Elements and Performance Criteria

Range description
A food safety program is a written document that specifies how a business will control all food safety hazards that may be reasonably expected to occur in all food handling operations of the food business. The food safety program and related procedures must comply with legal requirements of the Food Safety Standards and must be communicated to all food handlers. Where no food safety program is in place, food safety requirements may be specified in general operating procedures
Food safety information may be provided in a food safety program and/or in Standard Operating Procedures (SOPs), specifications, log sheets and written or verbal instruction
Food handling refers to food receipt and storage, food preparation, cooking, holding, cooling, chilling and reheating, packaging, and disposal
Products/materials handled and stored can include raw materials, ingredients, consumables, part-processed product, finished product and cleaning materials
Examples of a breach of food safety procedures could include failure to check delivery temperatures of potentially hazardous chilled food; failure to place temperature-sensitive food in temperature controlled storage conditions promptly; failure to wash hands when required; and use of cloths for unsuitable purposes
Responsibility for monitoring food safety, identifying breaches in food safety procedures and taking corrective action relates to own tasks and responsibilities and occurs in the context of the food safety program in the workplace
A food safety hazard is a biological, chemical or physical agent in, or condition of, food that has the potential to cause an adverse health effect
Minimum personal hygiene requirements are specified by the food safety program. At a minimum this must meet legal requirements as set out in the Food Safety Standard 3.2.2, Division 4:14 and/or state legislation/regulations
Reporting of health conditions and illness requirements are specified by the food safety program. At a minimum this must meet legal requirements as set out in Food Safety Standard 3.2.2, Division 4:13 and/or state legislation/regulations
Appropriate clothing and footwear depends on work requirements. It should be designed to ensure that the body and clothing itself does not contaminate food or surfaces likely to come into contact with food. Examples of clothing designed to prevent contamination by the body include purpose designed overalls or uniforms, hair-nets, beard snoods, gloves and overshoes

Ability to:
Locate and follow workplace information relating to food safety responsibilities
Monitor own work and implement any controls as required by the food safety program. This typically includes visual inspection and checks
Follow workplace procedures to maintain food safety as required by the food safety program relating to own work
Identify and correct or report situations that do not meet the requirements of the food safety program and/or could result in unsafe food
Handle, clean and store equipment, utensils, packaging materials and similar items according to the requirements of the food safety program as required by work role
Maintain personal hygiene consistent with the food safety program
Take necessary precautions when moving around the workplace and/or from one task to another to maintain food safety
Wear and maintain appropriate clothing/footwear as required by work tasks and consistent with the requirements of the food safety program
Report health conditions and illness as appropriate according to the food safety program
Handle and/or dispose of out-of-specification or contaminated materials, ingredients and product, waste and recyclable material according to food safety program as required by work responsibilities
Maintain the work area in a clean and tidy state
Identify and report signs of pest infestation

May include ability to:

Clean and sanitize equipment
Record food safety information

Knowledge of:
Food safety requirements related to work responsibilities. This includes personal hygiene, requirements and procedures to report illness and safe food handling practices for own work. It also includes an awareness of the possible consequences of not following these procedures
Common types and sources of contamination that occur in the work area. This may include cross contamination
Control methods and procedures used in the work area to prevent unsafe food
Action required in the event of non-compliance. This may include reporting non-compliance and following instructions
Storage and handling requirements for ingredients, materials and product used related to work role
Housekeeping requirements and responsibilities relating to own work. Where relevant this includes use and storage of housekeeping/cleaning equipment
Purpose and importance of cleaning and sanitation procedures
Suitable standard for materials, equipment and utensils used in the work area
Waste collection, recycling and handling procedures relevant to own work responsibilities
Procedures to follow in the event of pest sighting or discovery of infestation
Clothing and footwear requirements for working in and/or moving between food handling areas
Personal clothing maintenance, laundering and storage requirements
Appropriate bandages and dressings to be used when undertaking food handling

May include knowledge of:

Cleaning procedures
Recording requirements and responsibilities

Relationship with other standards
Pre-requisite units
There are no pre-requisite units for this competency standard.
Co-assessment of related units

This unit should be assessed together with other units of competence relevant to the work role. This may include:

FDFZCSCS2A Clean and sanitize equipment

Where the company operates a combined quality/food safety system, assessment of this unit should be combined with assessment of:

FDFCORQAS1A Follow work procedures to maintain quality

Resources required for assessment

Assessment must occur in a real or simulated workplace where the assessee has access to:

Food safety information relating to the workplace. This includes a food safety program outlining food safety hazards and control methods. It may also include company policies, procedures and codes of practice such as Good Manufacturing Practice (GMP)
Related work instructions and procedures
Work tasks and responsibilities
Cleaning and sanitation policies and procedures
Appropriate clothing and related apparatus
Reporting and monitoring systems

Assessment requirements
For information on how to assess this competency standard and who can assess, refer to the Assessment Guidelines for this Training Package.