Unit of competency details

HLTFSE005 - Apply and monitor food safety requirements (Release 1)

Summary

Releases:
ReleaseStatusRelease date
1 1 (this release)Current 08/Dec/2015

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes HLTFS310C - Apply and monitor food safety requirementsThis version was released in HLT Health Training Package release 3.0 and meets the requirements of the 2012 Standards for Training Packages. Significant changes to the elements and performance criteria. New evidence requirements for assessment, including volume and frequency requirements. Significant change to knowledge evidence. Removed prerequisite. 07/Dec/2015


Training packages that include this unit

Classifications

SchemeCodeClassification value
ASCED Module/Unit of Competency Field of Education Identifier 110111 Food Hygiene 

Classification history

SchemeCodeClassification valueStart dateEnd date
ASCED Module/Unit of Competency Field of Education Identifier 110111 Food Hygiene 29/Apr/2016 
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Unit Of competency

Modification History

Release 

Comments 

Release 1

This version was released in HLT Health Training Package release 3.0 and meets the requirements of the 2012 Standards for Training Packages.

Significant changes to the elements and performance criteria. New evidence requirements for assessment, including volume and frequency requirements. Significant change to knowledge evidence. Removed prerequisite.

Supersedes HLTFS310C

Application

This unit of competency describes the skills and knowledge required to control and monitor food safety and respond to non-conformance as required by the food safety program.

This unit applies to food services workers who implement the requirements of the food safety plan. Work is performed under supervision and within defined guidelines.

The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.

Elements and Performance Criteria

ELEMENT 

PERFORMANCE CRITERIA 

Elements define the essential outcomes.

Performance criteria specify the level of performance needed to demonstrate achievement of the element.

1. Implement and monitor the food safety program

1.1 Identify food safety hazards and respond to unsafe food and complaints

1.2 Monitor and control food safety hazards in accordance with food safety program requirements

1.3 Follow procedures to identify and separate product which is or may be non-conforming and/or implement other necessary corrective action

1.4 Promptly report non-conformance where food safety control requirements are not met

1.5 Record results of monitoring and maintain records in accordance with food safety program requirements

2. Assist in the identification of breaches of food safety procedures

2.1 Assist in identifying potential and actual unmet food safety requirements

2.2 Identify practices or processes in own work that could result in unsafe food

2.3 Participate in investigating and reporting on unsafe food as identified by internal monitoring and/or customer complaints

Foundation Skills

The Foundation Skills describe those required skills (language, literacy, numeracy and employment skills) that are essential to performance.

Foundation skills essential to performance are explicit in the performance criteria of this unit of competency.

Unit Mapping Information

No equivalent unit

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.education.gov.au/Pages/TrainingDocs.aspx?q=ced1390f-48d9-4ab0-bd50-b015e5485705

 

Assessment requirements

Modification History

Release 

Comments 

Release 1

This version was released in HLT Health Training Package release 3.0 and meets the requirements of the 2012 Standards for Training Packages.

Significant changes to the elements and performance criteria. New evidence requirements for assessment, including volume and frequency requirements. Significant change to knowledge evidence. Removed prerequisite.

Supersedes HLTFS310C

Performance Evidence

The candidate must show evidence of the ability to complete tasks outlined in the elements and performance criteria of this unit, manage tasks and manage contingencies in the context of the job role. There must be evidence that the candidate has:

  • monitored the implementation of the food safety program, including:
  • using 2 monitoring methods
  • identifying 2 unsafe food items
  • implementing corrective action for addressing 2 unsafe food items and reported to supervisor
  • identified 2 potential or actual food safety hazards through monitoring or client complaint and investigated processes that contributed to the breach and recommended corrective action.

Knowledge Evidence

The candidate must be able to demonstrate essential knowledge required to effectively complete tasks outlined in the elements and performance criteria of this unit, manage tasks and manage contingencies in the context of the work role. This includes knowledge of:

  • food safety program requirements for:
  • monitoring
  • hazard analysis and critical control points (HACCP)
  • methods of control, especially time and temperature controls used in the receiving, storing, preparing, processing, displaying, serving, packaging, transporting and disposing of food
  • corrective action
  • food separation and recall procedures for unsafe food
  • reporting and documenting
  • food safety hazards, the conditions under which they occur, and the possible consequences for:
  • biological agents in food
  • chemical agents in food
  • physical agents in food
  • condition of food
  • monitoring methods, including organisational procedures, taking temperature and pH measurements, collecting samples and visual inspection
  • high risk individuals, including:
  • children or babies
  • pregnant women
  • aged persons
  • people with immune deficiencies or allergies
  • chronically unwell.

Assessment Conditions

Skills must have been demonstrated in a workplace or a simulated environment that reflects workplace conditions. The following conditions must be met for this unit:

  • use of suitable facilities equipment and resources, including:
  • food service and food safety program policies and procedures
  • food service facilities, equipment and utensils for handling, preparing, storing, heating, transporting and disposing of food and beverages
  • monitoring equipment
  • appropriate clothing and footwear
  • personal protective clothing and wound dressings
  • food and beverages
  • cleaning equipment
  • hand washing facilities and equipment
  • modelling of industry operating conditions.

Assessors must satisfy the Standards for Registered Training Organisations (RTOs) 2015/AQTF mandatory competency requirements for assessors.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.education.gov.au/Pages/TrainingDocs.aspx?q=ced1390f-48d9-4ab0-bd50-b015e5485705

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