Elements and Performance Criteria

This range of variables provides further advice to interpret the scope and context of this guideline competency standard. It assumes:
A food safety program systematically identifies the food safety hazards that may be reasonably expected to occur in all food handling operations of the food transport business. It identifies where and how each hazard can be controlled, describes how these controls are to be monitored, the corrective action required if control conditions are not met and information to be recorded. The food safety program must comply with relevant national, state and industry legislation/regulations.
For the purpose of applying this guideline competency standard in circumstances where formal food safety programs are not a legal requirement; the term can be understood to cover the same detail as would be covered by a food safety program. Where a business has not identified food safety hazards, determined where and how these hazards are to be controlled and how controls are to be monitored, this guideline competency standard would not apply.
Procedures relating to food safety responsibilities may be provided in formats to suit the workplace such as written, verbal, diagrams and electronic advice.
Transport vehicles are appropriate for the transportation of food and capable of maintaining the required environment for the food type transported.
Safe food transport parameters depend on the type of food transported. Industry guidelines and codes should be used as a basis for setting these parameters where available.
Confirming readiness for use of food transport vehicle and containers/receptacles can include confirming that the vehicle is in good operating order and that containers/receptacles used to store food meet the relevant hygiene requirements. Where food must be transported in a controlled temperature environment, this includes bringing the food handling area and storage container/receptacle within the required temperature range before loading/unloading and confirming that equipment required to maintain temperature is operational.
Responsibility for monitoring food safety, identifying non-conformance and taking corrective action relates to own tasks and responsibilities and occurs in the context of the food safety program.
An example of corrective action includes separating or isolating non-conforming product.

This guide describes the evidence of skills and knowledge to be collected by the assessment process.

Demonstrated ability to:
Use food safety program information to find advice on food safety responsibilities relating to own work
Locate and follow workplace information relating to food safety responsibilities
Confirm that the vehicle and associated equipment are ready to transport food
Prepare to transport food. This will vary depending on the type of food and transport method. It may include confirming that food holding containers/receptacles meet workplace hygiene standards, confirming that equipment used to maintain the required environment during transport is ready for use and that food parameters are met prior to loading/transporting/unloading. Examples of typical parameters are the temperatures of food and of food loading/unloading areas and transport containers/receptacles
Load/unload food as required by work responsibility by following procedures to ensure that food is loaded/unloaded in correct sequence and configuration and that food cannot become contaminated by being located in proximity to other food or non-food items
Transport food safely
Monitor food safety hazards as required by the food safety program
Record results of monitoring and maintain records as required by the food safety program
Identify and report non-conformance and/or unusual circumstances which could affect food safety
Take appropriate corrective action in response to failure to meet food safety requirements as required by workplace procedures
Maintain the work area and vehicles in a tidy state to meet workplace requirements

Underpinning knowledge:
Sources of information on procedures and responsibilities for food safety relating to own work
Awareness of the environmental conditions necessary to maintain food safety
Characteristics of food transported as they affect loading and handling of food and the potential for cross-contamination resulting from location in proximity to other food or non-food items that are transported
Microbiological, physical and chemical hazards that can occur when loading, transporting and unloading food, appropriate to nature and method of food transported and within scope of work responsibility. This includes the types of hazards likely to occur, the conditions under which they occur and possible consequences
Methods and procedures used to control food safety hazards. This depends on the type of controls and equipment used. It includes an understanding of the purpose and operation of equipment and procedures in place to maintain food safety
Loading practices as required by work responsibility. This includes procedures to load food in temperature-controlled environments where this is a work requirement
Procedures used to confirm that food safety-related equipment is operational and the cleaning and sanitation requirements of food containers/receptacles, relevant to work responsibilities
Record-keeping responsibilities relating to food safety

Assessment guide:
This guide describes basic assessment principles that need to be observed when conducting assessment.
The competencies described in this standard need to be assessed over time and events, under normal workplace conditions.
The assessment process must support the key assessment principles of validity, reliability, fairness and flexibility.
Assessment should be structured on whole work activities and address all components of the Evidence guide.
The Evidence guide should be customised to address the specific requirements of the food transport business
Assessment should not require a higher level of communication competency than that required by work responsibilities.
The assessor must be competent in this unit of competence.

Assessment context:
Assessment of this unit must occur in a real or simulated workplace. Such an environment must provide a typical range of food transportation and related food safety requirements. The assessment process must provide the opportunity for the assessee to demonstrate procedures used to transport food consistent with food safety program. The specific assessment context will be defined by the workplace.