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Unit of competency details

SITXFSA001 - Use hygienic practices for food safety (Release 1)

Summary

Usage recommendation:
Superseded
Mapping:
MappingNotesDate
Is superseded by and equivalent to SITXFSA005 - Use hygienic practices for food safetyEquivalent. Changes to PC, PE, KE and AC. 09/Jun/2022
Supersedes and is equivalent to SITXFSA101 - Use hygienic practices for food safety• Equivalent • Unit updated to meet the Standards for Training Packages. 02/Mar/2016

Releases:
ReleaseRelease date
1 1 (this release) 03/Mar/2016


Training packages that include this unit

CodeSort Table listing Training packages that include this unit by the Code columnTitleSort Table listing Training packages that include this unit by the Title columnRelease
MAR - Maritime Training PackageMaritime Training Package 6.0-10.0 
FBP - Food, Beverage and PharmaceuticalFood, Beverage and Pharmaceutical 1.0-8.0 
TLI - Transport and Logistics Training PackageTransport and Logistics Training Package 4.0-13.0 
CUA - Creative Arts and Culture Training PackageCreative Arts and Culture Training Package 5.0-6.0 
CPP - Property Services Training PackageProperty Services Training Package 15.0-17.0 
SIS - Sport, Fitness and Recreation Training PackageSport, Fitness and Recreation Training Package 4.0-6.0 
SIT - Tourism, Travel and Hospitality Training PackageTourism, Travel and Hospitality Training Package 1.0-1.3 

Qualifications that include this unit

CodeSort Table listing Qualifications that include this unit by the Code columnTitleSort Table listing Qualifications that include this unit by the Title columnUsage RecommendationRelease
SIS20419 - Certificate II in Outdoor RecreationCertificate II in Outdoor RecreationCurrent1-2 
TLI50319 - Diploma of Deployment LogisticsDiploma of Deployment LogisticsDeleted
SIT50416 - Diploma of Hospitality ManagementDiploma of Hospitality ManagementSuperseded1-2 
SIS40621 - Certificate IV in Outdoor LeadershipCertificate IV in Outdoor LeadershipCurrent
TLI22321 - Certificate II in Rail Customer ServiceCertificate II in Rail Customer ServiceCurrent
SIT30316 - Certificate III in GuidingCertificate III in GuidingSuperseded1-3 
SIS40619 - Certificate IV in Outdoor LeadershipCertificate IV in Outdoor LeadershipSuperseded
SIT10216 - Certificate I in HospitalityCertificate I in HospitalitySuperseded
CPP30321 - Certificate III in Cleaning OperationsCertificate III in Cleaning OperationsCurrent
SIT30816 - Certificate III in Commercial CookeryCertificate III in Commercial CookerySuperseded1-2 
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Accredited courses that have this unit in the completion mapping

CodeSort Table listing Accredited courses that have this unit in the completion mapping by the Code columnTitleSort Table listing Accredited courses that have this unit in the completion mapping by the Title columnStatus
10584NAT - Certificate II in Career PreparationCertificate II in Career Preparation Non-Current
11039NAT - Certificate II in Career PreparationCertificate II in Career Preparation Current
10583NAT - Certificate I in Access to Work and TrainingCertificate I in Access to Work and Training Non-Current
11005NAT - Certificate I in Preparation for Work and TrainingCertificate I in Preparation for Work and Training Current
10580NAT - Certificate II in Study SkillsCertificate II in Study Skills Non-Current
22523VIC - Certificate I in Employment PathwaysCertificate I in Employment Pathways Current
22488VIC - Certificate II in EAL (Employment)Certificate II in EAL (Employment) Non-Current
11009NAT - Certificate I in Access to Work and TrainingCertificate I in Access to Work and Training Current
22448VIC - Certificate II in Mumgu-dhal tyama-tiytCertificate II in Mumgu-dhal tyama-tiyt Non-Current
22481VIC - Certificate II in Work EducationCertificate II in Work Education Non-Current
10591NAT - Certificate II in Further Study SkillsCertificate II in Further Study Skills Non-Current
10579NAT - Diploma of Ayurveda Yoga TeachingDiploma of Ayurveda Yoga Teaching Non-Current
22566VIC - Certificate I in Work EducationCertificate I in Work Education Current
10860NAT - Certificate III in Personal EmpowermentCertificate III in Personal Empowerment Current
10948NAT - Diploma of Ayurveda Yoga TeachingDiploma of Ayurveda Yoga Teaching Current
10236NAT - Certificate IV in Presenting Community Health Education ProgramsCertificate IV in Presenting Community Health Education Programs Non-Current
10582NAT - Certificate I in Preparation for Work and TrainingCertificate I in Preparation for Work and Training Non-Current

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 09/Aug/2016 
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Unit of competency

Modification History

Not applicable.

Application

This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.

The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas.

This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering.

It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff.

Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.

In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation.

Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.

Pre-requisite Unit

Nil

Competency Field

Food Safety

Unit Sector

Cross-Sector

Elements and Performance Criteria

ELEMENTS 

PERFORMANCE CRITERIA 

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Follow hygiene procedures and identify food hazards.

1.1.Follow organisational hygiene procedures.

1.2.Report unsafe practices that breach hygiene procedures promptly.

1.3.Identify food hazards that may affect the health and safety of customers, colleagues and self.

1.4.Remove or minimise the hygiene hazard and report as appropriate for follow-up.

2. Report any personal health issues.

2.1.Report personal health issues likely to cause a hygiene risk.

2.2.Report incidents of food contamination resulting from personal health issues.

2.3.Cease participation in food handling activities where own health issue may cause food contamination.

3. Prevent food contamination.

3.1.Maintain clean clothes, wear required personal protective clothing, and only use organisation-approved bandages and dressings.

3.2.Prevent food contamination from clothing and other items worn.

3.3.Prevent unnecessary direct contact with ready to eat food.

3.4.Ensure hygienic personal contact with food and food contact surfaces.

3.5.Use hygienic cleaning practices that prevent food-borne illnesses.

4. Prevent cross-contamination by washing hands.

4.1.Wash hands at appropriate times and follow hand washing procedures consistently.

4.2.Wash hands using appropriate facilities.

Foundation Skills

Foundation skills essential to performance in this unit, but not explicit in the performance criteria are listed here, along with a brief context statement.

SKILLS 

DESCRIPTION 

Reading skills to:

  • interpret organisational documents or diagrams relating to:
  • organisational food safety programs
  • hygiene and food safety procedures
  • hazard analysis and critical control points (HACCP) practices.

Oral communication skills to:

  • report hygiene hazards and non-compliant organisational practices accurately.

Unit Mapping Information

SITXFSA101 Use hygienic practices for food safety

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694

 

Assessment requirements

Modification History

Not applicable.

Performance Evidence

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

  • demonstrate use of safe food handling practices in food handling work functions in line with organisational hygiene procedures on at least three occasions
  • demonstrate procedures to:
  • identify food hazards
  • report unsafe practices
  • report incidents of food contamination.

Knowledge Evidence

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

  • basic aspects of commonwealth, state or territory food safety laws, standards and codes as follows:
  • meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia New Zealand Food Standards Code
  • employee and employer responsibility to participate in hygienic practices
  • reasons for food safety programs and what they must contain
  • role of local government regulators
  • ramifications of failure to observe food safety law and organisational policies and procedures
  • health issues likely to cause a hygiene risk relevant to food safety:
  • airborne diseases
  • food-borne diseases
  • infectious diseases
  • hygiene actions that must be adhered to in order to avoid food-borne illnesses
  • hand washing practices:
  • before commencing or recommencing work with food
  • immediately after:
  • handling raw food
  • smoking, coughing, sneezing or blowing the nose
  • eating or drinking
  • touching the hair, scalp or any wound
  • using the toilet
  • basic aspects of hazard analysis and critical control points (HACCP) method of controlling food safety
  • specific industry sector and organisation:
  • major causes of food contamination and food-borne illnesses
  • sources and effects of microbiological contamination of food
  • workplace hygiene hazards when handling food and food contact surfaces
  • basic content of organisational food safety programs
  • contents of organisational hygiene and food safety procedures
  • hygienic work practices for individual job roles and responsibilities.

Assessment Conditions

Skills must be demonstrated in an operational food preparation area. This can be:

  • an industry workplace
  • a simulated industry environment.

Assessment must ensure access to:

  • fixtures:
  • work benches
  • refrigeration unit
  • sink
  • storage facilities
  • small equipment:
  • assorted pots and pans
  • containers for hot and cold storage
  • crockery
  • cutlery
  • cutting boards
  • food handler gloves
  • glassware
  • knives
  • packaging materials
  • receptacles for presentation and display purposes
  • small utensils:
  • tongs
  • serving utensils
  • appropriate facilities for handwashing:
  • designated hand washing sink
  • antiseptic liquid soap
  • single use towels
  • warm running water
  • food ingredients and ready to eat food items
  • current plain English regulatory documents distributed by the commonwealth, state, territory or local government food safety authority
  • Australia New Zealand Food Standards Code
  • current commercial food safety programs, policies and procedures used for managing food safety.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694