Supervise a food safety program

Formats and tools

Unit Description
Reconstruct the unit from the xml and display it as an HTML page.
Assessment Tool
an assessor resource that builds a framework for writing an assessment tool
Assessment Template
generate a spreadsheet for marking this unit in a classroom environment. Put student names in the top row and check them off as they demonstrate competenece for each of the unit's elements and performance criteria.
Assessment Matrix
a slightly different format than the assessment template. A spreadsheet with unit names, elements and performance criteria in separate columns. Put assessment names in column headings to track which performance criteria each one covers. Good for ensuring that you've covered every one of the performance criteria with your assessment instrument (all assessement tools together).
Wiki Markup
mark up the unit in a wiki markup codes, ready to copy and paste into a wiki page. The output will work in most wikis but is designed to work particularly well as a Wikiversity learning project.
Evidence Guide
create an evidence guide for workplace assessment and RPL applicants
Competency Mapping Template
Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners. A template for developing assessments for a unit, which will help you to create valid, fair and reliable assessments for the unit, ready to give to trainers and students
Observation Checklist
create an observation checklist for workplace assessment and RPL applicants. This is similar to the evidence guide above, but a little shorter and friendlier on your printer. You will also need to create a seperate Assessor Marking Guide for guidelines on gathering evidence and a list of key points for each activity observed using the unit's range statement, required skills and evidence required (see the unit's html page for details)

Self Assessment Survey
A form for students to assess thier current skill levels against each of the unit's performance criteria. Cut and paste into a web document or print and distribute in hard copy.
Moodle Outcomes
Create a csv file of the unit's performance criteria to import into a moodle course as outcomes, ready to associate with each of your assignments. Here's a quick 'how to' for importing these into moodle 2.x
Registered Training Organisations
Trying to find someone to train or assess you? This link lists all the RTOs that are currently registered to deliver SIRRFSA002, 'Supervise a food safety program'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Reference books for 'Supervise a food safety program' on This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to for every purchase, so go nuts :)

Elements and Performance Criteria



Elements describe the essential outcomes.

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

1. Monitor food safety program.

1.1.Communicate food safety requirements, procedures and individual responsibilities and impact of non-compliance to team members that handle food.

1.2.Monitor individual and team performance to ensure compliance with legislative requirements and organisational procedures for food safety.

1.3.Develop and maintain regular schedules for cleaning tasks and inspections.

1.4.Implement procedures for prompt waste removal.

1.5.Implement procedures for prompt eradication of insects, pests and vermin.

1.6.Coordinate safe storage of cleaning chemicals, insecticides and pesticides.

1.7.Monitor food receipt, storage, preparation and handling to ensure compliance with legislative requirements and organisational procedures for food safety.

1.8.Monitor food handler hygiene and use of personal protective equipment to ensure compliance with legislative requirements and organisational procedures for food safety.

1.9.Monitor use and cleanliness of food handling equipment and areas to prevent cross contamination.

2. Respond to food safety non-compliance and hazards.

2.1.Identify food safety hazards and promptly take corrective action to prevent occurrence of contamination and spoilage.

2.2.Implement product recall identification processes, and promptly withdraw products from public sale as required.

2.3.Implement procedures for dealing with non-compliance according to food safety program.

2.4.Report non-compliance as required.

3. Contribute to continuous improvement of food safety program.

3.1.Identify causes of non-compliance and implement control measures to prevent recurrence.

3.2.Identify opportunities to minimise food safety hazards and communicate opportunities to relevant personnel.

3.3.Coach individuals or teams to improve food safety awareness and compliance.

3.4.Record food safety information and report on performance.