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Unit of competency details

SITXFSA006 - Participate in safe food handling practices (Release 1)

Summary

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes and is equivalent to SITXFSA002 - Participate in safe food handling practicesEquivalent. 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 ManagementCurrent1-2 
SIT20421 - Certificate II in CookeryCertificate II in CookeryCurrent
SIT30622 - Certificate III in HospitalityCertificate III in HospitalityCurrent1-2 
SIT60322 - Advanced Diploma of Hospitality ManagementAdvanced Diploma of Hospitality ManagementCurrent
SIT40521 - Certificate IV in Kitchen ManagementCertificate IV in Kitchen ManagementCurrent
SIT30921 - Certificate III in CateringCertificate III in CateringCurrent
SIT40721 - Certificate IV in PatisserieCertificate IV in PatisserieCurrent1-2 
SIT31121 - Certificate III in Asian CookeryCertificate III in Asian CookeryCurrent
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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 handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program.

The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation areas. This includes restaurants, cafes, clubs, and hotels; 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.

Safe food handling practices are based on an organisation’s individual food safety program. The program would normally be based on the hazard analysis and critical control points (HACCP) method, but this unit can apply to other food safety systems.

It applies to food handlers who directly handle food during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen hands and food and beverage attendants.

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 food safety program.

1.1. Access and use relevant information from organisational food safety program.

1.2. Follow policies and procedures in food safety program.

1.3. Control food hazards at critical control points.

1.4. Complete food safety monitoring processes and complete documents as required.

1.5. Identify and report non-conforming practices.

1.6. Take corrective actions within scope of job responsibility for incidents where food hazards are identified.

2. Store food safely.

2.1. Select food storage conditions for specific food type.

2.2. Store food in environmental conditions that protect against contamination and maximise freshness, quality and appearance.

2.3. Store food at controlled temperatures and ensure that frozen items remain frozen during storage.

2.4. Ensure food is stored to avoid cross-contamination of ingredients.

3. Prepare food safely.

3.1. Use cooling and heating processes that support microbiological safety of food.

3.2. Monitor food temperature during preparation using required temperature measuring device to achieve microbiological safety.

3.3. Ensure safety of food prepared, served and sold to customers.

3.4. Prepare food to meet customer requirements, including actions to address allergen requests by customers.

4. Provide safe single use items.

4.1. Store, display and provide single use items so they are protected from damage and contamination.

4.2. Follow instructions for items intended for single use.

5. Maintain a clean environment.

5.1. Clean and sanitise equipment, surfaces and utensils.

5.2. Use appropriate containers and prevent accumulation of garbage and recycled matter.

5.3. Identify and report cleaning, sanitising and maintenance requirements.

5.4. Dispose of, or report damaged or unsafe eating, drinking or food handling utensils.

5.5. Take measures within scope of responsibility to ensure food handling areas are free from animals and pests and report incidents of animal or pest infestation.

6. Dispose of food safely.

6.1. Mark and separate from other foodstuffs any food identified for disposal until disposal is complete.

6.2. Dispose of food promptly to avoid cross-contamination.

6.3. Use appropriate documentation to record disposed food items.

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:

  • read and interpret food safety programs, policies, procedures and flow charts that identify critical control points.

Writing skills to:

  • complete documentation for monitoring food safety.

Numeracy skills to:

  • calibrate and use a temperature probe and calculate timings.

Planning and organising skills to:

  • coordinate different food handling tasks to take account of food safety issues.

Unit Mapping Information

Supersedes and is equivalent to SITXFSA002 Participate in safe food handling practices.

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 safe food handling practices including the correct methods of controlling food hazards at each of the following critical control points:
  • receiving
  • storing
  • preparing
  • processing
  • displaying
  • serving
  • packaging
  • transporting
  • disposing
  • follow procedures to calibrate temperature probe to ensure accuracy
  • follow procedures to report incidents of food contamination.

Knowledge Evidence

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

  • key features of commonwealth, state or territory and local food safety compliance requirements as they impact workers at an operational level:
  • contents of national codes and standards that underpin regulatory requirements
  • reasons for food safety programs and what they must contain
  • local government food safety regulations and inspection regimes
  • meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia New Zealand Food Standards Code
  • ramifications of failure to observe food safety law and organisational policies and procedures
  • hazard analysis and critical control points (HACCP) or other food safety system principles, procedures and processes as they apply to particular operations and different food types:
  • critical control points for the specific food production system and the predetermined methods of control, especially time and temperature controls used in the receiving, storing, preparing, processing, displaying, serving, packaging, transporting and disposing of food
  • main types of safety hazards and contamination
  • conditions for development of microbiological contamination
  • cross contamination of food allergens
  • environmental conditions and temperature controls, for storage
  • temperature danger zone and the two-hour and four-hour rule
  • temperature control for cooling and storing of processed food
  • contents of organisational food safety program, including procedures, associated requirements, and monitoring documents
  • food safety monitoring techniques:
  • bacterial swabs and counts
  • checking and recording that food is stored in appropriate timeframes
  • chemical tests
  • monitoring and recording food temperatures using a temperature measuring device accurate to plus or minus one degree Celsius
  • monitoring and recording temperature of cold and hot storage equipment
  • visually examining food for quality
  • methods to ensure the safety of food served and sold to customers:
  • packaging control:
  • using packaging materials suited to foods
  • monitoring of packaging damage
  • protective barriers
  • temperature control
  • supervision of food displays
  • utensil control
  • providing separate serving utensils for each dish
  • safe food handling practices for the following different food types:
  • dairy
  • dry goods
  • eggs including raw egg foods
  • frozen goods
  • fruit and vegetables
  • meat and poultry
  • fin-fish and shellfish
  • operating procedures for temperature probe:
  • calibration
  • correct use
  • cleaning methods
  • identifying faults
  • choice and application of cleaning, sanitising and pest control equipment and materials following manufacturers advice
  • cleaning, sanitising and maintenance requirements relevant to food preparation and storage:
  • cleaning:
  • dirt
  • food waste
  • grease
  • pest waste removal
  • sanitising:
  • eating and drinking utensils
  • food contact surfaces
  • maintenance:
  • minor faults
  • high risk customer groups:
  • children or babies
  • pregnant women
  • aged persons
  • people with immune deficiencies
  • people with allergies
  • people with medical conditions.

Assessment Conditions

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

  • commercial grade work bench
  • refrigeration unit
  • sink
  • storage facilities
  • food handler gloves
  • serving utensils
  • temperature monitoring device
  • cleaning materials and equipment
  • 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 national, state, territory or local government food safety authority
  • Australia New Zealand Food Standards Code
  • current organisational 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