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, in
The person transporting the food may or may not be driving the vehicle.
Not applicable.
Elements describe the essential outcomes of a unit of competency. | Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide. |
1. Transport food safely and hygienically. | 1.1 Select suitable food transportation vehicles according to 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. |
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 problem |
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 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 third |
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. |
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. |
Cross-Sector
This unit contains employability skills.
Food handlers involved in transporting and storing food must comply with the requirements contained within the Australia New Zealand Food Standards (ANZFS) Code (the Code). Business may be required to implement a food safety program and food handlers would need to comply with the transportation provisions.