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 in the performance criteria is detailed below.
Personal hygiene practices as may include:
hand washing procedures
personal presentation and cleanliness
hair tied back, under net or under cap
not touching hair or sneezing near food
removal of jewellery as required by legislation
reporting of personal illnesses and infections
wounds, cuts and wearing of bandages or dressings
changing gloves when handling different products.
Protective clothing and equipment may include:
wearing of gloves, hairnets, hats, shoes, uniforms, outer garments and aprons when handling food as required
clothing maintenance, laundering and storage requirements
wearing gloves to protect hands from cleaning chemicals, heat or cold (insulation)
wearing mesh gloves when using or cleaning sharp equipment
wearing protective clothing and footwear.
Personal movement may include:
removing protective clothing prior to moving outside or from one area to another
not moving into defined areas.
Legislative requirements may include:
food safety regulations
WHS
environmental protection legislation
awards or agreements
waste disposal
hazardous substances and dangerous goods
manual handling.
Food supplies may include:
supplies received from both internal and external suppliers and maintained within a stock control system, including:
dry goods
hazardous foods
dairy goods
meat and seafood
poultry
fruit and vegetables
frozen goods.
Food storage requirements may include:
storage in:
refrigeration
freezers
coolrooms
dry stores
refrigerated display cabinets
food segregation
food packaging for storage
labelling of food
stock rotation
optimum maintenance of storage areas, including:
cleanliness
lighting
at required temperature
free from vermin or infestation
free from defects
optimum temperature management
ventilation of storage area
sanitation of storage area
disposal of damaged or spoiled supplies.
Store procedures may include:
compliance with food safety standards and the store food safety program
procedures such as:
personal hygiene
safe storage of food
safe storage and use of cleaning chemicals
cleaning regimes and timetables
protective clothing and equipment
safe handling and use of food preparation equipment
food handling procedures
control points
hazard analysis and critical control point (HACCP).
Food handling implements may include:
gloves
tongs
spoons
scoops.
Work areas may include:
floors
walls to required levels
benches and working surfaces
shelves
store rooms and cupboards
food service areas
kitchen areas.
Equipment may include:
crockery and glassware
utensils
pots, pans and dishes
containers
chopping boards
garbage bins
storage and display units
coolrooms, refrigerators and freezers
extraction fans
thermometers, including infra red (for checking surface and air temperature)
probe (for checking core temperature)
ovens, bain-maries, rotisseries, grills, deep fryers and hotplates
knives, slicers, drink machines, milkshake makers and coffee makers
dishwashers.
Routine maintenance may include:
calibration checks on relevant equipment
detailed cleaning to ensure the elimination of crumbs food scraps or dirt build-up
blade sharpening
checking and reporting equipment faults
checking pest control equipment and products, including:
fly screens
automatic doors
ultraviolet insect lights
vermin traps
cleaning and sanitising waste bins and areas.
Potentially unsafe food safety processes or situations may include:
spoiled or contaminated food
out-of-date food
customer complaints regarding food contamination
situations that may indicate a need for food recall.
Corrective action must include:
promptly report potentially unsafe food safety processes or situations to a supervisor
acting on the advice of the supervisor.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the following is essential:
consistently applies store policy and procedures, which comply with food safety regulations and relevant legislation
consistently identifies, interprets, applies and implements the store food safety program according to health and hygiene requirements and store procedures
consistently follows and applies store policy and procedures with regard to cleaning and maintaining equipment and safe handling and disposal of waste
consistently follows store policy and procedures with regard to personal hygiene practices, including:
personal cleanliness, reporting of personal illness and infections
store personal presentation requirements for hair, clothes, footwear and jewellery
hand washing procedures
use and maintenance of clothing, footwear and related apparatus to meet hygiene requirements
inspects own work area and identifies common food safety hazards and possible hazards

consistently seeks instruction and applies store policy and procedures with regard to removal and isolation of suspect product or taking other corrective action
consistently maintains personal conduct to minimise risk to food safety
consistently monitors critical control points to identify food safety risks in own work area according to store procedures; this may include carrying out checks, inspections and tests
investigates contamination and cross-contamination events and takes action to prevent contamination from occurring or recurring
consistently records food safety information according to store policy and procedures
consistently contributes to continuous improvement in own work area.
Context of and specific resources for assessment
Assessment must ensure access to:
a real or simulated work environment
a food safety program
protective clothing
cleaning materials and chemicals
pest control equipment and chemicals
suitable food products
relevant documentation, such as store policy and procedures on hygiene and sanitation practices
food handling implements
food storage and display equipment.
Methods of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
observation of performance in the workplace
a role play
third-party reports from a supervisor
customer feedback
answers to questions about specific skills and knowledge
review of portfolios of evidence and third-party workplace reports of on-the-job performance.
Guidance information for assessment
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended.