Assessment Requirements for SITXFSA001 Use hygienic practices for food safety

Release: 1

Assessment Requirements for SITXFSA001 Use hygienic practices for food safety

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:

demonstrate use of safe food handling practices in food handling work functions in line with organisational hygiene procedures on at least three occasions

demonstrate procedures to:

identify food hazards

report unsafe practices

report incidents of food contamination.

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

reasons for food safety programs and what they must contain

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

hand washing practices:

before commencing or recommencing work with food

immediately after:

handling raw food

smoking, coughing, sneezing or blowing the nose

eating or drinking

touching the hair, scalp or any wound

using the toilet

basic aspects of hazard analysis and critical control points (HACCP) method of controlling food safety

specific industry sector and organisation:

major causes of food contamination and food-borne illnesses

sources and effects of microbiological contamination of food

workplace hygiene hazards when handling food and food contact surfaces

basic content of organisational food safety programs

contents of organisational hygiene and food safety procedures

hygienic work practices for individual job roles and responsibilities.

Assessment Conditions

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

an industry workplace

a simulated industry environment.

Assessment must ensure access to:

fixtures:

work benches

refrigeration unit

sink

storage facilities

small equipment:

assorted pots and pans

containers for hot and cold storage

crockery

cutlery

cutting boards

food handler gloves

glassware

knives

packaging materials

receptacles for presentation and display purposes

small utensils:

tongs

serving utensils

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 commonwealth, state, territory or local government food safety authority

Australia New Zealand Food Standards Code

current commercial 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