Elements and Performance Criteria

The Range Statement provide the range of applications of this unit of competency to allow for differences within enterprises and workplaces. It provides details of practices, knowledge and requirements referred to in the elements and performance criteria. The variables chosen in training and assessment will depend on the work contexts.

The following variables may include but are not limited to

Store policy and procedures in regard to:
food safety, hygiene and sanitation practices
procedures for product recall

Store food safety plan/program may include:
specific risk factors
critical control points
parameters
action required in response to non-conformance

Maintenance and cleaning of work areas and equipment may be:
progressive
at end of trade

Involvement in continuous improvement may include:
participation in structured improvement programs
day to day problem solving

Monitoring may include:
the use of check sheets
inspection lists
taking temperatures
collecting samples
visual inspections
control charts

Relevant staff members may include:
team leader
supervisor
manager
employees

Relevant legislation and statutory requirements may include:
occupational health and safety
environmental protection legislation
waste disposal
manual handling
hygiene and sanitation
use and storage of hazardous substances and dangerous goods
labelling of workplace substances
consumer law
industry codes of practice
food safety regulations

Food safety hazards may include:
biological
physical
chemical

Corrective actions may include:
cooking times
reprocessing
reworking
withdrawing product

The following components of the evidence guide relate directly to the performance criteria and the Range Statement for the unit of competency and provide guidance for assessment of the unit in the workplace and/or training program.
Critical Aspects of Evidence

Competency in this unit requires evidence that the candidate:

Consistently applies store policies and procedures which comply with consumer law and legislative requirements in regard to hygiene and sanitation practices.
Consistently follows and applies relevant legislation, statutory requirements and industry codes of practice including consumer law, occupational health and safety, hygiene and sanitation, environmental issues and store policies and procedures especially in regard to safe handling and storage of product.
Consistently applies, implements and monitors the store food safety plan/program including waste removal, eradication of insects/pests/vermin, and monitoring critical control points to identify, remove and minimise risks according to health and hygiene, occupational health and safety and environmental requirements and store policies and procedures.
Consistently monitors team performance to ensure compliance with food safety plan/program, records and reports to management and staff on compliance with hygiene and sanitation legislation, and promptly deals with incidents of non-compliance.
Consistently develops, maintains and communicates regular schedule/roster for cleaning and maintenance procedures, and conducts regular inspections to ensure compliance.
Consistently and supportively mentors and coaches staff to implement the store food safety plan/program.
Consistently responds to occurrences of non-compliance, promptly identifies and rectifies problems, implements relevant product recall procedures where required, and investigates, monitors and reports on possible potential food safety hazards to ensure continuous improvement.

Underpinning Skills and Knowledge

Knowledge and skills are essential to apply this unit in the workplace, to transfer to other contexts and deal with unplanned events. The requirements for this unit of competency are listed below:


Knowledge of:

Relevant legislation and statutory requirements
Relevant occupational health and safety requirements
Relevant industry codes of practice
Techniques for identifying actual and potential contamination/cross contamination hazards
Procedures for waste removal
Procedures for eradication of insects and vermin
Methods for prevention and solution of contamination problems
Methods to eliminate contamination/cross contamination
Storage requirements for cleaning chemicals, insecticides and pesticides

Skills in:

Interpersonal communication skills, including:
giving feedback
coaching
performance analysis
questioning/listening/observation
group presentation
team motivation
negotiation
verbal and non-verbal communication
team leadership
Literacy skills in regard to:
reading and interpreting store policies and procedures
reading and interpreting manufacturers' instructions
reporting

Assessment Process
For valid and reliable assessment of this unit, evidence should be gathered through a range of methods to indicate consistent performance.
It can be gathered from assessment of the unit of competency alone, through an integrated assessment activity or through a combination of both.
Evidence should be gathered as part of the learning process.

Integrated Competency Assessment
Evidence is most relevant when provided through an integrated activity which combines the elements of competency for each unit, or a cluster of units of competency.

The candidate will be required to:

Apply knowledge and skills which underpin the process required to demonstrate competence, including appropriate key competencies.
Integrate knowledge and skills critical to demonstrating competence in this unit.
Unit WRRLP7C can be assessed with other units that make up a particular job function.

Evidence Gathering Methods

Evidence should include products, processes and procedures from the workplace context or a simulated work environment. Evidence might include:

Observation of the person in the workplace
A simulated role play
Third party reports from a supervisor
Customer feedback
Answers to questions about specific skills and knowledge

Resources Required
A real or simulated work environment
Sources of product information
Cleaning chemicals and equipment
Relevant documentation including:
store policies and procedures on the maintenance of hygiene and sanitation practices
legislation and statutory requirements

There are a number of processes that are learnt throughout work and life which are required in all jobs. They are fundamental processes and generally transferable to other work functions. Some of these are covered by the key competencies, although others may be added. The questions below highlight how these processes are applied in this unit of competency. Following each question a number indicates the level to which the key competency needs to be demonstrated where 0 = not required, 1 = perform the process, 2 = perform and administer the process, and 3 = perform, administer and design the process.
Communicating ideas and information
Food safety requirements and procedures need to be communicated to relevant staff members. (2)

Collecting analysing and organising information
Monitoring the food safety plan/program requires information to be collected, analysed and organised. (2)

Planning and organising activities
Developing schedules/rosters requires activities to be planned and organised. (2)

Working with others and in teams
Team work will be required throughout this unit. (2)

Using mathematical ideas and techniques
Recording food safety information and performance will require the use of mathematical ideas and techniques. (2)

Solving problems
Rectifying food safety problems requires problem solving skills. (2)

Using technology
The use of technology may not be required in this unit. (0)