Unit of competency Outline
Date retreived
22/07/2026 5:00 AM AWST
22/07/2026 5:00 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.
Follow basic food safety practices
Follow basic food safety practices
Unit of competency
National Code
HLTFSE001
HLTFSE001
State Code
AVZ82
AVZ82
TGA Status
Current
Current
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
22/06/2016
Field of Education
110111 - Food Hygiene
Original Release Date
22/06/2016
Nominal Hours
25
Description
This unit describes the skills and knowledge required to comply with personal hygiene, maintain food safety, contribute to cleanliness of food handling areas and dispose of food.This unit applies to food services workers who work under supervision and within defined guidelines.The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.
Notes
Elements and Performance Criteria
1. Comply with personal hygiene standards as required by the food safety program
- 1.1 Follow personal hygiene procedures
- 1.2 Report health conditions and/or illness and follow organisation procedures for continuing participation in food services
- 1.3 Follow organisation requirements for wearing bandages and dressings
- 1.4 Wear appropriate clothing, personal protective clothing and footwear and maintain cleanliness to avoid contamination
- 1.5 Follow hand washing procedures and use required facilities
2. Contribute to the cleanliness of food handling areas according to the food safety program
- 2.1 Maintain the workplace in a clean and tidy order to meet workplace requirements
- 2.2 Comply with workplace measures to prevent pests entering food premises
- 2.3 Identify and report indicators of pest presence
3. Follow food safety program
- 3.1 Handle and store food according to the food safety program
- 3.2 Store, use and dispose of single use items appropriately to avoid damage and contamination
- 3.3 Keep food for disposal separate and follow procedures for food disposal
- 3.4 Identify and report processes and practices which are not consistent with the food safety program
- 3.5 Take corrective action within level of responsibility
- 3.6 Report any corrective action to supervisor and according to legislative and organisation documentation requirements
No information
No information
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| D8257 | HLTFS207C | Follow basic food safety practices | Unit of competency |