- SIRRFSA001A - Apply retail food safety practices
Apply retail food safety practices
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
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.
This section describes the essential skills and knowledge and their level, required for this unit.
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:
maintain work area
use personal protective equipment
avoid of cross
self management skills to:
ensure personal hygiene
conduct cleaning requirements
literacy and numeracy skills to:
interpret store procedures
record food safety information
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, cross
store procedures for identifying and reporting potential or actual sources of contamination
food handling implements, e.g.
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
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
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
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
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.
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
hazardous substances and dangerous goods
Food supplies may include:
supplies received from both internal and external suppliers and maintained within a stock control system, including:
meat and seafood
fruit and vegetables
Food storage requirements may include:
refrigerated display cabinets
food packaging for storage
labelling of food
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:
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
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
Equipment may include:
crockery and glassware
pots, pans and dishes
storage and display units
coolrooms, refrigerators and freezers
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
checking and reporting equipment faults
checking pest control equipment and products, including:
ultraviolet insect lights
cleaning and sanitising waste bins and areas.
Potentially unsafe food safety processes or situations may include:
spoiled or contaminated 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.
This unit contains employability skills.
No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.