This unit applies to supervising frontline service personnel involved in preparing, displaying and selling retail food. It involves monitoring the implementation of the store or department food safety program based on hazard analysis and critical control point (HACCP) and coordinating corrective action, where required, to ensure compliance with food safety standards.

SIRRFSA001A Apply retail food safety practices

ELEMENT

PERFORMANCE CRITERIA

1

Monitor implementation of the food safety program.

1.1

Communicate food safety requirements and procedures to relevant staff members as required.

1.2

Monitor implementation of the food safety program according to food safety requirements.

1.3

Provide mentoring and coaching support to support individuals or groups to implement the food safety program.

1.4

Monitor individual and team performance to ensure compliance with legislative and statutory requirements and store procedures.

1.5

Develop and maintain regular schedule or roster for store or department cleaning tasks and inspections according to the food safety program and legislative requirements.

1.6

Inform team members of individual responsibilities for cleaning tasks.

1.7

Implement procedures for prompt waste removal, especially spillage on floors, according to store procedures, the food safety program and legislative requirements.

1.8

Implement procedures for prompt eradication of insects, pests and vermin according to store procedures, the food safety program and legislative requirements.

1.9

Coordinate store procedures for safe storage of cleaning chemicals, insecticides and pesticides according to legislative requirements.

2

Respond to occurrences of non-compliance.

2.1

Identify food safety problems and take corrective action promptly to minimise impact of contamination and spoilage.

2.2

Implement store procedures for product recall identification, and promptly withdraw products from public sale as required.

2.3

Promptly implement procedures for dealing with non-compliance according to the food safety program.

2.4

Identify causes of non-compliance.

2.5

Implement control measures to prevent recurrence.

2.6

Report non-compliance according to store procedures and the food safety program.

3

Contribute to continuous improvement.

3.1

Identify and report potential food safety hazards.

3.2

Review existing control measures to take account of changes and updated technical knowledge.

3.3

Report to those responsible for the maintenance of the food safety program the need for changes required to adequately cover identified hazards.

3.4

Identify opportunities to remove or minimise food safety risks.

3.5

Record food safety information and performance according to store procedures and the food safety program.

This section describes the essential skills and knowledge and their level, required for this unit.

The following skills must be assessed as part of this unit:

interpersonal communication skills to:

communicate requirements and procedures to staff including cleaning responsibilities

communicate with management, internal and external auditors and Food Act authorised officers

mentor and coach individuals and groups

report non-compliance and contribute to continuous improvement through clear and direct communication

ask questions to identify and confirm requirements

share information

give instructions

use language and concepts appropriate to cultural differences

use and interpret non-verbal communication

literacy skills in regard to:

reading and interpreting store policy and procedures

reading and interpreting manufacturer instructions

reporting.

The following knowledge must be assessed as part of this unit:

relevant legislation and statutory requirements

relevant OHS requirements

relevant industry codes of practice

techniques for identifying actual and potential contamination and cross-contamination hazards

procedures for waste removal

procedures for eradication of insects and vermin

methods for prevention and solution of contamination problems

methods to eliminate contamination and cross-contamination

storage requirements for cleaning chemicals, insecticides and pesticides

reporting of incidents, hazards and non-conformances of the food safety program in a variety of situations and to a number of different audiences, including management and staff.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.

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

Evidence of the following is essential:

consistently applies store policy and procedures and the store's food safety program, which complies with food safety regulations and legislative requirements in regard to hygiene and sanitation practices

consistently follows and applies relevant legislation, statutory requirements and industry codes of practice, including consumer law, OHS, hygiene and sanitation, environmental issues and store policy and procedures, especially in regard to safe handling and storage of products

consistently applies, implements and monitors the store food safety program, including waste removal, eradication of insects, pests and vermin, and monitoring food safety hazards to identify, remove and minimise risks according to health and hygiene, OHS and environmental requirements and store policy and procedures

consistently monitors team performance to ensure compliance with food safety program, records and reports to management and staff on compliance with hygiene and sanitation legislation, and promptly deals with incidents of non-compliance, including ensuring information is provided to modify the food safety program as needed

develops, maintains and communicates regular schedule or roster for cleaning and maintenance procedures, and conducts regular inspections to ensure compliance

mentors and coaches staff supportively to implement the store food safety program

responds to occurrences of non-compliance, promptly identifies and rectifies problems, implements relevant product recall procedures, where required, and investigates, monitors and reports on possible potential food safety hazards to ensure continuous improvement.

Context of and specific resources for assessment

Assessment must ensure access to:

a real or simulated work environment

a food safety program, based on hazard analysis and critical control point (HACCP)

protective clothing

cleaning materials and chemicals

pest control equipment and chemicals

suitable food products and merchandise

relevant documentation, such as store policy and procedures on hygiene and sanitation practices

food handling implements

food storage and display equipment.

Methods of assessment

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

observation of performance in the workplace

a role play

third-party reports from a supervisor

customer and staff feedback

answers to questions about specific skills and knowledge.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended.

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.

Employability skills embedded in this unit should be assessed holistically in the context of the job role and with other relevant units that make up the skill set or qualification.

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 in the performance criteria is detailed below.

Food safety requirements and procedures may include:

food safety, hygiene and sanitation practices

procedures for product recall.

Relevant staff members may include:

team leader

supervisor

manager

employees.

Food safety program may include:

specific risk factors

critical control points

parameters

action required in response to non-conformance.

Legislative and statutory requirements may include:

food safety regulations

hygiene and sanitation

OHS

environmental protection legislation

waste disposal

manual handling

use and storage of hazardous substances and dangerous goods

labelling of workplace substances.

Regular schedule or roster for store or department cleaning tasks and inspections may include:

progressive cleaning

at end of trade

the use of check sheets

inspection lists

taking temperatures

collecting samples

visual inspections

control charts.

Corrective action may include:

cooking times

reprocessing

corrective systems and processes

withdrawing product.

Food safety hazards may be:

biological

physical

chemical.

Sector

Retail

Food Safety

The required outcomes described in this unit contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements.