Unit of competency Outline
Date retreived
22/07/2026 8:30 AM AWST
22/07/2026 8:30 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Implement council's responsibilities in food safety
Implement council's responsibilities in food safety
Unit of competency
National Code
LGAEHRR501C
LGAEHRR501C
State Code
D2846
D2846
TGA Status
Deleted
Deleted
DTWD Status
Deleted
Deleted
State Implementation and Classification
Approved Date
14/08/2014
Field of Education
110111 - Food Hygiene
Original Release Date
14/08/2014
Nominal Hours
40
Description
This unit covers the processing of applications, training of food handlers, and auditing of premises, including assessments, investigations and enforcement.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Assess suitability and compliance of proposed food premises
- 1.1 Written or verbal communication between relevant parties is undertaken in a clear, concise manner to ensure compliance with relevant legislation.
- 1.2 Plans for food safety are checked to ensure adequate risk practices have been incorporated.
- 1.3 Plans are approved by comparing details against legislative requirements, codes of practice and council requirements.
- 1.4 Premises are inspected for compliance with approved plans.
- 1.5 Liaison with other appropriate council departments and authorities is undertaken to ensure relevant approvals are provided.
- 1.6 Interpretations, assessments and judgements are made that maximise the functionality of premises within relevant legislation and codes of practice.
2. Process applications for registration or notification of food premises
- 2.1 Applications are checked for completeness, accuracy, payment of fees and compliance with relevant legislation.
- 2.2 Inspection of premises is undertaken to ensure compliance with relevant legislation, codes of practice and council policies and procedures.
- 2.3 Premises identified as non-compliant are given time frame for meeting requirements and food standards.
- 2.4 Legal action is commenced against those identified as a serious risk.
- 2.5 Certificates of registration are checked prior to issue for accuracy, completeness and inclusion of appropriate conditions.
3. Administer food premises audits
- 3.1 Audits are administered in accordance with codes of practice, legislation and council requirements.
- 3.2 Audits are monitored to ensure that they are carried out at the required frequency.
- 3.3 Reports of audits are registered on council's management information system.
- 3.4 Allegations of serious risk are followed up and appropriate action is taken.
- 3.5 Auditors' recommendations are followed to ensure work is in accordance with criteria and conditions of certification.
4. Administer food-sampling analysis
- 4.1 Sampling program is followed that identifies parameters according to classification, risk and previous history.
- 4.2 Sampling schedules are established according to legislative and council requirements.
- 4.3 Procedures for sampling, storage and transport are carried out in accordance with legislative and council requirements.
- 4.4 Analysis reports are interpreted to determine appropriate further action.
5. Investigate food-related problems and complaints
- 5.1 Need for food-related investigation is identified from assessments and reports and prioritised according to risk factors.
- 5.2 Appropriate form of investigation is determined based on risk assessment and hazard analysis of the problem.
- 5.3 Investigation is carried out efficiently within priorities and legislative and council requirements.
- 5.4 Data and information are collected in accordance with applicable procedures to enable a clear determination of the problem.
- 5.5 Action on the food-related problem is determined to minimise impact of problem and likelihood of recurrence.
- 5.6 Report is prepared and submitted via management to council for information or direction.
6. Pursue and maintain acceptable food-handling practices
- 6.1 Strategies to inform and educate food proprietors are developed in accordance with council practices.
- 6.2 Communication tools are used to inform and educate.
- 6.3 Food-handling training and education are delivered where required to provide essential competencies in food handling.
- 6.4 Assessment of food handlers' knowledge and expertise is undertaken, where required.
- 6.5 Information is provided on recognised external training courses that train and assess in food hygiene and food safety competencies.
7. Detect and process food-related offences
- 7.1 Offence is established through detection of a breach of relevant legislation.
- 7.2 Information related to offence is collated through a review of existing documentation.
- 7.3 Additional information is obtained by interview, audit or sampling to substantiate details of the offence.
- 7.4 Decision to proceed with prosecution, issue warning or not pursue is determined in consultation with departmental or council management.
- 7.5 Brief is prepared for prosecution that identifies relevant facts and sections of appropriate legislation, codes of practice and council policy.
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.
Checking plans may include:
existence and suitability of food safety plan
existence of food safety instructor
signature
fees attached
Council requirements may include:
council policies, procedures and guidelines
council internal review mechanisms
strategic, business and management plans
local ordinances, laws and by-laws
Premises may include:
food transport vehicles
structures
stalls
permanent or semi-permanent structures
retail
domestic-based
wholesale
factories
warehouses
institutions
markets
classification schedule of food businesses
Legislation and codes may include:
federal, state or territory and local government legislation, including:
Food Acts
food standards codes
council local laws
codes of practice
legislative and industry codes of practice
Food standards may include:
federal and state legislation
Food Standards Australia New Zealand codes
Australian Quarantine and Inspection Service standards
industry standards
competency standards
Australian Safety Association
World Health Organisation
International Organisation for Standardisation (ISO) standards
Analysis may include:
microbiological counts
chemical and physical food
top swabbing
hand washing
sampling
appearance
texture
odour
production means
cleanliness
random
routine
target products
Risk factors may include:
nature of food additives
level of complaints
procedures
surveys
types of food
storage
temperature
oxidation
decay
toxins
chemical and microbial actions
industrial procedures
personal hygiene
infectious agents and modes of transmission
critical limits
Communication tools may include:
council newsletter
information sheets
brochures
workshops and forums
Food hygiene principles may include:
temperature control measures
critical limits
monitoring systems
storage
operator hygiene
food protection
sanitation
internal audits
documentation and recording systems
building structure
building layout and design
materials
finishes
appliances
equipment
home and community care program principles
Checking plans may include:
existence and suitability of food safety plan
existence of food safety instructor
signature
fees attached
Council requirements may include:
council policies, procedures and guidelines
council internal review mechanisms
strategic, business and management plans
local ordinances, laws and by-laws
Premises may include:
food transport vehicles
structures
stalls
permanent or semi-permanent structures
retail
domestic-based
wholesale
factories
warehouses
institutions
markets
classification schedule of food businesses
Legislation and codes may include:
federal, state or territory and local government legislation, including:
Food Acts
food standards codes
council local laws
codes of practice
legislative and industry codes of practice
Food standards may include:
federal and state legislation
Food Standards Australia New Zealand codes
Australian Quarantine and Inspection Service standards
industry standards
competency standards
Australian Safety Association
World Health Organisation
International Organisation for Standardisation (ISO) standards
Analysis may include:
microbiological counts
chemical and physical food
top swabbing
hand washing
sampling
appearance
texture
odour
production means
cleanliness
random
routine
target products
Risk factors may include:
nature of food additives
level of complaints
procedures
surveys
types of food
storage
temperature
oxidation
decay
toxins
chemical and microbial actions
industrial procedures
personal hygiene
infectious agents and modes of transmission
critical limits
Communication tools may include:
council newsletter
information sheets
brochures
workshops and forums
Food hygiene principles may include:
temperature control measures
critical limits
monitoring systems
storage
operator hygiene
food protection
sanitation
internal audits
documentation and recording systems
building structure
building layout and design
materials
finishes
appliances
equipment
home and community care program principles
Overview of assessment requirements
A person who demonstrates competency in this unit will be able to perform the outcomes described in the elements to the required performance level detailed in the performance criteria. The unit's skill and knowledge requirements must also be demonstrated. For example, knowledge of the legislative framework and safe work practices that underpin the performance of the unit are also required to be demonstrated.
Critical aspects of evidence to be considered
The demonstrated ability to:
assess and process applications for registration of food premises
identify and investigate food safety problems and complaints through food safety audits, sampling and analysis
adhere to legislative and safety requirements
promote and communicate safe food-handling practices to proprietors and staff of food premises
detect and process food-related offences
Context of assessment
On the job or in a simulated work environment.
Method of assessment
The following assessment methods are suggested:
observation of the learner performing a range of workplace tasks over sufficient time to demonstrate handling of a range of contingencies
written and oral questioning to assess knowledge and understanding
completion of workplace documentation
third-party reports from experienced practitioners
completion of self-paced learning materials, including personal reflection and feedback from trainer, coach or supervisor
Evidence required for demonstration of consistent performance
Competency must be demonstrated in all elements across a range of variables relevant to council's size, location and strategic plan.
Resource implications
Access to a workplace or simulated case study that provides the following resources:
relevant legislation and codes of practice
council policies
government guides for local government
real or simulated food premises
relevant data
real or simulated food handlers
A person who demonstrates competency in this unit will be able to perform the outcomes described in the elements to the required performance level detailed in the performance criteria. The unit's skill and knowledge requirements must also be demonstrated. For example, knowledge of the legislative framework and safe work practices that underpin the performance of the unit are also required to be demonstrated.
Critical aspects of evidence to be considered
The demonstrated ability to:
assess and process applications for registration of food premises
identify and investigate food safety problems and complaints through food safety audits, sampling and analysis
adhere to legislative and safety requirements
promote and communicate safe food-handling practices to proprietors and staff of food premises
detect and process food-related offences
Context of assessment
On the job or in a simulated work environment.
Method of assessment
The following assessment methods are suggested:
observation of the learner performing a range of workplace tasks over sufficient time to demonstrate handling of a range of contingencies
written and oral questioning to assess knowledge and understanding
completion of workplace documentation
third-party reports from experienced practitioners
completion of self-paced learning materials, including personal reflection and feedback from trainer, coach or supervisor
Evidence required for demonstration of consistent performance
Competency must be demonstrated in all elements across a range of variables relevant to council's size, location and strategic plan.
Resource implications
Access to a workplace or simulated case study that provides the following resources:
relevant legislation and codes of practice
council policies
government guides for local government
real or simulated food premises
relevant data
real or simulated food handlers
No information
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