Elements and Performance Criteria

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Food-handling areas deal with:
dispatching food
handling food
inspecting food
packaging food
preparing food
processing food
receiving food
storing food
transporting food.
Work order information may include:
access to work site, including:
access and egress points
timing of access
budget allocations
completion times and dates
human resource requirements to complete the work tasks
job requirements and tasks
legislative and local government requirements
OHS requirements and emergency response procedures
requirements for working in isolated and remote locations
resource requirements, such as equipment and materials
specific client requirements, such as:
dress and presentation requirements
relationships with other activities
use of signage and barriers
work schedules
work site contact persons
work site requirements for specific industries, such as:
hospitals and medical centres
nursing homes
retail food courts
schools
tourism and hospitality.
Food-safety program identifies the food-safety hazards that may be reasonably expected to occur in all food-handling operations of a food business and:
identifies where and how each hazard can be controlled
describes how controls are monitored
describes corrective actions required if conditions are not met
specifies information to be recorded and procedures to be signed off
must comply with relevant national, state and industry legislation and regulations
includes responsibilities for any person visiting or working in food-handling areas
specifies minimum procedures to ensure any person does not:
contaminate food
have unnecessary contact with ready-to-eat food
spit, smoke or use tobacco or similar in food-handling areas (refer Food Safety Standard 3.2.2, Clause 17:3 and state regulations/legislation).
Company requirements may include:
business and performance plans
client communication procedures
client confidentiality procedures
client service standards
communication channels and reporting procedures
company goals, objectives, plans, systems and processes
company issued identification badges, cards or passes
company policies and procedures, including:
access and equity policy, principles and practice
OHS policies and procedures, including control procedures
maintenance procedures for equipment and PPE
those relating to own role, responsibility and delegation
work site access security clearance procedures
company service standards
dress and presentation requirements
duty of care, code of conduct, and code of ethics
emergency response and evacuation procedures
employer and employee rights and responsibilities
environmental protection procedures
personnel practices and guidelines
quality and continuous improvement processes and standards
records and information systems and processes
training materials (induction, refresher and new skills)
use of contractors.
Appropriate persons may include:
clients
colleagues
managers
persons in control of work sites
supervisors.
Hazards may include:
allergic reactions to chemicals or equipment, including latex allergies
biological and animal waste
bites and stings
blood and blood-stained products
confined or restricted spaces
contaminated clothing, materials or equipment
damaged or inappropriate equipment
dust and fibres
electrical hazards arising from:
cables
electrical fittings:
switches
lights
untested electrical equipment
fatigue
fire
gas
heights
inadequate lighting and ventilation
infectious and zoonotic diseases, such as:
Q fever
scabies
mobile equipment and vehicle hazards around plant and vehicles
moving or unguarded parts
noise
occupational violence and bullying
poor personal hygiene practices
spill, splash and spray
release of substances with negative environmental impact
synergistic chemical reactions, such as:
hazardous incompatibility
reactivity
syringes or other sharps
temperature extremes
ultraviolet light
unsafe manual-handling techniques, including awkward and repetitive postures
unsafe underfoot conditions, such as slippery, uneven and rough surfaces
work in unfamiliar isolated or remote environments.
Legislative requirements may include:
Australian standards, quality assurance and certification requirements
award and enterprise agreements
industry advisory standards and codes, such as:
building codes
dangerous goods codes
relevant commonwealth, state and territory legislation and local government regulations affecting company operation, including:
anti-discrimination and diversity policies
chemical controls
chemical registers and manifests
consumer protection
energy conservation
environmental protection
equal employment opportunity
freedom of information
industrial equipment certificates of competency or licences
industrial relations
OHS Acts and regulations
privacy
public health
trade practices
water conservation
workplace consultative arrangements.
Occupational health and safety (also known as workplace health and safety) requirements may relate to:
allergic reactions, such as contact dermatitis
communication devices for remote and isolated locations, such as:
mobile phone
two-way radio
dermatoxicological control and prevention measures
emergency procedures for eye and skin contact, and inhalation and ingestion of toxic substances
hazard identification and risk assessment mechanisms
health surveillance and monitoring, such as regular blood testing
hierarchy of hazard control procedures
maintaining clear access
national and industry standards and codes of practice
OHS control procedures, such as:
health and safety plans
job plans
job safety analyses
risk assessments
safe operating practices and procedures
safe system of work statements
safe work instructions
work method statements
reporting injury and dangerous occurrences
routes of entry and potential symptoms of exposure to chemicals
safe work practices for equipment, PPE and chemical storage, including interpretation of:
MSDS
hazardous substance information, such as long latency periods
safety training, induction and refresher training
selection and use of PPE and clothing appropriate to the hazard
ultraviolet light
up-to-date electrical test and tag compliance
use of chemicals according to MSDS
use of residual current devices
use, storage and maintenance of equipment according to manufacturer specifications and equipment operating manuals.
Contamination hazards include:
chemical contamination caused by cleaning and sanitation chemicals
microbiological contamination resulting from cross-contamination when moving into and between food-handling areas
physical contamination caused by metal, glass, plastic and cloths.
Surfaces may include:
ceramics and porcelain
chrome
concrete
glass
laminate
metal
paint
plastic
stainless steel
stone
surfaces encompassing new technologies
terracotta
vinyl.
Soil types can be wet or dry and may include:
blood
dust
food, food scraps and residue
grease
human waste
litter
mould and algae
mud and dirt
pen, texta and pencil
rust
soap scum
syringes.
Personnel may include:
client’s staff members
colleagues
general public
venue, facility, shopping centre staff and management.
Equipment may include:
absorbent cleaning cloths
brooms
buckets
cleaning trolleys
damp cloths
doodle bugs
dry cloths
hoses and nozzles
lint-free cloths
long-handled brushes and dustpan tongs
microfibre products
mops
needle hazard disposal units
nylon scourers
scrapers
scrubbing brushes
scrubbing and polishing machines
window squeegees
wringer buckets.
Chemicals may include:
acid cleaners
alkaline cleaners
low environmental-impact chemicals
neutral cleaners
solvent cleaners.
Cleaning techniques may include:
buffing
damp dusting
hosing
low-water cleaning methods, such as using microfibre cleaning products
mopping
polishing
pre-spraying
scrubbing
spot cleaning
sweeping
wet wiping
window cleaning.
Personal protective equipment may include:
ear muffs and plugs
gloves, such as non-permeable
goggles
overalls and other protective clothing
respirators
safety glasses
safety shoes
splash-proof face masks
tongs
wet-work clothing.
Manufacturer specifications may include:
equipment operating manuals
instructional guides
MSDS
other resources supplied by the manufacturer, such as:
laminated cards
notices
wall posters
product labels
safety instructions pre-printed on equipment.
Consumables may include:
air fresheners
bin liners
cloth towels and tea towels
disposable gloves
hair nets
hand towels, such as cloth, rolls and sheets
serviettes
soap.
Signage and barriers may include:
physical barriers and restraints erected to restrict access to a site
signs complying with legislative requirements and Australian standards warning of danger or adverse conditions, including:
cleaning in progress
hazardous chemicals in use or present in work area.
Work restrictions may include:
amount of cleaning anticipated
client activity
employee level of literacy and communication skills
faulty or inappropriate equipment
site accessibility
site hazards
skills of work unit or team
staffing resources
time limitations.
Waste may be either solid or liquid and include:
chemicals past expiry date
obsolete equipment
packaging
used cleaning cloths
used containers
used or contaminated PPE
used or unused chemicals.
Environmental requirements may include:
clean-up, containment and isolation
company policies and guidelines
emergency chemical spill control measures
environmental protection agency and requirements of government departments, such as:
agriculture
emergency services
hazardous materials handling
local government regulations and by-laws
low-energy cleaning methods
low environmental-impact chemicals
low-moisture cleaning methods
low water-use equipment and water-efficient cleaning methods
non-chemical cleaning methods.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment
This unit of competency could be assessed by observing practical demonstrations of cleaning food-handling areas involving at least two different work site environments.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
A person who demonstrates competency in this unit must be able to provide evidence of the required skills and knowledge specified in this unit.
In particular the person should demonstrate the ability to:
access and apply workplace information on food-safety policies and procedures relating to own work
fit and use personal protective clothing and equipment as required by work tasks to meet food business requirements
identify food-safety hazards in work area
identify hazards associated with food-handling area
identify surfaces and soil types found in food-handling areas
maintain housekeeping standards in food-handling area and dispose of waste to meet food-handling requirements
maintain personal conduct and hygiene to ensure that food safety is not compromised
identify and report situations or procedures that could compromise food safety
report health conditions and illness as required by workplace food-safety procedures
select cleaning equipment and chemicals
take necessary precautions when moving between or around workplace and from one task to another to minimise risk of food contamination
use safe and efficient cleaning methods
maintain clothing and footwear as required by work task to meet food-safety procedures
achieve outcomes in relation to customer work order and company and legislative requirements.
Context of and specific resources for assessment
Assessment of essential underpinning knowledge may be conducted in an off-site context. It is to comply with relevant regulatory or Australian standards’ requirements.
Resource implications for assessment include access to:
suitable food-handling work site or venue
suitable equipment and chemicals
PPE
equipment operating manuals and MSDS
food-safety policies and procedures relevant to the workplace
work order instructions, work plans and schedules
assessment instruments, including personal planner and assessment record book.
Method of assessment
Assessment methods must:
satisfy the endorsed Assessment Guidelines of the Property Services Training Package
include direct observation of tasks in real or simulated work conditions, with questioning to confirm the ability to consistently identify and correctly interpret the essential underpinning knowledge required for practical application
reinforce the integration of employability skills with workplace tasks and job roles
confirm that competency is verified and able to be transferred to other circumstances and environments.
Guidance information for assessment
Reasonable adjustments for people with disabilities must be made to assessment processes where required. This could include access to modified equipment and other physical resources, and the provision of appropriate assessment support.
Assessment processes and techniques should as far as is practical take into account the language, literacy and numeracy capacity of the candidate in relation to the competency being assessed.
This unit could be assessed on its own or in combination with other units relevant to the job function, such as:
CPPCLO2001A Maintain hard floor surfaces.