Implement council's responsibilities in food safety Evidence Guide

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Evidence Guide: LGAEHRR501C - Implement council's responsibilities in food safety

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!

From the Wiki University

LGAEHRR501C - Implement council's responsibilities in food safety

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

Assess suitability and compliance of proposed food premises

Written or verbal communication between relevant parties is undertaken in a clear, concise manner to ensure compliance with relevant legislation.
Plans for food safety are checked to ensure adequate risk practices have been incorporated.
Plans are approved by comparing details against legislative requirements, codes of practice and council requirements.
Premises are inspected for compliance with approved plans.
Liaison with other appropriate council departments and authorities is undertaken to ensure relevant approvals are provided.
Interpretations, assessments and judgements are made that maximise the functionality of premises within relevant legislation and codes of practice.

Written or verbal communication between relevant parties is undertaken in a clear, concise manner to ensure compliance with relevant legislation.

Completed
Date:

Teacher:

Evidence:

Plans for food safety are checked to ensure adequate risk practices have been incorporated.

Completed
Date:

Teacher:

Evidence:

Plans are approved by comparing details against legislative requirements, codes of practice and council requirements.

Completed
Date:

Teacher:

Evidence:

Premises are inspected for compliance with approved plans.

Completed
Date:

Teacher:

Evidence:

Liaison with other appropriate council departments and authorities is undertaken to ensure relevant approvals are provided.

Completed
Date:

Teacher:

Evidence:

Interpretations, assessments and judgements are made that maximise the functionality of premises within relevant legislation and codes of practice.

Completed
Date:

Teacher:

Evidence:

Process applications for registration or notification of food premises

Applications are checked for completeness, accuracy, payment of fees and compliance with relevant legislation.
Inspection of premises is undertaken to ensure compliance with relevant legislation, codes of practice and council policies and procedures.
Premises identified as non-compliant are given time frame for meeting requirements and food standards.
Legal action is commenced against those identified as a serious risk.
Certificates of registration are checked prior to issue for accuracy, completeness and inclusion of appropriate conditions.

Applications are checked for completeness, accuracy, payment of fees and compliance with relevant legislation.

Completed
Date:

Teacher:

Evidence:

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

Completed
Date:

Teacher:

Evidence:

Premises identified as non-compliant are given time frame for meeting requirements and food standards.

Completed
Date:

Teacher:

Evidence:

Legal action is commenced against those identified as a serious risk.

Completed
Date:

Teacher:

Evidence:

Certificates of registration are checked prior to issue for accuracy, completeness and inclusion of appropriate conditions.

Completed
Date:

Teacher:

Evidence:

Administer food premises audits

Audits are administered in accordance with codes of practice, legislation and council requirements.
Audits are monitored to ensure that they are carried out at the required frequency.
Reports of audits are registered on council's management information system.
Allegations of serious risk are followed up and appropriate action is taken.
Auditors' recommendations are followed to ensure work is in accordance with criteria and conditions of certification.

Audits are administered in accordance with codes of practice, legislation and council requirements.

Completed
Date:

Teacher:

Evidence:

Audits are monitored to ensure that they are carried out at the required frequency.

Completed
Date:

Teacher:

Evidence:

Reports of audits are registered on council's management information system.

Completed
Date:

Teacher:

Evidence:

Allegations of serious risk are followed up and appropriate action is taken.

Completed
Date:

Teacher:

Evidence:

Auditors' recommendations are followed to ensure work is in accordance with criteria and conditions of certification.

Completed
Date:

Teacher:

Evidence:

Administer food-sampling analysis

Sampling program is followed that identifies parameters according to classification, risk and previous history.
Sampling schedules are established according to legislative and council requirements.
Procedures for sampling, storage and transport are carried out in accordance with legislative and council requirements.
Analysis reports are interpreted to determine appropriate further action.

Sampling program is followed that identifies parameters according to classification, risk and previous history.

Completed
Date:

Teacher:

Evidence:

Sampling schedules are established according to legislative and council requirements.

Completed
Date:

Teacher:

Evidence:

Procedures for sampling, storage and transport are carried out in accordance with legislative and council requirements.

Completed
Date:

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Evidence:

Analysis reports are interpreted to determine appropriate further action.

Completed
Date:

Teacher:

Evidence:

Investigate food-related problems and complaints

Need for food-related investigation is identified from assessments and reports and prioritised according to risk factors.
Appropriate form of investigation is determined based on risk assessment and hazard analysis of the problem.
Investigation is carried out efficiently within priorities and legislative and council requirements.
Data and information are collected in accordance with applicable procedures to enable a clear determination of the problem.
Action on the food-related problem is determined to minimise impact of problem and likelihood of recurrence.
Report is prepared and submitted via management to council for information or direction.

Need for food-related investigation is identified from assessments and reports and prioritised according to risk factors.

Completed
Date:

Teacher:

Evidence:

Appropriate form of investigation is determined based on risk assessment and hazard analysis of the problem.

Completed
Date:

Teacher:

Evidence:

Investigation is carried out efficiently within priorities and legislative and council requirements.

Completed
Date:

Teacher:

Evidence:

Data and information are collected in accordance with applicable procedures to enable a clear determination of the problem.

Completed
Date:

Teacher:

Evidence:

Action on the food-related problem is determined to minimise impact of problem and likelihood of recurrence.

Completed
Date:

Teacher:

Evidence:

Report is prepared and submitted via management to council for information or direction.

Completed
Date:

Teacher:

Evidence:

Pursue and maintain acceptable food-handling practices

Strategies to inform and educate food proprietors are developed in accordance with council practices.
Communication tools are used to inform and educate.
Food-handling training and education are delivered where required to provide essential competencies in food handling.
Assessment of food handlers' knowledge and expertise is undertaken, where required.
Information is provided on recognised external training courses that train and assess in food hygiene and food safety competencies.

Strategies to inform and educate food proprietors are developed in accordance with council practices.

Completed
Date:

Teacher:

Evidence:

Communication tools are used to inform and educate.

Completed
Date:

Teacher:

Evidence:

Food-handling training and education are delivered where required to provide essential competencies in food handling.

Completed
Date:

Teacher:

Evidence:

Assessment of food handlers' knowledge and expertise is undertaken, where required.

Completed
Date:

Teacher:

Evidence:

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

Completed
Date:

Teacher:

Evidence:

Detect and process food-related offences

Offence is established through detection of a breach of relevant legislation.
Information related to offence is collated through a review of existing documentation.
Additional information is obtained by interview, audit or sampling to substantiate details of the offence.
Decision to proceed with prosecution, issue warning or not pursue is determined in consultation with departmental or council management.
Brief is prepared for prosecution that identifies relevant facts and sections of appropriate legislation, codes of practice and council policy.

Offence is established through detection of a breach of relevant legislation.

Completed
Date:

Teacher:

Evidence:

Information related to offence is collated through a review of existing documentation.

Completed
Date:

Teacher:

Evidence:

Additional information is obtained by interview, audit or sampling to substantiate details of the offence.

Completed
Date:

Teacher:

Evidence:

Decision to proceed with prosecution, issue warning or not pursue is determined in consultation with departmental or council management.

Completed
Date:

Teacher:

Evidence:

Brief is prepared for prosecution that identifies relevant facts and sections of appropriate legislation, codes of practice and council policy.

Completed
Date:

Teacher:

Evidence:

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: assess and process applications for registration of food premises identify and investigate food safety problems and complaints through food safety audits, sampling and analysis adhere to legislative and safety requirements promote and communicate safe food-handling practices to proprietors and staff of food premises detect and process food-related offences
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 all 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 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

investigating food premises

identifying hazards at food premises

taking food samples

handling and storing food samples, including chain of custody of evidence requirements

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

food safety audit implementation

Required Knowledge

food-related legislation, codes of practice and procedures

relevant epidemiology, microbiology and chemistry

hazard analysis and hazard control systems

food hygiene competencies

food sampling and testing procedures

food surveillance:

food sampling

government and non-government

industry

on and off-site analysis

personal hygiene

pest control

premises and equipment maintenance

premises and vehicle audits

council policies and procedures

written reports and administration

hazard analysis:

storage

preparation

display

packaging

transport

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.
Checking plans may include:	existence and suitability of food safety plan existence of food safety instructor signature fees attached
Council requirements may include:	council policies, procedures and guidelines council internal review mechanisms strategic, business and management plans local ordinances, laws and by-laws
Premises may include:	food transport vehicles structures stalls permanent or semi-permanent structures retail domestic-based wholesale factories warehouses institutions markets classification schedule of food businesses
Legislation and codes may include:	federal, state or territory and local government legislation, including: Food Acts food standards codes council local laws codes of practice legislative and industry codes of practice
Food standards may include:	federal and state 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
Analysis may include:	microbiological counts chemical and physical food top swabbing hand washing sampling appearance texture odour production means cleanliness random routine target products
Risk factors may include:	nature of food additives level of complaints procedures surveys types of food storage temperature oxidation decay toxins chemical and microbial actions industrial procedures personal hygiene infectious agents and modes of transmission critical limits
Communication tools may include:	council newsletter information sheets brochures workshops and forums
Food hygiene principles may include:	temperature control measures critical limits monitoring systems storage operator hygiene food protection sanitation internal audits documentation and recording systems building structure building layout and design materials finishes appliances equipment home and community care program principles

NTISthis.com

Evidence Guide: LGAEHRR501C - Implement council's responsibilities in food safety

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

LGAEHRR501C - Implement council's responsibilities in food safety

Assess suitability and compliance of proposed food premises

Process applications for registration or notification of food premises

Administer food premises audits

Administer food-sampling analysis

Investigate food-related problems and complaints

Pursue and maintain acceptable food-handling practices

Detect and process food-related offences

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

Instructions to Assessors

Teacher: ___________________________ Date: _