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Evidence Guide: SIRRFSA001 - Handle food safely in a retail environment

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

 

SIRRFSA001 - Handle food safely in a retail environment

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

Follow food safety program.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Access information from food safety program to ensure food handling is completed safely.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor food safety according to organisational processes and document as required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Control identified food safety hazards relevant to operations.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Take corrective action within scope of job responsibility when non-compliance and food safety hazards are identified and report to relevant personnel as required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Record food safety information, including equipment breakdowns, according to food safety program.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store and handle food safely.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Receive and transport food supplies to appropriate storage areas promptly, safely and without damage.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store and display food in environmental conditions that protect against contamination and maximise freshness, quality and appearance.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store food at controlled temperatures and ensure that food items remain at correct temperature during storage and display.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use cooling and heating processes that support microbiological safety of food.

  1. Identify and take action to remove potentially unsafe food safety processes or situations.
Identify and take action to remove potentially unsafe food safety processes or situations.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Change or sanitise food-handling implements between handling different food products to avoid cross-contamination.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Mark and keep separate from other foodstuffs any food identified for disposal until disposal is complete.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Dispose of food promptly to avoid cross-contamination.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain personal hygiene standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow hand washing procedures to minimise risk of contamination.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Wear appropriate clothing and footwear and maintain uniform cleanliness standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Secure hair and cover all open wounds to minimise risk to food safety.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Report any health issues or illness to appropriate personnel.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain equipment and work area.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean and sanitise equipment, surfaces and utensils following organisational procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and report cleaning, sanitising and maintenance requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Dispose of or report chipped, broken or cracked food handling utensils.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Take measures within scope of responsibility to ensure food-handling areas are free from insects, pests and vermin and report incidents of animal or pest infestation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow food safety program.

  1. Access information from food safety program to ensure food handling is completed safely.
  2. Monitor food safety according to organisational processes and document as required.
  3. Control identified food safety hazards relevant to operations.
  4. Take corrective action within scope of job responsibility when non-compliance and food safety hazards are identified and report to relevant personnel as required.
  5. Record food safety information, including equipment breakdowns, according to food safety program.
Access information from food safety program to ensure food handling is completed safely.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor food safety according to organisational processes and document as required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Control identified food safety hazards relevant to operations.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Take corrective action within scope of job responsibility when non-compliance and food safety hazards are identified and report to relevant personnel as required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Record food safety information, including equipment breakdowns, according to food safety program.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store and handle food safely.

  1. Receive and transport food supplies to appropriate storage areas promptly, safely and without damage.
  2. Store and display food in environmental conditions that protect against contamination and maximise freshness, quality and appearance.
  3. Store food at controlled temperatures and ensure that food items remain at correct temperature during storage and display.
  4. Use cooling and heating processes that support microbiological safety of food.
  5. Identify and take action to remove potentially unsafe food safety processes or situations.
  6. Change or sanitise food-handling implements between handling different food products to avoid cross-contamination.
  7. Mark and keep separate from other foodstuffs any food identified for disposal until disposal is complete.
  8. Dispose of food promptly to avoid cross-contamination.
Receive and transport food supplies to appropriate storage areas promptly, safely and without damage.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store and display food in environmental conditions that protect against contamination and maximise freshness, quality and appearance.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store food at controlled temperatures and ensure that food items remain at correct temperature during storage and display.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use cooling and heating processes that support microbiological safety of food.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and take action to remove potentially unsafe food safety processes or situations.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Change or sanitise food-handling implements between handling different food products to avoid cross-contamination.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Mark and keep separate from other foodstuffs any food identified for disposal until disposal is complete.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Dispose of food promptly to avoid cross-contamination.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain personal hygiene standards.

  1. Follow hand washing procedures to minimise risk of contamination.
  2. Wear appropriate clothing and footwear and maintain uniform cleanliness standards.
  3. Secure hair and cover all open wounds to minimise risk to food safety.
  4. Report any health issues or illness to appropriate personnel.
Follow hand washing procedures to minimise risk of contamination.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Wear appropriate clothing and footwear and maintain uniform cleanliness standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Secure hair and cover all open wounds to minimise risk to food safety.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Report any health issues or illness to appropriate personnel.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain equipment and work area.

  1. Clean and sanitise equipment, surfaces and utensils following organisational procedures.
  2. Identify and report cleaning, sanitising and maintenance requirements.
  3. Dispose of or report chipped, broken or cracked food handling utensils.
  4. Take measures within scope of responsibility to ensure food-handling areas are free from insects, pests and vermin and report incidents of animal or pest infestation.
Clean and sanitise equipment, surfaces and utensils following organisational procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and report cleaning, sanitising and maintenance requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Dispose of or report chipped, broken or cracked food handling utensils.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Take measures within scope of responsibility to ensure food-handling areas are free from insects, pests and vermin and report incidents of animal or pest infestation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

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

1. Follow food safety program.

1.1.Access information from food safety program to ensure food handling is completed safely.

1.2.Monitor food safety according to organisational processes and document as required.

1.3.Control identified food safety hazards relevant to operations.

1.4.Take corrective action within scope of job responsibility when non-compliance and food safety hazards are identified and report to relevant personnel as required.

1.5.Record food safety information, including equipment breakdowns, according to food safety program.

2. Store and handle food safely.

2.1.Receive and transport food supplies to appropriate storage areas promptly, safely and without damage.

2.2.Store and display food in environmental conditions that protect against contamination and maximise freshness, quality and appearance.

2.3.Store food at controlled temperatures and ensure that food items remain at correct temperature during storage and display.

2.4.Use cooling and heating processes that support microbiological safety of food.

2.5. Identify and take action to remove potentially unsafe food safety processes or situations.

2.6.Change or sanitise food-handling implements between handling different food products to avoid cross-contamination.

2.7.Mark and keep separate from other foodstuffs any food identified for disposal until disposal is complete.

2.8.Dispose of food promptly to avoid cross-contamination.

3. Maintain personal hygiene standards.

3.1.Follow hand washing procedures to minimise risk of contamination.

3.2.Wear appropriate clothing and footwear and maintain uniform cleanliness standards.

3.3.Secure hair and cover all open wounds to minimise risk to food safety.

3.4.Report any health issues or illness to appropriate personnel.

4. Maintain equipment and work area.

4.1.Clean and sanitise equipment, surfaces and utensils following organisational procedures.

4.2.Identify and report cleaning, sanitising and maintenance requirements.

4.3.Dispose of or report chipped, broken or cracked food handling utensils.

4.4.Take measures within scope of responsibility to ensure food-handling areas are free from insects, pests and vermin and report incidents of animal or pest infestation.

Required Skills and Knowledge

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

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

1. Follow food safety program.

1.1.Access information from food safety program to ensure food handling is completed safely.

1.2.Monitor food safety according to organisational processes and document as required.

1.3.Control identified food safety hazards relevant to operations.

1.4.Take corrective action within scope of job responsibility when non-compliance and food safety hazards are identified and report to relevant personnel as required.

1.5.Record food safety information, including equipment breakdowns, according to food safety program.

2. Store and handle food safely.

2.1.Receive and transport food supplies to appropriate storage areas promptly, safely and without damage.

2.2.Store and display food in environmental conditions that protect against contamination and maximise freshness, quality and appearance.

2.3.Store food at controlled temperatures and ensure that food items remain at correct temperature during storage and display.

2.4.Use cooling and heating processes that support microbiological safety of food.

2.5. Identify and take action to remove potentially unsafe food safety processes or situations.

2.6.Change or sanitise food-handling implements between handling different food products to avoid cross-contamination.

2.7.Mark and keep separate from other foodstuffs any food identified for disposal until disposal is complete.

2.8.Dispose of food promptly to avoid cross-contamination.

3. Maintain personal hygiene standards.

3.1.Follow hand washing procedures to minimise risk of contamination.

3.2.Wear appropriate clothing and footwear and maintain uniform cleanliness standards.

3.3.Secure hair and cover all open wounds to minimise risk to food safety.

3.4.Report any health issues or illness to appropriate personnel.

4. Maintain equipment and work area.

4.1.Clean and sanitise equipment, surfaces and utensils following organisational procedures.

4.2.Identify and report cleaning, sanitising and maintenance requirements.

4.3.Dispose of or report chipped, broken or cracked food handling utensils.

4.4.Take measures within scope of responsibility to ensure food-handling areas are free from insects, pests and vermin and report incidents of animal or pest infestation.

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

demonstrate safe handling of food, following organisational policies and procedures and food safety program during three work shifts, by:

using appropriate control measures to control food hazards at each of the following points:

receiving

storing

preparing

displaying

disposing

completing food safety documentation, recording and reporting

maintaining personal hygiene standards

maintaining food work area and equipment.

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

key aspects of Commonwealth, state or territory and local food safety compliance requirements as relevant to job role:

personal hygiene

contents of national codes and standards that underpin regulatory requirements

reasons for food safety programs and what they must contain

local government food safety regulations and inspection regimes

consequences of failure to observe food safety policies and procedures

meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia New Zealand Food Standards (ANZFS) Code (the Code)

food handling and hygiene principles:

organisational food safety program, its purpose and implications for own work

own roles and responsibilities, and those of food safety personnel for food handling requirements from raw material to finished product

techniques for minimising contamination and spoilage

common sources and types of contamination and food safety hazards, including:

conditions conducive to microbial growth

known allergens associated with food handling and processing

common types of physical, chemical and microbiological agents that can contaminate food

conditions that can cause physical, chemical and microbiological contamination

correct storage of food, including hot, cold, raw and cooked, and appropriate control measures

causes of deterioration of food, contamination, cross-contamination

procedures for identifying and reporting potential or actual sources of contamination

food handling implements

need for change of implements between products

correct storage medium for serving implements

shelf life of food products

control measures for food hazards

procedures for recording failures in the food safety program, including equipment breakdowns

temperature control and the temperature danger zone

correct temperature of storage and display units and how to maintain:

load limits and effects of overloading

effects of breaking temperature chain

effects of blocking coils and air vents

food storage requirements for:

refrigeration

freezers

dry stores

cleaning work areas:

cleaning procedures and schedules for work areas and equipment (internal and external)

purpose and importance of cleaning and sanitation procedures

safe use and storage of cleaning tools, equipment and chemicals, and insecticides and pesticides

routine maintenance for work areas and equipment

waste collection and disposal, recycling and handling procedures

pest control procedures

food handling practices for:

food segregation

food packaging for storage

labelling of food

stock rotation

optimal maintenance of storage areas:

cleanliness and sanitation

ventilation

lighting

required temperature

free from vermin or infestation

free from defects

correct disposal of damaged or spoiled supplies

known allergens associated with food ingredients, food processing and handling

application of workplace documentation for food handling:

organisational food safety program

organisational policies and procedures on hygiene and sanitation practices

food safety incident reports

safety data sheets for cleaning and sterilising products.