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Evidence Guide: SITXFSA202 - Transport and store food

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

 

SITXFSA202 - Transport and store food

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

Transport food safely and hygienically.

  1. Select suitable food transportation vehicles according to legislative requirements.
  2. Package, load, restrain and unload food appropriately.
  3. Use hygienic food safety practices for food transportation
  4. Use safe manual handling techniques when moving and storing food.
  5. Maintain records of food transportation as required.
Select suitable food transportation vehicles according to legislative requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Package, load, restrain and unload food appropriately.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use hygienic food safety practices for food transportation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use safe manual handling techniques when moving and storing food.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain records of food transportation as required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store food safely and hygienically.

  1. Select food storage conditions for specific food types.
  2. Maintain environmental conditions for specific food types to ensure freshness, quality and appearance.
  3. Ensure storage and holding methods optimise nutritional quality and comply with relevant stock control principles.
  4. Use hygienic food safety practices and observe work health and safety procedures and practices.
  5. Keep storage areas free from contaminants and pests.
Select food storage conditions for specific food types.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain environmental conditions for specific food types to ensure freshness, quality and appearance.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure storage and holding methods optimise nutritional quality and comply with relevant stock control principles.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use hygienic food safety practices and observe work health and safety procedures and practices.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Keep storage areas free from contaminants and pests.

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:

transport and store food items according to food safety requirements and regulations

demonstrate knowledge of specific requirements for different food types, including:

dairy

dried goods

eggs

frozen food

fruit and vegetables

meat and fish.

Context of and specific resources for assessment

Assessment must ensure use of:

vehicles suitable for the transportation of food

food ingredients and ready to eat food items to be transported

industry-current equipment for the transportation and storage of food

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 transporting and storing food items

inspection of food transported and stored by the individual

use of case studies to assess knowledge of requirements for different food types

written or oral questioning to assess knowledge of food safety requirements

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:

SITHCCC104 Package prepared foodstuffs

SITXFSA101 Use hygienic practices for food safety.

Required Skills and Knowledge

Required skills

literacy skills to:

read work instructions and food labels

complete records of food transportation

numeracy skills to calculate quantities during the packing and unpacking process

problemsolving skills to deal with routine food handling, storage and transportation problems.

Required knowledge

basic aspects of national, state or territory food safety laws, standards and codes, including:

actions that must be adhered to by organisations

employee responsibility to participate in hygienic practices

reasons for food safety programs, when they are required for transportation activities and what they must contain

role of local government regulators

ramifications of failure to observe food safety law and organisational policies and procedures

meaning of contaminant, contamination and potentially hazardous foods as defined by the Code

advantages and disadvantages of different forms of transport for particular food items, quantities and circumstances

safe storage principles and practices for different food types, including storage options

characteristics of different food items and conditions required to maintain optimum freshness, palatability and safety, including:

dairy

dried goods

eggs

frozen food

fruit and vegetables

meat and fish

for the specific industry sector and organisation:

sources and effects of microbiological contamination of food in transit

methods of transportation and storage to ensure the safety of food

temperature controls and temperature danger zones, for storage of main food types used in the business

the contents of food safety transportation procedures included in organisational food safety program

safe manual handling techniques, in particular loading and unloading, lifting and dealing with heated surfaces.

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.

Type of transportation used may include:

cars

refrigerated trucks

trolleys, carts and buggies

vans.

Legislative requirements refer to federal, state or territory, and local regulations and guidelines and may apply to:

food safety programs

lining

sealing

temperature.

Specific food types may include:

dairy

dried goods

eggs

frozen food

fruit and vegetables

meat and fish.

Environmental conditions may relate to:

humidity

light

pests

temperature.