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Evidence Guide: SFIPROC403C - Follow basic food safety practices

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

 

SFIPROC403C - Follow basic food safety practices

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

Interpret food safety program requirements

  1. Workplace information relating to food safety responsibilities is accessed, interpreted and confirmed with personnel as identified in the enterprise food safety program.
  2. Hazard and Critical Control Points (HACCP) and food safety procedures relevant to own work responsibility are identified and confirmed with relevant personnel.
  3. Own work practices are monitored for compliance with food safety program and modelled in the workplace.
  4. Personnel are supported to implement food safety program and procedures.
Workplace information relating to food safety responsibilities is accessed, interpreted and confirmed with personnel as identified in the enterprise food safety program.

Completed
Date:

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Hazard and Critical Control Points (HACCP) and food safety procedures relevant to own work responsibility are identified and confirmed with relevant personnel.

Completed
Date:

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Own work practices are monitored for compliance with food safety program and modelled in the workplace.

Completed
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Personnel are supported to implement food safety program and procedures.

Completed
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Maintain food safety while carrying out food handlingactivities

  1. Food handling and storage is carried out according to the food safety program.
  2. Procedures or practices which are not consistent with food safety program are identified, reported or corrected.
  3. Corrective action is taken within level of responsibility, according to the food safety program.
  4. Recalled or contaminated food, waste and recyclable material is handling and disposed of according to food safety program.
  5. The workplace in maintained in a clean and tidy order to meet hygiene standards.
Food handling and storage is carried out according to the food safety program.

Completed
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Procedures or practices which are not consistent with food safety program are identified, reported or corrected.

Completed
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Corrective action is taken within level of responsibility, according to the food safety program.

Completed
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Recalled or contaminated food, waste and recyclable material is handling and disposed of according to food safety program.

Completed
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The workplace in maintained in a clean and tidy order to meet hygiene standards.

Completed
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Comply with personal hygiene standards

  1. Personal hygiene meets the requirements for the food safety program.
  2. Health conditions and/or illness are reported and recorded as required by the food safety program.
  3. Clothing and footwear worn is appropriate for the food handling task and meets the requirements of the food safety program.
  4. Precautions are taken when moving between or around the workplace and/or from one task to another so that food safety is not compromised.
Personal hygiene meets the requirements for the food safety program.

Completed
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Health conditions and/or illness are reported and recorded as required by the food safety program.

Completed
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Clothing and footwear worn is appropriate for the food handling task and meets the requirements of the food safety program.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Precautions are taken when moving between or around the workplace and/or from one task to another so that food safety is not compromised.

Completed
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Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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 evidence required to demonstrate competence in this unit

Assessment must confirm the ability to:

follow basic food safety procedures and practices in a supervisory role.

Assessment must confirm knowledge of:

activities needed to return to the required levels of hygiene and sanitation

procedures and/or practices which are not consistent with the food safety plan

reporting and recording requirements of the food safety plan

the requirements of the food safety plan in general and personal hygiene requirements in particular

waste disposal routines.

Context of and specific resources for assessment

Assessment of this unit may occur in either a real or simulated workplace. Such an environment must provide a typical range of seafood handling and related food safety requirements that would normally be found in a food handling business. The assessment process must provide an opportunity for the assessee to demonstrate work activities that are consistent with food safety legislation and regulations.

Resources required for assessment may include:

personnel to supervise

enterprise food safety plan

enterprise OHS policy and procedures

HACCP plan

relevant protective clothing and equipment.

Method of assessment

The following assessment methods are suggested:

demonstration

workplace documentation

written or oral questions.

Guidance information for assessment

This unit may be assessed holistically with other seafood processing units within a qualification.

Required Skills and Knowledge

Required skills

communicating to clarify own work responsibilities in relation to HACCP and the food safety program and to support personnel to implement procedures related to food safety program, such as:

maintaining personal hygiene standards

handling and disposing of recalled or contaminated food, waste and recyclable material

maintaining the work area in a clean and tidy state

reporting health conditions and illness

reporting signs of pest infestation

identifying procedures or practices that are inconsistent with or compromise the food safety program.

Literacy skills used for:

documenting corrective actions

providing diagrammatic instructions relating to procedures outlining food safety responsibilities

interpreting food safety program

reporting and documenting health conditions and illnesses.

Numeracy skills used for:

interpreting critical limits as documented in the food safety plan.

Required knowledge

appropriate bandages and dressing to be used when undertaking food handling

cleaning plans and procedures and use and storage of cleaning equipment as required to carry out own work responsibilities

clothing and footwear requirements for working in and/or moving between food handling areas

legal responsibilities relating to personal hygiene practices and the reporting of illness as required by the Food Safety Standard and/or state or territory legislation and regulations (it may also include restrictions on wearing of jewellery and other adornments, such as nail polish)

personal clothing maintenance, laundering and storage requirements

suitable standard of materials, equipment and utensils used in the food handling area

the food safety requirements and procedures related to own work and the possible consequences of not following these procedures

waste collection, recycling and handling procedures relevant to own work responsibilities.

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, 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.

Relevant government regulations, licensing and other compliance requirements may include:

ecologically sustainable development (ESD) principles, environmental hazard identification, risk assessment and control

food safety, HACCP, hygiene and temperature control along chain of custody

imports quarantine and inspection, and importing approved arrangements for Australian Quarantine Inspection Service (AQIS), Australian Customs Service (ACS) and Biosecurity Australia (BA)

business or workplace operations, policies and practices:

commercial law, including fair trading and trade practices

consumer law

corporate law, including registration, licensing and financial reporting

disability policies and practices

equal opportunity, anti-discrimination and sexual harassment

industrial relations and awards, individual employment contracts and share of catch agreements

jurisdictional variations

superannuation

taxation

trade practices

warnings and dismissals

worker's compensation

occupational health and safety (OHS) hazard identification, risk assessment and control

product quality assurance:

correct naming and labelling (e.g. country of origin, Australian Fish Names Standard and eco-labelling)

correct quantities, sizes, other customer requirements

third-party certification (e.g. Australian Grown and ISO 14001:2004 Environmental management systems.

Food safety and hygiene regulations and procedures may include:

Australian Shellfish Sanitation program

display, packaging and sale of food, including seafood and aquatic products

equipment design, use, cleaning and maintenance

exporting requirements, including AQIS Export Control (Fish) orders

handling and disposal of condemned or recalled seafood products

HACCP, food safety program, and other risk minimisation and quality assurance systems

location, construction and servicing of seafood premises

people, product and place hygiene and sanitation requirements

Primary Products Standard and the Australian Seafood Standard (voluntary)

processing, further processing and preparation of food, including seafood and aquatic products

product labelling, tracing and recall

receipt, storage and transportation of food, including seafood and aquatic products

requirements set out in Australian and New Zealand Food Authority (ANZFA) Food Standards Code and state and territory food regulations

temperature and contamination control along chain of custody.

Food safety program:

systematically identifies the food safety hazards that may be reasonably expected to occur in all food handling and storage operations of the food business. The food safety program will comply with relevant national, state, territory and industry legislation and regulations.

For the purpose of applying this competency standard in circumstances where formal food safety programs are not legal requirements, the term can be understood to cover the same detail as would be covered by a food safety program.

Own work responsibilities may include:

cleaning and storing equipment and utensils

handling and storage of products and materials, such as:

consumables

finished product

ingredients

part-processed product

raw materials

seafood handling, such as:

basic handling and inspection

display, packaging and storage

preparation, cooking and cooling

processing

transportation of seafood.

Own work practices may include:

personal hygiene requirements as specified in the food safety program

wearing clothing designed to ensure that the body and clothing itself does not contaminate food or surfaces likely to come into contact with food, such as:

hair nets and beard nets

overalls and gloves.

Personnel are supported by:

individual coaching

on-the-job and off-the-job training

performance feedback

wall charts and diagrams

work team meetings and discussions

written information sheets.

Food handling activities may include:

handling and storing products/materials, such as:

cleaning materials

consumables

finished product

ingredients

part-processed product

raw materials.