Participate in safe food handling practices

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 SITXFSA201, 'Participate in safe food handling practices'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Reference books for 'Participate in safe food handling practices' 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 food safety program.

1.1 Access and use relevant information from organisational food safety program.

1.2 Follow policies and procedures in food safety program.

1.3 Control food hazards at critical control points.

1.4 Complete food safety monitoring processes and complete documents as required.

1.5 Identify and report non-conforming practices.

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

2. Store food safely.

2.1 Select food storage conditions for specific food type.

2.2 Store food in environmental conditions that protect against contamination and maximise freshness, quality and appearance.

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

3. Prepare food safely.

3.1 Use cooling and heating processes that support microbiological safety of the food.

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

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

4. Provide safe single use items.

4.1 Store, display and provide single use items so they are protected from damage and contamination.

4.2 Follow instructions for items intended for single use.

5. Maintain a clean environment.

5.1 Clean and sanitise equipment, surfaces and utensils.

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

5.3 Identify and report cleaning, sanitising and maintenance requirements.

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

5.5 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.

6. Dispose of food safely.

6.1 Mark and keep separate from other foodstuffs any food identified for disposal until disposal is complete.

6.2 Dispose of food promptly to avoid cross contamination.