NTISthis.com

Evidence Guide: SITXFSA001A - Implement food safety procedures

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

 

SITXFSA001A - Implement food safety procedures

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

Implement procedures for food safety.

  1. Access and use the relevant documents from the organisation food safety program.
  2. Follow all food safety policies and procedures correctly and consistently according to organisation food safety program requirements to ensure compliance of all food handling practices.
  3. Control all food hazards at critical control points.
  4. Complete any food safety monitoring processes and complete documents as outlined in the food safety program.
  5. Identify and report any practices that are inconsistent with the food safety program.
  6. Take any corrective actions within scope of job responsibility for incidents where food hazards are found not to be under control.
Access and use the relevant documents from the organisation food safety program.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow all food safety policies and procedures correctly and consistently according to organisation food safety program requirements to ensure compliance of all food handling practices.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Control all food hazards at critical control points.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Complete any food safety monitoring processes and complete documents as outlined in the food safety program.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and report any practices that are inconsistent with the food safety program.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Take any corrective actions within scope of job responsibility for incidents where food hazards are found not to be under control.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store food safely.

  1. Select food storage conditions appropriate to the specific food type.
  2. Store food in the appropriate environmental conditions so that it is protected from contamination and to ensure its freshness, quality and appearance.
  3. Store food at appropriately controlled temperatures and ensure that any frozen items remain frozen during storage.
Select food storage conditions appropriate to the specific food type.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store food in the appropriate environmental conditions so that it is protected from contamination and to ensure its freshness, quality and appearance.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store food at appropriately controlled temperatures and ensure that any frozen items remain frozen during storage.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare food safely.

  1. Prepare food in a safe manner to ensure that it is protected from contamination.
  2. Use cooling and heating processes that will not adversely affect the microbiological safety of the food.
  3. Monitor temperature of food throughout the preparation process to achieve microbiological safety of the food at all times.
  4. Ensure the safety of food prepared, served and sold to customers under other conditions.
Prepare food in a safe manner to ensure that it is protected from contamination.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use cooling and heating processes that will not adversely affect the microbiological safety of the food.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor temperature of food throughout the preparation process to achieve microbiological safety of the food at all times.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure the safety of food prepared, served and sold to customers under other conditions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Provide safe single use items.

  1. Store, display and provide single use items so that they are protected from damage and contamination.
  2. Do not re-use itemsintended for single use.
Store, display and provide single use items so that they are protected from damage and contamination.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Do not re-use itemsintended for single use.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain a clean environment.

  1. Clean and sanitise equipment, surfaces and utensils used during food handling process.
  2. Use appropriate containers and do not allow the accumulation of garbage and recycled matter.
  3. Identify and report any equipment that requires cleaning or maintenance to ensure its cleanliness and safe operation.
  4. Dispose of any chipped, broken or cracked eating, drinking or food handling utensils or report these if disposal is outside scope of responsibility.
  5. Take measures within scope of responsibility to ensure food handling areas are free from animals and pests and report any incidents of animal or pest infestation.
Clean and sanitise equipment, surfaces and utensils used during food handling process.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use appropriate containers and do not allow the accumulation of garbage and recycled matter.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and report any equipment that requires cleaning or maintenance to ensure its cleanliness and safe operation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Dispose of any chipped, broken or cracked eating, drinking or food handling utensils or report these if disposal is outside scope of responsibility.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Take measures within scope of responsibility to ensure food handling areas are free from animals and pests and report any incidents of animal or pest infestation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Dispose of food safely.

  1. Mark and keep separate from other foodstuffs any food identified for disposal until disposal is complete.
  2. Dispose of food promptly to ensure no cross-contamination of other foodstuffs.
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 ensure no cross-contamination of other foodstuffs.

Completed
Date:

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, the range statement and the Assessment Guidelines for this Training Package.

Critical aspects for assessment and evidence required to demonstrate competency

Evidence of the following is essential:

ability to access and interpret safe food handling procedures and consistently apply these during day-to-day food handling activities

knowledge of critical control points and methods of food hazard control for each critical point

project or work activities that show the candidate's ability to apply safe food handling practices on multiple occasions across a range of different food handling circumstances to ensure consistency in the application of food safety procedures.

Context of and specific resources for assessment

Assessment must ensure:

access to a fully equipped industry-realistic food preparation environment, such as a commercial kitchen, catering production line, or food preparation area of a food outlet using the full range of equipment currently used in the service industries to store, prepare, display, serve and dispose of food

access to current regulatory documents distributed by key federal, state or territory, and local government agencies, such as plain English legislative publications, and codes and standards outlining food safety requirements

access to a food safety program inclusive of policies and procedures

use of real ingredients and food items.

Methods of assessment

A range of assessment methods should be used to assess the practical skills and knowledge required to implement food safety procedures. The following examples are appropriate for this unit:

direct observation of the candidate completing tasks in the food handling facility according to food safety policies and procedures

case studies to assess ability to react to a range of incidents where hazards have not been controlled

oral or written questions to assess knowledge of food safety legislative requirements, policies and procedures

oral or written questions to assess knowledge of food hazards and methods of controlling hazards

review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:

any commercial cookery, commercial catering, patisserie, Asian cookery or food and beverage unit directly involving food preparation.

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.

Required Skills and Knowledge

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

The following skills must be assessed as part of this unit:

operation of equipment, especially how to calibrate, use and clean a temperature probe and how to identify faults

literacy skills to read and interpret relevant components of organisation food safety program, including policies, procedures and flow charts that identify critical control points and to complete basic documentation relating to monitoring food safety

numeracy skills to take and record temperatures and to calculate times.

The following knowledge must be assessed as part of this unit:

basic understanding of federal, and state or territory food safety legislative compliance requirements, contents of national codes and standards that underpin regulatory requirements, and local government food safety regulations and inspection regimes

working knowledge of relevant components of the organisation food safety program, especially policies, procedures, product specifications and the use of any monitoring documents

consequences of failure to observe food safety policies and procedures

basic understanding of HACCP principles, procedures and processes

critical control points for the specific food production system and the predetermined methods of control, especially time and temperature controls used in the storage, preparation, display, service and disposal of food

meaning of hazardous foods, especially as described by local legislation and national food codes

high risk customer groups (those who may have a higher than average risk of harm from food contamination), such as:

children or babies

pregnant women

aged persons

people with immune deficiencies or allergies

methods of food storage, production, display, service and disposal for the industry sector and food business, especially appropriate temperature levels for each of these processes

broad understanding of the main types of safety hazards and contamination that may be found in the main food types handled by the industry sector and food business

broad understanding of the conditions for development of microbiological contamination for the main food types handled by the industry sector and food business

broad understanding of the appropriate environmental conditions, including temperature controls, for the storage of the main food types handled by the industry sector and food business

temperature danger zone for the main food types handled by the industry sector and food business and the two-hour and four-hour rule

principles and methods of safe food handling

choice and application of cleaning, sanitising and pest control equipment and materials.

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.

Policies and procedures may relate to:

food receiving, storage, preparation, display, service and disposal

methods of food hazard control for each critical point

systematic monitoring of hazard controls and record keeping

personal hygiene, suitable dress and personal protective equipment and clothing

record maintenance

corrective actions when hazards are found not to be under control

pest control

cleaning and sanitation

equipment maintenance.

Food hazards may be:

anything related to food, including work practices and procedures, that have a potential to harm the health or safety of a person

actual or potential

chemical, microbiological or physical

any food contaminated with chemical or microbiological elements

foods highly susceptible to microbiological contamination

food containing bacteria, moulds and yeast

food containing broken glass, metal or foreign objects

food containing chemicals and natural poisons

insects and vermin

processes where food is vulnerable to contamination including:

requirements for food to be touched by hand

requirements for re-thermalisation or defrosting

displays of food and buffets

working with temperatures that promote the rapid growth of micro-organisms.

Critical control points are those where there is high risk of contamination or food spoilage, including:

receiving

storing

preparing

processing

displaying

packaging

serving

transporting

disposing.

Food safety monitoring may involve:

monitoring and recording temperature of cold and hot storage equipment

monitoring and recording food temperatures using a temperature probe

checking and recording that food is stored within appropriate time limits of receipt of goods

visual examination of food for quality review

bacterial swabs and counts

chemical tests.

Incidents where food hazards are found not to be under control may include:

food poisoning

customer complaints

misuse of single use items

stocks of out-of-date foodstuffs

spoilt or contaminated food

unclean equipment

existence of pests and vermin.

Food types may include:

eggs

dairy

meat and fish

fruit and vegetables

dried goods

frozen goods.

Food prepared, served and sold to customers under other conditions may involve:

displaying any type of food for self-service, such as:

buffets

salad bars

condiments

tea and coffee

providing drink dispensing equipment

pre-packaging food items

displaying and selling pre-packaged food.

Ensuring the safety of food served and sold to customers under other conditions may involve:

supervising the display of food to prevent contamination by customers

removing contaminated food without delay

providing separate serving utensils for each dish

providing protective barriers

displaying food under temperature control

using packaging materials suitable for use on the particular foodstuff

ensuring that packaging is not damaged during packaging or display process

ensuring that damaged packaging does not allow contamination.

Items intended forsingle use may include:

disposable cutlery, e.g. plastic or wooden spoons or stirrers

disposable plates, mugs, cups and bowls

individually packaged sugars

individually packaged condiments, e.g. tomato sauce

individually packaged jams and spreads

individually packaged serves of coffee, tea and whitener

face wipes and serviettes.

Maintenance to ensure cleanliness and safe operation of equipment may involve:

removal of food waste

removal of grease

removal of dirt

removal of animal or pest waste and cleaning of affected area

recalibration of measurement and temperature controls.

Food identified for disposal may be:

subject to recall

not safe, or suspected of not being safe, for consumption

destroyed

disposed of so that it cannot be used for human consumption

returned to supplier.