Assessment Requirements for HLTFSE005 Apply and monitor food safety requirements

Release: 1

Assessment Requirements for HLTFSE005 Apply and monitor food safety requirements

Modification History

Release	Comments
Release 1	This version was released in HLT Health Training Package release 3.0 and meets the requirements of the 2012 Standards for Training Packages. Significant changes to the elements and performance criteria. New evidence requirements for assessment, including volume and frequency requirements. Significant change to knowledge evidence. Removed prerequisite. Supersedes HLTFS310C

Performance Evidence

The candidate must show evidence of the ability to complete tasks outlined in the elements and performance criteria of this unit, manage tasks and manage contingencies in the context of the job role. There must be evidence that the candidate has:

monitored the implementation of the food safety program, including:

using 2 monitoring methods

identifying 2 unsafe food items

implementing corrective action for addressing 2 unsafe food items and reported to supervisor

identified 2 potential or actual food safety hazards through monitoring or client complaint and investigated processes that contributed to the breach and recommended corrective action.

Knowledge Evidence

The candidate must be able to demonstrate essential knowledge required to effectively complete tasks outlined in the elements and performance criteria of this unit, manage tasks and manage contingencies in the context of the work role. This includes knowledge of:

food safety program requirements for:

monitoring

hazard analysis and critical control points (HACCP)

methods of control, especially time and temperature controls used in the receiving, storing, preparing, processing, displaying, serving, packaging, transporting and disposing of food

corrective action

food separation and recall procedures for unsafe food

reporting and documenting

food safety hazards, the conditions under which they occur, and the possible consequences for:

biological agents in food

chemical agents in food

physical agents in food

condition of food

monitoring methods, including organisational procedures, taking temperature and pH measurements, collecting samples and visual inspection

high risk individuals, including:

children or babies

pregnant women

aged persons

people with immune deficiencies or allergies

chronically unwell.

Assessment Conditions

Skills must have been demonstrated in a workplace or a simulated environment that reflects workplace conditions. The following conditions must be met for this unit:

use of suitable facilities equipment and resources, including:

food service and food safety program policies and procedures

food service facilities, equipment and utensils for handling, preparing, storing, heating, transporting and disposing of food and beverages

monitoring equipment

appropriate clothing and footwear

personal protective clothing and wound dressings

food and beverages

cleaning equipment

hand washing facilities and equipment

modelling of industry operating conditions.

Assessors must satisfy the Standards for Registered Training Organisations (RTOs) 2015/AQTF mandatory competency requirements for assessors.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=ced1390f-48d9-4ab0-bd50-b015e5485705