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.
Hygiene procedures:
may cover:
cleaning and sanitising practices to avoid contamination of food
food storage
handling and disposal of garbage
personal hygiene
regular hand washing
safe and hygienic handling of food and beverages
safe handling and disposal of linen and laundry
suitable dress and personal protective equipment and clothing
use of cleaning equipment, clothes and materials to avoid contamination of food
may be:
covered by staff training programs
documented in the organisational food safety program
required by the national food safety code.
Unsafe practicesmay include:
being asked to participate in unhygienic work practices
food handling practices that may result in the contamination of food
ignoring the direction of:
hygiene signage
supervisors
managers
lack of:
required hygiene signage
training in hygiene procedures
outdated practices not in keeping with current organisational procedures
poor personal hygiene and cleaning practices that may result in crosscontamination of food and other items
practices inconsistent with organisational food safety program
seeing others using unhygienic work practices
use of broken or malfunctioning equipment.
Food hazards may include:
airborne dust
colleagues without appropriate training or understanding of good hygiene practices, policies and procedures
contaminated food
contaminated garbage
dirty equipment and utensils
equipment not working correctly, such as fridge and temperature probes
items, such as linen, tea towels and towels that may be contaminated with human waste, such as blood and body secretions
use of practices not in keeping with current organisational activities
vermin.
Health issues may relate to:
airborne diseases
food borne diseases
infectious diseases.
Other items worn may include:
bandages
hair accessories
jewellery
watches.
Unhygienic personal contact may involve:
transferring micro-organisms by:
blowing nose
coughing
drinking
eating
scratching skin and hair
sneezing
spitting
touching wounds
transmitting tobacco products by smoking.
Food contact surfaces may include:
chopping boards
containers
cooking utensils
crockery
cutlery
glassware
pots and pans
sinks
workbenches.
Unhygienic cleaning practices may involve:
cleaning food contact surfaces with linen, tea towels and towels that may be contaminated with human waste:
blood
body secretions
faeces
using dirty:
cleaning cloths
tea towels
spreading bacteria from bathroom or bedroom areas to mini-bar or kitchen areas in an accommodation facility.
Wash hands at appropriate times might include:
before commencing or recommencing work with food
immediately after:
handling raw food
smoking, coughing, sneezing, blowing the nose, eating, drinking, and touching the hair, scalp or any wound
using the toilet.
Appropriate facilities for hand washing may include:
designated hand washing sink
liquid soap
single use towels
warm running water.

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

Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the ability to:
integrate the use of predetermined hygiene procedures and food safety practices within day-to-day food handling work functions
integrate, into daily work activities, knowledge of the basic aspects of food safety standards and codes and the ramifications of disregarding this.
Context of and specific resources for assessment
Assessment must ensure use of:
an operational commercial food preparation area, bar or kitchen with the fixtures, large and small equipment and workplace documentation defined in the Assessment Guidelines; this can be a:
real industry workplace
simulated industry environment such as a training kitchen servicing customers
food ingredients and ready to eat food items
current plain English regulatory documents distributed by the national, state, territory or local government food safety authority
the Code
current commercial food safety programs, policies and procedures used for the management of food safety.
Method of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
direct observation of the candidate using hygienic work practices during an integrated assessment of operative functions, such as cleaning and tidying bars, cooking at a camp site, preparing meals in a commercial kitchen, storing unused foodstuffs
use of problem-solving exercises so the individual can respond to a range of situations where food hazards exist
written or oral questioning to assess knowledge of the content of hygiene procedures and food safety standards and codes
review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.
Guidance information for assessment
The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:
SITXFSA201 Participate in safe food handling practices
SITXFSA202 Transport and store food
any commercial cookery, commercial catering, patisserie, Asian cookery or food and beverage unit involving food preparation.