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Evidence Guide: LGAEHRH405A - Conduct routine inspections of food premises

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

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LGAEHRH405A - Conduct routine inspections of food premises

What evidence can you provide to prove your understanding of each of the following citeria?

Interpret compliance requirements for food premises

  1. Food safety requirements for different types of food premises are sourced from relevant legislation, codes, standards and council policies.
  2. Features of food safety plans for specific types of food premises are interpreted.
  3. Resources to support food-safety compliance checks of specific types of food premises are prepared or checked for currency.
Food safety requirements for different types of food premises are sourced from relevant legislation, codes, standards and council policies.

Completed
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Features of food safety plans for specific types of food premises are interpreted.

Completed
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Teacher:		 Evidence:

 

 

 

 

 

 

 

Resources to support food-safety compliance checks of specific types of food premises are prepared or checked for currency.

Completed
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Conduct inspections

  1. Written or verbal communication between relevant parties is undertaken in a clear, concise manner to ensure compliance with relevant legislation.
  2. Inspection of premises is undertaken to ensure compliance with relevant legislation, codes of practice and council policies and procedures.
  3. Premises identified as non-compliant are reported according to council procedures.
  4. Records are completed in accordance with council procedures.
Written or verbal communication between relevant parties is undertaken in a clear, concise manner to ensure compliance with relevant legislation.

Completed
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Inspection of premises is undertaken to ensure compliance with relevant legislation, codes of practice and council policies and procedures.

Completed
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Premises identified as non-compliant are reported according to council procedures.

Completed
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Records are completed in accordance with council procedures.

Completed
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Support safe food-handling practices

  1. Council and other relevant publications on food safety are distributed to food businesses.
  2. Queries are noted and referred to professional practitioners for follow-up and advice.
  3. Information is provided on recognised external training courses that train and assess in food hygiene and food safety competencies.
Council and other relevant publications on food safety are distributed to food businesses.

Completed
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Teacher:		 Evidence:

 

 

 

 

 

 

 

Queries are noted and referred to professional practitioners for follow-up and advice.

Completed
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Information is provided on recognised external training courses that train and assess in food hygiene and food safety competencies.

Completed
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Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

Overview of assessment requirements

A person who demonstrates competency in this unit will be able to perform the outcomes described in the elements to the required performance level detailed in the performance criteria. The unit's skill and knowledge requirements must also be demonstrated. For example, knowledge of the legislative framework and safe work practices that underpin the performance of the unit are also required to be demonstrated.

Critical aspects of evidence to be considered

The demonstrated ability to:

interpret food safety requirements for different types of food businesses and prepare relevant resources for assisting inspections

conduct communication with proprietors and staff of food premises cordially, conveying relevant information

conduct and record inspections in accordance with council requirements

report non-compliance to professional practitioners for follow up

promote approved food safety support information to staff and proprietors of food businesses.

Context of assessment

On the job or in a simulated work environment.

Method of assessment

The following assessment methods are suggested:

observation of the learner performing a range of workplace tasks over sufficient time to demonstrate handling of a range of contingencies

written and oral questioning to assess knowledge and understanding

completion of workplace documentation

third-party reports from experienced practitioners

completion of self-paced learning materials, including personal reflection and feedback from trainer, coach or supervisor.

Evidence required for demonstration of consistent performance

Competency must be demonstrated in relevant elements across a range of variables relevant to council's size, location and strategic plan.

Resource implications

Access to a workplace or simulated case study that provides access to the following resources:

relevant legislation and codes of practice

council policies

government guides for local government

real or simulated food premises

relevant data

real or simulated food handlers.

Required Skills and Knowledge

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

Required Skills

reading and interpreting a range of information, including legislation, codes, standards and policies relevant to the job role

communicating and liaising with professional practitioners

demonstrating clear, open communication and consultation with the community and stakeholders and managing stakeholder relationships using a range of communication techniques to assess their needs and expectations

achieving effective working relationships that demonstrate an ability to work collaboratively with people from diverse backgrounds

problem solving and conflict management

monitoring own work and adjusting to meet agreed standards and expectations

engaging in activities that promote own ongoing learning requirements, which may include maintaining current knowledge of legislation and common law

using technology relevant to the job/role, which may include the use of computers and other relevant office technology

promoting services to the public

record keeping.

Required Knowledge

food-related legislation, codes of practice and procedures

hazard analysis and hazard control systems

environmental and sustainability procedures and practices

food hygiene competencies

food surveillance:

premises and equipment maintenance

personal hygiene

pest control

council policies and procedures

written reports and administration

hazard analysis:

storage

preparation

display

packaging

transport.

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Range Statement

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 may relate to:

temperature control measures

critical limits

monitoring systems

storage

operator hygiene

food protection

sanitation

frequency of internal audits

documentation and recording systems

building structure

building layout and design

materials

finishes

appliances

equipment.

Legislation, codes, standards and council policies may include:

federal, state or territory and local government legislation

Food Standards Australia New Zealand codes

Australian Quarantine and Inspection Service standards

industry standards

competency standards

Australian Safety Association

World Health Organisation

International Organisation for Standardisation (ISO) standards

council policies, procedures and guidelines

council internal review mechanisms

strategic, business and management plans

local ordinances, laws and by-laws.

Resources may include:

samples of accepted food safety plans for similar businesses

checklists based on council policies and other relevant requirements

guidelines for businesses and other relevant publications.

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