Application
This unit describes the skills and knowledge required to comply with personal hygiene, maintain food safety, contribute to cleanliness of food handling areas and dispose of food.
This unit applies to food services workers who work under supervision and within defined guidelines.
The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
Elements define the essential outcomes. | Performance criteria specify the level of performance needed to demonstrate achievement of the element. |
1. Comply with personal hygiene standards as required by the food safety program | 1.1 Follow personal hygiene procedures 1.2 Report health conditions and/or illness and follow organisation procedures for continuing participation in food services 1.3 Follow organisation requirements for wearing bandages and dressings 1.4 Wear appropriate clothing, personal protective clothing and footwear and maintain cleanliness to avoid contamination 1.5 Follow hand washing procedures and use required facilities |
2. Contribute to the cleanliness of food handling areas according to the food safety program | 2.1 Maintain the workplace in a clean and tidy order to meet workplace requirements 2.2 Comply with workplace measures to prevent pests entering food premises 2.3 Identify and report indicators of pest presence |
3. Follow food safety program | 3.1 Handle and store food according to the food safety program 3.2 Store, use and dispose of single use items appropriately to avoid damage and contamination 3.3 Keep food for disposal separate and follow procedures for food disposal 3.4 Identify and report processes and practices which are not consistent with the food safety program 3.5 Take corrective action within level of responsibility 3.6 Report any corrective action to supervisor and according to legislative and organisation documentation requirements |
Evidence of Performance
The candidate must show evidence of the ability to complete tasks outlined in the elements and performance criteria of this unit, manage tasks and manage contingencies in the context of the job role. There must be evidence that the candidate has:
identified at least 4 appropriate times for hand washing and followed correct hand washing procedures
cleaned and tidied work areas at least 2 times to avoid contamination and pests
identified at least 2 food items for disposal and followed food disposal procedures
identified, corrected and reported at least 2 processes or practices that were not consistent with food safety program.
Evidence of Knowledge
The candidate must be able to demonstrate essential knowledge required to effectively complete tasks outlined in the elements and performance criteria of this unit, manage tasks and manage contingencies in the context of the work role. This includes knowledge of:
food safety program and procedures and consequences of not following these procedures
current national, state or territory food safety laws, standards and codes, including:
meaning of contaminant, contamination and potentially hazardous foods as defined by the current 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
basic aspects of hazard analysis and critical control points (HACCP) method of controlling food safety
food hazards and major causes of food contamination and food-borne illnesses, including:
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, including fridge and temperature probes
items, including linen, tea towels and towels that may be contaminated with human waste, including blood and body secretions
not following organisation procedures
vermin
sources and effects of microbiological contamination of food
personal hygiene requirements, including:
appropriate bandages and dressings to be used when undertaking food handling
clothing and footwear requirements for working in and/or moving between food handling areas
reporting of illness
restrictions on wearing of jewellery and other adornments, such as nail polish
personal clothing maintenance, laundering and storage requirements
workplace hygiene hazards when handling food and food contact surfaces, including:
pest containment requirements
responsibilities for maintaining the work area in a clean and tidy state
suitable standard for materials, equipment and utensils used in the food handling area
use and storage of cleaning equipment
food disposal requirements
waste collection, recycling and handling procedures
minimum hand washing occasions:
before commencing or recommencing work with food
immediately after handling raw food, smoking, coughing, sneezing, blowing the nose, eating, drinking, touching the hair, scalp or any wound, and using the toilet.
Assessment Conditions
Skills must have been demonstrated in a workplace or a simulated environment that reflects workplace conditions. The following conditions must be met for this unit:
use of suitable facilities equipment and resources, including:
food service and food safety program policies and procedures
food service facilities, equipment and utensils for handling, storing and disposing of food and beverages
appropriate clothing and footwear
personal protective clothing and wound dressings
food and beverages
cleaning equipment
hand washing facilities and equipment
modelling of industry operating conditions.
Assessors must satisfy the Standards for Registered Training Organisations (RTOs) 2015/AQTF mandatory competency requirements for assessors.
Foundation Skills
The Foundation Skills describe those required skills (language, literacy, numeracy and employment skills) that are essential to performance.
Foundation skills essential to performance are explicit in the performance criteria of this unit of competency.