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Evidence Guide: SITXFSA201 - Participate in safe food handling 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

 

SITXFSA201 - Participate in safe food handling practices

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

Follow food safety program.

  1. Access and use relevant information from organisational food safety program.
  2. Follow policies and procedures in food safety program.
  3. Control food hazards at critical control points.
  4. Complete food safety monitoring processes and complete documents as required.
  5. Identify and report non-conforming practices.
  6. Take corrective actions within scope of job responsibility for incidents where food hazards are not controlled.
Access and use relevant information from organisational food safety program.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow policies and procedures in food safety program.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Control food hazards at critical control points.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Complete food safety monitoring processes and complete documents as required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and report non-conforming practices.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Take corrective actions within scope of job responsibility for incidents where food hazards are not controlled.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store food safely.

  1. Select food storage conditions for specific food type.
  2. Store food in environmental conditions that protect against contamination and maximise freshness, quality and appearance.
  3. Store food at controlled temperatures and ensure that frozen items remain frozen during storage.
Select food storage conditions for specific food type.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store 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 frozen items remain frozen during storage.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare food safely.

  1. Use cooling and heating processes that support microbiological safety of the food.
  2. Monitor food temperature during preparation using required temperature measuring device to achieve microbiological safety.
  3. Ensure safety of food prepared, served and sold to customers under other conditions.
Use cooling and heating processes that support microbiological safety of the food.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor food temperature during preparation using required temperature measuring device to achieve microbiological safety.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure 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 they are protected from damage and contamination.
  2. Follow instructions for items intended for single use.
Store, display and provide single use items so they are protected from damage and contamination.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow instructions for items intended for single use.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain a clean environment.

  1. Clean and sanitise equipment, surfaces and utensils.
  2. Use appropriate containers and prevent accumulation of garbage and recycled matter.
  3. Identify and report cleaning, sanitising and maintenance requirements.
  4. Dispose of or report chipped, broken or cracked eating, drinking or food handling utensils.
  5. Take measures within scope of responsibility to ensure food handling areas are free from animals and pests and report incidents of animal or pest infestation.
Clean and sanitise equipment, surfaces and utensils.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use appropriate containers and prevent accumulation of garbage and recycled matter.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and report cleaning, sanitising and maintenance requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Take measures within scope of responsibility to ensure food handling areas are free from animals and pests and report 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 avoid cross contamination.
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:

 

 

 

 

 

 

 

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 and evidence required to demonstrate competency in this unit

Evidence of the ability to:

consistently use safe food handling practices in a range of different food handling circumstances

demonstrate knowledge of food safety program and requirements, including critical control points and methods of food hazard control for each critical control point.

Context of and specific resources for assessment

Assessment must ensure use of:

an operational food preparation area or commercial kitchen with the fixtures, large and small equipment and workplace documentationdefined in the Assessment Guidelines; this can be a:

real industry workplace

simulated industry environment such as a training kitchen servicing customers

food ingredients and ready to eat food items

current plain English regulatory documents distributed by the national, state, territory or local government food safety authority

the Code

current commercial food safety programs, policies and procedures used for the management of food safety.

Method of assessment

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

direct observation of the individual completing tasks in a food handling facility

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

oral or written questioning to assess knowledge of food safety legislative requirements, policies and procedures, including hazard control measures

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:

SITXFSA101 Use hygienic practices for food safety

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

Required Skills and Knowledge

Required skills

communication skills to report food safety hazards

literacy skills to:

read and interpret food safety program, including policies, procedures and flow charts that identify critical control points

complete documentation for monitoring food safety

numeracy skills to calibrate and use a temperature probe and calculate timings

problem-solving skills to identify and respond to routine food safety issues

planning and organising skills to coordinate a range of different food handling tasks to take account of food safety issues

self-management skills to take responsibility for food safety at an operational level.

Required knowledge

key features of federal, state or territory and local food safety compliance requirements as they impact workers at an operational level, including:

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 Code

HACCP or other food safety system principles, procedures and processes as they apply to particular operations and different food types, including:

critical control points for the specific food production system and the predetermined methods of control, especially time and temperature controls used in the receiving, storing, preparing, processing, displaying, serving, packaging, transporting and disposing of food

main types of safety hazards and contamination

conditions for development of microbiological contamination

environmental conditions, including temperature controls, for storage

temperature danger zone and the two-hour and four-hour rule

contents of organisational food safety program, especially procedures and monitoring documents

equipment operating procedures, especially how to calibrate, use and clean a temperature probe and how to identify faults

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

high risk customer groups, such as:

children or babies

pregnant women

aged persons

people with immune deficiencies or allergies.

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.

Policies and procedures may relate to:

cleaning and sanitation

hazards:

control methods for each critical control point

corrective actions

systematic monitoring of hazard controls and record keeping

equipment maintenance

food:

receiving

storage

preparation

display

service

disposal

personal considerations:

dress

hygiene

protective equipment and clothing

pest control

record maintenance

training.

Food hazards may be:

actual or potential

chemical

insects and vermin

microbiological:

bacteria

natural poisons

moulds

yeast

physical:

broken glass

metal

foreign objects

process-related where food is vulnerable to contamination:

displayed food

need for food to be touched by hand

re-thermalisation or defrosting

processes involving temperatures that promote rapid growth of microorganisms.

Critical control points are specific steps where control of food hazards is essential to maintain the safety and suitability of the food, including:

receiving

storing

preparing

processing

displaying

serving

packaging

transporting

disposing.

Food safety monitoring may involve:

bacterial swabs and counts

checking and recording that food is stored in appropriate timeframes

chemical tests

monitoring and recording food temperatures using a temperature measuring device accurate to plus or minus 1 degree Celsius

monitoring and recording temperature of cold and hot storage equipment

visual examination of food for quality review.

Incidents may include:

customer complaints

existence of pests and vermin

food not under temperature control

food poisoning

misuse of single use items

spoilt or contaminated food

stocks of outofdate foodstuffs

unclean equipment.

Food type may include:

dairy

dried goods

eggs

frozen goods

fruit and vegetables

meat and fish.

Safety of food served and sold to customers under other conditionsmay be achieved by:

packaging control:

using packaging materials suited to foods

monitoring of packaging damage

protective barriers

temperature control

supervision of food displays

utensil control:

providing separate serving utensils for each dish.

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

drink dispensing

prepackaged food items

self-service food.

Items intended for single use may include:

disposable items:

cutlery

crockery

face wipes and serviettes

individually packaged items:

beverages

condiments

jams and spreads.

Cleaning, sanitising and maintenancemay involve:

cleaning:

dirt

food waste

grease

pest waste removal

maintenance:

recalibration of measurement and temperature controls

minor faults

sanitising:

eating and drinking utensils

food contact surfaces.

Food identified for disposal must be held and kept separate and either:

clearly identified as 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

subject to recall.