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

SITXFSA202 Mapping and Delivery Guide
Transport and store food

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency SITXFSA202 - Transport and store food
Description This unit describes the performance outcomes, skills and knowledge required to transport food from a food preparation area to another location. It also deals with holding or storage on arrival.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit applies to catering operations where food is transported from the preparation area to another location and stored on arrival. This could include restaurants, educational institutions, aged care facilities, hospitals, defence forces, cafeterias, kiosks, cafes, residential catering, inflight and other transport catering, events catering and private catering. It applies to food handlers who directly handle food when transporting and storing food. People at many levels use this skill in the workplace including cooks, chefs, caterers and catering assistants.The person transporting the food may or may not be driving the vehicle.
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: Transport food safely and hygienically.
  • Select suitable food transportation vehicles according to legislative requirements.
  • Package, load, restrain and unload food appropriately.
  • Use hygienic food safety practices for food transportation
  • Use safe manual handling techniques when moving and storing food.
  • Maintain records of food transportation as required.
       
Element: Store food safely and hygienically.
  • Select food storage conditions for specific food types.
  • Maintain environmental conditions for specific food types to ensure freshness, quality and appearance.
  • Ensure storage and holding methods optimise nutritional quality and comply with relevant stock control principles.
  • Use hygienic food safety practices and observe work health and safety procedures and practices.
  • Keep storage areas free from contaminants and pests.
       


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:

transport and store food items according to food safety requirements and regulations

demonstrate knowledge of specific requirements for different food types, including:

dairy

dried goods

eggs

frozen food

fruit and vegetables

meat and fish.

Context of and specific resources for assessment

Assessment must ensure use of:

vehicles suitable for the transportation of food

food ingredients and ready to eat food items to be transported

industry-current equipment for the transportation and storage of food

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 individual transporting and storing food items

inspection of food transported and stored by the individual

use of case studies to assess knowledge of requirements for different food types

written or oral questioning to assess knowledge of food safety requirements

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:

SITHCCC104 Package prepared foodstuffs

SITXFSA101 Use hygienic practices for food safety.

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

literacy skills to:

read work instructions and food labels

complete records of food transportation

numeracy skills to calculate quantities during the packing and unpacking process

problemsolving skills to deal with routine food handling, storage and transportation problems.

Required knowledge

basic aspects of national, state or territory food safety laws, standards and codes, including:

actions that must be adhered to by organisations

employee responsibility to participate in hygienic practices

reasons for food safety programs, when they are required for transportation activities and what they must contain

role of local government regulators

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

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

advantages and disadvantages of different forms of transport for particular food items, quantities and circumstances

safe storage principles and practices for different food types, including storage options

characteristics of different food items and conditions required to maintain optimum freshness, palatability and safety, including:

dairy

dried goods

eggs

frozen food

fruit and vegetables

meat and fish

for the specific industry sector and organisation:

sources and effects of microbiological contamination of food in transit

methods of transportation and storage to ensure the safety of food

temperature controls and temperature danger zones, for storage of main food types used in the business

the contents of food safety transportation procedures included in organisational food safety program

safe manual handling techniques, in particular loading and unloading, lifting and dealing with heated surfaces.

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.

Type of transportation used may include:

cars

refrigerated trucks

trolleys, carts and buggies

vans.

Legislative requirements refer to federal, state or territory, and local regulations and guidelines and may apply to:

food safety programs

lining

sealing

temperature.

Specific food types may include:

dairy

dried goods

eggs

frozen food

fruit and vegetables

meat and fish.

Environmental conditions may relate to:

humidity

light

pests

temperature.

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
Select suitable food transportation vehicles according to legislative requirements. 
Package, load, restrain and unload food appropriately. 
Use hygienic food safety practices for food transportation 
Use safe manual handling techniques when moving and storing food. 
Maintain records of food transportation as required. 
Select food storage conditions for specific food types. 
Maintain environmental conditions for specific food types to ensure freshness, quality and appearance. 
Ensure storage and holding methods optimise nutritional quality and comply with relevant stock control principles. 
Use hygienic food safety practices and observe work health and safety procedures and practices. 
Keep storage areas free from contaminants and pests. 

Forms

Assessment Cover Sheet

SITXFSA202 - Transport and store food
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

SITXFSA202 - Transport and store food

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: