Modification History
Not applicable.
Unit Descriptor
Unit descriptor |
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. |
Application of the Unit
Application of the unit |
This unit applies to frontline service personnel involved in preparing, displaying and selling retail food. It requires knowledge and application of a store food safety program that complies with food safety regulations. |
Licensing/Regulatory Information
Not applicable.
Pre-Requisites
Prerequisite units |
Nil |
Employability Skills Information
Employability skills |
The required outcomes described in this unit contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements. |
Elements and Performance Criteria Pre-Content
Elements describe the essential outcomes of a unit of competency. |
Performance criteria describe the required performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge and/or the range statement. Assessment of performance is to be consistent with the evidence guide. |
Elements and Performance Criteria
ELEMENT |
PERFORMANCE CRITERIA |
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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 . |
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1.3 |
Ensure personal movement within and outside workplace complies with work area requirements. |
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1.4 |
Maintain personal presentation according to store procedures and legislative requirements . |
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2 |
Identify food safety program. |
2.1 |
Identify and interpret store food safety program. |
2.2 |
Implement food safety program. |
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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. |
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3.3 |
Identify and use food handling implements for handling products according to legislative requirements. |
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3.4 |
Avoid cross-contamination by changing food handling implements between handling different products and appropriate hand washing. |
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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. |
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4.3 |
Identify and use appropriate and safe cleaning tools, consumables and equipment for a variety of applications. |
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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. |
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4.5 |
Report maintenance requirements and problems to relevant personnel without delay. |
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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. |
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4.7 |
Identify and perform waste disposal and pest control procedures according to store procedures, food safety program and legislative requirements. |
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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 . |
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5.3 |
Record food safety information, including equipment breakdowns, according to the food safety program. |
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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 and Knowledge
REQUIRED SKILLS AND KNOWLEDGE |
This section describes the essential skills and knowledge and their level, required for this unit. |
The following skills must be assessed as part of this unit:
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The following knowledge must be assessed as part of this unit:
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Evidence Guide
EVIDENCE GUIDE |
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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. |
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Critical aspects for assessment and evidence required to demonstrate competency in this unit |
Evidence of the following is essential:
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Context of and specific resources for assessment |
Assessment must ensure access to:
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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:
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended. |
Assessing employability skills |
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts. Employability skills embedded in this unit should be assessed holistically in the context of the job role and with other relevant units that make up the skill set or qualification. |
Range Statement
RANGE STATEMENT |
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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. |
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Personal hygiene practices as may include: |
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Protective clothing and equipment may include: |
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Personal movement may include: |
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Legislative requirements may include: |
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Food supplies may include: |
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Food storage requirements may include: |
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Store procedures may include: |
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Food handling implements may include: |
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Work areas may include: |
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Equipment may include: |
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Routine maintenance may include: |
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Potentially unsafe food safety processes or situations may include: |
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Corrective action must include: |
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Unit Sector(s)
Sector |
Retail |
Competency field
Competency field |
Food Safety |