Apply retail food safety practices

This unit describes the performance outcomes, skills and knowledge required to implement safe food storage handling processes in a retail food environment according to a food safety program.


This unit applies to frontline service personnel involved in preparing, displaying and selling retail food. It requires the frontline service personnel to have knowledge and application of a store food safety program that complies with food safety regulations.



Elements and Performance Criteria


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. Apply personal hygiene and sanitation.

1.1.Identify and demonstrate good personal hygiene practices.

1.2.Identify, maintain and use protective clothing and equipment.

1.3.Ensure personal movement within and outside workplace complies with work area requirements.

1.4.Maintain personal presentation, according to store procedures and legislative requirements.

2. Identify food safety program.

2.1.Identify and interpret store food safety program.

2.2.Implement food safety program.

3. Store and handle food products hygienically.

3.1.Transport packaged food supplies to the appropriate storage area promptly, safely and without damage.

3.2.Identify and practise food storage requirements, according to store procedures and legislative requirements.

3.3.Identify and use food handling implements for handling products according to legislative requirements.

3.4.Avoid cross contamination by changing food handling implements between handling different products and appropriate hand washing.

4. Clean work area and equipment.

4.1.Identify and practise cleaning requirements for work areas, according to store procedure, the food safety program and legislative requirements.

4.2.Identify and practise external and internal cleaning requirements for equipment, according store procedures and the food safety program legislative requirements.

4.3.Identify and use appropriate and safe cleaning tools, consumables and equipment for a variety of applications.

4.4.Identify and practise appropriate and safe routine maintenance requirements for food storage and work areas and equipment, according to store procedures and the food safety program.

4.5.Report maintenance requirements and problems to relevant personnel without delay.

4.6.Identify and observe handling and storage requirements for cleaning chemicals, according to manufacturer safety data sheets and store procedures and the food safety program.

4.7.Identify and perform waste disposal and pest control procedures, according to store procedures, food safety program and legislative requirements.

5. Monitor food safety.

5.1.Monitor food safety hazards to control food safety risk.

5.2.Identify potentially unsafe food safety processes or situations and take corrective action.

5.3.Record food safety information, including equipment breakdowns, according to the food safety program.

6. Contribute to continuous improvement.

6.1.Promptly identify hygiene and sanitation problems or situations, including potential sources of food-contamination, and rectify or report to relevant personnel.

6.2.Promptly identify conditions that promote microbial growth and rectify or report to relevant personnel.

Required Skills

This section describes the essential skills and knowledge and their level, required for this unit.

Required skills

interpersonal skills to:

report maintenance requirements

take corrective action in relation to food safety and contribute to continuous improvement through clear and direct communication

ask questions to identify and confirm requirements

use language and concepts appropriate to cultural differences

use and interpret non-verbal communication

technical skills to:

handle chemicals

maintain work area

handle product

use personal protective equipment

avoid of crosscontamination

self management skills to:

ensure personal hygiene

conduct cleaning requirements

literacy and numeracy skills to:

interpret store procedures

record food safety information

Required knowledge

store policy and procedures and legislative requirements, in regard to:

personal hygiene practices

correct protective clothing

safety requirements to protect self and others

food handling and hygiene principles, including:

awareness of the store food safety program, its purpose and implications for own work

own roles and responsibilities and those of food safety personnel for food handling requirements from raw material to finished product

techniques for minimising contamination and spoilage

common sources and types of contamination and food safety hazards, including conditions conducive to microbial growth and known allergens associated with food handling and processing

common types of physical, chemical and microbiological agents that can contaminate food

conditions that can cause physical, chemical and microbiological contamination

correct storage of food, including hot, cold, raw and cooked, and relevant critical control points

causes of deterioration of food, contamination, crosscontamination

store procedures for identifying and reporting potential or actual sources of contamination

food handling implements, e.g.gloves and tongs

need for change of implements between products

need for frequent change of storage medium for serving implements

shelf life of products

Hazard Analysis and Critical Control Point (HACCP)

load limits of storage, display units to maintain correct temperatures, including:

effects of breaking temperature curtain, effects of blocking coils and air vents


procedures for recording failures in the food safety program, including equipment breakdowns, and immediate action to be taken

principles of temperature control and the temperature danger zone

hazardous foods

cleaning of work area:

store cleaning procedures and schedules for work areas and equipment (internal and external)

purpose and importance of cleaning and sanitation procedures

safe use and storage of cleaning tools, equipment and chemicals, and insecticides and pesticides

routine maintenance for work areas and equipment

waste collection and disposal, recycling and handling procedures

pest control procedures used in the workplace

relevant legislation and statutory requirements

relevant Work Health and Safety (WHS) requirements

food safety policy, plans and responsibilities, including an understanding of the relationship between the quality system, the food safety program and audit requirements

characteristics of materials, products and processes used to carry out work responsibilities

relevant industry codes of practice

Evidence Required

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the following is essential:

consistently applies store policy and procedures, which comply with food safety regulations and relevant legislation

consistently identifies, interprets, applies and implements the store food safety program according to health and hygiene requirements and store procedures

consistently follows and applies store policy and procedures with regard to cleaning and maintaining equipment and safe handling and disposal of waste

consistently follows store policy and procedures with regard to personal hygiene practices, including:

personal cleanliness, reporting of personal illness and infections

store personal presentation requirements for hair, clothes, footwear and jewellery

hand washing procedures

use and maintenance of clothing, footwear and related apparatus to meet hygiene requirements

inspects own work area and identifies common food safety hazards and possible hazards

consistently seeks instruction and applies store policy and procedures with regard to removal and isolation of suspect product or taking other corrective action

consistently maintains personal conduct to minimise risk to food safety

consistently monitors critical control points to identify food safety risks in own work area according to store procedures; this may include carrying out checks, inspections and tests

investigates contamination and cross-contamination events and takes action to prevent contamination from occurring or recurring

consistently records food safety information according to store policy and procedures

consistently contributes to continuous improvement in own work area.

Context of and specific resources for assessment

Assessment must ensure access to:

a real or simulated work environment

a food safety program

protective clothing

cleaning materials and chemicals

pest control equipment and chemicals

suitable food products

relevant documentation, such as store policy and procedures on hygiene and sanitation practices

food handling implements

food storage and display equipment.

Methods of assessment

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

observation of performance in the workplace

a role play

third-party reports from a supervisor

customer feedback

answers to questions about specific skills and knowledge

review of portfolios of evidence and third-party workplace reports of on-the-job performance.

Guidance information for assessment

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended.

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 in the performance criteria is detailed below.

Personal hygiene practices as may include:

hand washing procedures

personal presentation and cleanliness

hair tied back, under net or under cap

not touching hair or sneezing near food

removal of jewellery as required by legislation

reporting of personal illnesses and infections

wounds, cuts and wearing of bandages or dressings

changing gloves when handling different products.

Protective clothing and equipment may include:

wearing of gloves, hairnets, hats, shoes, uniforms, outer garments and aprons when handling food as required

clothing maintenance, laundering and storage requirements

wearing gloves to protect hands from cleaning chemicals, heat or cold (insulation)

wearing mesh gloves when using or cleaning sharp equipment

wearing protective clothing and footwear.

Personal movement may include:

removing protective clothing prior to moving outside or from one area to another

not moving into defined areas.

Legislative requirements may include:

food safety regulations


environmental protection legislation

awards or agreements

waste disposal

hazardous substances and dangerous goods

manual handling.

Food supplies may include:

supplies received from both internal and external suppliers and maintained within a stock control system, including:

dry goods

hazardous foods

dairy goods

meat and seafood


fruit and vegetables

frozen goods.

Food storage requirements may include:

storage in:




dry stores

refrigerated display cabinets

food segregation

food packaging for storage

labelling of food

stock rotation

optimum maintenance of storage areas, including:



at required temperature

free from vermin or infestation

free from defects

optimum temperature management

ventilation of storage area

sanitation of storage area

disposal of damaged or spoiled supplies.

Store procedures may include:

compliance with food safety standards and the store food safety program

procedures such as:

personal hygiene

safe storage of food

safe storage and use of cleaning chemicals

cleaning regimes and timetables

protective clothing and equipment

safe handling and use of food preparation equipment

food handling procedures

control points

hazard analysis and critical control point (HACCP).

Food handling implements may include:





Work areas may include:


walls to required levels

benches and working surfaces


store rooms and cupboards

food service areas

kitchen areas.

Equipment may include:

crockery and glassware


pots, pans and dishes


chopping boards

garbage bins

storage and display units

coolrooms, refrigerators and freezers

extraction fans

thermometers, including infra red (for checking surface and air temperature)

probe (for checking core temperature)

ovens, bain-maries, rotisseries, grills, deep fryers and hotplates

knives, slicers, drink machines, milkshake makers and coffee makers


Routine maintenance may include:

calibration checks on relevant equipment

detailed cleaning to ensure the elimination of crumbs food scraps or dirt build-up

blade sharpening

checking and reporting equipment faults

checking pest control equipment and products, including:

fly screens

automatic doors

ultraviolet insect lights

vermin traps

cleaning and sanitising waste bins and areas.

Potentially unsafe food safety processes or situations may include:

spoiled or contaminated food

out-of-date food

customer complaints regarding food contamination

situations that may indicate a need for food recall.

Corrective action must include:

promptly report potentially unsafe food safety processes or situations to a supervisor

acting on the advice of the supervisor.



Competency Field

Food Safety

Employability Skills

This unit contains employability skills.

Licensing Information

No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.