Modification History
The version details of this endorsed unit of competency set are in the table below. The latest information is at the top.
Version |
Comments |
1.0 |
E Replaces and is equivalent to SITXFSA001A Implement food safety procedures. Prerequisite removed. Minor adjustments to expression of content to streamline and improve unit. Change to title for greater consistency across Training Package. Wording adjusted to better reflect regulatory requirements. |
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. It requires the ability to follow predetermined procedures as outlined in a food safety program.
Application of the Unit
This unit applies to all tourism, hospitality and catering organisations with permanent or temporary kitchen premises or smaller food preparation areas.
This includes restaurants, cafes, clubs, hotels, tour operators, attractions, function, event, exhibition and conference caterers, educational institutions, aged care facilities, correctional centres, hospitals, defence forces, cafeterias, kiosks, canteens, fast food outlets, residential caterers, in-flight and other transport caterers.
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. People at many levels use this skill in the workplace during the course of their daily activities, including cooks, chefs, caterers, kitchen hands and food and beverage attendants.
Licensing/Regulatory Information
Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards (ANZFS) Code (the 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.
Pre-Requisites
Not applicable.
Employability Skills Information
This unit contains employability skills.
Elements and Performance Criteria Pre-Content
Elements and Performance Criteria
Elements describe the essential outcomes of a unit of competency. |
Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide. |
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 not controlled. |
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. |
3. Prepare food safely. |
3.1 Use cooling and heating processes that support microbiological safety of the 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 under other conditions . |
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 chipped, broken or cracked 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 keep separate from other foodstuffs any food identified for disposal until disposal is complete. 6.2 Dispose of food promptly to avoid cross contamination. |
Required Skills and Knowledge
This section describes the skills and knowledge required for this unit. |
Required skills |
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Required knowledge |
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Evidence Guide
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package. |
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Overview of assessment |
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Critical aspects for assessment and evidence required to demonstrate competency in this unit |
Evidence of the ability to:
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Context of and specific resources for assessment |
Assessment must ensure use of:
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Method of assessment |
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
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Guidance information for assessment |
The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:
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Range Statement
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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included. |
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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 specific steps where control of food hazards is essential to maintain the safety and suitability of the food, including: |
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Food safety monitoring may involve: |
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Incidents may include: |
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Food type may include: |
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Safety of food served and sold to customers under other conditions may be achieved by: |
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Food prepared , served and sold to customers under other conditions may relate to: |
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Items intended for single use may include: |
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Cleaning , sanitising and maintenance may involve: |
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Food identified for disposal must be held and kept separate and either: |
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Unit Sector(s)
Cross-Sector
Competency Field
Food Safety