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.
Food safety requirements may relate to:
temperature control measures
critical limits
monitoring systems
storage
operator hygiene
food protection
sanitation
frequency of internal audits
documentation and recording systems
building structure
building layout and design
materials
finishes
appliances
equipment
Legislation, codes, standards and council policies may include:
federal, state or territory and local government 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
council policies, procedures and guidelines
council internal review mechanisms
strategic, business and management plans
local ordinances, laws and by-laws
Resources may include:
samples of accepted food safety plans for similar businesses
checklists based on council policies and other relevant requirements
guidelines for businesses and other relevant publications

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:
interpret food safety requirements for different types of food businesses and prepare relevant resources for assisting inspections
conduct communication with proprietors and staff of food premises cordially, conveying relevant information
conduct and record inspections in accordance with council requirements
report non-compliance to professional practitioners for follow up
promote approved food safety support information to staff and proprietors of food businesses
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 relevant 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 access to 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