store food safely.

2.1.Select food storage conditions for specific food type.

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

2.3.Store food at controlled temperatures and ensure that frozen items remain frozen during storage.

3. Prepare food safely.

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

3.2.Monitor food temperature during preparation using required temperature measuring device to achieve microbiological safety.

3.3.Ensure safety of food prepared, served and sold to customers.

4. Provide safe single use items.

4.1.Store, display and provide single use items so they are protected from damage and contamination.

4.2.Follow instructions for items intended for single use.

5. Maintain a clean environment.

5.1.Clean and sanitise equipment, surfaces and utensils.

5.2.Use appropriate containers and prevent accumulation of garbage and recycled matter.

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

5.4.Dispose of or report chipped, broken or cracked eating, drinking or food handling utensils.

5.5.Take measures within scope of responsibility to ensure food handling areas are free from animals and pests and report incidents of animal or pest infestation.

6. Dispose of food safely.

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

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

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 relevant information from organisational food safety program. 
Follow policies and procedures in food safety program. 
Control food hazards at critical control points. 
Complete food safety monitoring processes and complete documents as required. 
Identify and report non-conforming practices. 
Take corrective actions within scope of job responsibility for incidents where food hazards are not controlled. 
Select food storage conditions for specific food type. 
Store food in environmental conditions that protect against contamination and maximise freshness, quality and appearance. 
Store food at controlled temperatures and ensure that frozen items remain frozen during storage. 
Use cooling and heating processes that support microbiological safety of food. 
Monitor food temperature during preparation using required temperature measuring device to achieve microbiological safety. 
Ensure safety of food prepared, served and sold to customers. 
Store, display and provide single use items so they are protected from damage and contamination. 
Follow instructions for items intended for single use. 
Clean and sanitise equipment, surfaces and utensils. 
Use appropriate containers and prevent accumulation of garbage and recycled matter. 
Identify and report cleaning, sanitising and maintenance requirements. 
Dispose of or report chipped, broken or cracked eating, drinking or food handling utensils. 
Take measures within scope of responsibility to ensure food handling areas are free from animals and pests and report incidents of animal or pest infestation. 
Mark and separate from other foodstuffs any food identified for disposal until disposal is complete. 
Dispose of food promptly to avoid cross-contamination. 

Forms

Assessment Cover Sheet

SITXFSA002 - Participate in safe food handling practices
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

SITXFSA002 - Participate in safe food handling practices

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: