Modification History
Not applicable.
Unit Descriptor
Unit descriptor |
This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food within a range of service industry operations. It requires the ability to follow predetermined procedures as outlined in an organisation food safety program. This unit is one of three hierarchical units describing varying levels of participation in food safety processes:
Food safety is nationally legislated by the Food Standards Australia New Zealand Act 1991 which provides for the operation of a statutory authority known as Food Standards Australia New Zealand. The Australia New Zealand Food Standards Code (the Code) developed by this authority contains an individual standard for food safety practices. This unit of competency complies with the legislative requirements for food safety and safe food handling practices as outlined in the Code. The legislative requirement for a business to comply with the national standard for food safety practices, along with training and certification requirements, differ between state and territory governments. In some cases food handlers and especially designated food safety supervisors, may be required to formally achieve competence in implementing safe food handling practices through a registered training organisation that must use this unit as the basis for their training. |
Application of the Unit
Application of the unit |
This unit has application to hospitality, commercial catering and retail venues where food is stored, prepared, displayed, served and disposed of. It applies to venues that operate a permanent or temporary kitchen or smaller food preparation area, including restaurants, cafes, clubs, hotels, attractions, events and conference venues, fast food restaurants, retail food outlets such as sandwich shops and food court outlets. It would apply to tour operators involved in the preparation and service of food at temporary sites. Other industries will need to access industry-specific food safety units of competency. Safe food handling practices are based on policies and procedures outlined in an organisation food safety program. The program and its procedures would normally be based on the hazard analysis and critical control points (HACCP) method but this unit can apply to other food safety systems. This unit applies to frontline operational personnel who work under supervision and guidance and operate within predefined organisational food safety procedures. This function is undertaken by a diverse range of people, such as cooks, chefs, catering staff and kitchen hands, food and beverage attendants, cafe and fast food outlet cooking crew and sales people, and owner-operators of small business catering operations or retail food outlets. |
Licensing/Regulatory Information
Not applicable.
Pre-Requisites
Prerequisite units |
This unit must be assessed after the following prerequisite unit:
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Employability Skills Information
Employability skills |
The required outcomes described in this unit of competency 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 |
Implement procedures for food safety. |
1.1 |
Access and use the relevant documents from the organisation food safety program. |
1.2 |
Follow all food safety policies and procedures correctly and consistently according to organisation food safety program requirements to ensure compliance of all food handling practices. |
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1.3 |
Control all food hazards at critical control points . |
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1.4 |
Complete any food safety monitoring processes and complete documents as outlined in the food safety program. |
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1.5 |
Identify and report any practices that are inconsistent with the food safety program. |
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1.6 |
Take any corrective actions within scope of job responsibility for incidents where food hazards are found not to be under control . |
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2 |
Store food safely. |
2.1 |
Select food storage conditions appropriate to the specific food type . |
2.2 |
Store food in the appropriate environmental conditions so that it is protected from contamination and to ensure its freshness, quality and appearance. |
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2.3 |
Store food at appropriately controlled temperatures and ensure that any frozen items remain frozen during storage. |
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3 |
Prepare food safely. |
3.1 |
Prepare food in a safe manner to ensure that it is protected from contamination. |
3.2 |
Use cooling and heating processes that will not adversely affect the microbiological safety of the food. |
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3.3 |
Monitor temperature of food throughout the preparation process to achieve microbiological safety of the food at all times. |
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3.4 |
Ensure the safety of food prepared , served and sold to customers under other conditions . |
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4 |
Provide safe single use items. |
4.1 |
Store, display and provide single use items so that they are protected from damage and contamination. |
4.2 |
Do not re-use items intended for single use . |
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5 |
Maintain a clean environment. |
5.1 |
Clean and sanitise equipment, surfaces and utensils used during food handling process. |
5.2 |
Use appropriate containers and do not allow the accumulation of garbage and recycled matter. |
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5.3 |
Identify and report any equipment that requires cleaning or maintenance to ensure its cleanliness and safe operation . |
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5.4 |
Dispose of any chipped, broken or cracked eating, drinking or food handling utensils or report these if disposal is outside scope of responsibility. |
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5.5 |
Take measures within scope of responsibility to ensure food handling areas are free from animals and pests and report any incidents of animal or pest infestation. |
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6 |
Dispose of food safely. |
6.1 |
Mark and keep separate from other foodstuffs any food identified for disposal until disposal is complete. |
6.2 |
Dispose of food promptly to ensure no cross-contamination of other foodstuffs. |
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 |
Evidence of the following is essential:
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Context of and specific resources for assessment |
Assessment must ensure:
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Methods of assessment |
A range of assessment methods should be used to assess the practical skills and knowledge required to implement food safety procedures. The following examples are appropriate for this unit:
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
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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 with other relevant units that make up the skill set or qualification and in the context of the job role. |
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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Policies and procedures may relate to: |
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Food hazards may be: |
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Critical control points are those where there is high risk of contamination or food spoilage, including: |
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Food safety monitoring may involve: |
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Incidents where food hazards are found not to be under control may include: |
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Food types may include: |
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Food prepared , served and sold to customers under other conditions may involve: |
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Ensuring the safety of food served and sold to customers under other conditions may involve: |
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Items intended for single use may include: |
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Maintenance to ensure cleanliness and safe operation of equipment may involve: |
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Food identified for disposal may be: |
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Unit Sector(s)
Sector |
Cross-Sector |
Competency field
Competency field |
Food Safety |