Transport and store food


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 storing food on arrival.

The unit applies to food service operations where food is transported from the preparation area to another location and stored on arrival. This includes restaurants and cafes, educational institutions, aged care facilities, hospitals, defence forces, cafeterias and kiosks, residential catering, in-flight 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.

Food handlers involved in transporting and storing food must comply with the requirements contained within the Australia New Zealand Food Standards Code.

Businesses may be required to implement a food safety program and food handlers would need to comply with the transportation provisions.

Elements and Performance Criteria



Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Transport food safely and hygienically.

1.1.Select suitable food transportation vehicles according to work instructions and legislative requirements.

1.2.Package, load, restrain and unload food appropriately.

1.3.Use hygienic food safety practices for food transportation.

1.4.Use safe manual handling techniques when moving and storing food.

1.5.Maintain records of food transportation as required.

2. Store food safely and hygienically.

2.1.Select food storage conditions for specific food types.

2.2.Maintain environmental conditions for specific food types to ensure freshness, quality and appearance.

2.3.Ensure storage and holding methods optimise nutritional quality and comply with relevant stock control principles.

2.4.Use hygienic food safety practices and observe work health and safety procedures and practices.

2.5.Keep storage areas free from contaminants and pests.

Evidence of Performance

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

transport and store each of the following food items according to food safety requirements and regulations and the specific requirements for the food type:


dried goods


frozen food

fruit and vegetables

meat and fish.

Evidence of Knowledge

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

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

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 Australia New Zealand Food Standards 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:

storage options

lining of transport container

sealing of transport container


characteristics of the different food items specified in the performance evidence and conditions required to maintain their optimum freshness, palatability and safety

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

contents of food safety transportation procedures included in organisational food safety programs

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

Assessment Conditions

Skills must be demonstrated in an operational hospitality environment. This can be:

an industry workplace

a simulated industry environment.

Assessment must ensure access to:

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

organisational specifications:

current plain English regulatory documents distributed by the national, state, territory or local government food safety authority

Australia New Zealand Food Standards Code

current commercial food safety programs, policies and procedures used for managing food safety.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors.

Foundation Skills

Foundation skills essential to performance in this unit, but not explicit in the performance criteria are listed here, along with a brief context statement.



Reading skills to:

follow work instructions and interpret food labels.

Numeracy skills to:

calculate quantities during the packing and unpacking process.

Problem-solving skills to:

deal with routine food handling, storage and transportation problems.



Competency Field

Food Safety