Use hygienic practices for food safety

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 SITXFSA101, 'Use hygienic practices for food safety'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Reference books for 'Use hygienic practices for food safety' 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 of a unit of competency.

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

1. Follow hygiene procedures and identify food hazards.

1.1 Follow organisational hygiene procedures.

1.2 Promptly report unsafe practices that breach hygiene procedures.

1.3 Identify food hazards that may affect the health and safety of customers, colleagues and self.

1.4 Remove or minimise the hygiene hazard and report to appropriate person for follow up.

2. Report any personal health issues.

2.1 Report any personal health issues likely to cause a hygiene risk.

2.2 Report incidents of food contamination resulting from personal health issues.

2.3 Cease participation in food handling activities where a health issue may cause food contamination.

3. Prevent food contamination.

3.1 Maintain clean clothes, wear required personal protective clothing and only use organisation-approved bandages and dressings.

3.2 Prevent food contamination from clothing and other items worn.

3.3 Prevent unnecessary direct contact with ready to eat food.

3.4 Avoid unhygienic personal contact with food or food contact surfaces.

3.5 Avoid unhygienic cleaning practices that may cause food-borne illnesses.

4. Prevent cross contamination by washing hands.

4.1 Wash hands at appropriate times and follow hand washing procedures consistently.

4.2 Wash hands using appropriate facilities.