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Unit of competency details

SITXFSA005 - Use hygienic practices for food safety (Release 1)

Summary

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes and is equivalent to SITXFSA001 - Use hygienic practices for food safetyEquivalent. Changes to PC, PE, KE and AC. 09/Jun/2022

Release Status:
Current
Releases:
ReleaseRelease date
1 1 (this release) 10/Jun/2022


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
SIT40422 - Certificate IV in HospitalityCertificate IV in HospitalityCurrent
SIT40821 - Certificate IV in Asian CookeryCertificate IV in Asian CookeryCurrent
SIT50422 - Diploma of Hospitality ManagementDiploma of Hospitality ManagementCurrent
SIT10122 - Certificate I in Tourism (Australian Indigenous Culture)Certificate I in Tourism (Australian Indigenous Culture)Current
SIT20421 - Certificate II in CookeryCertificate II in CookeryCurrent
SIT30722 - Certificate III in Hospitality (Restaurant Front of House)Certificate III in Hospitality (Restaurant Front of House)Current
SIT30622 - Certificate III in HospitalityCertificate III in HospitalityCurrent
SIT30122 - Certificate III inTourismCertificate III inTourismCurrent
SIT60322 - Advanced Diploma of Hospitality ManagementAdvanced Diploma of Hospitality ManagementCurrent
SIT30322 - Certificate III in GuidingCertificate III in GuidingCurrent
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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 10/Jun/2022 
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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 and use required personal protective equipment, including appropriate bandages and dressings where required.

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

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 and sanitising 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:
  • hygiene and food safety procedures.

Oral communication skills to:

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

Unit Mapping Information

Supersedes and is equivalent to SITXFSA001 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:

  • use hygienic food handling practices in line with organisational procedures, including each of the following on at least three occasions:
  • correct hand-washing procedures
  • appropriate use of uniform and personal protective equipment
  • effective personal health and hygiene practices
  • hygienic food service
  • use procedures to:
  • report unsafe hygiene practices.

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
  • 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
  • effective hand washing procedures
  • when hand-washing is required:
  • upon entering a food service area
  • before commencing or recommencing work with food
  • immediately after:
  • handling raw food
  • handling money
  • smoking, coughing, sneezing or blowing the nose
  • eating or drinking
  • touching the hair, scalp or any wound
  • using the toilet
  • using cleaning products or chemicals
  • using point of sale terminals
  • effective personal health and hygiene practices:
  • skin clean and no body odour
  • non-excessive make-up
  • hair clean and long hair tied back or in hair net
  • nails clean and appropriate length
  • clean-shaven or beard trimmed
  • clean uniform or clothing and enclosed shoes
  • piercings removed or covered
  • use of appropriate food-grade bandages where required
  • for specific industry sector and organisation:
  • major hygiene-related causes of food contamination and food-borne illnesses
  • workplace hygiene hazards when handling food and food contact surfaces
  • contents of organisational hygiene and food safety procedures
  • hygienic work practices for individual job roles and responsibilities
  • procedures for reporting hygiene risks and unsafe work practices, including personal health issues.

Assessment Conditions

Skills must be demonstrated in an operational food preparation or service environment. This can be:

  • an industry workplace; or
  • an industry-realistic simulated environment.

Assessment must ensure access to all fixtures and equipment required in the specific industry environment.

This includes:

  • food handler gloves
  • receptacles for storage and display purposes
  • serving utensils
  • appropriate changing facilities
  • personal protective equipment relevant to job role
  • appropriate facilities for handwashing:
  • designated hand washing sink
  • antiseptic liquid soap
  • single use towels
  • warm running water
  • first aid kit
  • 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 organisational hygiene and food safety policies and procedures.

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