Elements and Performance Criteria

RANGE STATEMENT

The Range Statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Add any 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.


Food safety program includes:
A food safety program systematically identifies the food safety hazards that may be reasonably expected to occur in all food handling operations of the food business. It identifies where and how each hazard can be controlled, describes how these controls are to be monitored, the corrective action required if control conditions are not met and information to be recorded
The food safety program must comply with relevant national, state and industry legislation/regulations
For the purpose of applying this guideline competency standard in circumstances where formal food safety programs are not a legal requirement; the term can be understood to cover the same detail as would be covered by a food safety program
Where a business has not identified food safety hazards, determined where and how these hazards are to be controlled and how controls are to be monitored, this guideline competency standard would not apply


Processes and procedures to maintain the food handling area
may include:
Cleaning and sanitation
Pest control
Food disposal
Equipment calibration
Temperature measuring devices


Formats for the provision of food safety responsibilities may include:
Written
Verbal
Diagrams
Electronic


Food handling area may include::
An area where any or all of the following occur:
basic food handling
food inspection
food preparation
cooking
cooling
processing
display
packaging
storage
transportation


Identifying breaches of food safety procedures and taking corrective action must:
Take place in the context of the food safety program
Within scope of responsibility


Record keeping requirements include:
Legal requirements
Food safety program requirements

EVIDENCE GUIDE

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 this competency unit:
The individual being assessed must provide evidence of specified essential knowledge as well as skills
Consistency of performance should be demonstrated over the required range of workplace situations


Context of and specific resources for assessment:
Assessment should replicate workplace conditions as far as possible
Assessment should be structured on whole work activities and address all knowledge and skill requirements
Simulations may be used to represent workplace conditions as closely as possible
Where, for reasons of safety, access to equipment and resources and space, assessment takes place away from the workplace, simulations should be used to represent workplace conditions as closely as possible
Resources essential for assessment include:
Food safety program
Food handling area
Relevant reporting procedures


Method of assessment
Observation in the work place (if possible)
Written assignments/projects
Case study and scenario as a basis for discussion of issues and strategies to contribute to best practice
Questioning
Role play simulation


Access and equity considerations:
All workers in the health industry should be aware of access and equity issues in relation to their own area of work
All workers should develop their ability to work in a culturally diverse environment
In recognition of particular health issues facing Aboriginal and Torres Strait Islander communities, workers should be aware of cultural, historical and current issues impacting on health of Aboriginal and Torres Strait Islander people
Assessors and trainers must take into account relevant access and equity issues, in particular relating to factors impacting on health of Aboriginal and/or Torres Strait Islander clients and communities


Related units:
This competency unit should be assessed in conjunction with:
HLTFS310C Apply and monitor food safety requirements