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

SITXFSA101 Mapping and Delivery Guide
Use hygienic practices for food safety

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency SITXFSA101 - Use hygienic practices for food safety
Description This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit applies to all tourism, hospitality and catering organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas.This includes restaurants, cafes, clubs, hotels, bars, tour operators, attractions, function, event, exhibition and conference caterers, educational institutions, aged care facilities, correctional centres, hospitals, defence forces, cafeterias, kiosks, canteens, fast food outlets, residential caterers, inflight and other transport caterers.It applies to food handlers which can be any person who directly handles food or food contact surfaces food such as cutlery, plates and bowls. People at many levels use this skill in the workplace during the course of their daily activities, including cooks, chefs, caterers, kitchen stewards, kitchen hands, bar and food and beverage attendants and sometimes room attendants and front office staff.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites Not applicable.
Competency Field
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 hygiene procedures and identify food hazards.
  • Follow organisational hygiene procedures.
  • Promptly report unsafe practices that breach hygiene procedures.
  • Identify food hazards that may affect the health and safety of customers, colleagues and self.
  • Remove or minimise the hygiene hazard and report to appropriate person for follow up.
       
Element: Report any personal health issues.
  • Report any personal health issues likely to cause a hygiene risk.
  • Report incidents of food contamination resulting from personal health issues.
  • Cease participation in food handling activities where a health issue may cause food contamination.
       
Element: Prevent food contamination.
  • Maintain clean clothes, wear required personal protective clothing and only use organisation-approved bandages and dressings.
  • Prevent food contamination from clothing and other items worn.
  • Prevent unnecessary direct contact with ready to eat food.
  • Avoid unhygienic personal contact with food or food contact surfaces.
  • Avoid unhygienic cleaning practices that may cause food-borne illnesses.
       
Element: Prevent cross contamination by washing hands.
  • Wash hands at appropriate times and follow hand washing procedures consistently.
  • Wash hands using appropriate facilities.
       


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, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the ability to:

integrate the use of predetermined hygiene procedures and food safety practices within day-to-day food handling work functions

integrate, into daily work activities, knowledge of the basic aspects of food safety standards and codes and the ramifications of disregarding this.

Context of and specific resources for assessment

Assessment must ensure use of:

an operational commercial food preparation area, bar or kitchen with the fixtures, large and small equipment and workplace documentation defined in the Assessment Guidelines; this can be a:

real industry workplace

simulated industry environment such as a training kitchen servicing customers

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

the Code

current commercial food safety programs, policies and procedures used for the management of food safety.

Method of assessment

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

direct observation of the candidate using hygienic work practices during an integrated assessment of operative functions, such as cleaning and tidying bars, cooking at a camp site, preparing meals in a commercial kitchen, storing unused foodstuffs

use of problem-solving exercises so the individual can respond to a range of situations where food hazards exist

written or oral questioning to assess knowledge of the content of hygiene procedures and food safety standards and codes

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:

SITXFSA201 Participate in safe food handling practices

SITXFSA202 Transport and store food

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

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.

Required skills

communication skills to verbally report hygiene hazards and poor organisational practice

literacy skills to comprehend workplace documents or diagrams that interpret the content of:

organisational food safety program

hygiene and food safety procedures

Hazard Analysis and Critical Control Points (HACCP) practices

problem-solving skills to identify and report hygiene hazards.

Required knowledge

basic aspects of national, state or territory food safety laws, standards and codes. This would include:

meaning of contaminant, contamination and potentially hazardous foods as defined by the Code

hygiene actions that must be adhered to by businesses to avoid food-borne illnesses

employee responsibility to participate in hygienic practices

reasons for food safety programs and what they must contain

role of local government regulators

ramifications of failure to observe food safety law and organisational policies and procedures

basic aspects of HACCP method of controlling food safety

for the specific industry sector and organisation:

major causes of food contamination and food-borne illnesses

sources and effects of microbiological contamination of food

workplace hygiene hazards when handling food and food contact surfaces

basic content of organisational food safety program

the contents of hygiene and food safety procedures

hygienic work practices for individual job roles and responsibilities.

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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Hygiene procedures:

may cover:

cleaning and sanitising practices to avoid contamination of food

food storage

handling and disposal of garbage

personal hygiene

regular hand washing

safe and hygienic handling of food and beverages

safe handling and disposal of linen and laundry

suitable dress and personal protective equipment and clothing

use of cleaning equipment, clothes and materials to avoid contamination of food

may be:

covered by staff training programs

documented in the organisational food safety program

required by the national food safety code.

Unsafe practicesmay include:

being asked to participate in unhygienic work practices

food handling practices that may result in the contamination of food

ignoring the direction of:

hygiene signage

supervisors

managers

lack of:

required hygiene signage

training in hygiene procedures

outdated practices not in keeping with current organisational procedures

poor personal hygiene and cleaning practices that may result in crosscontamination of food and other items

practices inconsistent with organisational food safety program

seeing others using unhygienic work practices

use of broken or malfunctioning equipment.

Food hazards may include:

airborne dust

colleagues without appropriate training or understanding of good hygiene practices, policies and procedures

contaminated food

contaminated garbage

dirty equipment and utensils

equipment not working correctly, such as fridge and temperature probes

items, such as linen, tea towels and towels that may be contaminated with human waste, such as blood and body secretions

use of practices not in keeping with current organisational activities

vermin.

Health issues may relate to:

airborne diseases

food borne diseases

infectious diseases.

Other items worn may include:

bandages

hair accessories

jewellery

watches.

Unhygienic personal contact may involve:

transferring micro-organisms by:

blowing nose

coughing

drinking

eating

scratching skin and hair

sneezing

spitting

touching wounds

transmitting tobacco products by smoking.

Food contact surfaces may include:

chopping boards

containers

cooking utensils

crockery

cutlery

glassware

pots and pans

sinks

workbenches.

Unhygienic cleaning practices may involve:

cleaning food contact surfaces with linen, tea towels and towels that may be contaminated with human waste:

blood

body secretions

faeces

using dirty:

cleaning cloths

tea towels

spreading bacteria from bathroom or bedroom areas to mini-bar or kitchen areas in an accommodation facility.

Wash hands at appropriate times might include:

before commencing or recommencing work with food

immediately after:

handling raw food

smoking, coughing, sneezing, blowing the nose, eating, drinking, and touching the hair, scalp or any wound

using the toilet.

Appropriate facilities for hand washing may include:

designated hand washing sink

liquid soap

single use towels

warm running water.

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
Follow organisational hygiene procedures. 
Promptly report unsafe practices that breach hygiene procedures. 
Identify food hazards that may affect the health and safety of customers, colleagues and self. 
Remove or minimise the hygiene hazard and report to appropriate person for follow up. 
Report any personal health issues likely to cause a hygiene risk. 
Report incidents of food contamination resulting from personal health issues. 
Cease participation in food handling activities where a health issue may cause food contamination. 
Maintain clean clothes, wear required personal protective clothing and only use organisation-approved bandages and dressings. 
Prevent food contamination from clothing and other items worn. 
Prevent unnecessary direct contact with ready to eat food. 
Avoid unhygienic personal contact with food or food contact surfaces. 
Avoid unhygienic cleaning practices that may cause food-borne illnesses. 
Wash hands at appropriate times and follow hand washing procedures consistently. 
Wash hands using appropriate facilities. 

Forms

Assessment Cover Sheet

SITXFSA101 - Use hygienic practices for food safety
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

SITXFSA101 - Use hygienic practices for food safety

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: